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5 from 1 vote

Spring Roll Wraps with Spicy Peanut Sauce

These delicious tofu wraps have the flavors of spring rolls but with the easy portability of wraps. Prepare the sauce separately and dip your wrap into spicy peanut sauce with every bite.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Lunch
Cuisine: Asian, Vegan
Keyword: baked, handhelds, main course, sauce, tofu, wrap
Servings: 4 people
Calories: 315kcal
Author: Cadry Nelson


Lime Baked Tofu

  • 1 1/2 teaspoons extra virgin olive oil
  • 1 1/2 teaspoons tamari
  • 10 ounces super firm vacuum-packed* tofu cut into long planks that are roughly 3 inches long, 1/2 inch wide, and 1/2 inch thick
  • 1 1/2 Tablespoons freshly squeezed lime juice

Spring Roll Wraps

  • 4 whole wheat tortillas
  • 4 large leaves of green leaf lettuce or romaine
  • 1 carrot cut into thin sticks
  • 1/2 cucumber cut into thin sticks
  • 1/2 red bell pepper cut into thin strips
  • 1/4 cup fresh cilantro leaves lightly chopped
  • 1/4 cup peanuts roughly chopped

Spicy Peanut Sauce


To make Lime Baked Tofu

  • Preheat oven to 400 degrees. In an 8 x 8 inch glass baking dish, drizzle the extra virgin olive oil and tamari. Tilt the baking dish from side to side to evenly distribute the liquid. Toss the tofu planks in the liquid and spread them evenly across the baking dish.
  • Bake the tofu planks for 20 minutes. Remove from oven, turn the planks over, and sprinkle them with the lime juice. Return the planks to the oven and bake for 15 minutes longer.
  • The tofu can be used hot or cold in the wraps. Either use them immediately in the wraps or put them in a covered container in the refrigerator. The refrigerated tofu will develop an even firmer texture as it cools.

To make Spring Roll Wraps

  • (Optional) For easiest wrapping, quickly warm the tortillas one by one in a dry skillet at a medium heat or in the microwave for about 30 seconds.
  • Place one large green leaf lettuce or romaine leaf on each tortilla. On top of the leaves, add a small handful each of carrot sticks, cucumber sticks, red bell pepper strips, cilantro, peanuts, and tofu planks. Roll the wraps like a burrito and serve with spicy peanut sauce.

To make Spicy Peanut Sauce

  • In a small bowl, use a fork to combine peanut butter, tamari, brown rice vinegar, hot sauce, and water until it is fully combined and has the texture of a creamy sauce. Thickness of peanut butter varies, and so if your sauce is too thick and pasty, add another teaspoon of water. If it's too thin, add another teaspoon of peanut butter. Add the garlic and ginger powder and fully combine. Serve in small sauce dishes, so that every person has a personalized dipping sauce for her/his wrap.
  • Keep any extra sauce in a covered container in the refrigerator. It will continue to thicken as it cools. Add a teaspoon of water, if needed, after refrigeration.


*I prefer using vacuum packed tofu, because it doesn't have to be pressed before using it. (All of the liquid has already been removed.) However, if you don't have access to vacuum packed tofu, drain and press water-packaged tofu before using in this recipe.


Calories: 315kcal | Carbohydrates: 26g | Protein: 15g | Fat: 17g | Saturated Fat: 3g | Sodium: 604mg | Potassium: 527mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5545IU | Vitamin C: 25.9mg | Calcium: 90mg | Iron: 3.1mg