Teriyaki Tofu Spring Rolls with Strawberries

VEGAN Teriyaki Tofu Spring Rolls - simple, fresh spring rolls filled with vegetables, tofu and strawberries! Perfect party appetizer!

In this recipe, I’m using carrots, red bell peppers and cucumbers, but you can use whatever vegetables you have on hand. If you are looking for other ways to use the teriyaki sauce, try my teriyaki chicken lettuce wraps (my recipe shared on Simply Recipes)!



Teriyaki Sauce

Spring Rolls


  1. Wrap the block of tofu around a layer of paper towels and let it sit for 15 minutes.
  2. Add all the ingredients into a small saucepan and stir until the cornstarch dissolves. Heat saucepan over medium heat until the sauce starts to boil. Reduce the heat a little and let everything simmer for 2 to 3 minutes. Remove the sauce from heat.
  3. Slice the block of tofu into 5 planks.
  4. Heat the oil in a large non-stick pan over medium heat. Add the tofu and pan fry for 5 to 6 minutes, until the tofu is golden brown. Resist the urge to flip the tofu before it’s golden brown because the tofu will stick. Flip the tofu and pan fry the other side for another 5 minutes. Remove the pan from heat and pour 3 to 4 tablespoons of the teriyaki sauce over the tofu. Be careful as the teriyaki sauce will splatter in the hot pan. Spread the teriyaki sauce over the tofu planks and flip them over to distribute the teriyaki sauce. Let the tofu cool for 10 to 15 minutes.
  5. Slice each plank of tofu into 3 strips. Transfer the tofu on a plate.
  6. Get your workspace organized. Fill a shallow, wide bowl with lukewarm water. Lightly wet the surface of the cutting board. Place the vegetables and tofu on plates or bowls and get them close to your workspace. Have a large plate ready so that you can place your finished spring rolls on top.
  7. Dip a rice paper wrapper into the bowl of water and circle the paper around so that the entire surface is moistened. Transfer the rice paper onto the wet board. Place a strip of tofu and a few strips of the carrots, pepper and cucumber about 1/2 to 1 inch away from the bottom of the wrapper. Top with a few mint and cilantro leaves. Arrange 3 slices of strawberries about 1 1/2 inches away from the tofu and vegetables.
  8. Starting from the bottom of the wrapper, start rolling everything up until you reach the strawberries. Fold the left and right sides of the wrapper towards the center, and finish rolling up the spring roll. Place the spring roll onto your spare plate and repeat for the remaining spring rolls. (NOTE: If you find that the wrapper are quite stiff, let everything sit on your cutting board for an extra 10 to 15 seconds so it softens. Then, roll the spring rolls.)
  9. The spring rolls are best served within the next hour. If you planning to serve these a few hours later, transfer the spring rolls to a plate or platter that is lined with parchment or wax paper. Cover the plate or platter with plastic wrap until you’re ready to serve. You can serve the spring rolls with the remaining teriyaki sauce or a sweet chili sauce (see notes for recipe).


NUTRITION INFORMATION: Amount Per Spring Roll: Calories: 82, Total Fat 2.7g, Saturated Fat: 0.4g, Sodium: 305mg, Cholesterol: 0mg, Total Carbohydrate: 11.7g, Dietary Fiber: 1.2g, Sugar: 4g, Protein 3.4g

  1. Sweet Chili Sauce: (Ingredients) 1/2 cup honey, 1/2 cup water, 2 tablespoons rice vinegar, 2 teaspoons cornstarch, 1 clove minced garlic, 1/2 teaspoon salt, 1/2 teaspoon red pepper flakes; (Instructions) Mix all the ingredients in a saucepan. Bring to a boil. Reduce the heat and let the sauce simmer for 5 minutes. Turn off heat and let the sauce reach to room temperature before serving, about 30 minutes.
  2. If you notice that the rice paper is sticking to the board, moisten the board with more water.
  3. If you don’t have mirin on hand, you can substitute it with a white cooking wine.