Recipe + Photos by April Viar 

A Fresh Spring Roll party is a fantastic way to have fun with the family over delicious food. By laying out all the ingredients and letting everyone make their own spring rolls, you’re not just creating a meal, but memories too. The kids love it and it’s always a lot of laughs. I used Ocean’s Halo Certified Vegan Purple Rice Paper Wraps. These vegan spring rolls are packed with a delightful combination of Thai basil, cilantro, mint, crunchy veggies, tender noodles, and savory tofu. 

Servings: 6


  • 1 pack Ocean’s Halo Certified Vegan Purple Spring RollRice Wraps
  • 2 cup fresh Thai basil leaves
  • 2 cup fresh mint leaves
  • 2 cup cilantro and stems
  • 2 cups cooked vermicelli noodles
  • 1 English cucumber, sliced into 3 inch sticks
  • 2 carrots, sliced in thin strips
  • 1 large avocado, sliced
  • 1 pack extra firm tofu, sliced into thin strips
  • 1 tbsp Bachan’s The Original Japanese Barbeque Sauce
  • 1 red pepper, sliced into sticks
  • 1 yellow pepper, sliced into sticks
  • 4 scallions, sliced into thin pieces


  • 1 cup peanut butter
  • 2 tbsp rice wine vinegar
  • 1 tbsp soy sauce
  • 2 tbsp Thai sweet chili sauce
  • 2 tsp Sriracha
  • 2 tsp toasted sesame oil 
  • 1 tsp lime juice
  • 1 tbsp chili paste 
  • 1/2 cup water 


  • To make the dipping sauce, simply add all of the ingredients to a bowl and mix until well combined. Set to the side while you prepare everything else.
  • Preheat the oven to 350F. Place your sliced tofu on a sheet pan lined with parchment paper and bake for 10 to 15 minutes, or until the tofu is slightly dried out and reaches a light golden color.
  • Once done, remove the tofu from the oven and transfer it to a ziplock bag. Add 1 tablespoon of Bachan’s sauce to the bag, seal it and gently mix the sauce into the tofu by flipping the bag around until the sauce is evenly absorbed.
  • Set the tofu aside and prepare to assemble the fresh spring rolls by setting out all of your ingredients.
  • Start by dipping your Ocean’s Halo Certified Vegan Purple Rice Paper Wrap into a shallow container filled with warm water. Allow it to soak for about 10 seconds, or until it becomes soft and pliable. Once softened, carefully remove the wrap from the water and lay it flat on a clean surface. 
  • Place a small amount of vermicelli noodles in the center of your rice paper. Then, add a couple of pieces of each of your other ingredients. Fold the bottom edge of the wrapper over your ingredients, then fold in the sides of the wrapper. Gently roll it up, making sure all the ingredients are neatly tucked in as you go.
  • Repeat the process for each roll, or get creative and switch up the ingredients based on what you have available. Whether it’s swapping veggies, trying different herbs or experimenting with alternative fillings, this recipe is super versatile.


  • If you’re not having a spring roll party or plan on eating all the spring rolls in one sitting, you can individually wrap each spring roll in plastic wrap to keep it moist and prevent it from drying out. This way you can enjoy the freshness of your spring roll over multiple servings without compromising on flavor or texture. Simply wrap each roll tightly in plastic wrap and store them in the refrigerator until you are ready to enjoy them.