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Summer Rolls

Tofu is sautéed, peanut sauce is mixed, and vegetables are rolled in rice paper.

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Introduction

Vegan summer rolls are a fresh and nutritious dish combining sautéed tofu, crisp vegetables, and a flavorful peanut dipping sauce. Encased in delicate rice paper wrappers, they offer a satisfying mix of textures and flavors, from the crunch of vegetables to the creaminess of the peanut sauce. These rolls are simple to prepare, customizable, and perfect for light meals or snacks.

The tofu filling is marinated in soy sauce and spices, then lightly sautéed for added flavor and texture. Vegetables such as cabbage, cucumber, carrot, and bell peppers bring a refreshing crunch, while the peanut sauce provides a rich, spicy, and slightly tangy complement. Toasted sesame seeds are used for garnish, adding a subtle nuttiness to the dish.

Assembling the rolls requires some practice due to the delicate nature of rice paper wrappers, but the process is straightforward with proper guidance. The recipe includes tips to prevent tearing and ensure smooth rolling. Additionally, these rolls can easily be adjusted to accommodate dietary needs or ingredient availability, making them versatile and approachable.

Serving these rolls fresh is key to preserving their crispness and flavor. They work well as appetizers, snacks, or light lunches, and the peanut sauce can be modified with almond butter or chili oil for variety. For those new to rice paper wrappers, the recipe provides clear, step-by-step instructions to simplify the process.

Vegan summer rolls are a delightful way to enjoy fresh, wholesome ingredients in a simple yet flavorful form. With their combination of healthy components and bold flavors, they are a fantastic addition to any meal lineup, offering flexibility and endless customization options.

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Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

To prepare the Tofu Filling:

 

To prepare the Peanut Sauce:

 

To prepare the Roll:

Instructions

Step A: Sauté Tofu

  1. Tofu Marinade: In a large bowl, combine 1 tablespoon soy sauce, 1/2 teaspoon dried oregano, 1/2 teaspoon chili flakes, salt, pepper, and 1/2 tablespoon olive oil. Mix well using a spoon.
  2. Marinate Tofu: Add the tofu slices to the marinade and toss to coat evenly.
  3. Heat Pan: Set a pan over low-medium heat and add 1/2 tablespoon olive oil.
  4. Cook Tofu: Once the oil is hot, add the marinated tofu slices and sauté for 3 minutes on each side, using a fork to turn them. Remove from heat and set aside when done.

 

Step B: Prepare the Sauce

  1. Combine: In a medium mixing bowl, combine 1/4 cup peanut butter, 1/4 teaspoon minced garlic, 1/4 teaspoon minced ginger, 1/2 tablespoon soy sauce, 1/2 tablespoon lemon juice, 1/2 tablespoon powdered sugar, salt, pepper, 1/2 teaspoon chili oil, and 2 tablespoons warm water. Stir until smooth. Sprinkle with toasted sesame seeds and set aside.

 

Step C: Prepare the Sauce

  1. Soften Wrapper: Fill a large, deep bowl with about 3 cups of warm water. Dip one rice paper sheet in the warm water for 5-6 seconds and immediately remove, ensuring it doesn’t stick to itself.
  2. Fill Roll: Transfer the softened rice paper to a chopping board. Place ingredients horizontally just below the center in this order: shredded cabbage, sautéed tofu, cucumber slices, carrot slices, bell pepper slices, and cilantro. Stack ingredients on top of each other if desired.
  3. Form Roll: Carefully roll the rice paper, folding in the sides as you roll from bottom to top. Optionally slice the roll in half.
  4. Complete Batch: Repeat the rolling process until all tofu is used (approximately 6-8 rolls). Serve with peanut sauce for dipping.

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Recipe Notes

  • Use extra-firm tofu to avoid crumbling during sautéing.
  • Replace peanut butter with almond or sunflower seed butter for nut allergies.
  • Ensure the rice paper is only briefly dipped in water to avoid tearing.
  • Brush the chopping board lightly with oil to prevent sticking.
  • Add fresh herbs like mint or Thai basil for extra flavor.
  • Use a gluten-free soy sauce or tamari for a gluten-free version.
  • Prepare the peanut sauce in advance for convenience.
  • Double up on rice paper if the wrappers are too thin or tear easily.
  • Serve the rolls immediately to maintain their freshness.
  • Experiment with other fillings like avocado, mango, or cooked vermicelli noodles.
  • Store leftover peanut sauce in an airtight container in the fridge for up to a week.
  • For extra heat, add more chili oil or fresh chili slices to the sauce.

Frequently Asked Questions

Yes, tempeh works as a protein-rich alternative.

Almond butter, sunflower seed butter, or tahini are great substitutes.

The rolls are best served fresh, but you can prep the fillings in advance.

Avoid over-soaking and stack two wrappers if needed.

Yes, hoisin or sweet chili sauce pairs well.

Zucchini, lettuce, or bean sprouts work well.

No, the rice paper becomes soggy after freezing.

Add more chili oil or minced fresh chili.

Yes, but the sauce will lose some spiciness.

Wrap them individually in plastic wrap and store in the fridge for up to a day.

Add more warm water, a teaspoon at a time, to thin it.

Yes, but adjust the spiciness of the sauce to their preference.

Nutritional Info (per Serving)

  • Serving: 1 roll
  • Calories: 70 kcal
  • Carbohydrates: 10.2 g
  • Protein: 7.1 g
  • Fat: 5.4 g
  • Saturated Fat: 2 g
  • Sodium: 38.4 mg
  • Potassium: 96.8 mg
  • Fiber: 2.7 g
  • Sugar: 10 g
  • Vitamin A: 6070 IU
  • Vitamin C: 106.7 mg
  • Calcium: 158 mg
  • Iron: 3.5 mg

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