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Sriracha Tofu Spring Rolls

Sriracha Tofu Spring Rolls

These healthy Sriracha Tofu Spring Rolls are a quick and easy meal. Paired with a sweet chili mango dipping sauce, they are great for dinner parties or a light snack. 
Course Main Course
Cuisine vegan, gluten free
Keyword tofu spring rolls, vegan spring rolls
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 6 spring rolls
Calories 101kcal



  • Heat 2 cups of water on the stove or in the microwave until hot to the touch.
  • Dip one of the rice paper wrappers into the water, turning until it is pliable.
  • Place the rice paper wrapper on a plate or cutting board, flattening out the kinks as you place it.
  • Place sliced cucumber, carrot, and sriracha baked tofu fries on the wrapper. Roll like you would a burrito, starting on the right and left sides. Next roll the bottom away from you as you tightly pull in the filling. The wrapper will dry and stick to itself.
  • Repeat with each wrapper. Serve with Sweet Chili Mango Dipping Sauce.



*The sriracha baked tofu fries are crispy, if you don't want them as crispy for these spring rolls, bake them for less amount of time.


Calories: 101kcal | Carbohydrates: 14g | Protein: 7g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 1mg | Sodium: 158mg | Potassium: 217mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1735IU | Vitamin C: 2.2mg | Calcium: 40mg | Iron: 1.6mg