Description
Fresh and vibrant vegan summer rolls filled with colorful vegetables and tofu, perfect for a light meal or appetizer.
Ingredients
Scale
- 12–15 rice paper sheets
- 400 g firm tofu
- 1 tbsp oil
- 100 g rice noodles
- 1 mango
- 2 avocados
- 1 cucumber
- 1 carrot
- 2 red bell peppers
- 15 g coriander
- 15 g mint
- 1/2 head of lettuce
- 2 tbsp crunchy or natural peanut butter
- 3 tbsp soy sauce
- 1 tbsp sugar
- 2 cloves garlic
- 50 ml water (add more to make it thinner)
- Juice from 1/2 a lime
Instructions
- Begin by pressing the firm tofu. Wrap it in a clean kitchen towel or paper towels, and place a heavy object on top. Allow it to sit for at least 15 minutes.
- Slice the pressed tofu into thin strips. Heat oil in a pan over medium heat and add the tofu. Sauté until golden brown and crispy on all sides. Set aside and let cool.
- Prepare the rice noodles according to package instructions. Once ready, drain and rinse them under cold water.
- While the noodles cool, peel and slice the cucumber, carrot, bell peppers, mango, and avocados.
- Wash and dry the coriander and mint. Tear or chop the leaves to release their aromatic flavor.
- Prepare the dipping sauce by mixing peanut butter, soy sauce, sugar, minced garlic, lime juice, and water in a bowl.
- To assemble the rolls, dip a rice paper sheet in warm water for a few seconds until it softens. Lay it flat on a clean cutting board.
- Place a lettuce leaf on the bottom third of the rice paper, then layer in some rice noodles, tofu, and sliced vegetables and herbs.
- Carefully fold the sides of the rice paper over the filling and roll it away from you to form a tight cylinder.
- Serve the rolls with the dipping sauce on the side.
Notes
These rolls are highly customizable; feel free to add seasonal vegetables or different proteins based on your preference.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 9g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan summer rolls, fresh spring rolls, Vietnamese recipes, healthy appetizer, summer appetizer
