Looking for something fresh, as well as quick and easy to nosh on this summer? Check out this Banh Mi Spring Roll recipe from
What is Banh Mi? Banh Mi is a Vietnamese snack consisting of a baguette, filled with a variety of ingredients, typically including meat, pickled vegetables, and chili peppers. This is a flexible alternative as this recipe substitutes a baguette and meat with tofu and rice paper rolls. Bon Appetit!
2 cups vegetables (carrots, daikon or red radish, julienned)
3/4 cup unseasoned Rice Vinegar + 1 cup water
4-5 Tbsp sweetener (i.e. agave nectar, sugar or honey if not vegan)
1/2 tsp sea salt
1 lime, juiced
1 block extra firm tofu
1 Tbsp soy sauce
12 spring roll rice papers
1 large bundle cilantro, large stems removed (or sub basil or mint)
Sriracha or chili garlic sauce
1/2 cup peanut butter (I use all natural crunchy)
2 Tbsp. soy sauce
1 tsp. chili garlic paste
3-4 Tbsp. brown sugar, depending on preference of sweetness
1 lime, juiced
1/3- 1/2 cup hot water
FOR GARNISH / SERVING
1 green onion, thinly sliced and added to dipping sauce (purely aesthetic)
Leftover vinegar sauce OR peanut butter or almond butter sauce for dipping
Preheat oven to 400 degrees and wrap tofu in a clean, absorbent towel and set something heavy on top to press. Once preheated, slice tofu into medium-sized rectangles (see photo) and place on a parchment-lined (or lightly greased) baking sheet.
Bake for 25-30 minutes, or until golden brown on all sides. Generously brush with soy sauce and set aside.
While the tofu is baking, prepare pickling sauce by combining rice vinegar, water, sugar, salt, and lime juice in a jar and shaking to combine. Taste and adjust seasonings as needed, adding more sweetener of choice for sweetness, or vinegar or lime juice for tanginess. Transfer to fridge to chill.
Next, prep vegetables by julienning or thinly slicing radish, carrot and any other desired fillings (jalapeño is a common Banh Mi addition). Add to vinegar mixture to quick pickle in the fridge.
Prepare station for making spring rolls by getting a surface to lay rice papers on, and heat 2-3 cups water to boiling, then turn off heat.
Drain pickled veggies at this time and reserve liquid for dipping. If opting for a nut butter sauce, prepare at this time.
Prepare your peanut sauce in a food processor by mixing the first five ingredients and then slowly adding hot water until you’ve reached desired consistency – slightly thick, slightly runny.
To prepare a spring roll, dip rice paper in hot water for 15-20 seconds, or until soft and pliable and transfer to a damp working surface (such as a cutting board). Then add 3-4 pieces tofu, pickled vegetables, 1-2 tsp sriracha or chili garlic sauce, and a large handful of cilantro. Fold over once, tuck in edges, and continue rolling over.
Lay seam side down on a serving platter or baking sheet and cover with a slightly damp towel to keep moist. Continue until all spring roll fillings are used up – about 10-12 rolls.
Serve with leftover vinegar sauce OR my favorite almond butter or peanut butter sauce. Leftovers store well covered in the fridge for up to 2 days, though best when fresh.