Looking for a Vegan Spring Rolls recipe? Try my Teriyaki Tofu Spring Rolls – they are filled with crisp, colorful vegetables like carrots, cucumbers and purple cabbage as well as delicious strips of teriyaki marinated tofu.

This post is sponsored by Annie Chun’s. All opinions are my own.

I’m back with another delicious vegan recipe in partnership with my pals at Annie Chun!

I love all the healthy, convenient products they offer to help me get fresh, Asian inspired meals on the table quickly. Today we’re talking about Annie Chun’s Japanese Style Teriyaki Sauce and using it to make these easy Vegan Spring Rolls!

Why you’ll love these vegan teriyaki tofu spring rolls

• These vegan spring rolls start with teriyaki marinated baked tofu that provide protein for substance and lots of delicious flavor.

• They’re also filled with fresh, crisp vegetables like carrots, cucumber, purple cabbage and lettuce, making them light, yet filling.

• Annie Chun’s gluten free Teriyaki Sauce is made with simple ingredients like tamari, cane sugar, sesame seeds, vinegar and spices. It works great as both the marinade and the dipping sauce!

How to make teriyaki tofu

To start making these vegan spring rolls, begin by draining the water out of the tofu. Press on it firmly with paper towels, or use a tofu press if you have one. Then cut the tofu into 20 slices.

While the tofu is draining, make the teriyaki marinade. Whisk together the teriyaki sauce, cornstarch, vinegar, garlic and sesame oil. Add the tofu slices to the bowl and toss to combine. Marinate them for 15 minutes, then place on a parchment lined baking sheet and bake at 375 degrees for about 25 minutes.

How to assemble teriyaki tofu spring rolls

Since we’re all spending more time at home right now, these vegan spring rolls can be a fun and therapeutic cooking activity to pass some time or do with kids! Sometimes it takes a couple of practice rolls to get the rolling technique down, but stick with it!

Here are my tips:

Add some warm water to a skillet or shallow dish and have a separate damp plate ready. Dip each spring roll wrapper in the water for 15 seconds to soften them, then transfer to the damp plate and spread out the edges.

Have all your ingredients chopped and ready nearby. Place 2 slices of tofu along with some lettuce, carrot, cucumber, cabbage and a few mint leaves in the center of the wrap. Tuck in the edges, fold one side over tightly, and continue to roll, kind of like a burrito! When you’re done rolling, make sure to place it seam side down on a plate.

Vegan spring roll variations

The nice thing about these vegan teriyaki spring rolls is that you can customize the filling based on what you have on hand.

Tempeh or mushrooms work great in place of the tofu, and different fruits and vegetables such as bell pepper, avocado, mango and baby spinach will work for the filling, too.

If you don’t have fresh mint, cilantro or scallions are other herb options you could try.

More Asian-inspired vegan recipes:

• Vegan Brown Rice Sushi Hand Rolls
• Tofu with Peanut Sauce
• Vegan Thai Curry Tacos
• Easy Vegetable Udon Soup

Thanks for reading! To keep up with me in the kitchen, follow me on Facebook, Instagram, Twitter and Pinterest. If you make these Teriyaki Tofu Spring Rolls, please share them using the hashtag #LePetitEats!

5 from 1 vote

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Teriyaki Tofu Spring Rolls

Teriyaki Tofu Spring Rolls are filled with crisp, colorful vegetables like carrots, cucumbers and purple cabbage as well as delicious strips of teriyaki marinated tofu.

Course Appetizer, lunch

Cuisine Asian, Gluten-free, Vegan, Vegetarian

Keyword spring rolls recipe, spring rolls with tofu, tofu spring rolls

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings 10

Calories 107 kcal

Author Denisse

Ingredients

• 1 14- ounce block extra-firm tofu
• 3 tablespoons Annie Chun Teriyaki Sauce
• 1 tablespoon cornstarch
• 1 tablespoon rice vinegar
• 1 clove garlic minced
• 1/2 teaspoon sesame oil
• Cooking spray or oil
• 10 spring roll wraps
• 2 cups leafy lettuce
• 1 large carrot julienned
• 1/2 cucumber julienned
• ½ cup red cabbage thinly sliced
• About 30 mint leaves

Instructions

1. Drain the water out of the tofu by pressing on it with paper towels or using a tofu press.
2. Preheat oven to 375 degrees. Lightly grease a baking sheet with cooking spray or oil.
3. In a shallow bowl, whisk together teriyaki sauce, cornstarch, vinegar, garlic and sesame oil. Cut tofu into 20 slices, add to the bowl, and toss to combine. Marinate for 15 minutes.
4. Place tofu in a single layer on the baking sheet. Bake for 25 minutes.
5. Add warm water to a skillet or shallow dish. Have a separate damp plate ready. Dip each spring roll wrapper in the water for 15 seconds, then transfer to the damp plate and spread out the edges.
6. Place 2 slices of tofu along with some lettuce, carrot, cucumber, cabbage and a few mint leaves in the center of the wrap. Tuck in the edges, fold one side over tightly, and continue to roll. Place seam side down on a plate. Repeat with remaining spring roll wrappers. Serve with additional teriyaki sauce for dipping.

Recipe Notes

• 107 calories/roll 

• The nice thing about these teriyaki spring rolls is that you can customize the filling based on what you have on hand.

• Tempeh or mushrooms work great in place of the tofu, and different fruits and vegetables such as bell pepper, avocado, mango, and baby spinach will work for the filling, too.

• If you don’t have fresh mint, cilantro or scallions are other herb options you could try.