Tofu fresh rolls with spicy noodles are packed with flavorful veggies, spicy sauce and savory tofu. They make a perfect appetizer, lunch to-go, or party starter for your guests. As fun to make as they are to eat, prep veggies and tofu ahead of time and assemble when you’re ready to serve. These fresh rolls are packed with flavor and nutrition – vitamins, minerals, protein and fiber.
Simple mayo spread adds a savory and creamy balance to the noodles. Since it is free from eggs, this is a vegan-friendly dressing and sandwich spread that is made with only non-GMO sourced ingredients. Plus, Sriracha adds a spicy kick your guests will love.
Let me know if you try these Tofu Fresh Rolls with Spicy Noodles! They make a fantastic lunch or snack at work or school and are fun to eat for kids and adults alike.
- 8 ounces firm tofu (pressed and sliced into thin strips)
- 1 teaspoon coconut oil
- 1/2 cup mayo spread (divided)
- 1/4 cup Sriracha sauce
- 1 Tablespoon fresh lime juice
- 1 clove garlic (minced)
- 1/2 teaspoon brown sugar
- 8 ounces dry brown rice vermicelli noodles (prepared according to package directions)
- 10 medium romaine lettuce leaves
- 1 cucumber (cut into thin strips)
- 1 medium carrot (peeled and cut into matchsticks)
- 1 jalapeno (seeded and cut into matchsticks (use bell pepper as a non-spicy alternative))
- 20 sprigs fresh cilantro sprigs
- 10 spring roll wrappers
- Preheat oven to 350 degrees F. Place tofu strips in a baking pan greased with coconut oil and bake for 30 minutes.
- Make the spicy sauce by combining ½ cup mayo, Sriracha sauce, lime juice, garlic and brown sugar. Set aside.
- Combine cooked noodles with the remaining 1/4 cup mayo in bowl and massage lightly with your hands to coat. Prep cucumbers, carrots, jalapeno/pepper, and cilantro and set aside near a clean, dry cutting board.
- Fill a dish with very warm/hot water that you can still comfortably touch with bare hands. Working with 1 wrapper at a time, soak in water until pliable, about 20 seconds. Lift wrapper out of water and allow excess to drip off before transferring to your cutting board. Place a lettuce leaf on the lower third of the wrapper and fill with 2 strips of tofu, a small portion of noodles, and 2-3 strips each of cucumber and carrots. Smear the filling with 1 Tablespoon of sauce then top with a slice of jalapeño or pepper and 2 sprigs of cilantro. Fold bottom of wrapper over filling, about 1/3 over the bottom of the lettuce leaf, then fold in ends and roll up tightly like a burrito. Transfer to a platter or parchment paper. Repeat with remaining wraps and cover rolls with damp paper towels, then plastic wrap to preserve. Serve immediately or refrigerate until serving.
Ginger Hultin,MS, RD, CSO
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