Lemongrass Tofu Fresh Spring Rolls
These Lemongrass Tofu Fresh Spring Rolls are light, fragrant, and packed with bold plant-based flavor. Savory lemongrass-marinated tofu, crisp vegetables, and fresh herbs are wrapped in delicate rice paper for a refreshing, satisfying meal. Naturally vegan, dairy-free, and perfect for warm days, quick lunches, or elegant appetizers.
Ingredients
- Lemongrass Tofu
- 14 oz extra-firm tofu pressed and sliced into thin strips
- 1 tbsp neutral oil avocado or vegetable
- 1 tbsp fresh lemongrass very finely minced (tender inner stalk)
- 1½ tbsp soy sauce or tamari
- 1 clove garlic minced
- 1 tbsp fresh lime juice
- 1 tsp maple syrup or sugar
- ¼ tsp black pepper
- Optional: 1 tsp chili paste or sriracha
- Spring Rolls
- 8 –10 rice paper wrappers
- 2 oz rice noodles vermicelli, cooked, rinsed, and cooled
- Butter lettuce or romaine torn into strips
- 1 cup carrots julienned
- 1 cup cucumber cut into matchsticks
- Fresh herbs: mint cilantro, Thai basil
Instructions
- Cook the Lemongrass Tofu
- Press tofu for 15 minutes to remove excess moisture.
- In a bowl, mix lemongrass, soy sauce, garlic, lime juice, maple syrup, pepper, and chili paste (if using).
- Toss tofu gently in the marinade and let sit 10–15 minutes.
- Heat oil in a skillet over medium heat.
- Cook tofu 6–8 minutes, turning occasionally, until golden and aromatic.
- Remove from heat and let cool to warm or room temperature.
- Assemble the Spring Rolls
- Fill a shallow bowl with warm water.
- Dip one rice paper wrapper into water for 5–10 seconds, until just pliable.
- Lay flat on a clean surface.
- Arrange lettuce, noodles, tofu, vegetables, and herbs across the lower third.
- Fold bottom edge over filling, tuck in sides, and roll tightly.
- Repeat with remaining ingredients.
Notes
- Mince lemongrass very finely to avoid tough texture.
- Do not oversoak rice paper—it softens more as you work.
- Keep finished rolls covered with a damp towel while assembling.