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Crispy Tofu Salad Rolls with Peanut Sauce

Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)

Crispy Tofu Salad Rolls with Peanut Sauce

Yield: 6 rolls | Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes


These vegan Crispy Tofu Salad Rolls with Peanut Sauce are one of my favorite snacks to make! I even have them for lunch sometimes. They’re so fresh, crunchy, and full of flavor. Fun tip: the peanut sauce is actually a simplified version of my Pad Thai sauce!

Tofu Ingredients:

  • 1/2 block (8oz) of extra firm tofu

  • 1 cup of cornstarch

  • 1 tsp garlic powder

  • 1 tsp turmeric powder

  • 1 tsp ginger powder

  • 1/2 tsp black pepper

  • Oil for frying

Salad Roll Ingredients:

  • 6 rice paper wrappers (also sometimes called "Vietnamese rice pancakes for spring rolls")

  • 1/2 red bell pepper

  • 1/2 cucumber

  • Fresh spinach or lettuce

  • Fresh basil leaves

Peanut Sauce Ingredients:

  • 2 tbsp natural peanut butter

  • 1/2 tsp ginger powder

  • 1 tsp soy sauce

  • 1 squirt of sriracha to taste

  • Water for thinning

  • Crushed peanuts for topping


Make the tofu:

  • Start with the tofu. First, press your tofu to remove as much liquid as possible. Wrap in a kitchen towel, then place a weight on top (like a dinner plate). Let it sit for about 5 minutes.

  • Meanwhile, combine the cornstarch and spices in a bowl.

  • Additionally, heat the oil in a frying pan or sauce pan on low.

  • Once the tofu is dried, slice into long strips, about 1/2 thick.

  • Coat the tofu strips with the cornstarch mixture, then drop into the oil.

  • Fry on low for about 8-10 minutes or until the tofu is golden brown.

  • Remove from the oil and transfer to a drying rack or a plate covered in paper towels to cool.

  • While the tofu is frying and cooling, you can prep your veggies. Slice the bell pepper and cucumber into strips, about 2-3 inches long and 1/4 inches thick (these are all very rough measurements, you can make them as thin or thick as you'd like).

Make the peanut sauce:

  • Combine all the peanut sauce ingredients in a small dish. Mix with a fork.

  • Add tiny splashes of water until you get to the desired consistency. ○ I like my peanut sauce really thick, so I don't add a lot of water, but this is totally up to you.

Make the rolls:

  • Once your tofu is cool enough to handle, it's time to wrap the rolls.

  • Follow the instructions on the package for the rice wrappers to soften them. Fill a large bowl with warm water, then place one wrapper in the bowl for about 15 seconds until it's pliable. Transfer the wrapper to a clean countertop and pat dry with a towel.

  • Working quickly (the wrappers get sticky very quickly when they dry), fill the wrapper with some tofu, pepper, cucumber, greens, and basil.

  • Wrap like a burrito. The edges will naturally stick together.

  • Repeat the process with the rest of the wrappers. ○ Do not try and wet all the wrappers at once. They get sticky very quickly, so it's best to make these one roll at a time.

  • Slice in half and serve with peanut sauce.

Tips and Tricks:

  • These directions may sound extensive, but it's actually a fun process! This is a great family-friendly recipe, and would even make a fun date night.

  • You can play around with the fillings too. Try adding some kimchi, bean sprouts, corn, or anything else you can think of!

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: 1 roll (2 halves) - yields 6 rolls

  • Calories: 196

  • Total Fat: 7g

  • Carbs: 29g

  • Protein: 7g

^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if additional ingredients are added.

Tag me on Instagram @veganrecipsandvibes


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