Easy Spicy Noodle Spring Rolls with Chili Lime Sauce (Gluten-Free)

Why You’ll Love This Recipe

These Easy Spicy Noodle Spring Rolls are as delicious as they are simple to make. The rice noodles provide a soft, chewy texture that pairs wonderfully with the crispness of carrots, red cabbage, and green onions. The tofu is marinated and pan-fried to perfection, adding a savory, crispy element to the rolls. The star of this dish is the homemade chili lime sauce – its combination of tangy lime, sesame oil, maple syrup, and a kick of sriracha makes every bite exciting. These spring rolls are gluten-free, full of fresh ingredients, and incredibly versatile—perfect for a light lunch, appetizer, or healthy snack.

Ingredients

For the Spicy Lime Chili Sauce:

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

For the Extra Filling:

• 450 grams extra firm tofu, drained and pressed
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 teaspoons garlic powder
• 1 teaspoon lime juice
• 2 medium carrots, sliced or julienned
• ¼ red cabbage, sliced
• 3 stalks of green onions, sliced

For the Spring Rolls:

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Spicy Lime Chili Sauce:

1. In a small bowl, whisk together the sesame oil, soy sauce, maple syrup, lime juice, ginger, garlic, sriracha, and chili flakes. Stir until well combined. Taste and adjust seasoning if needed, adding more sriracha for extra heat or more maple syrup for sweetness.

Prepare the Tofu:

1. Press the Tofu: First, press the tofu to remove excess moisture. You can do this by wrapping the tofu in a clean towel and placing a heavy object on top for about 15-20 minutes.
2. Cut the Tofu: After pressing, cut the tofu into small cubes or strips, depending on your preference for the spring rolls.
3. Cook the Tofu: Heat the sesame oil in a large skillet over medium heat. Add the tofu and cook, turning occasionally, for 6-8 minutes until golden brown and crispy on all sides. Stir in the soy sauce, garlic powder, and lime juice, cooking for an additional 1-2 minutes to allow the flavors to meld. Remove from heat and set aside.

Prepare the Vegetables:

1. Shred the Vegetables: While the tofu cooks, use a julienne peeler or sharp knife to slice the carrots into thin strips. Slice the red cabbage thinly, and cut the green onions into small pieces. Set all the vegetables aside.

Cook the Rice Noodles:

1. Cook the rice noodles according to the package instructions (usually boiling for about 3-4 minutes). Drain and rinse under cold water to prevent them from sticking together. Set aside.

Assemble the Spring Rolls:

1. Prepare the Rice Paper: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds, until it softens and becomes pliable. Be careful not to soak it for too long, or it will tear.
2. Assemble the Rolls: Lay the softened rice paper on a clean surface, such as a cutting board. In the center of the wrapper, layer a small amount of rice noodles, tofu, carrots, red cabbage, and green onions. Be careful not to overfill the rolls, as it will be difficult to close them.
3. Roll the Spring Rolls: Fold the sides of the rice paper inward, then roll from the bottom up, making sure the filling is tightly wrapped inside. Repeat with the remaining wrappers and fillings.

Serve:

1. Arrange the completed spring rolls on a plate and serve with the spicy lime chili sauce for dipping.

Servings and Timing

This recipe makes 13-15 spring rolls, serving approximately 3-4 people.

• Prep time: 25 minutes
• Cook time: 15 minutes
• Total time: 40 minutes

Variations

• Add Protein: If you’d like to add more protein, you can include shrimp or chicken in place of or in addition to the tofu. Just make sure to cook the protein before assembling the rolls.
• Vegan Option: This recipe is already vegan-friendly, but you can skip the soy sauce and use coconut aminos for a soy-free option.
• Different Vegetables: You can add other vegetables like cucumber, bell peppers, or avocado for added freshness and color.
• Gluten-Free Option: This recipe is naturally gluten-free as long as you use gluten-free soy sauce or tamari. Be sure to check the rice paper packaging as well to confirm it’s gluten-free.

Storage/Reheating

• Storage: These spring rolls are best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. If you have leftover spicy lime chili sauce, store it in the refrigerator for up to 1 week.
• Reheating: To reheat the spring rolls, it’s best to eat them cold or at room temperature, as reheating can affect the texture of the rice paper. For the tofu, you can reheat it in a skillet for a few minutes to bring back some crispiness.

FAQs

Can I use a different type of protein?

Yes, you can substitute tofu with cooked shrimp, grilled chicken, or even tempeh for a different twist.

How do I keep the spring rolls from sticking together?

Place parchment paper between the rolls if you need to store them before serving, or serve them immediately after making them. You can also lightly coat the rolls with a thin layer of sesame oil to prevent sticking.

Can I make these ahead of time?

Yes, you can prepare the fillings ahead of time and assemble the rolls just before serving. If you store the rolls in the refrigerator, place them on a parchment-lined tray to prevent sticking.

Can I add more heat to the sauce?

Absolutely! You can adjust the spiciness by adding more sriracha or chili flakes to the spicy lime chili sauce to suit your taste.

How do I make the rice paper rolls easier to work with?

Make sure the water you soak the rice papers in is warm but not too hot, as it will soften the papers without making them too fragile. Work quickly and avoid soaking the wrappers too long.

Can I make the peanut sauce in advance?

Yes, you can make the spicy lime chili sauce ahead of time. Store it in an airtight container in the refrigerator for up to a week. Give it a good stir before serving.

Can I use other vegetables for the filling?

Yes, feel free to add vegetables like cucumber, avocado, or sprouts for more variety and texture.

What can I use instead of sriracha?

You can substitute sriracha with chili paste or a dash of hot sauce. Adjust the quantity based on your preferred spice level.

Are these spring rolls suitable for a party?

Absolutely! These spring rolls are perfect for parties, as they’re fun to eat and easy to customize for various dietary preferences.

How do I make the spring rolls less sticky?

After rolling, you can lightly coat the rolls with a bit of sesame oil or rice vinegar to help prevent them from sticking together.

Conclusion

These Easy Spicy Noodle Spring Rolls with Chili Lime Sauce are the perfect balance of fresh, crisp vegetables, savory tofu, and bold flavors. The spicy lime chili sauce ties everything together with a perfect balance of sweetness, spice, and tang. Whether you’re looking for a healthy appetizer, a light lunch, or something fun for a gathering, these spring rolls are sure to impress. Enjoy the delicious combination of textures and flavors in every bite!

Print