Vietnamese Fresh Spring Rolls with Hoisin-Peanut Sauce

Why You’ll Love This Recipe

• Fresh, light, and satisfying: crisp veggies, silky avocado, and savory marinated tofu in one bite.
• No deep frying and minimal cooking—perfect for warm weather or quick weeknight dinners.
• Customizable with whatever herbs and crunchy veggies you have on hand.
• A creamy, nutty hoisin–peanut sauce that makes every dip irresistible.

Grocery List

• Produce: Butter lettuce, avocado, carrot, English cucumber, red cabbage (optional), fresh mint, cilantro, Thai basil (optional), limes, garlic, fresh ginger
• Dairy: None
• Pantry: Extra-firm tofu, rice paper wrappers, thin rice vermicelli, hoisin sauce, creamy peanut butter, low-sodium soy sauce or tamari, rice vinegar, maple syrup, toasted sesame oil, neutral oil (canola or avocado), chili garlic sauce or sriracha, roasted peanuts, toasted sesame seeds, salt

Full Ingredients

Marinated Tofu

• 14 oz (400 g) extra-firm tofu, drained and pressed 15 minutes
• 2 tbsp low-sodium soy sauce or tamari
• 1 tbsp pure maple syrup (or light brown sugar)
• 1 tbsp fresh lime juice
• 1 tbsp unseasoned rice vinegar
• 1 tsp toasted sesame oil
• 1 small garlic clove, minced
• 1 tsp freshly grated ginger
• 1 tbsp neutral oil (for pan-searing)
• Optional: 1/4 tsp red pepper flakes

Rolls

• 10 round rice paper wrappers (about 8.5-inch diameter)
• 5 oz (140–150 g) thin rice vermicelli noodles
• 12 tender butter lettuce leaves
• 1 ripe avocado, thinly sliced
• 1 medium carrot, julienned (about 1 cup)
• 1/2 English cucumber, julienned (about 1 1/2 cups)
• 1 cup very thinly sliced red cabbage (optional, for color and crunch)
• Herbs: 1/2 cup mint leaves, 1/2 cup cilantro leaves, 1/4 cup Thai basil leaves (optional)
• Optional for noodles: 1 tsp toasted sesame oil and a pinch of salt, to prevent sticking

Hoisin–Peanut Dipping Sauce

• 1/4 cup (60 ml) hoisin sauce
• 3 tbsp (45 g) creamy peanut butter
• 1 tbsp unseasoned rice vinegar
• 1 tbsp fresh lime juice
• 1 tsp low-sodium soy sauce or tamari
• 1–2 tsp chili garlic sauce or sriracha, to taste
• 3–5 tbsp warm water, to thin to a dippable consistency
• To garnish: 2 tbsp roasted peanuts, crushed; 1 tsp toasted sesame seeds; chopped cilantro (optional)

To Serve

• Lime wedges
• Extra herbs

Step-by-Step Instructions

Step 1: Press and marinate the tofu

Wrap the tofu in a clean kitchen towel and set a heavy pan or a few cans on top to press for 15 minutes. Meanwhile, whisk the soy sauce, maple syrup, lime juice, rice vinegar, toasted sesame oil, garlic, ginger, and optional red pepper flakes in a shallow bowl. Slice the tofu into 1/2-inch slabs and add to the marinade, turning to coat. Marinate 15–30 minutes while you prep everything else.

Step 2: Cook the rice noodles

Bring a medium pot of water to a boil. Add the rice vermicelli and cook 3–4 minutes (or per package) until just tender. Drain and rinse under cold water until cool. Shake off excess water, then toss with 1 tsp toasted sesame oil and a pinch of salt to prevent sticking. Set aside.

Step 3: Prep vegetables and herbs

Separate and wash the butter lettuce leaves; pat dry. Julienne the carrot and cucumber into thin matchsticks. Thinly slice the red cabbage, if using. Slice the avocado. Pick the mint, cilantro, and Thai basil leaves from the stems. Keep everything organized on a tray for easy rolling.

Step 4: Cook the tofu

Heat 1 tbsp neutral oil in a large nonstick skillet over medium-high heat. Lift tofu from the marinade (reserve marinade) and sear until golden on both sides, 2–3 minutes per side. Pour in the reserved marinade and let it bubble for 30–60 seconds to glaze the tofu. Transfer to a plate to cool slightly, then cut into 1/2-inch-wide strips about 3 inches long. Alternative oven method: bake on a parchment-lined sheet at 400°F (200°C) for 18–22 minutes, flipping halfway, until edges are browned.

Step 5: Set up your rolling station

Fill a large, wide bowl or skillet with warm water (about 105–115°F). Place it next to a clean cutting board or silicone mat. Keep the noodles, tofu, veggies, and herbs within reach. Lay a damp kitchen towel over finished rolls to prevent drying as you work.

Step 6: Dip, fill, and roll

Submerge one rice paper wrapper in warm water for 5–8 seconds—soft but still slightly firm. Lay it smooth side down on the board. Arrange a lettuce leaf near the bottom third, add a small nest of noodles (about 1/4 cup), 2–3 tofu strips, 2–3 avocado slices, a few carrot and cucumber sticks, and a generous pinch of herbs. Fold the sides over the filling, fold the bottom up to enclose, then roll tightly away from you to seal. Repeat with remaining wrappers. You should get 10 rolls. For presentation, cut some rolls in half on a diagonal.

Step 7: Make the hoisin–peanut sauce and serve

Whisk hoisin, peanut butter, rice vinegar, lime juice, soy sauce, and chili sauce. Add 3–5 tbsp warm water, whisking until smooth and dippable. Transfer to a small bowl and top with crushed peanuts, sesame seeds, and optional cilantro. Serve alongside the rolls with lime wedges.

Pro Tips

• Do not over-soak the rice paper. A quick 5–8 second dip is enough; it continues softening on the board.
• Use lettuce as a moisture barrier to keep noodles and avocado from tearing the wrapper.
• Keep the board slightly damp or use a silicone mat to prevent sticking while rolling.
• Roll tightly but gently. Compact filling with your fingers as you roll for clean cross-sections.
• Adjust sauce thickness with warm water. If it thickens as it sits, whisk in 1–2 tsp more water.

Variations

• Mango and herb: Add thin slices of ripe mango and extra Thai basil for a bright, fragrant twist.
• Mushroom umami: Swap tofu for pan-seared shiitake strips glazed in the same marinade.
• Gluten-free: Use tamari and a gluten-free hoisin; most rice papers and rice noodles are naturally gluten-free.

Storage & Make-Ahead

These rolls are best within a few hours of rolling. To hold up to 6–8 hours, layer them in a container lined with damp paper towels, not touching, and cover with another damp towel and a lid. Keep chilled and bring to room temp 10 minutes before serving. Marinate tofu up to 24 hours in advance. Cook noodles and prep veggies up to 1 day ahead; store separately and pat dry before rolling. The dipping sauce keeps 1 week in the fridge; thin with a splash of warm water before serving. Do not freeze.

Nutrition (per serving)

Approximate for 1 serving (about 2–3 rolls with sauce): 620 calories; 22 g protein; 66 g carbohydrates; 28 g fat; 8 g fiber; 900 mg sodium. Values will vary based on brands and exact portion sizes.