If you are obsessed with caesar salad like I am, be prepared for these gluten-free Vegan Caesar Salad Spring Rolls to be your new favorite meal. They are filled with crispy tofu, crunchy kale and romaine caesar salad with a homemade healthy caesar dressing, and classic caesar toppings like vegan parmesan and sourdough croutons. The caesar dressing is dairy-free and so easy to mix up. If you love caesar salad, try my Vegan Caesar Pasta Salad, Classic Vegan Caesar Salad, or Broccoli Caesar Salad next. Prefer Asian-inspired spring rolls? Make my Vegan Summer Rolls with Peanut Sauce.
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Notes on Ingredients
- Vegan parmesan: I use the Violife block of vegan parmesan and grate it with a box grater.
- Croutons: Look for a brand made without seed oils, dairy, sugar, or any other yucky additives. You can also make your own.
- Tofu: Use a block of extra-firm, high-protein tofu.
- Spring roll wrappers: You’ll need one package of large spring roll wrappers. White or brown rice is fine.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Vegan Caesar Salad Spring Rolls?
- Make the salad along with the homemade caesar dressing.
- Make the tofu in a pan.
- Assemble the spring rolls, dip in extra caesar dressing, and enjoy!
- Step 1: First, add the chopped romaine, kale, parmesan, and croutons to a large bowl.
- Step 2: Then, add the dressing ingredients to a jar and whisk well.
- Step 3: Pour dressing over top salad. You’ll only use about ⅓-1/2 cup.
- Step 4: Next, mix together your breading ingredients: arrowroot, paprika, and garlic powder.
- Step 5: Dip each tofu strip in breading thoroughly.
- Step 6: Then, heat oil in a small pan and pan fry each tofu strip for 1-2 minutes per side until golden and crispy.
- Step 7: Next, assemble the spring rolls. Add a layer of salad and a couple strips of tofu.
- Step 8: Finally, wrap well and dip in more caesar dressing. Enjoy!
Commonly Asked Questions
Watch this video tutorial I filmed on Instagram! They are wrapped similarly to a burrito.
You can use it as a dip for veggies or crackers, or mix it into salads throughout the week.
Sure! Use soy-free tofu or any other protein of your choosing.
You could serve a side of roasted veggies or garlic bread. I also love a soup and salad combo so you could make my Glowing Skin Soup or Sheet Pan Tomato Soup.
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Extra Helpful Tips
- I wrapped these on a wood cutting board which we dampened a bit before so the wrappers wouldn’t stick!
- If you want them to hold together even better, double wrap them. After rolling it all up once, wrap the whole roll in another rice paper wrapper so it holds together firmly when you cut it in half.
- Use the extra large rice paper wrappers if you can find them! Brown or white rice wrappers are fine.
How to Store
Spring Rolls are best eaten fresh. If you are trying to prepare them ahead of time, I recommend making the caesar salad and crispy tofu, and then rolling the spring rolls when you’re ready. For a more meal-prep friendly option, make my Spring Roll Salad.
More Healthy Plant-Based Meals
If you tried these Vegan Caesar Salad Spring Rolls or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Caesar Salad Spring Rolls
Equipment
Ingredients
- 1 package spring roll wrappers
Caesar Salad
- 2 cups romaine chopped
- 2 cups kale chopped
- ½ cup parmesan I use vegan violife
- 1 cup croutons I used Kooshy brand
- microgreens optional
Crispy Tofu
- 1 block tofu extra firm and sliced into sticks
- 2 tablespoon olive oil sub avocado oil
- ½ cup arrowroot powder sub tapioca starch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- salt and pepper to taste
Caesar Dressing
- 1 cup cream cheese vegan, I use Kite Hill
- ½ cup yogurt dairy-free, plain and unsweetened
- 2 tablespoon olive oil
- ⅓ cup capers chopped
- 1 tablespoon nutritional yeast
- 2 tablespoon lemon juice
- ½ teaspoon garlic powder
- 1 teaspoon miso paste red or white
- 2 teaspoon dijon mustard
Instructions
Make the salad.
- Chop the kale and romaine and set aside.
- Make the caesar dressing by adding everything to a jar and mixing well with a whisk.
- Add the romaine, kale, croutons, and vegan parmesan to a large mixing bowl. Pour over some of the dressing and toss to combine. Set aside.
Make the tofu.
- Slice your block of tofu into sticks.
- In a small bowl, mix together arrowroot powder, garlic powder, paprika, salt, and pepper.
- Add 2 tablespoon of oil to a medium frying pan and heat on medium heat.
- Dip each tofu stick into the arrowroot powder and then place directly into the pan.
- Cook each tofu stick on each side for 1-2 minutes or until crispy and golden.
Assemble the rolls.
- Take two spring roll wrappers and run them under cool water for a couple seconds.
- Place two spring roll wrappers on a cutting board just slightly overlapping.
- Add a scoop of caesar salad to the center, along with a couple sticks of tofu and a handful of microgreens.
- Wrap it up nice and tight. (Extra tip, if the roll isn’t holding together well, wrap it in a third rice paper wrapper at the end to hold it all together!)
- Dip in extra caesar dressing and enjoy!
Notes
- I wrapped these on a wood cutting board which we dampened a bit before so the wrappers wouldn’t stick!
- If you want them to hold together even better, double wrap them. After rolling it all up once, wrap the whole roll in another rice paper wrapper so it holds together firmly when you cut it in half.
- Use the extra-large rice paper wrappers if you can find them! Brown or white rice wrappers are fine.
Jordan Stacy says
These spring rolls are insanely delicious. Make these for a delicious dinner, appetizer, or bring them to a party. The caesar dressing is so easy to make (no blender needed) and literally tastes so good.