These Japchae Spring Rolls with Sunbutter Sauce are a refreshing and flavorful fusion of Korean and Vietnamese cuisines. I love how they combine the chewy texture of glass noodles with crisp vegetables and savory tofu, all wrapped in soft rice paper. The star of the dish is the creamy Sunbutter dipping sauce that brings a delicious nut-free twist, making this recipe allergy-friendly and perfect for gatherings, appetizers, or even light meals. The rolls are fresh, vibrant, and easy to make, and I always enjoy how customizable they are depending on what I have on hand.

Why You’ll Love This Recipe

I love how simple and quick these spring rolls are to make, even with their impressive look. The marinated and grilled tofu brings rich, savory notes that complement the soft glass noodles perfectly. When I pair those with fresh, crunchy vegetables and dip everything in a creamy Sunbutter sauce, the flavors truly come alive. This recipe is naturally vegan, and with a few easy swaps, it can also be made gluten-free. Whether I serve these as an appetizer or a light lunch, they always satisfy. Plus, the ingredients are fresh, wholesome, and nourishing.

Ingredients

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

For The Tofu Marinade

• 1/3 cup soy sauce – This gives the tofu its salty, umami flavor.

• 1/4 cup olive oil – Helps the tofu grill nicely while adding richness.

• 1/4 cup rice wine vinegar – Adds a light acidity that balances the marinade.

• 2 tablespoons sesame oil – Brings in that nutty, toasty flavor essential in Asian dishes.

• Juice of 1 lime – Adds brightness and helps cut through the richness.

• 1 teaspoon garlic powder – Adds savory depth.

• 2 tablespoons brown sugar – Balances out the acidity with sweetness.

For The Spring Rolls

• 7 ounces firm tofu, cut lengthwise into 1/4-inch thick strips – I like to press it first for 15 minutes to remove extra moisture.

• 8 spring roll wrappers – Made from rice paper, these soften in warm water and are the perfect vessel for all the fillings.

• 1 large bowl of warm water – Used to soften the rice paper wrappers.

• 3 cups glass noodles, cooked according to package instructions – Also known as sweet potato noodles, these have a delightfully chewy texture.

• 1 cup fresh spinach, roughly chopped – Adds a leafy green element and a slight earthiness.

• 1 cup carrots, peeled or julienned – Brings in crunch and subtle sweetness.

• 1 cup shiitake mushrooms, sliced into thin 1-inch pieces – I love their umami richness and meaty texture.

For The Sunbutter Sauce

• 1/2 cup Sunbutter – This sunflower seed spread is smooth and nutty, perfect for a nut-free sauce.

• 2 tablespoons soy sauce – Enhances flavor and saltiness.

• 1 tablespoon agave syrup – Sweetens the sauce without overpowering it.

• 1 teaspoon sesame oil – Adds a hint of toasted flavor.

• 2 tablespoons water – Thins the sauce to a dippable consistency; I sometimes add a bit more depending on texture.

Directions

1. I begin by mixing all the marinade ingredients—soy sauce, olive oil, rice wine vinegar, sesame oil, lime juice, garlic powder, and brown sugar—in a large bowl. I stir it well until everything is combined.

2. I add the tofu strips to the marinade, making sure they’re fully coated. Then I cover and refrigerate for at least 10 minutes.

3. While the tofu is marinating, I cook the glass noodles as instructed on the package, drain them, and set them aside.

4. Once the tofu is marinated, I heat 1 tablespoon of olive oil in a large skillet over medium heat. I cook the tofu strips for about 4 minutes on each side until golden and lightly crispy. I remove them from the pan and let them cool.

5. For the sauce, I combine the Sunbutter, soy sauce, agave syrup, sesame oil, and water in a small bowl. I stir until smooth and creamy, adjusting the water if needed to thin it out.

6. To assemble the spring rolls, I dip one rice paper wrapper into the bowl of warm water for a few seconds until it becomes soft and pliable.

7. I lay the softened wrapper flat on a clean surface and layer it with tofu, glass noodles, spinach, carrots, and mushrooms, placing the ingredients in the center with room on both ends.

8. I fold the sides of the wrapper inward and roll it up tightly from bottom to top, just like a burrito. I repeat this process with the remaining wrappers.

Servings And Timing

This recipe makes 8 spring rolls, which is usually enough to serve 2 to 4 people, depending on whether I’m serving them as an appetizer or main dish.

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

• Serving Size: 1 roll (with sauce)

• Estimated Calories per Serving: 200 kcal

Variations

• I like to substitute the tofu with baked tempeh or grilled seitan for a different texture and flavor.

• For a low-carb version, I’ve used spiralized zucchini instead of noodles and still loved the result.

• I sometimes add fresh herbs like cilantro or mint for an extra burst of freshness.

• If I want more spice, I stir some sriracha into the dipping sauce or sprinkle chili flakes over the filling.

• I’ve also made these using red cabbage or cucumber in place of spinach for added crunch and color.

Storage/Reheating

When I store leftovers, I wrap the spring rolls individually in damp paper towels and place them in an airtight container in the fridge. They keep well for up to 2 days.
The Sunbutter sauce can be stored separately in a sealed container for up to 5 days in the refrigerator. I give it a good stir before serving and sometimes add a bit of warm water to loosen it up.
I don’t recommend reheating the rolls, as the rice paper becomes tough and rubbery when heated. They’re best enjoyed cold or at room temperature.

FAQs

Can I Make These Ahead Of Time?

Yes, I often make these a few hours before serving. I keep them wrapped in damp paper towels inside a sealed container to prevent them from drying out.

Are The Glass Noodles Gluten-Free?

Yes, glass noodles made from sweet potato starch are naturally gluten-free. I just make sure to check the packaging for any additives or gluten-containing ingredients.

Can I Use A Different Sauce?

Absolutely. While I love the nut-free Sunbutter sauce, I’ve also served these with hoisin, sweet chili, or a tamari-ginger dipping sauce when I wanted to switch things up.

How Do I Keep The Wrappers From Tearing?

I make sure to soak the rice paper only until it’s just pliable and not too soft. I also avoid overfilling the rolls and roll them gently but firmly.

Can I Freeze These Spring Rolls?

I don’t recommend freezing them, as the rice paper doesn’t hold up well after thawing. The texture changes and becomes chewy and sticky. These are best made fresh.

Conclusion

Japchae Spring Rolls with Sunbutter Sauce are one of my go-to recipes when I want something light, colorful, and full of flavor. I love how easy they are to adapt, and they’re always a hit whenever I share them. The combination of savory marinated tofu, chewy noodles, and crisp veggies wrapped in rice paper is unbeatable—especially when dipped in that rich Sunbutter sauce. Whether I’m making a few for myself or serving them at a gathering, they never disappoint.