fresh rolls

Tofu Mango Summer Rolls with 5 minute Makhani dipping sauce. You have to try these fresh rolls with Creamy, spicy and lightly sweet Indian sauces. Vegan Gluten-free Recipe

Tofu Mango Summer Rolls with Makhani dipping sauce

Recipe Indian Butter Sauce (or butter

Or use this makhani sauce

Lettuce or Spinach

cucumber

Carrots (thinly sliced or large grate grated)

Tofu (pressed and sliced into 1/4 inch thick slices)

Ripe Mango (sliced)

green chilies (julienne (or use green or red bell peppers))

cilantro (chopped)

salt (ground cumin and pepper)

Rice paper

Make the butter sauce and cook to thicken with cashew cream. Cool, pour into serving dish. Garnish with pepper and dried fenugreek leaves (optional). Or make a half batch of the makhani sauce to use. Or make some sweet chili sauce.&nbsp;

Prep the veggies and keep ready. Prepare the work area with a shallow dish filled with warm water and a wet cutting board or plate for assembly.

Soak the rice paper wrapper in the water for about 10 seconds(a few seconds less or more depending on the wrappers), press to soak evenly. Remove and place on plate. Pile up greens, cucumber, Tofu, mango, chili and cilantro as you like. sprinkle a pinch of salt, pepper and cumin (optional). Fold one side to make a half circle. Fold the side edges, pack in the filling and roll it over to seal. Repeat for all the fresh rolls. Place on serving platter.

Serve with chilled or warm makhani or butter sauce.

Vietnamese fresh spring rolls with sweet Thai chili sauce are the perfect appetizer with fresh crunchy vegetables, tasty vermicelli noodles, and cooked shrimp. These homemade spring rolls are healthy, light, refreshing, and satisfying. A perfect starter to serve all year round!

Vietnamese Spring Rolls Recipe

vermicelli noodles

salt

fish sauce

lime juice

shrimp

10-15 large spring roll wrappers

carrots

cucumbers, sliced thin and long (Persian, pickling, or English cucumbers are best)

bean sprouts

cilantro (leave long, 3-4 inches)

mint leaves

Thai basil

romaine lettuce (chopped

sweet chili sauce

water

rice wine vinegar or lime juice

cilantro

carrots, diced

Cook the noodles according to the package instruction. Add 1 tablespoon of salt to the water to help season it a bit. Rinse the noodle with cold water, place in a bowl, and season with fish sauce, lime juice, or any flavor of your liking. Set aside the other ingredients for rolling. These vermicelli rice noodles can be found in Asian markets.

Dip the rice wrapper in warm water in a large bowl for a few seconds until softened. Don't let it get too soft or difficult to handle. &nbsp;Cold water will take longer than warm water.&nbsp;

&nbsp;Grab a small handful of noodles, and spread them into a short strip the length of your pointy finger.

Add the sliced cucumbers on either side of the noodle to form a rectangular shape. I use this trick to help keep the noodles and ingredients in one place for easy folding.&nbsp;

Add a tiny amount of each herb and vegetable to the noodles.&nbsp;

Roll the top of the softened noodles over the top of the ingredients.&nbsp;

Fold each side of the wrapper over the ingredients to wrap around the ingredients.

Add the shrimp on top, then roll until the end of the rice paper. That's it! You have yourself a delicious fresh spring roll! Roll the other wrappers or as many as you'd like for your servings. Keep any leftover rice paper wrappers in an air-tight container for the next time to keep them from getting stale.&nbsp;

I love making these spring rolls!  Not only because they’re so yummy, but it also reminds of when you taught me to make them years ago.  Food for the body and soul!

Easy Vegan Fresh Spring Rolls with Peanut Sauce. Rice paper Fresh Rolls with Marinated Tofu and Peanut Dipping Sauce. Gluten-free Recipe. Can be Nutfree with Sunbutter or Sweet Chili sauce.

Vegan Fresh Spring Rolls with Peanut Sauce

oz firm Tofu pressed

soy sauce

garlic powder

ginger powder

oz brown rice noodles

cucumber or zucchini

cilantro basil

rice paper wrappers

This Date sweetned Peanut sauce

Quick Peanut sauce ((See notes))

My Sweet chili lime sauce

Mix the marinade ingredients until well combined. Slice the Tofu into thin rectangles and add to the bowl. (For variation, add 2 tsp sambal oelek or asian chile sauce, or chinese 5 spice.) Toss lightly. Chill for about an hour. (You can also bake the marinated tofu for 20 to 25 mins at 350 deg F(180C).)

