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
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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.
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
- ⅓ 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!
Calories: 268 kcal
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