Mint and Tofu Spring Rolls

Servings 4 Serves


Spring Rolls

  • 8 rice paper wrappers softened according to packaging instructions
  • 1 10-oz. block tofu drained, patted dry, and cut into 1/2 inch cubes, firm or extra firm
  • sea salt
  • 2 large radishes sliced thin
  • 1 cup bean sprouts
  • 3 green onions chopped
  • 1/2 cup mint leaves
  • 1 small cucumber julienned
  • 1/2 cup shredded carrots

Dipping Sauce

  • 1 medium shallot minced
  • 1 large lemon juiced
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1/4 cup low sodium soy sauce
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon honey
  • 1 teaspoon Sriracha


  • Before assembling rolls, quickly season all sides of tofu lightly with sea salt.
  • Then, on softened rice paper wraps, assemble! Add in all veggies and tofu, then gently wrap like a burrito (it might take a few tries till you get a pretty one!) - be very careful, the rice paper is extremely fragile and easily tears.
  • In a medium bowl, whisk together all ingredients for dipping sauce. Once fully combined, serve alongside the rolls!
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