Description
Light, refreshing, and bursting with fresh vegetables and flavorful tofu, these homemade summer rolls are perfectly paired with a rich, creamy peanut dipping sauce. A perfect no-cook meal for warm days!
Ingredients
For the Tofu & Filling:
1 block (14 oz / 400g) extra-firm tofu, pressed and sliced into thin strips
1 tbsp soy sauce (or tamari for gluten-free)
1 tsp rice vinegar
1/2 tsp sesame oil
1/4 tsp garlic powder
8-10 round or square rice paper wrappers
1 cup cooked vermicelli rice noodles, cooled
1/2 English cucumber, thinly sliced into matchsticks
1 medium carrot, thinly sliced into matchsticks
1/2 red bell pepper, thinly sliced into matchsticks
2 large lettuce leaves (e.g., butter lettuce or green leaf), thinly shredded
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
For the Peanut Sauce:
1/2 cup creamy peanut butter
2 tbsp soy sauce (or tamari)
1 tbsp lime juice
1 tbsp rice vinegar
1 tbsp honey or maple syrup (adjust to taste)
1 tsp sriracha or chili garlic sauce (optional, for heat)
3-4 tbsp warm water (or more, to adjust consistency)
Instructions
Step 1: Press your extra-firm tofu for at least 30 minutes to remove excess water. Cut the pressed tofu into thin strips, about 1/4 inch thick and 2-3 inches long.
Step 2: Prepare the tofu marinade by whisking together 1 tbsp soy sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil, and 1/4 tsp garlic powder in a shallow dish. Add the tofu strips, ensuring they are well coated. Marinate for at least 15-20 minutes, or longer for more flavor.
Step 3: While the tofu marinates, prepare your vegetables. Thinly slice the cucumber, carrot, and bell pepper into matchsticks. Chop the lettuce and fresh herbs (mint, cilantro) if using. Cook your vermicelli noodles according to package instructions, then drain and rinse with cold water to prevent sticking.
Step 4: Cook the marinated tofu. You can pan-fry it in a little oil until golden brown and slightly crispy, or bake it at 400°F (200°C) for 15-20 minutes, flipping halfway. Set aside to cool slightly.
Step 5: Make the peanut sauce. In a small bowl, whisk together the peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp rice vinegar, 1 tbsp honey or maple syrup, and 1 tsp sriracha (if using). Gradually whisk in 3-4 tbsp warm water until smooth and creamy. Adjust water gradually to reach desired consistency.
Step 6: Set up your rolling station. Have a shallow dish or pie plate filled with warm water ready. Arrange all your prepared ingredients (tofu, veggies, noodles, herbs) neatly on a large cutting board or platter.
Step 7: Begin rolling. Dip one rice paper wrapper into the warm water for about 15-20 seconds, just until it's pliable but still slightly firm. Lay it flat on your clean work surface.
Step 8: Place a few pieces of lettuce or herb leaves near the bottom edge of the wrapper. Then add a small amount of vermicelli noodles, a couple of tofu strips, and a few matchsticks of cucumber, carrot, and bell pepper. Don't overfill!
Step 9: Fold the bottom edge of the wrapper over the filling, tucking it in snugly. Then fold in the sides, like an envelope. Roll tightly from the bottom up until you have a neat, cylindrical summer roll.
Step 10: Serve your fresh Tofu Summer Rolls with Peanut Sauce immediately. Enjoy!
Notes
For best results, serve these fresh Tofu Summer Rolls immediately after assembling. If you need to store them for a short period, arrange them on a platter without touching, cover loosely with a damp paper towel and plastic wrap to prevent drying out. The peanut sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Tacos Wraps & Sandwiches
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 rolls with sauce
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
