Tofu Spring Rolls with Chili Dipping Sauce

Nearly all the produce in this dish–red leaf lettuce, cilantro, and mint—can be grown at home.
Tofu Spring Rolls with Chili Dipping Sauce


2 ounces rice noodles
1 14–ounce package firm or extra firm tofu, drained well
12 spring roll wrappers
24 fresh mint leaves
1 medium carrot, trimmed, peeled, and cut into 3–inch matchsticks
1/3 cup fresh cilantro
12 pieces red leaf lettuce or similar lettuce
¼ cup tamari or soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon hoisin sauce
½ serrano chili, minced
1 tablespoon chopped, unsalted peanuts

Nutrition Facts

108 calories, 3 g fat (0.4 g saturated), 16 g carbohydrates, 5 g protein, 1 g fiber, 361 mg sodium (16% Daily Value).

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1. Fill a shallow bowl with hot, but not boiling, water. Soak rice noodles in water until soft, about 5 to 10 minutes. Drain and set aside to cool.

2. Meanwhile, squeeze tofu between two plates to release excess water. Cut into 24 rectangles, measuring about 2 inches by ¼ inch.

3. Fill a shallow bowl with hot, but not boiling, water. Submerge 1 spring roll wrapper until softened.

4. Assemble spring rolls. Lay one wrapper flat and place two mint leaves lengthwise in center. Layer on two pieces of tofu, several carrot slices, a sprinkling of cilantro, and a small handful of rice noodles. Top with a lettuce leaf.

5. Fold the long edge of the wrapper over ingredients. Then fold in ends and continue rolling wrapper lengthwise. Place seam side down on a plate. Repeat with remaining wrappers.

6. Make the dipping sauce. In a small serving bowl, combine tamari or soy sauce, rice vinegar, toasted sesame oil, and hoisin sauce. Whisk together ingredients. Stir in serrano chilis and peanuts. Serve with spring rolls.