Crispy Spring Rolls with Spicy Tofu, Vegetables, and Toasted Nuts

Name: Crispy Spring Rolls with Spicy Tofu, Vegetables, and Toasted Nuts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 2 tablespoons olive oil or canola oil; 2 teaspoons minced fresh ginger; 2 cloves garlic; 8 ounces Thai- or teriyaki-flavored tofu; 1 cup oyster mushrooms; ½ cup carrot; ½ cup water chestnuts; 2 tablespoons tamari sauce; ¾ cup toasted peanuts or walnuts; 2 whole green onions; 1 teaspoon sesame oil; 12 pieces rice paper wrappers; 1 head Boston or Bibb lettuce; 1 serving Lime-Soy-Ginger Sauce; 1 serving for serving

Delicious crispy spring rolls filled with flavorful tofu, fresh vegetables, and crunchy nuts. These Asian-inspired rolls are baked until golden and served with lettuce wraps and a tangy lime-soy-ginger sauce.

6 servings

51 min

Published October 4, 2025

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Ingredients

•2 tablespoons olive oil or canola oil
•2 teaspoons minced fresh ginger
•2 cloves garlic
•8 ounces Thai- or teriyaki-flavored tofu
•1 cup oyster mushrooms
•½ cup carrot
•½ cup water chestnuts
•2 tablespoons tamari sauce
•¾ cup toasted peanuts or walnuts
•2 whole green onions
•1 teaspoon sesame oil
•12 pieces rice paper wrappers
•1 head Boston or Bibb lettuce
•1 serving Lime-Soy-Ginger Sauce
•1 serving for serving

Cooking Instructions

1.
1. Heat a wok or nonstick skillet over medium heat. Add the olive oil and swirl to coat. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Add the tofu and mushrooms and stir-fry for 2 minutes. Add the carrot and water chestnuts and stir-fry until heated through, about 30 seconds.
3 min
2.
2. Add the tamari sauce. Cook, stirring occasionally, until the vegetables are heated through, about 2 minutes. Stir in the nuts, green onions, and sesame oil and toss to combine. Remove from the heat.
2 min
3.
3. Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer to a dry work surface.
1 min
4.
4. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls in the same manner. Cover the finished rolls with a damp cloth to prevent them from drying out.
15 min
5.
5. Preheat the broiler. Lightly coat a large nonstick baking sheet with cooking spray. Arrange the spring rolls in a single layer on the baking sheet, leaving a little space between them. Lightly coat the rolls with cooking spray.
5 min
6.
6. Broil the rolls until lightly browned and crisp, 10 to 13 minutes. Using tongs or a spatula, turn the rolls over and continue to broil for another 8 to 10 minutes.
23 min
7.
7. Serve each roll wrapped in a lettuce leaf garnished with nuts, and accompanied by the Lime-Soy-Ginger Sauce.
2 min

Ingredients

•2 tablespoons olive oil or canola oil

•2 teaspoons minced fresh ginger

•2 cloves garlic

•8 ounces Thai- or teriyaki-flavored tofu

•1 cup oyster mushrooms

•½ cup carrot

•½ cup water chestnuts

•2 tablespoons tamari sauce

•¾ cup toasted peanuts or walnuts

•2 whole green onions

•1 teaspoon sesame oil

•12 pieces rice paper wrappers

•1 head Boston or Bibb lettuce

•1 serving Lime-Soy-Ginger Sauce

•1 serving for serving

Cooking Instructions

1. Heat a wok or nonstick skillet over medium heat. Add the olive oil and swirl to coat. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Add the tofu and mushrooms and stir-fry for 2 minutes. Add the carrot and water chestnuts and stir-fry until heated through, about 30 seconds.

3 min

2. Add the tamari sauce. Cook, stirring occasionally, until the vegetables are heated through, about 2 minutes. Stir in the nuts, green onions, and sesame oil and toss to combine. Remove from the heat.

2 min

3. Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer to a dry work surface.

1 min

4. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls in the same manner. Cover the finished rolls with a damp cloth to prevent them from drying out.

15 min

5. Preheat the broiler. Lightly coat a large nonstick baking sheet with cooking spray. Arrange the spring rolls in a single layer on the baking sheet, leaving a little space between them. Lightly coat the rolls with cooking spray.

5 min

6. Broil the rolls until lightly browned and crisp, 10 to 13 minutes. Using tongs or a spatula, turn the rolls over and continue to broil for another 8 to 10 minutes.

23 min

7. Serve each roll wrapped in a lettuce leaf garnished with nuts, and accompanied by the Lime-Soy-Ginger Sauce.

2 min