Tofu Spring Rolls with Peanut Dipping Sauce

I still remember the first time I tried making these tofu spring rolls on a sticky summer evening. My kitchen was a mess of rice paper wrappers sticking to everything, and I’d burned the first batch of the peanut sauce because I got distracted chatting with my neighbor. But when I finally took that first bite—crisp veggies, savory tofu with that deep, sticky-sweet Hong Shao glaze, all wrapped up and dunked in creamy peanut sauce—I knew I’d stumbled onto something special.

Hong Shao Rou is that classic Chinese red-braised comfort food I grew up loving, but I wanted a lighter, fresher way to enjoy those bold flavors. So I started braising firm tofu in a simplified Hong Shao sauce and rolling it into fresh spring rolls. These have become my go-to when I want something that feels a little fancy but comes together without too much stress. My family now requests them for everything from weeknight dinners to weekend get-togethers. There’s just something about that combination that makes everyone smile.

Why You’ll Love This Recipe

• It’s a fun fusion that brings the rich, aromatic depth of Hong Shao flavors into a light, fresh spring roll.
• Ready in under an hour once you get the hang of rolling, and you can prep most of it ahead.
• Vegetarian (easily vegan), packed with protein from the tofu, and way more exciting than a basic salad roll.
• The peanut dipping sauce is addictive—I’ve caught people licking the bowl more than once.
• Budget-friendly and customizable. You probably have most of the pantry staples already.

These rolls strike that perfect balance: satisfying enough for dinner, light enough for lunch, and impressive enough to serve guests.

Ingredients List

For the Hong Shao Tofu (makes about 12-15 rolls):

• 2 blocks (about 400g each) extra-firm tofu, pressed for 20-30 minutes
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons dark soy sauce (for that beautiful color and depth)
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 tablespoons brown sugar or rock sugar
• 1 tablespoon hoisin sauce
• 3 slices fresh ginger
• 2 green onions, cut into 2-inch pieces
• 1 star anise
• 1 cinnamon stick (optional but lovely)
• 2 tablespoons vegetable oil for cooking
• ½ cup water

For the Spring Rolls:

• 12-15 rice paper wrappers (8-10 inch size)
• 1 large carrot, julienned
• 1 cucumber, thinly sliced into matchsticks
• 1 cup shredded purple cabbage or lettuce
• Fresh herbs: a big handful of mint, cilantro, and Thai basil
• 50g rice vermicelli noodles, cooked and cooled (optional but recommended)
• Warm water for softening wrappers

For the Peanut Dipping Sauce:

• ⅓ cup natural peanut butter (creamy or chunky both work)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar or lime juice
• 1 tablespoon maple syrup or honey
• 1-2 teaspoons sriracha or chili garlic sauce (adjust to taste)
• 1 clove garlic, finely grated
• 3-4 tablespoons warm water to thin
• Optional: chopped peanuts for garnish

Substitutions: No Shaoxing wine? Use a splash of rice vinegar instead. Can’t find star anise? A pinch of five-spice powder works in a pinch.

Step-by-Step Instructions

First, press your tofu. I wrap the blocks in a clean kitchen towel, place a heavy cutting board on top, and let it sit while I prep everything else. This step is non-negotiable for that nice firm texture.

Heat the oil in a medium skillet or wok over medium heat. Cut the pressed tofu into rectangles about ½ inch thick. Fry them in batches until golden on both sides, about 4-5 minutes per side. Remove and set aside.

In the same pan, add the ginger, green onions, star anise, and cinnamon. Stir for 30 seconds until fragrant. Pour in the soy sauces, Shaoxing wine, sugar, hoisin, and water. Bring it to a gentle simmer, stirring until the sugar dissolves.

Add the tofu back in, spooning the sauce over each piece. Lower the heat, cover, and let it braise for 12-15 minutes, flipping halfway. The sauce should reduce and become glossy and sticky. Taste and adjust seasoning—you want that perfect sweet-salty balance. Let the tofu cool slightly before rolling. I often make this part earlier in the day because the flavors get even better as it sits.

Cook your rice vermicelli according to package instructions, rinse under cold water, and drain well.

Now the fun part—rolling! Fill a wide shallow bowl or plate with warm water. Dip one rice paper wrapper in for about 5-8 seconds until it’s pliable but not falling apart. Lay it flat on a clean cutting board.

Place a small pile of noodles (if using), some carrot, cucumber, cabbage, and herbs in the lower third of the wrapper. Add 2-3 pieces of the cooled Hong Shao tofu on top. Don’t overfill or you’ll tear the wrapper—trust me, I learned this the hard way many times.

Fold the bottom over the filling, tuck in the sides, and roll tightly like a burrito. The wrapper will stick to itself. Repeat with the remaining wrappers. If they start sticking to your board, keep a damp cloth handy.

For the peanut sauce, whisk everything together in a small bowl, adding warm water a tablespoon at a time until it’s smooth and dippable. It thickens as it sits, so adjust right before serving.

Pro Tips & Tricks

The biggest mistake people make is rushing the tofu pressing. Give it time—watery tofu makes sad rolls. I discovered by accident that freezing the tofu first, then thawing and pressing, gives it an even better texture that soaks up the sauce beautifully.

Make the Hong Shao tofu a day ahead and store it in the fridge with the sauce. It reheats gently in the microwave or tastes great cold.

When rolling, work on a surface you don’t mind getting a little wet. If your wrappers keep tearing, they’re probably too soft—dip for fewer seconds next time.

Double the peanut sauce. You’ll want extra for drizzling or for the inevitable second (and third) helping.

Serve these at room temperature. Straight from the fridge they can feel a bit firm, but letting them sit out for 10 minutes makes everything taste brighter.

Variations & Substitutions

For a spicier kick, add a chopped fresh chili or extra sriracha to the braising sauce. My husband loves when I throw in some crushed Sichuan peppercorns for that numbing tingle.

Make it fully vegan by using maple syrup instead of honey and checking that your hoisin is vegan-friendly.

Gluten-free version? Use tamari instead of soy sauce, and make sure your rice paper wrappers and hoisin are gluten-free. The rolls still hold up great.

You can turn these into fried spring rolls if you prefer something crunchier. Just roll them, brush lightly with oil, and bake at 425°F for 15-20 minutes or shallow fry. The Hong Shao tofu holds up surprisingly well.

Serving Suggestions

These Hong Shao tofu spring rolls shine as a light dinner or impressive appetizer. I like to serve them on a big platter with extra herbs scattered around and small bowls of peanut sauce. Pair with a simple cucumber salad or some steamed edamame.

They’re perfect for summer parties, potlucks, or even a fun family build-your-own roll night. My kids love assembling their own (with supervision on the sauce level). For drinks, a cold jasmine iced tea or light beer cuts through the richness nicely.

FAQ’s

How long do these spring rolls keep?

Fresh spring rolls are best eaten the day they’re made. You can store them in an airtight container lined with damp paper towels for up to 24 hours in the fridge, but the wrappers can get a bit soft.

Can I freeze the Hong Shao tofu?

Yes! The braised tofu freezes beautifully. Portion it with some sauce and thaw overnight in the fridge when you’re ready to roll.

What if I can’t find rice paper wrappers?

You could serve the tofu and veggies over rice or in lettuce cups instead. Still delicious, just a different presentation.

My peanut sauce is too thick/thin. Help!

Add more warm water to thin it out or a bit more peanut butter to thicken. It’s very forgiving.

Are these rolls spicy?

The base recipe is mildly flavored. The heat comes mostly from the dipping sauce, so you control the spice level easily.

Can I prepare everything ahead for a party?

Absolutely. Braise the tofu and prep all the veggies the day before. Store separately and roll just before guests arrive or let everyone roll their own.

 Final Thoughts

These Hong Shao tofu spring rolls with peanut dipping sauce have earned a permanent spot in my recipe rotation. They’re the kind of dish that feels special without being fussy, and they always spark happy conversations around the table.

If you try them, I’d love to hear how it goes—did you make it spicier? Add your own twist? Drop a comment or tag me if you’re sharing on social. Cooking should be fun, a little messy, and full of flavor. Now go press that tofu and get rolling. Your kitchen is about to smell amazing.