When the weather is sweltering and turning on anything in the kitchen to cook sounds impossible, spring rolls are usually where I turn. I’m pescatarian, so I love a plant-based tofu spring roll, or occasionally a salmon spring roll if I’m feeling a little more into fish that day. This past week was SO warm, so it was this satisfying, high-protein Tofu Spring Rolls with Spicy Coconut Butter Sauce that I kept turning to again and again. It’s crispy, refreshing, filled with healthy ingredients and delicious on a hot day. If you are looking for a great tofu spring roll, I’m confident in saying this recipe is one of the best!
There are three things that I really try to play up when making a spring roll:
- Season the vegetables and herbs, too! You can’t just throw them in there. I don’t add salt, but I do add a hit of acidity either through lime juice or yuzu juice, and I find that brightens up the vegetables and elevates them up to the tofu’s level.
- I make sure my protein builds the flavor. This tofu isn’t marinated, it’s just tossed in a glaze. This saves you time while also building you flavor, which I think helps a spring roll go from ordinary to craveable.
- The dipping sauce is unique, just hot enough and just sweet enough. I can confidently say – my enjoyment of a spring roll all comes down to the sauce. A peanut dipping sauce is great, but a coconut dipping sauce is better. Just try this one once and trust me forever. It’s insanely delicious.
Ingredients you will need for these tofu spring rolls
This recipe is split into three sections, but you’ll notice many of the ingredients are repeats. Here is what you will need for these tofu spring rolls:
For the tofu
- 1 16-ounce block of extra-firm tofu
- 2 tablespoons honey, 1 ounce / 28 grams
- 2 tablespoons soy sauce, 1 ounce / 28 grams
- Avocado oil
For the spring rolls
- 1/2 small red cabbage, 16 ounces / 453 grams
- 2 large carrots, 8 ounces / 226 grams
- 1/4 cup yuzu juice or lime juice, 2 ounces / 60 grams
- 3 cups tender herbs, such as mint, cilantro, basil and dill, 2.5 ounces / 70 grams
- 16 rice paper (also labeled as “spring roll wrappers,” 22 cm / 8.5 in in diameter
For the coconut dipping sauce
- 1/4 cup coconut butter, 2 ounces / 60 grams
- 3 tablespoons sambal oelek or sriarcha, 0.85 ounces / 24 grams
- 1/4 cup water, 2 ounces / 60 grams
- 2 tablespoons honey, 1 ounce / 30 grams
- 1/4 teaspoon Diamond Crystal kosher salt, plus more to taste
Tips for making the tofu for the spring rolls
You can make this tofu either on the grill or in a cast iron skillet.
The key to this tofu is you will need your cooking surface to have a thin layer of avocado oil (or another heat-tolerant oil) before you begin frying. Due to the tofu having honey on it, it runs the risk of sticking to your grill or pan if the pan is not properly prepped. But the caramelization from the honey is delicious, so don’t skip it if you can!
How to make the spicy coconut sauce + storage and assembly tips
The coconut sauce is the star of this recipe, and it comes together quickly in the microwave! While you can do it on the stove top, I find the coconut butter can get too hot very quickly, so a little 30-second warming in the microwave is all I need.
To make the coconut sauce:
- Add 1/4 cup of coconut butter, 3 tablespoons sambal oelek, and 1/4 cup water to a heat-safe bowl.
- Microwave this for 30 seconds or until the coconut butter is melty. Whisk together then add 2 tablespoons of honey.
- Add water if the sauce needs to be thinned out.
- Taste and season 1/4 teaspoon of salt, adding more salt as preferred.
To store the coconut sauce:
Due to the honey, this sauce does not store and reheat well. I recommend keeping it at room temperature if you plan to eat it later in the day, then quickly whisking in warm water to loosen it up.
If you must keep it in the fridge, I recommend taking it out of the fridge before you plan to eat the spring rolls again, add a splash of hot water to the top, then gently mix it in. Add more hot water as needed to get back to its original consistency.
And that’s it for these tofu spring rolls! If you make them, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Tofu Spring Rolls with Spicy Coconut Dipping Sauce
Equipment
- 1 chef's knife
- 1 cast iron pan or outdoor grill
- 1 shallow bowl for dipping the rice paper wrappers
- 1 plastic cutting board for assembling
Ingredients
For the tofu
- 1 16-ounce block of extra-firm tofu
- 2 tablespoons honey 1 ounce / 28 grams
- 2 tablespoons soy sauce 1 ounces / 28 grams
- Avocado oil
For the spring rolls
- 1/2 small red cabbage 16 ounces / 453 grams
- 2 large carrots 8 ounces / 226 grams
- 1/4 cup yuzu juice or lime juice, 2 ounces / 60 grams
- 3 cups tender herbs, such as mint, cilantro, basil and dill 2.5 ounces / 70 grams
- 16 rice paper wrappers (also labeled as "spring roll wrappers" 22 cm / 8.5 in in diameter
For the coconut dipping sauce
- 1/4 cup coconut butter 2 ounces / 60 grams
- 3 tablespoons sambal oelek or sriarcha See Note, 0.85 ounces / 24 grams
- 1/4 cup water 2 ounces / 60 grams
- 2 tablespoons honey 1 ounce / 30 grams
- 1/4 teaspoon Diamond Crystal kosher salt plus more to taste
Instructions
- Drain the tofu and lightly press out any moisture with a few paper towels.
- Slice the tofu crosswise into 8 pieces. Slice those pieces down the center to make 16 long, flat, rectangular pieces.
- In a large bowl, whisk together 2 tablespoons of honey and 2 tablespoons of soy sauce. Add the tofu pieces and gently mix them to coat them in the glaze.
- Place a well-seasoned cast iron over medium heat. Drizzle the surface with 2 tablespoons of avocado oil, or enough to lightly coat the pan.
- In batches, sear the tofu until golden on each side and firm, about 4-5 minutes per side.
- While the tofu is searing, prepare the spring roll fillings.
- Thinly slice or mandolin 1/2 of a small red cabbage. Add to a bowl and set aside.
- Grate or thinly slice 2 carrots. Add to a bowl and set aside.
- Drizzle both the cabbage and carrots with 1/4 cup of yuzu juice or lime juice. Toss to coat.
- Tear 3 cups of tender herbs from their stems.
- By now the tofu should be finished frying. To assemble the spring rolls, get out a plastic cutting board to use as your work surface. One at a time, dip each rice paper wrapper in water for a few seconds, then place it on the cutting board. Add a layer of cabbage, carrots and then a pile of tender herbs. Top with one piece of tofu and roll this up into a small roll. Repeat 16 times.
- To make the coconut sauce, add 1/4 cup of coconut butter, 3 tablespoons sambal oelek, and 1/4 cup water to a heat-safe bowl. Microwave this for 30 seconds or until the coconut butter is melty. Whisk together then add 2 tablespoons of honey. Add water if the sauce needs to be thinned out. Taste and season 1/4 teaspoon of salt, adding more salt as preferred.
- Now split the spring rolls into four servings and dip as you'd like!
Would you share a couple of herb combo’s for these rolls please?
Thank you
Hi Lynn!
I love a mixture of mint, cilantro and basil. I also love a mixture of just cilantro and mint. Thai basil is a treat if you can find it, and I mix that with cilantro. But of course, any of these herbs on their own is also delicious!
How long will the spring rolls last in the frig? This looks amazing and I have all the ingredients ☺️.