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Fresh spring rolls neatly placed on a plate, with visible fillings of orange noodles, tofu, and vibrant vegetables, served with a dipping sauce and lime.

Spicy Noodle Spring Rolls

Patricia Granek
This spicy noodle spring rolls recipe combines the tangy kick of chili lime sauce, the freshness of crisp vegetables, and the satisfying crunch of tofu, all wrapped in delicate rice paper. Easy to customize and sure to please, these spring rolls are a must-try for a light yet satisfying meal or appetizer
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Assemble Time 10 minutes
Total Time 40 minutes
Course Appetizer, Dinner, lunch
Cuisine Gluten-free, Vegan, vegetarian
Servings 12 spring rolls
Calories 260 kcal

Ingredients
 

  • 1 package rice noodles
  • 13-15 spring roll wrapper (rice paper)

Spicy Lime Chili Sauce

  • 6 tablespoon sesame oil
  • ¼ cup soy sauce (gluten-free) (or tamari)
  • 2 tablespoon maple syrup
  • 2 tablespoon fresh lime juice
  • 2 teaspoon fresh ginger
  • 2 teaspoon garlic cloves
  • 2 teaspoon sriracha
  • ½ teaspoon chili flakes

Extra Filling

  • 450 grams extra firm tofu drained and pressed
  • 2 tablespoon sesame oil
  • 2 tablespoon soy sauce
  • 2 teaspoon garlic powder
  • 1 teaspoon lime juice
  • 2 medium carrots sliced or julienne
  • ¼ red cabbage sliced
  • 3 stalks of green onions sliced
Step-By-Step ImagesScroll back for process images and recipe tips!

Instructions
 

Prep The Filling Ingredients

  • Remove tofu from its package and press to remove excess liquid using a clean kitchen towel or a tofu press. Slice into sticks and place in a shallow dish.
    450 grams extra firm tofu
  • Mix sesame oil, soy sauce, garlic powder, lime juice, and a pinch of salt in a small bowl. Pour over tofu sticks, ensuring they're well-coated. Marinate for at least 5 minutes.
    2 tablespoon sesame oil, 2 tablespoon soy sauce, 2 teaspoon garlic powder, 2 tablespoon fresh lime juice
  • Preheat air fryer or oven to 375°F (190°C). Arrange tofu in the air fryer basket or on a parchment-lined baking sheet without touching. Air fry for 15 minutes or bake for 20-30 minutes, flipping halfway through.
  • Julienne carrots and slice green onions and cabbage. Cut green onions into long, thin sticks for an elegant presentation. Use any veggies available.
    2 medium carrots, 3 stalks of green onions, ¼ red cabbage

Prepare the Rice Noodles

  • Boil a large pot of water and cook the rice noodles as per package instructions. Avoid overcooking. Once done, drain and rinse with hot tap water to remove excess starch and prevent sticking. Set aside.
    1 package rice noodles
  • Combine soy sauce, maple syrup, lime juice, sesame oil, sriracha or chili sauce, grated ginger, and minced garlic in a small bowl. Stir until well blended. Adjust the amount of sriracha to taste.
    6 tablespoon sesame oil, ¼ cup soy sauce (gluten-free), 2 tablespoon maple syrup, 2 teaspoon fresh ginger, 2 teaspoon garlic cloves, 2 teaspoon sriracha , 1 teaspoon lime juice, ½ teaspoon chili flakes
  • Add noodles to a large mixing bowl and pour the sauce over them. Mix well, ensuring even coating. Allow noodles to marinate for a few minutes to absorb the flavors.

Roll Your Spicy Noodle Spring Rolls

  • Soften your rice paper one at a time. Dip a rice paper wrapper in warm water for a few seconds until slightly softened. Remove the paper before it is fully limp to avoid soggy rolls. Lay it on a clean, slightly damp surface.
    13-15 spring roll wrapper
  • Place a small handful of marinated noodles on the lower third of the rice paper, followed by carrots, cabbage, green onions, and tofu. Avoid overfilling.
  • Fold the bottom over the fillings, then fold in the sides. Continue to roll tightly.
  • Cut rolls in half and serve with chili lime sauce or spicy peanut sauce for dipping.

Notes

Tips for Rolling Spring Rolls:

  1. Work on a Damp Surface: Make sure your surface is not too dry to avoid the paper sticking and tearing.
  2. Don't Over-Soak the Rice Paper: Dip the rice paper in warm water for just 2-3 seconds. It should still feel slightly firm as you remove it; it will soften as you add the fillings.
  3. Arrange Fillings Wisely: Place your fillings on the lower third of the rice paper, leaving about an inch of space at the bottom. This makes it easier to start the roll and tuck in the fillings snugly.
  4. Roll Tightly, But Gently: After folding the bottom over the fillings, pull back gently to tighten the roll before folding in the sides. Continue rolling, applying gentle pressure to ensure the roll is tight and compact without tearing the wrapper.
  5. Practice Makes Perfect: Don't worry if your first few rolls aren't perfect. Practice will help you get a feel for the right amount of fillings and the best rolling technique.
  6. Keep Rolled Spring Rolls Moist: Cover them with a damp cloth or paper towel as you work to prevent them from drying out before serving.
 

Nutrition

Serving: 1 spring rollCalories: 260kcalCarbohydrates: 34gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 2mgSodium: 645mgPotassium: 203mgFiber: 2gSugar: 4gVitamin A: 1954IUVitamin B12: 0.004µgVitamin C: 13mgCalcium: 45mgIron: 2mgZinc: 1mgFolic Acid: 14µg
Tried this recipe? I’d love to hear how it turned out in the comments !