![Closeup of vegan crispy tofu spring rolls. A ramekin of peanut-tamarind dipping sauce is off to one side.](https://cdn.statically.io/img/www.seriouseats.com/thmb/Kvw4M48le0bL4Q-lGlqcHvoR-yU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__02__20160221-pea-shoot-crispy-tofu-spring-roll-kenji-14-90639218eb6345b8b386a42ad12ae26d.jpg)
Serious Eats / J. Kenji López-Alt
Why It Works
- Slow-cooking the tofu gets it extra crisp and ready to absorb flavor from the marinade.
- A combination of hearty textures and fresh flavors makes this dish light but satisfying.
I don't know why I don't serve spring rolls more often at home. They're inexpensive, typically easy to prepare, and have that same DIY-at-the-table appeal that the taco nights of my youth did, but with flavors that are a little more sophisticated than premixed taco seasoning and jarred salsa. The real key to great spring rolls is to balance the textures and flavors of the ingredients inside the soft, stretchy rice paper wrapper. For this version, I'm using tender pea shoots, along with carrots cut into a fine julienne, crispy marinated tofu, herbs, chiles, and toasted peanuts. You could add rehydrated rice or mung bean vermicelli if you'd like, or cucumbers, citrus fruits, spinach, bean sprouts, radish—really anything you want.
To get the tofu extra crisp, I use my low-and-slow frying technique, which delivers a golden-brown exterior and a substantially thick, crisp crust that makes the tofu perfect for absorbing a flavorful marinade. The key is to dry out the tofu by first pouring boiling water over it (a step that, counterintuitively, ends up evaporating more moisture than it adds), then drying it carefully with paper towels and slowly frying it in oil.
![Slabs of tofu are arranged in a fine-mesh strainer and showered with boiling water.](https://www.seriouseats.com/thmb/1xHi3Wf_ZQUOVvTMLNZNahjwCyI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2015__04__20140205-fried-tofu-vegan-3-40c46c4eef21402bb40d0f0696ed57a1.jpg)
Serious Eats / J. Kenji López-Alt
The balance of crunchy, flavorful ingredients inside the rice paper wrapper is important, but I'd argue that the right dipping sauce is even more important. For this vegan recipe, I wanted to make a sauce that is as hearty as the spring roll itself, so I decided to base mine on peanuts and tamarind. It's more of a classic Thai pairing than a Vietnamese one, but it works just fine as a dipping sauce (save some to use as a satay sauce the next time you fire up the grill) and as a post-fry marinade for the tofu (as I've discovered, marinating tofu after frying is far more important than marinating it before frying).
![A four-image collage. The top left image shows peanuts being crushed in a mortar and pestle. The top right image shows adding soy sauce and tamarind paste to the crushed peanuts. The bottom left image shows the mixture has become a paste. The bottom right image shows the paste has become thinner and a spoon is holding up some sauce from the mortar.](https://www.seriouseats.com/thmb/--Fd2v221jkEgrz0koaFK2K2VVI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__02__20160221-pea-shoot-crispy-tofu-spring-roll-peanut-satay-sauce-composite-84a9214f946f4858a9604a5ba8bcd138.jpg)
Serious Eats / J. Kenji López-Alt
I start by toasting peanuts in the oven. Meanwhile, I pound together garlic and sugar using a mortar and pestle. A mortar and pestle is the best tool for making chunky purées and sauces like this, as it extracts much more flavor through grinding and masticating than a food processor or a knife can.
Next, I add the peanuts, pounding them down into a purée. For flavor, I add soy sauce and intensely sour concentrated tamarind paste. (It's widely available in any Asian market, in the international aisle of most grocery stores—I found it at both Whole Foods and Safeway here in the Bay Area—or online.) I've made similar dipping sauces from scratch using lemongrass, shallots, coriander roots, and chiles, but it's much easier to just add some commercial curry paste, which has comparable ingredients conveniently packaged in one jar. If you're trying to make a world-class Thai curry, you'll want to make your curry paste from scratch, but for a quick and easy dipping sauce, this is great to have around.
When the paste is incorporated, I add vegetable oil and water until I get a pourable yet rich and creamy consistency. Some of it goes into a bowl with the tofu, while the rest I keep for serving.
And, as far as preparation goes, that's about all you need to do. The rest is up to your dinner guests. Arrange all the fillings on a large platter or two, serving the dipping sauce, extra crushed peanuts, and herbs like cilantro, mint, and basil on the side, along with a plate of rice paper wrappers and a bowl of warm water for moistening them.
