Veggie Spring Rolls Recipe

Prepare vegetables and tofu

Wash and dry all produce. Julienne the carrot, cucumber, and red bell pepper into thin matchsticks. Shred the red cabbage finely. Drain the tofu, press lightly between paper towels to remove excess moisture, then cut into thin matchsticks approximately the same length as the vegetables (about 2.5–3 inches). Cooked rice vermicelli should be rinsed under cold water and drained.

Set up rolling station

Fill a shallow wide bowl or pie plate with warm water (not hot). Lay a clean damp kitchen towel on the work surface and have a plate ready for finished rolls. Arrange small stacks of lettuce, mint, and cilantro so they are easy to reach.

Soften rice paper and assemble

Working one wrapper at a time: fully submerge one rice paper wrapper in the warm water for 8–12 seconds until pliable but still slightly firm (it will continue to soften on the towel). Place the softened wrapper on the damp towel. Near the bottom third of the wrapper, place 1 leaf of lettuce (trim larger stems), a small handful (about 2 tbs) of shredded cabbage, about 2 tbs of julienned carrot, 2 tbs julienned cucumber, 1–2 tbs red pepper, about 1 tbs cooked rice vermicelli, 2–3 pieces of tofu (if using), and 2–3 mint and cilantro leaves. Do not overfill—leave an inch of margin on each side.

Roll and seal

Fold the bottom edge of the wrapper up over the filling, tuck the sides in toward the center, then continue to roll tightly away from you until sealed. Place the finished roll seam-side down on the serving plate. Repeat with remaining wrappers and filling until you have 8 rolls. Keep finished rolls covered with a damp towel to prevent drying.

Slice (optional)

If desired, let rolls rest 5 minutes then slice each roll in half on the bias with a sharp, slightly wet knife for easier dipping and a restaurant-style presentation.

In a small bowl, combine peanut butter, soy sauce, rice vinegar, honey or maple syrup, lime juice, grated ginger, minced garlic, and sriracha (if using). Whisk while adding warm water 1 tablespoon at a time until you reach a smooth, dippable consistency (about 2–3 tablespoons total). Taste and adjust: add more lime for brightness, more soy for saltiness, or more water to thin. Transfer to a serving ramekin.

Serve the peanut sauce alongside the spring rolls. Provide extra lime wedges and sriracha if diners want more heat. Leftover sauce can be refrigerated in an airtight container for up to 4 days; stir before serving.