Vietnamese Spring Rolls with Crispy Tofu
View original ↗
Minimalist Baker · by Minimalist Baker★ 4.9 (90)

Vietnamese Spring Rolls with Crispy Tofu

NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 15%
CARBS 22G34% OF CAL
3G FIBER5G SUGAR15G OTHER
FAT 17G58% OF CAL
2G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vietnamese spring rolls wrap fresh herbs, vegetables, rice noodles, and crispy fried tofu in delicate rice paper. They're served with an almond butter dipping sauce. Light, fresh, and ready in 30 minutes.

startervietnamesetofudairy freegluten freeveganvegetarian
View the full recipe on Minimalist Baker →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 1 1/2 cups julienned vegetables ((such as carrots, red pepper, and cucumber))
  • 1 bunch fresh cilantro
  • 1 bunch fresh mint
  • 4 ounces vermicelli or rice noodles ((the thinner the better))
  • 8-10 whole spring roll rice papers
  • 1/3 cup salted creamy almond butter
  • 1 Tbsp reduced sodium soy sauce ((tamari if gluten-free))
  • 1-2 Tbsp brown sugar, agave, or honey if not vegan ((depending on preferred sweetness))
  • 1 Tbsp fresh lime juice
  • 1/2 tsp chili garlic sauce
  • Hot water ((to thin))
  • 8 ounces extra-firm tofu ((drained and thoroughly dried/pressed))
  • 4 Tbsp sesame oil ((divided))
  • 3 Tbsp cornstarch
  • 2 1/2 Tbsp almond butter dipping sauce
  • 1 Tbsp brown sugar or agave nectar
PREP
15M
SODIUM
308MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.