Fresh Tofu Summer Rolls

by Epic Vegan Eats

Make these delicious fresh tofu summer rolls for a light meal or fun appetizer! They are fairly easy to prepare, crunchy, flavorful and a hit at any party.

These tofu summer rolls have a long history in our family. We served them during garden parties, birthdays and once when catering for a vegan wedding!

And what’s there not to love about them? Colorful and crunchy veggies are neatly wrapped into see-through rice paper right next to marinated fried tofu and a creamy, flavorful dipping sauce.

It’s everything you love about Asian cuisine in one single appetizer or meal!

Enjoy them all summer or year-round, prepare them with your favorite veggies and let the kids help make them.

Find more summer recipes like drinks or desserts on our website!

Why you’ll love it

  • Fun finger food
  • Fresh, colorful and healthy
  • Full of flavor & texture
  • Easy to adapt
  • Meal prep-friendly

Did you like this recipe? Share your thoughts in the comments below and leave a rating!

tofu summer rolls on cutting board

Fresh Tofu Summer Rolls

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Make these delicious fresh tofu summer rolls for a light meal or fun appetizer! They are fairly easy to prepare, crunchy, flavorful and a hit at any party.
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Serves 8

Ingredients

  • 8 rice paper wrappers
  • 1 ½ oz rice noodles dry
  • 1 small carrot cut into matchsticks
  • ¼ cucumber cut into matchsticks
  • ½ avocado pitted & sliced
  • bell pepper cut into matchsticks
  • ¾ cup purple cabbage shredded
  • 1 green onion sliced
  • ¼ cup fresh cilantro chopped
  • 3-4 oz firm tofu drained
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • Spritz maple syrup

Peanut dipping sauce

  • 4 tbsp peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • Juice of 1 lime
  • ½ tsp fresh ginger grated
  • Red pepper flakes to taste

Instructions

  • Rice noodles: Cook the rice noodles according to the package instructions. Drain and set aside.
  • Tofu: Meanwhile, place a frying pan over medium heat. Slice the tofu lengthwise into ¼ inch thick pieces and toss with soy sauce, sesame oil and maple syrup.
  • Arrange in a single layer in the frying pan and cook on both sides for 5 minutes until golden brown.
  • Sauce: Whisk all ingredients for the peanut sauce until smooth in a small bowl. Adjust to taste preferences and thin out with water if wanted.
  • Assemble summer rolls: Once all components are ready, pour warm water into a shallow dish and immerse one rice paper sheet for 10-12 seconds to soften, then transfer to a cutting board (or your preferred work surface).
  • To the bottom third of the rice paper, add a very small handful / few pieces of all the filling ingredients.
  • Carefully tuck in the sides, then tightly roll it forward until the seam is sealed. Place seam-side down on a serving platter.
  • Repeat with the remaining summer rolls. If you have leftovers of the filling, combine them in a small bowl and drown in peanut sauce! Tastes wonderful like that.
  • Enjoy the summer rolls fresh!

Notes

  • Add other veggies like snow peas, watermelon radish, bean sprouts or spinach to the rolls.
  • Replace tofu with mock chicken if you like.
  • For a quick and dirty version, omit the rice paper wrapper and toss everything in a bowl for a summer roll salad!
Course: Appetizer, Side Dish
Cuisine: Vietnamese
Calories: 268 kcal

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