Spring Rolls With Tofu, Vegetables, Rice Noodles an

Name: Spring Rolls With Tofu, Vegetables, Rice Noodles and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces rice vermicelli; 1/4 cup rice vinegar; 2 teaspoons soy sauce; 1/4 pound firm tofu, cut into dominoes 1/4 inch thick by 1/2 inch wide and drained on paper towels; 2 tablespoons peanut-ginger sauce; 2 large carrots, peeled and grated; 2 medium turnips or 1/2 daikon radish, peeled and grated; 6 shiitake mushrooms, stems removed, cut in thin slices; 1/2 cup coarsely chopped cilantro, chopped, plus additional sprigs; ⅓ cup mint leaves, coarsely chopped, plus additional leaves; 1/4 cup Thai basil leaves, coarsely chopped, plus additional leaves (may substitute regular basil if you cant get the Thai variety); Salt to taste; 8 to 10 inner romaine lettuce leaves, cut in chiffonade (crosswise strips); 8 8 1/2-inch rice flour spring roll wrappers; 3 tablespoons creamy peanut butter, unsalted and unsweetened; 1 tablespoon rice vinegar; 2 teaspoons soy sauce; 1 to 2 teaspoons light brown sugar, to taste; 1 1/2 teaspoon ginger juice (grate 1 tablespoon ginger, wrap in cheesecloth and squeeze); Cayenne to taste

Try this homemade Spring Rolls With Tofu, Vegetables, Rice Noodles and Herbs recipe the whole family will love. Made with rice vermicelli, rice vinegar,…

This Spring Rolls With Tofu, Vegetables, Rice Noodles and Herbs relies on simple, everyday ingredients such as rice vermicelli, rice vinegar, soy sauce and peanut-ginger sauce. It comes together quickly and makes 4 servings, at about 1084 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

2 ounces rice vermicelli
1/4 cup rice vinegar
2 teaspoons soy sauce
1/4 pound firm tofu, cut into dominoes 1/4 inch thick by 1/2 inch wide and drained on paper towels
2 tablespoons peanut-ginger sauce
2 large carrots, peeled and grated
2 medium turnips or 1/2 daikon radish, peeled and grated
6 shiitake mushrooms, stems removed, cut in thin slices
1/2 cup coarsely chopped cilantro, chopped, plus additional sprigs
⅓ cup mint leaves, coarsely chopped, plus additional leaves
1/4 cup Thai basil leaves, coarsely chopped, plus additional leaves (may substitute regular basil if you cant get the Thai variety)
Salt to taste
8 to 10 inner romaine lettuce leaves, cut in chiffonade (crosswise strips)
8 8 1/2-inch rice flour spring roll wrappers
3 tablespoons creamy peanut butter, unsalted and unsweetened
1 tablespoon rice vinegar
2 teaspoons soy sauce
1 to 2 teaspoons light brown sugar, to taste
1 1/2 teaspoon ginger juice (grate 1 tablespoon ginger, wrap in cheesecloth and squeeze)
Cayenne to taste

1
Place the rice noodles in a large bowl and cover with hot water.
2
Soak for 20 minutes, or until pliable.
3
Meanwhile, bring a large pot of water to a boil.
4
Drain the noodles and add to the boiling water.
5
Boil 1 minute and drain.
6
Rinse with cold water and transfer to a bowl.
7
Using kitchen scissors, cut the noodles into 2-inch lengths.
8
Toss with 2 teaspoons of the rice vinegar and the soy sauce
9
Spread a small amount of peanut sauce on each cut piece of tofu
10
Place the shredded carrots, turnips, slivered mushrooms and chopped herbs in a large bowl and toss with 2 tablespoons of the rice vinegar and salt to taste.
11
Place the lettuce in another bowl and toss with the remaining vinegar and salt to taste
12
Fill a bowl with warm water and place a spring roll wrapper in it just until it is pliable, about 30 seconds.
13
Remove from the water and drain briefly on a kitchen towel.
14
Place the wrapper on your work surface in front of you and arrange several cilantro sprigs, whole mint leaves and basil leaves, vein side up, on the wrapper.
15
Leaving a 2-inch margin on the sides, place a handful of the carrot mixture on the wrapper, slightly nearer to the edge closest to you.
16
Top with 3 pieces of tofu, then a handful of lettuce, and finally a handful of noodles.
17
Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll.
18
Refrigerate until ready to serve.
19
If desired, serve with more peanut sauce, thinned out with water, or with another dipping sauce of your choice

1084

kcal

Calories

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 ounces rice vermicelli, 1/4 cup rice vinegar, 2 teaspoons soy sauce, 1/4 pound firm tofu, cut into dominoes 1/4 inch thick by 1/2 inch wide and drained on paper towels, and more.

Yes, Spring Rolls With Tofu, Vegetables, Rice Noodles and Herbs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1084 kcal
Category
Pasta & Noodles

Eats Now Editorial Team

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