RECIPE & PAIRING: Vietnamese Spring Rolls with a chilli garlic dipping sauce and San Cebrín Rioja Crianza

By Linda's Healthy Life

These vegan Vietnamese spring rolls are made with marinated tofu, avocado, spring onion, fresh coriander and rice noodles and served with a spicy chilli garlic dipping sauce.

Ingredients (makes 12)

Ingredients (makes 12)

For the spring rolls:

  • 12 sheets of rice paper
  • 75g fresh coriander
  • 100g vermicelli rice noodles
  • 2 avocados
  • 4 spring onions
  • 400g block firm tofu
  • 1 tbsp lime juice
  • 2 tsp white miso paste
  • 1 tbsp rice vinegar
  • 1 tbsp water
  • 2 tbsp sesame oil

For the dipping sauce:

  • 2 garlic cloves
  • 1-2 small red chillies
  • 2 tbsp lime juice
  • 2 tbsp sugar
  • 2 heaped tsp white miso paste
  • 1 tbsp water

Recommended wine pairing:

Rioja Crianza - San Cebrín

This young and vibrant Rioja is a great match for the garlic, chilli and miso flavours in this recipe, acting in a similar way to a dollop of chutney to balance the spicy and indulgent flavours without overpowering the more delicate elements of the dish.


  1. First, make the dipping sauce. Peel the garlic cloves, halve and deseed the chillies and put them in a pestle and mortar. Grind to a paste then add the lime and sugar and stir until the sugar has dissolved. Mix in the white miso paste and water and set aside.
  2. To make the marinade for the tofu, mix the lime juice, white miso paste, rice vinegar and water in a small bowl.
  3. Drain any liquid from the tofu, squeezing it gently to remove more excess water. Place the block of tofu on a chopping board and carefully slice it along the short side into 12 equal slices. Place the slices into a shallow dish and cover with the marinade. Leave for at least 30 minutes and up to 2 hours to let the flavours infuse.
  4. Heat the sesame oil in a large frying pan and gently fry the marinated tofu slices for 5 minutes on each side until golden. Place the cooked slices on a plate lined with kitchen paper to remove some of the oil and set aside.
  5. Meanwhile, cook the rice noodles according to the packet instructions and rinse with cold water. Trim the spring onions and remove any dry outer layers. Halve them lengthways, then halve them lengthways again and separate the layers. Cut them to roughly 10cm pieces and set aside. Halve the avocados and slice the flesh.
  6. To assemble the spring rolls, prepare one sheet of rice paper according to the packet instructions and lay it on a large plate. Place two pieces of avocado about a third of the way up the sheet away from you, then place a slice of tofu underneath it. Lay a few pieces of spring onion on top of the tofu and avocado, followed by a handful of fresh coriander, then a handful of cooled rice noodles.
  7. Fold the left of the rice paper inwards over the filling, then the right side. Then fold the bottom up and over the filling and tightly roll it up to the top of the plate.
  8. Repeat with all the ingredients and serve with the dipping sauce and a glass of San Cebrín Rioja Crianza.

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About Linda's Healthy Life

Linda creates nutritious vegetarian and vegan recipes for people who want to feel proud of the fresh, home-cooked dishes they put on the table.