Tofu Spring Rolls With Mango and Avocado

When the weather starts heating up, we like to serve these fresh tofu spring rolls with avocado and mango. They’re quick (ready in less than 30 minutes), easy, and the only cooking required is some water heated in a tea kettle.

Spring rolls aren’t an exact science so feel free to add herbs or substitute additional vegetables or fruits. You should feel free to make them the way you want to eat them! 

If you’ve never worked with rice paper, it may seem a bit tricky at first. Just keep trying until you get it! The first few may be a little messy but fortunately, not-so-aesthetic spring rolls still taste delicious.

If you love the flavors in these vegan spring rolls, you may also enjoy this spicy sesame tofu stir fry or this summer roll bowl.

Why This Recipe Works

• Virtually no cooking is required. This makes tofu spring rolls perfect for hot summer days! 
• Great flavor and texture. Crunchy cucumbers, creamy avocado, sweet mango, and fresh herbs go a long way in contributing to the distinctive combination in these tofu spring rolls.
• Tofu spring rolls make a delightful appetizer. Perfect for outdoor dinners, summer meals, and dinner parties.

What Goes Into Vegan Spring Rolls

I know the ingredient list may look a bit long but the flavor in these vegan spring rolls is worth it! Once you get everything prepped and you’ve rolled your first one, it goes pretty quickly.

• Rice noodles: You may be able to find rice noodles in your local grocery store but if not, they will be available in most international markets. For spring rolls, I recommend using thinner rice noodles, similar in size to angel hair possible. They are easier to work with for spring rolls.
• Firm tofu: Make sure you are using regular, firm tofu. If you are new to working with tofu you can learn more about it in this Guide to Tofu.
• Mango: Make sure you choose a fresh, ripe mango to make these mango spring rolls with avocado. It should have a fragrant smell at the stem end and slightly give when squeezed.
• English cucumber: The crisp texture of this almost seedless cucumber works best for making spring rolls.
• Avocado: Creamy ripe avocado adds a nice texture to these homemade spring rolls with tofu.
• Herbs: Fresh basil leaves and cilantro are essential for the best flavored spring rolls.
• Rice paper: This delicate dough made from the rice paper plant (yes, that’s a thing!) can be found at some grocery stores or international markets. If you want to learn more about working with rice paper, this post by Inspired Taste on how to buy and use rice paper is super helpful.

How To Make Vegan Spring Rolls

• 1) First, prepare the rice noodles according to the package. In most instances, the method involves placing the noodles in a dish and pouring boiling water to cover them. Let them sit for 15 minutes and they will soften. When ready be sure to drain thoroughly.
• 2) While the noodles are soaking, cut tofu, mango, cucumber, and avocado into thin slices and chop the herbs.

• 3) Fill a wide shallow dish with warm water for soaking rice wrappers.
• 4) Assemble rolls one at a time. Dip the rice wrapper in the water to soften it only for a few seconds. Remove from the water and shake off excess water. 

• 5) Place a slice or two of tofu, mango, cucumber, and avocado in the middle of the wrapper, about ⅓ of the way from the bottom. 

• 6) Next, add a small handful of rice noodles on top and sprinkle with a large pinch of basil and cilantro. 

• 7) Roll the spring roll as you would a burrito. First, roll over the edge up and over the filling, then tuck in the sides, and finally finish up by rolling it the rest of the way.

• 8) Repeat with the remaining ingredients. Serve up immediately with your favorite sauce.

Expert Tips 

• Ingredient prep. It’s important to prep all the ingredients to make vegan spring rolls in advance of starting to roll.
• Thin, small pieces. The spring rolls will be easier to roll if all the ingredients are cut into small pieces.
• Don’t overfill. If you put too many ingredients inside they will be more difficult to roll and may even burst apart.
• Work with the rice paper one at a time. The paper is delicate and working slowly is the best approach.
• Be patient. Rice paper can be a little tricky at the start but with a little practice, it gets easier.
• Store leftovers. These avocado spring rolls are best served immediately. If you have leftovers, store them in an airtight container covered with a damp paper towel for up to three days. The rice paper may become more brittle or soggy the longer they sit.

FAQs

Variations

Like I said before, the ingredients in tofu spring rolls are super flexible! Just keep in mind that texture is important so it’s good to include a few crunchy vegetables or other ingredients for the perfect combination of opposing textures.

• Nuts: Sometimes I like to add chopped peanuts for a nice crunch to the spring rolls.
• Spicy: You can add thinly sliced chilies or a drizzle of Sriracha for a spicy tofu spring roll. Or serve them up with a spicy dipping sauce on the side.
• Veggies: Feel free to swap out the veggies. Thinly sliced carrots, bell peppers, green onions, and zucchini are just a few. Just be sure to watch out for wet veggies which may make the spring rolls too soggy.
• No tofu: You can also make vegan spring rolls without tofu if you prefer a soy-free option.

More Vegan Appetizer Recipes

• Red Cabbage and Jicama Spring Rolls
• Broccoli and Onion Pakora
• Tofu Wontons
• Crispy Tofu and Rainbow Veg Sushi

Photos by Alfonso Revilla