Make your dipping sauce and set aside. Cook the noodles, drain and add to a bowl. Mix in 2 tbsp of the dipping sauce and toss well. (use 1 tbsp if using sweet chile lime sauce)

Prep your workstation with a large shallow bowl of warm water and a clean surface.

Dip rice paper wrapper in the shallow bowl for 30 seconds to a minute until softened. Transfer to the clean surface.

Arrange the layers on the wrappers. I start with some mint or basil on the third line of the wrapper, then tofu, then some julienned veggies and noodles in front, then some cilantro or mint.

Fold the rice paper wrapper from the bottom over the filling. Then fold in the sides, then continue to roll the bottom towards to the top keeping it tight. Seal and place on a serving plate. Cover with a damp towel until ready to serve. Serve with dipping sauce of choice

These turned out absolutely delicious and the peanut sauce was amazing!

Awesome recipe!! So well balanced in taste! 
I used mungo bean sprouts instead of noddles and added some mango inside. My family was never a super fan of spring rolls. Now they are (the peanut sauce finished convincing them). Thanks for sharing!

These were amazing - a big hit! Thank you!!

https://www.youtube.com/watch?v=S9eaAbzUYL0

Vegan Spring Rolls with Peanut Sauce Recipe

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Easy Vegan Fresh Spring Rolls with Peanut Sauce. Rice paper Fresh Rolls with Marinated Tofu and Peanut Dipping Sauce.

These refreshing fresh rolls are perfect for the warm weather. Tofu is marinated in a simple marinade, noodles are cooked and tossed with some peanut sauce, veggies are sliced or julienned, the fresh herbs such as mint and cilantro, chopped up, rice paper wrappers assembled and then stuff and roll.

Change it up by changing the marinade, add in fruit, change up the dipping sauce to my sweet chili sauce.

******MORE SPRING DISHES FROM THE BLOG******

SPINACH PINWHEELS WITH CREAM CHEESE: https://www.veganricha.com/vegan-spinach-pinwheels-cream-cheese/

JALAPENO POPPER DIP & HAVARTI DIP: https://www.veganricha.com/jalapeno-popper-dip-vegan-glutenfree/

POTATO SWEET POTATO LATKES: https://www.veganricha.com/potato-sweet-potato-latkes/

COOKBOOKS BY RICHA HINGLE (VEGAN RICHA): https://www.veganricha.com/mybooks/

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VEGAN SPRING ROLLS WITH PEANUT SAUCE RECIPE | Vegan Richa Recipes

Bright, crunchy, creamy and flavorful these fresh rolls with peanut sauce are the best appetizer, lunch, snack or dinner!

The Best Veggie Summer Rolls

10-14 rice paper wrappers

carrots,

english cucumber, julienned

red bell pepper, julienned

avocado, thinly sliced

mango,

butter lettuce

lime

herbs

sweet chili sauce (for serving in addition to peanut sauce, if desired!)

coconut aminos

peanut butter

Thai red curry paste

sambal oelek (also called chili garlic sauce)

agave syrup

sesame oil

garlic,

ginger, freshly grated

Chop/prep all of your veggies, herbs, mango and avocado. Lay a damp kitchen towel flat on your work space. Fill a large bowl with warm water. Place a rice paper in the water for 8-12 seconds, until softened with just a tiny bit of stiffness remaining. Remove and lay flat on the damp towel.

Working quickly layer in a leaf of butter lettuce, a few piece of cucumber, carrot, 2-3 slices bell pepper, 1-2 slices mango and avocado and a handful of fresh herbs. Squeeze with a slice of lime. Sprinkle with a pinch of salt. Make sure all of the filling is lined up so there is equal space on either end of the rice paper.

Fold up the two short ends first, over the ends of the filling, then holding the short ends down, fold over the wrapper tucking it in underneath the ingredients. Continue rolling up like a burrito. Place on plate or serving platter.

Continue until all of your ingredients are used. Mine perfectly made 14 rolls.

Rolls

In a high powered blender combine all ingredients and blend until super smooth. Alternatively, you could just whisk them together but you will have bits of garlic and ginger throughout (which is totally fine and still delicious!) If needed, use additional warm water to thin. 

Sauce

These are amazing!! They are the perfect summer dinner when it’s too hot to cook, or make for a very refreshing appetizer. Definitely would recommend!! And the peanut sauce is unreal, it’s become one of my go-to sauces.

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Top Tags

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Vietnamese Spring Rolls Recipe

Vietnamese Spring Rolls Recipe

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The most viewed fresh rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine