Crispy Tofu & Dill Spring Rolls
Vietnamese-style spring rolls packed with pan-fried tofu, fresh dill, and cucumber. Served with a quick lime-fish sauce dip—ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 185
- Protein
- 11g
Ingredients
- 14 oz extra-firm tofu, pressed
- 8 pieces rice paper wrappers (8-inch)
- 1 cup fresh dill
- 1 medium cucumber, julienned
- 1 lime lime (juiced) + fish sauce for dip
- 2 tbsp fish sauce (for dipping sauce)
Instructions
- 1
Cut pressed tofu into thin planks. Heat oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 2
Pan-fry tofu planks 2–3 minutes per side until edges turn golden and crispy. Transfer to a plate.
- 3
Dip each rice paper wrapper in warm water for 5 seconds until pliable. Lay flat on a clean surface.
- 4
Arrange a line of tofu, dill, and cucumber on the lower third of each wrapper. Roll tightly, folding in sides as you go.
- 5
Whisk lime juice, fish sauce, and 3 tbsp water in a small bowl. Taste and adjust for balance.
- 6
Serve spring rolls with lime-fish sauce dip on the side.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- knife
- small bowl
- shallow dish for water
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