Lemongrass Banh Mi Spring Rolls

Inspired by a banh mi sandwich, these fresh spring rolls are stuffed with spicy, bright, tangy, & savory flavors. A wonderful light meal or appetizer!

Lemongrass Banh Mi Spring Rolls

A few years ago, I posted Seared Tofu Banh Mi sandwiches on the blog, and to this day they are one of our most popular recipes. I love a good Banh Mi, so I’m not at all surprised. This recipe is a version of that – sans the bread. Not that I feel there’s anything wrong with a good toasty baguette here and there, but in an effort to lighten things up, I present spring rolls. Or should they be called summer rolls? Either way, let’s get on with our banh-mi-like filling.

Lemongrass Banh Mi Spring Rolls Lemongrass Banh Mi Spring Rolls

There are a few steps involved in this recipe, but up until the rolling, everything can be made in advance. The recipe starts by making banh mi pickles. After you make them, they can be stored in the fridge for at least a month, so you’ll be prepared next time a banh mi craving hits.

Lemongrass Banh Mi Spring Rolls Lemongrass Banh Mi Spring Rolls

Next, marinate the tofu in a garlic-tamari-lime-lemongrass mixture. This post is the last in the series of our partnership with method (see post’s 1, 2, and 3). The inspiration behind this post came when method asked me to come up with a lemongrass recipe inspired by their lemongrass scented kitchen wash. I think this is my favorite of them all because I just love lemongrass. Love & Lemongrass will be our next blog’s name.

Lemongrass Banh Mi Spring Rolls

Here’s a step by step of how I tuck and roll!
How to make spring rolls How to make spring rolls How to make spring rolls

And if you love these spring rolls, try these and these next!

4.5 from 2 reviews

Lemongrass Banh Mi Spring Rolls

Prep time
Total time
These fresh spring rolls are inspired by my vegan banh mi recipe. I love them for a light appetizer, snack, or lunch! Make the components in advance, and they come together in a flash.
Recipe type: Appetizer, snack
Serves: 4
pickled veggies:
  • 1 daikon radish, sliced into matchsticks
  • 2 carrots, sliced into matchsticks
  • ½ medium cucumber, sliced into matchsticks
  • 1 jalapeno pepper, thinly sliced
  • ½ cup rice vinegar
  • ½ cup white wine vinegar
  • pinch of cane sugar
  • pinch of sea salt
lemongrass tofu marinade:
  • 1 stalk of lemongrass
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons tamari
  • 2 tablespoons lime juice
  • 1 garlic clove, minced
  • ½ teaspoon maple syrup
  • 10 ounces extra-firm tofu
for the spring rolls:
  • 4 ounces cooked vermicelli noodles
  • 8 (8½-inch) spring roll rice paper circles
  • generous handful of herbs (mint, basil and/or cilantro)
  • sea salt
sriracha mayo dipping sauce
  • ¼ cup mayo or vegan mayo
  • ½ teaspoon sriracha, more to taste
  • 1 teaspoon lime juice
  1. Make the pickled veggies. Place the radish, carrot, cucumber and jalapeno slices into a medium-sized jar. In a small bowl, whisk together the rice and white wine vinegars, sugar and the salt and pour the mixture into the jar with the vegetables. Chill in the fridge for at least 1 hour, or overnight.
  2. Make the lemongrass tofu marinade. Prepare the lemongrass by cutting off the root end and the tough upper stem of the stalk. Remove the thick outer part and then use the back of a chef's knife to bash the lemongrass. This helps release its flavor. Finely chop the inner layers, the tender white and light green part only (this should yield about 1½ tablespoons of minced lemongrass).
  3. In a small bowl, whisk together the lemongrass, olive oil, tamari, lime juice, garlic and maple syrup.
  4. Cut the tofu into 8 4-inch long thick strips, and place in a rimmed baking dish. Pour ¾ of the marinade over the tofu and use your hands to flip the tofu in the dish until well coated. Chill for 30 minutes. (Reserve the remaining ¼ marinade to brush onto the tofu after it bakes.)
  5. Make the sriracha mayo dipping sauce. In a small bowl, mix together the mayonnaise, sriracha and lime juice. Season to taste and chill until ready to use.
  6. Preheat the oven to 350°F and line a baking sheet with parchment paper. Remove the tofu from the marinade and place on the baking sheet. Bake for 25 minutes or until golden brown and firm around the edges, flipping halfway through. Remove the tofu from the oven and brush with the remaining marinade and a pinch of salt.
  7. Assemble the spring rolls: Fill a shallow glass baking dish with 1 inch of warm water. Submerge one rice paper in the warm water for 15 seconds and then lay the softened wrapper on a clean kitchen towel. Place a portion of vermicelli noodles, a piece of tofu and some of the pickled veggies on the rice paper and top with some herbs. Fold the bottom of the wrapper over the filling and gently tuck the filling under the wrapper. Fold the sides over the filling. Then continue rolling and tucking the rice paper to form a spring roll. Repeat with the remaining rice papers.
  8. Serve with the sriracha mayo dipping sauce and tamari on the side.



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Rate this recipe (after making it):  

  1. I think if there was one recipe I could get myself to make every week, it would be this one Jeanine <3 I have such a love for these flavors and spring rolls – you are brilliant combining them here! Happy spring lady! xx

  2. Logan from webhostingjoin.com

    I love this recipe. I will definitely try it at home to impress my children. Thanks for sharing this and please keep sharing this type of delicious recipes.

  3. Lindsay from withsaltandpepper.com

    I LOVE making spring rolls. They are such a healthy snack to have on hand and are so full of flavor. I’ve never added lemongrass to mine and will have to give this a try. Thanks for the inspiration!

  4. Maria from almostproperly.com

    Woah!!! That tofu marinade sounds magical! Love it and very excited to give it a try! Spring rolls are one of our faves for the warmer months.

  5. S James

    Absolutely delicious. I’m a little heavy handed with the lemongrass, but it worked out fine.

    My fam is a sriracha family, so really, I could serve them a bowl of this dipping sauce and I’d be a hero.

    All in all, this is as refreshing as a savory meal can be and is just perfect heading into summer.

  6. Yummy.. It sounds amazing. Very different and unique trick for making spring rolls. I will try to do this on this Sunday. I hope so my family enjoys it. Thanks for providing this different spring rolls recipe.

  7. Sabrina B.

    these look really wonderful, thank you!

  8. Anne

    Tried – yummy and beautiful! Thank you 🙂

  9. John Lee from sapphilippines.mseedsystems.com

    Wow! looks so delicious. I will try this recipe for my cousins wedding to impress our visitors.Thanks for sharing.

  10. Belle

    These are so delicious. Made them for dinner tonight, served with some pickled ginger… YUM!!!

  11. Nupur from sunrayshealthcare.org.in

    Very informative and useful article about summer rools, I like to read your article very much.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.