Fresh & Flavorful: How to Make Plant-Based Spring Rolls with Mango and Tofu

MMM Good!!

If you're looking for a light, refreshing, and delicious plant-based dish that screams spring and summer, look no further than mango and tofu spring rolls. Packed with vibrant veggies, juicy mango, and crispy tofu, these spring rolls are a perfect appetizer, lunch, or light dinner. Plus, they’re entirely plant-based, gluten-free, and customizable to your taste.

In this blog post, we’ll guide you through everything you need to make these tasty rolls—from ingredients and preparation to rolling technique and dipping sauce.

Ingredients

Just look at all that goodness!

For the Spring Rolls (Makes 8-10 rolls):

8–10 rice paper wrappers

3 ripe mango, peeled and thinly sliced

1 cup shredded red or green cabbage

1 Red, yellow, or orange bell pepper sliced

1 medium carrot, julienned

1 cucumber, julienned

1/4 cup sliced green onion

2 cups butter lettuce ( or whatever lettuce that you need to use up)

Sesame seeds (optional for garnish)

For the Tofu:

2 block firm tofu, pressed and cut into strips or chunks

3 Tablespoons soy sauce

2 Tablespoons olive oil

3 Tablespoons corn starch

For the Peanut Dipping Sauce:

1/3 tablespoons peanut butter (natural, unsweetened)

2 tablespoon soy sauce or tamari

2 tablespoon maple syrup or agave or honey

2 Tablespoons rice vinegar

1 Tablespoon sesame oil

2 cloves garlic, pressed or minced

2-3Ttablespoons warm water (to thin)

Optional: minced garlic or a dash of chili flakes for heat

Step-by-Step Instructions

1. Prepare the Tofu

• Preheat oven for to 375 degrees.

• Press the tofu for at least 15 minutes to remove excess water.

• Slice it into thin strips, or cubes

• Mix sesame oil and soy sauce in large bowel, put tofu chunks or strips in the bowl, put a lid on and toss lightly, till evenly coated, add corn starch, place lid on and toss lightly until coated again.

• Put in oven for 45-60 min or until golden brown

• Set aside to cool.

  
  

2. Slice and Prep the Veggies

• Thinly slice mango, carrots, cucumbers, peppers, onion and cabbage.

• wash a dry lettuce

• Set up a “rolling station” with all your fillings ready to go.

  
  

3. Soften the Rice Paper

• Fill a large shallow bowl or plate with warm water.

• Dip each rice paper wrapper into the water for 5–10 seconds until it becomes pliable but not too soft.

• Lay it flat on a clean surface or damp towel.

4. Assemble the Rolls

This took some practice ;)

• Layer your fillings horizontally in the center: a few strips of tofu, mango slices, veggies, herbs, and noodles if using.

• Fold the sides in, then roll from the bottom up tightly like a burrito.

• Repeat with the remaining wrappers.

5. Make the Peanut Dipping Sauce * You may want to double this, yes its that good!!

• Whisk all sauce ingredients together until smooth.

• Adjust consistency with more warm water if needed.

6. Serve & Enjoy

This was a perfect and fresh dinner!

• Arrange spring rolls on a platter.

• Sprinkle with sesame seeds if desired.

• Serve immediately with dipping sauce on the side.

Tips & Variations

• Make It Nut-Free: Use sunflower seed butter or tahini for the dipping sauce.

  
  

• Add Rice or noodles: 1 cup rice vermicelli noodles (optional, cooked and cooled)

  
  

• Add Heat: Include thin slices of jalapeño or sriracha in the roll.

  
  

• Go Tropical: Add pineapple or avocado for a different twist.

  • The mangos we love are -Honey mangos (purchased at Sam's club)

    
    

Store: Best enjoyed fresh, but you can store wrapped rolls in the fridge for up to 24 hours.

my kids took these for lunch the next day and LOVED it!

These mango and tofu spring rolls are a celebration of freshness and texture. They’re colorful, wholesome, and bursting with flavor—perfect for sharing at a picnic, potluck, or enjoying solo with a good book or podcast.

Have you made these? Let us know what you think :)

1 spring roll with 2 tablespoons of sauce is roughly 170 calories. (wahoooo)