![Overhead view of all the fillings for the vegan spring rolls are arrayed next to a stack of rice paper rounds, the dipping sauce, and small ramekins containing crushed peanut and chopped cilantro.](https://www.seriouseats.com/thmb/xKIKO535L4Z4E605kjnrJEMYynI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__02__20160221-pea-shoot-crispy-tofu-spring-roll-kenji-10-814b98f58ae64a6598759ea0e990ba49.jpg)
Serious Eats / J. Kenji López-Alt
To form a spring roll, start by dipping the rice paper in the warm water, then transfer it to your plate or cutting board. Layer a small amount of each filling into the center of the wrapper. The number one error I see folks making here is overloading the wrapper. It's the same error people tend to run into when making dumplings for the first time, or perhaps when stuffing a burrito. Go easy—you can always eat more of them when you're done with the first!
To roll the spring rolls, I lift up the edge of the rice paper closest to me with the thumbs and forefingers of both hands, pulling it forward over the filling while simultaneously pushing back on the filling with the middle finger of each hand to get the roll nice and tight. Once the paper is over the filling, I fold one side inward, then continue rolling forward, keeping everything nice and tight. (If you are making these in advance and want to store them for later on, you'll need to fold both sides inward to form a completely sealed roll.) You should end up with a tight package that's open on one side, showing off its fillings and ready to be dipped.
![Closeup of several assembled spring rolls on a white plate, flanked by a bowl of the dipping sauce.](https://www.seriouseats.com/thmb/PWR8scfBebEFSYJIdyAlSg9V5uI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__02__20160221-pea-shoot-crispy-tofu-spring-roll-kenji-17-27dfbb688a89429d87272ce1fb472209.jpg)
Serious Eats / J. Kenji López-Alt
And, once you taste the peanut sauce, you're going to want to dip it again and again.
March 2016
Recipe Details
Easy Vegan Crispy Tofu Spring Rolls Recipe
Ingredients
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1 (14-ounce; 400g) block firm (non-silken) tofu, cut into matchsticks approximately 2 inches long and 1/2 inch square
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3 tablespoons (45ml) vegetable oil
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1 recipe peanut-tamarind dipping sauce
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1 large carrot, peeled and cut into a fine julienne
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4 ounces pea greens
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2 cups mixed picked fresh herbs, such as cilantro, mint, and Thai basil
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Chopped toasted peanuts
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Finely sliced Thai bird or serrano chile peppers
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20 dried spring roll rice paper wrappers
Directions
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Place tofu in a large colander and set in the sink. Pour 1 quart boiling water over tofu and let rest for 1 minute. Transfer to a paper towel–lined tray and press dry. Heat vegetable oil in a large nonstick or cast iron skillet over medium-low heat until shimmering. Add tofu and cook, turning occasionally, until golden brown and crisp on all surfaces, about 10 minutes total. Transfer to a paper towel–lined plate to drain.
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Transfer drained tofu to a large bowl and add 5 tablespoons peanut-tamarind sauce. Toss to coat tofu.
Serious Eats / J. Kenji López-Alt
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Transfer tofu, carrots, greens, herbs, peanuts, peppers, and remaining dipping sauce to serving platters. Serve with rice paper wrappers and a bowl of warm water. To eat, dip a rice paper wrapper in warm water until moist on all surfaces, then transfer to your plate. Place a small amount of desired fillings in the center. Roll the front edge of the wrapper over the filling away from you, then fold the right side over toward the center. Continue rolling until a tight roll with one open end has formed. Dip spring roll in dipping sauce as you eat.
Serious Eats / J. Kenji López-Alt
Serious Eats / J. Kenji López-Alt
Special Equipment
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Nutrition Facts (per serving) | |
---|---|
590 | Calories |
35g | Fat |
52g | Carbs |
25g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 590 |
% Daily Value* | |
Total Fat 35g | 45% |
Saturated Fat 5g | 24% |
Cholesterol 1mg | 0% |
Sodium 326mg | 14% |
Total Carbohydrate 52g | 19% |
Dietary Fiber 7g | 26% |
Total Sugars 6g | |
Protein 25g | |
Vitamin C 8mg | 39% |
Calcium 363mg | 28% |
Iron 4mg | 24% |
Potassium 746mg | 16% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |