Tofu Summer Rolls

tofu summer rolls close up

These tofu summer rolls are refreshing and delicious but even better when dipped into the rich satay sauce that comes with this recipe. The rolls are perfect for eating on a hot summer’s day and they’re great for sharing with guests. You can make the rolls ahead of time OR you can prepare the tofu and chop all the vegies and get your guests to join in on the fun of filling and rolling the rolls.

The crunchiness of the fresh cucumber and carrot, the freshness of the mint and Thai basil and the chewiness of the tofu work really well together. Oh, and let’s not forget the avocado that adds a necessary creaminess to the mix. Further, the dark satay sauce is the perfect complement to the fresh rice paper rolls.

If you’re looking for more delicious summer dishes, make sure to also check out these:

I hope you enjoy these tofu summer rolls. Please let me know how you go in the comments and don’t forget to tag me @nothangryanymore in your creations on Instagram. I love seeing them!

Annick

tofu summer rolls close up

Tofu Summer Rolls

Annick
A refreshing and delicious meal, perfect on a hot summer's day. Served with a rich satay sauce.
5 from 3 votes

(Click on the stars to vote!)

Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Lunch, Snack
Cuisine vegan, Vietnamese
Servings 8 rolls

Ingredients
  

Summer Rolls

  • 250 g firm tofu
  • 1 tsp neutral oil (e.g. rice bran oil, sunflower oil, canola oil)
  • 1 small cucumber
  • 1 carrot
  • 1/2 avocado
  • 1 handful mint
  • 1 handful Thai basil
  • 8 rice paper sheets

Satay Sauce

  • 40 g smooth peanut butter
  • 10 g rice malt syrup
  • 10 g tamari (or soy sauce if not gluten free)
  • 5 g toasted sesame oil
  • 5 g rice wine vinegar

Instructions
 

Summer Rolls Preparations

  • Tip: Once a component is cut or prepared, put it onto a large shared plate. This way you'll have one plate with all your mise-en-place ready to go for assembly.
  • Cut the tofu into strips. Heat up a fry pan and add a 1 tsp of neutral oil.
  • Fry the tofu strips for 10 minutes until the tofu is golden on both sides.
  • Peel the carrot and cut both, the cucumber and the carrot, into small strips.
  • Cut the avocado into thin slices.
  • Wash the mint and thai basil.

Summer Rolls Assembly

  • Fill a bowl or large deep plate with water. Place one sheet of rice paper into the water for about 10 seconds until it becomes pliable.
  • Remove the rice paper sheet from the water and place it on your work surface or another large plate. Into the middle of one end, add some carrot, cucumber and tofu.
    summer rolls step 1
  • Tightly roll the paper over the fillings.
    summer rolls step 2
  • Now, place the avocado and the herbs on top of the rolled up tofu/vegies.
    summer rolls step 3
  • Fold in the sides of the rice paper.
    summer rolls step 4
  • Finish rolling up the rice paper.
    summer rolls step 5
  • Optional: Cut the summer roll in half to expose the beautiful interior.

Satay Sauce

  • Mix the peanut butter, rice malt syrup, tamari, sesame oil and rice wine vinegar in a small bowl until combined.
Keyword avocado, carrots, cucumber, mint, peanut butter, rice paper, sesame oil, summer, tamari, thai basil, tofu
Nutrition Facts
Tofu Summer Rolls
Amount Per Serving (80 g)
Calories 112 Calories from Fat 59
% Daily Value*
Fat 6.5g10%
Saturated Fat 0.9g6%
Trans Fat 0g
Polyunsaturated Fat 1.9g
Monounsaturated Fat 3.1g
Cholesterol 0mg0%
Sodium 140mg6%
Potassium 155mg4%
Carbohydrates 10.6g4%
Fiber 1.4g6%
Sugar 1.7g2%
Protein 4.4g9%
Vitamin A 293IU6%
Vitamin C 1.6mg2%
Calcium 120mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Share your creation with us on Instagram @nothangryanymore

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