Fresh Spring Rolls with Tofu and Mango Recipe

If you’re on the hunt for a light, refreshing, and absolutely delicious way to beat the heat—or just want a healthier twist on finger food—you’re going to love this Fresh Spring Rolls with Tofu and Mango Recipe. Trust me, these rolls are bursting with fresh flavors and textures that make every bite a little celebration. Whether you’re a tofu fan or new to it like I was, the mango adds a sweet tang that balances the savoriness perfectly. Stick around—I’ll walk you through everything so you nail them on your first try.

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Ingredients You’ll Need

This recipe works best when you have fresh, crunchy veggies and ripened mango to contrast the soft tofu and noodles. I always look for extra-firm tofu so the texture holds up well in the rolls—and don’t skimp on the fresh herbs because they really bring the whole thing together.

• Vermicelli noodles or rice noodles: These soak up flavor and add a satisfying bite; use gluten-free if you need.
• Rice paper wrappers: You’ll want large ones for easy rolling without tearing.
• Carrot: Julienned for crunch and color.
• English cucumber: Adds refreshing moisture and lightness.
• Extra-firm tofu: Essential for a sturdy filling; I drain and press mine to keep it firm.
• Jalapeño pepper: For just a touch of heat—adjust or leave out if you’re sensitive to spice.
• Mango: Sweet and juicy, the star of the show—look for ripe but firm.
• Avocado: Creamy texture that balances the crisp veggies.
• Fresh basil, mint, and cilantro: A triple herb combo that makes these rolls taste like you’re eating sunshine.
• Peanut sauce: For dipping—adds a rich, savory kick that my family can’t get enough of.

Variations

I love mixing things up, and the great thing about this Fresh Spring Rolls with Tofu and Mango Recipe is how easily you can swap ingredients to suit your mood or pantry. Don’t hesitate to experiment—you might find a new favorite combo!

• Protein swaps: Sometimes I use grilled shrimp or chicken instead of tofu, and it’s just as tasty.
• Veggie changes: Bell peppers or shredded cabbage work beautifully when you want a crunchier texture.
• Herb variations: Try adding Thai basil or swapping out cilantro for parsley if cilantro isn’t your thing.
• Spice level: If jalapeño is too much, green onion strips add a nice mild bite instead.

How to Make Fresh Spring Rolls with Tofu and Mango Recipe

Step 1: Prep Your Noodles and Veggies

Start by cooking your vermicelli noodles according to the package, usually just soaking them in hot water until soft. Drain and rinse under cold water to stop cooking and prevent them from sticking. While that’s happening, julienne your carrot and cucumber into thin, even strips, and slice your tofu and mango similarly. Pro tip: dry your tofu on paper towels to remove excess moisture—that way, it won’t make your rolls soggy.

Step 2: Soften the Rice Paper Wrappers

Fill a large shallow bowl with warm water. Quickly dip one rice paper wrapper in the water for about 15 seconds—don’t soak it too long or it’ll become mushy and tear easily. Lay it flat on a damp kitchen towel. The towel helps absorb excess moisture and stops it sticking to your work surface.

Step 3: Fill and Roll with Confidence

Place a small pile of noodles, then arrange a little carrot, cucumber, tofu, jalapeño, mango, avocado, and your fresh herbs right in the center of your wrapper. Fold the sides over the filling neatly like an envelope, then roll from the bottom up, keeping everything snug. It takes a little practice to get the tension right—you want it tight enough so it holds but not so tight that it tears. If your first one isn’t perfect, don’t worry, you’ll get the hang of it.

Enjoy With Your Favorite Peanut Sauce

I always serve these fresh spring rolls with a creamy peanut sauce for dipping—that savory, nutty flavor is irresistible. I’ve tried store-bought versions and homemade, and honestly, homemade peanut sauce is so simple and worth the tiny extra effort!

How to Serve Fresh Spring Rolls with Tofu and Mango Recipe

Garnishes

I usually sprinkle a few toasted sesame seeds on the plates just before serving, adds a nice nutty crunch and a bit of visual appeal. Sometimes I throw on some chopped peanuts or extra fresh herbs like mint leaves so everyone can grab what they like.

Side Dishes

These spring rolls shine as a light meal or appetizer, but I love pairing them with a simple miso soup or a quick seaweed salad for a totally refreshing combo that’s perfect for warm evenings.

Creative Ways to Present

For special occasions, I like to slice the spring rolls in half on a diagonal and stand them up on a platter surrounded by little bowls of colorful dipping sauces—peanut, sweet chili, and soy-ginger. It’s always a hit at dinner parties and looks way fancier than it is!

Make Ahead and Storage

Storing Leftovers

I wrap leftover rolls individually in plastic wrap and place them in an airtight container in the fridge. This stops them from drying out or sticking together. Ideally, eat them within 24 hours—the rice paper tends to get tougher over time, but they’re still tasty.

Freezing

Freezing isn’t the best for these rolls because the rice paper and fresh veggies don’t hold up well. I tried it once, and the texture was soggy and not appetizing after thawing—so I suggest enjoying them fresh whenever possible.

Reheating

Because these rolls are best served cold or room temperature, reheating isn’t usually necessary. If you want to warm the tofu or noodles separately, do so gently in a pan, then assemble fresh rolls to keep everything crisp and fresh.

FAQs

Final Thoughts

This Fresh Spring Rolls with Tofu and Mango Recipe has become my go-to for sunny days when I want something light but satisfying. It’s fun to make, looks impressive, and tastes way better than takeout versions. I love that it’s fresh, healthy, and easy to customize, so every time I make it, it feels like a mini celebration at home. Give it a try—you might find yourself making these for every gathering or simple weeknight dinner. Happy rolling!

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