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  • Prep-time: / Ready In:
  • Makes 8 rolls

The easy curry marinade in this tantalizing recipe transforms a block of tofu into a mouthwatering treat. The bite-size chunks—bundled with thin rice noodles, shredded carrots, spinach, and cilantro—are rolled up in rice paper wrappers to create a super-fresh snack. These tofu summer rolls are the perfect appetizer to munch on while you wait for the main course to be ready–or have a few to make it a meal. Enjoy as is, or dip each flavorful bundle into a homemade peanut sauce for extra oomph! 

Tip: To make this recipe gluten-free, be sure to use gluten-free rice paper wrappers.


  • 4 oz. dry brown rice Mai Fun noodles
  • 1 tablespoon tomato paste
  • 1½ teaspoons potato starch
  • 1½ teaspoons curry powder
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • 1 14-oz. package extra-firm tofu
  • 16 brown rice paper wrappers
  • 4 cups fresh baby spinach, stems removed
  • 1 cup shredded carrots
  • ¼ cup chopped fresh cilantro


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Cook noodles according to package directions; drain. Rinse with cold water; drain well. Using scissors, snip noodles into 2- to 3-inch-long pieces.
  3. For marinade, in a bowl stir together the next six ingredients (through salt). Pat tofu dry with paper towels; cut into ¾-inch-thick slices. Add tofu to marinade, stirring gently to coat. Let stand 30 minutes.
  4. Remove tofu from marinade; transfer any remaining marinade to a small saucepan. Arrange tofu on prepared baking sheet. Bake 20 minutes.
  5. Create an assembly station with rice paper, noodles, tofu, spinach, carrots, and cilantro. Fill a wide shallow bowl halfway with warm water and place near rice paper with a cutting board.
  6. To assemble, gently slide two sheets of rice paper into the bowl of water; let soak 20 seconds to soften. Remove wrappers from water and stack them on the cutting board. On the edge closest to you, place four to six spinach leaves. Top with 2 tablespoons noodles and 2 tablespoons carrots. Place a tofu strip parallel to spinach. Sprinkle with cilantro.
  7. Fold the nearest edge of rice paper up and over the filling, tucking it under the roll and pulling the roll toward you. Hold the fold in place with your thumbs on either side and fold in left and right sides. Continue rolling until wrap is rolled up. Repeat with remaining rice paper and filling ingredients.
  8. Dip a sharp knife in water and cut rolls in half. Warm reserved marinade over low. Serve with rolls.

Comments (6)

(4.8 from 5 votes)
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su Sen4 weeks ago
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#4 – bake for 20 minutes, but at what temperature settings?

Susan Signor11 months ago
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Very tasty! Would be helpful to know how much liquid is needed for the marinade. I added a couple tablespoons of water so it was more of a paste than a dry rub. That worked out fine and I made the homemade Peanut Sauce recipe in the link and enjoyed them together. My first attempt with rice paper wrappers. Ended up making 16 rolls instead of 8. Used single wrapper for each. Will definitely make this again!

Robin Henson12 months ago
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I loved these but had to adjust the marinade – something is definitely missing because it’s more of a dry rub if followed as is.
The peanut dipping sauce is amazing!

Wendy12 months ago
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The “marinade” was so thick I couldn’t even get all the ingredients to mix into it. Had to add water. Am I missing something? That being said – the final results were scrumptious!

Allyson1 year ago
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Yumm!!! I love spring rolls, and this seasoned tofu was perfect in them!! I use mint, carrot, red cabbage, cucumber, and brown rice noodles for the filling. When I made the “marinade” it was more like a dry paste? I wasn’t sure if I missed adding water, so I added some water to the marinade to coat all the tofu. The tofu still came out plenty flavorful, so I will call it a win.

ian h.1 year ago
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I love the way this marinade is composed. I use starches to coat/lightly bread tofu often, but never combined with tomato paste before. The tofu would also cook up well in an air fryer, too!

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Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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