My Favorite Guilt - Free Summertime Snack: The Recipe!

Vegan Spring Rolls 

Guilt-Free, Nutrient-Packed


The best foods are the ones you can dip in some kind of sauce; these vegan spring rolls are the perfect appetizer or side dish to your summer meals because they are nutrient-packed and guilt-free!



  1. Tofu of your choice. I use teriyaki marinated tofu from Sprouts Farmers Market. You can marinate your own tofu by getting extra firm tofu, rinsing it out thoroughly by wrapping in a paper towel, then marinate in a sauce of your choice. I recommend Coco Aminos. 
  2. Broccoli Slaw.
  3. Bright Fresh Micro Rainbow Mix.
  4. Trader Joe's Japanese multi-purpose seasoning
  5. Coco Aminos. I used the original flavor. 
  6. Sesame seed oil.
  7. Spring roll wraps.



  1. Cut tofu in thin, long strips.
  2. Place 2 tbsps of sesame seed oil in a frying pan, wait until heated.
  3. Lightly pan-fry the tofu until golden brown. Overcooking will result in a chewier texture, so be careful.
  4. Mix raw broccoli slaw with Coco Aminos & Japanese multi-purpose seasoning. 
  5. Place warm water on a deep dish/plate and delicately rinse spring roll wrappers until soft.
  6. Carefully place spring roll wrapper on top of a plate that is covered with a paper towel, place another paper towel on top of the spring roll wrapper to dry- then remove.
  7. In a thin line, layer a small amount of micro rainbow mix, broccoli slaw, and tofu.
  8. Wrap spring rolls by folding each end, and then wrapping. 


Spicy Peanut Dipping Sauce:

  1. Natural unsalted, no added salt/sugar peanut butter. (2 tbsp)
  2. Hoisin sauce. (1/4 of a cup)
  3. Low-sodium soy sauce. (1 tbsp)
  4. Crushed peanuts. (2 tbsp)
  5. A dash of siracha, or chili sauce for desired spice.
  6. Mix all together in a bowl!