Vegan Summer Rolls With Tofu and Raw Vegetables
These vegan summer rolls are fresh, filling and full of flavour. They are easy to make and come together quickly, they are also fun to make as well as customisable!
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
Calories for spring rolls only
Calories for peanut sauce are 479
Tried this recipe?Let us know how it was!