Spring Rolls

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  • Serves 12
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Spring rolls are a popular appetizer in several Asian cuisines: Taiwanese, Chinese, Thai, Indonesian, and Vietnamese, just to name a few. The fillings often vary with the seasons, which is why you might see them referred to as both spring rolls and summer rolls. I’ve blended the flavors of Taiwanese, Vietnamese, and Thai spring rolls here to create the ultimate Asian-inspired appetizer.

From Happy Herbivore Abroad


Press tofu, then cut block into 4 slabs. Cut each slab into 3 pieces (for a total of 12 sticks) and set aside. Use a dish or pan that’s big enough to easily lay your spring roll wrapper in and fill with about ¼ inch water – enough water to over 1 wrapper when completely submerged. Place 1 spring roll wrapper in cold water for 30-40 seconds (or according to package directions). If the wrapper is not soaked long enough, it is difficult to wrap; if it is soaked for too long, it can easily tear. Gently take the wrapper out of the water dish and let the water drain off.

Place the wrapper on a flat surface, like a clean cutting board. Place 1 stick of tofu and a few pieces of rice, carrot, cucumber, sprouts and a little lettuce in the center. Pick up the bottom of wrapper and fold over the fillings. Then pick up one side and fold it over, repeating with the other side. Continue to roll wrapper all the way to the top. Set spring roll aside and repeat the process with remaining ingredients.

For dipping sauce, use Teriyaki sauce, Sweet Chili sauce, Thai Kitchen’s Spicy Mango Sauce or Satay Sauce.

Chef’s Note:

I place the wrapper on a cutting board with the bottom hanging off the board. This makes it easier to pick up and roll the wrapper.

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  • ½ pound firm tofu
  • 12 spring roll wrappers
  • 1½ cups cooked brown rice
  • 1 carrot, julienned
  • ½ cucumber, julienned
  • 1 cup sprouts
  • 1½ cup lettuce, chopped
  • dipping sauce, to taste

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