These vegan tofu summer rolls are fresh, filling and full of flavour. They are easy to make and come together quickly and they are also fun to make. Completely customisable, they make the perfect lunch and dinner. Perfect for spring and summer meals but they’re good any time of the year.
I had such a fun time making these! They are the perfect easy and quick meal. You can customise them to your liking and add different vegetables, as well as serving them with soy sauce. They are fresh, filling and loaded with flavour! They’re a great meal to make with friends!
This is my take on these rolls that I believe originated in China and are popular in Vietnamese cuisine and around Southeast Asia.
These vegan tofu summer rolls are:
- Super easy
- Filling
- Flavourful
- Perfect for warm weather
- Customisable based on seasonality
- Healthy
What ingredients you will need:
- Tofu: smoked or regular firm tofu.
- Raw vegetables: carrots, cucumbers, courgette, peppers, avocado
- Fresh mint
- Rice papers: you can find these in most supermarkets but if you don’t try your local Asian or international store
- Sauce: you can make this delicious peanut sauce with peanut butter, soy sauce, rice vinegar, sesame oil and maple syrup or simply serve them with soy sauce or a ready-made sauce like sweet chilli or satay.
Step by step Instructions
If you prefer your tofu cooked, the first step is cooking the tofu. You can leave it raw and I’ve eaten it like that plenty of times. Cook it with some oil and when its crispy on both sides, add a splash of soy sauce and let it reduce.
The next step is making the sauce. Start by mixing peanut butter with sesame oil, soy sauce, rice vinegar and maple syrup. Mix well until smooth, this might take some arm work if the peanut butter is not runny. When done, add water to thin the sauce. For a simpler one combine peanut butter with soy sauce, lemon juice and water.
Now comes the fun part: assembling the spring rolls. It might seem intimidating but it actually quite simple. First, soak one rice paper at a time in lukewarm water for about 5 seconds.
It doesn’t have to become soft in the water, it will become soft later. Place the rice paper on a work surface then start to pat it dry on both sides with a kitchen towel, while also drying the surface it is on.
At this point you can fill it. Place your vegetables and tofu on the lower end of the rice paper, like you can see in the pictures below.
Roll it up by folding the sides and then rolling the wrap over itself until it’s tight. (See photos above for steps)
You can now eat them as they are or cut them in half. Dip them in the sauce and enjoy! I hope you try them!
DID YOU MAKE THIS RECIPE?
Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Vegan Summer Rolls With Tofu and Raw Vegetables
Ingredients
Summer Rolls
- 8/10 rice papers
- 2 medium carrots cut into long thin strips
- 1 cucumber cut into long thin strips
- 1 avocado thinly sliced
- 1 courgette or bell pepper cut into long thin strips
- 1 pack tofu regular or smoked
- 20 mint leaves
Peanut Sauce Version 1
- 1/4 cup peanut butter
- 1/2 tbsp sesame oil
- 1 tbsp soy sauce
- 1/2 tbsp rice vinegar
- 1/2 tbsp maple syrup
- Water to thin
Peanut Sauce Version 2
- 1 tbsp peanut butter
- 3 tbsp soy sauce
- 1 tbsp lemon juice
- Water to thin
Instructions
- If cooking the tofu, cut it into strips or slices and fry it in a pan with some oil until crispy. You can also just leave it raw (I prefer the smoked one if raw) or marinate it with some soy sauce before using it.
- Cut all the the vegetables into thin strips.
- Then make the sauce by combining peanut butter, sesame oil, soy sauce, rice vinegar, maple syrup and water to thin. Or for a simpler one combine peanut butter with soy sauce, lemon juice and water.
- Take one rice paper at a time and dip it in lukewarm water for a bout 5 seconds. It doesn’t have to be too soft, it will soften up once you roll it, it should look stiff. You might think it's not enough, but you don't want to soak them for longer because they will become soft and super hard to handle.
- Then place it on a flat surface and pat it dry with a kitchen towel. Turn it around and pat it dry on the other side too. The fill it with all the vegetables and tofu on one end, leaving some space on the side, then roll it up by folding the sides and then rolling the wrap over itself until it’s tight. (See photos above for steps)
- Cut in half or enjoy as is, with the peanut dipping sauce, or simply use soy sauce.
Notes
[…] There is even a quicker recipe where the spring rolls don’t need to be cooked, they’re called summer rolls and they are made with rice paper that is soaked and wrapped around your fillings, check out my recipe here! […]
[…] Recipe […]