Tofu summer rolls are one of the go-to foods I order at Vietnamese restaurants. They are light, packed with veggies and herbs and make for a satisfying meal. The veggies give a nice snap, the tofu packs a ton of flavor, and the rice paper wrapper has a unique texture, which is welcome if just for the mouth-feel.
This tofu summer roll recipe is not strictly traditional, but it is delicious. It features seared tofu, juicy cucumbers, carrots, fresh jalapeños, bell pepper, basil and cilantro wrapped up in one mouthful.
Tasty Tofu Summer Rolls With A Peanuty Sauce
If you’re looking for a way to add healthy raw veggies into your diet, you’ll want to try making this for yourself. The creamy peanut-buttery sauce doesn’t hurt either. Preparing the rolls takes a little work but it’s worth it when you eat everything together. To do the groundwork you’ll have to make follow this Seared Tofu recipe, which is one of the most delicious ways to prepare tofu.
Next, cut the veggies into small thin strips. If you’re missing some of the veggies I recommend, use whatever ingredients you have in the fridge. Remember, that there’s always flexibility in every recipe to adapt to your preferences.
How To Make Summer Rolls
Once you’ve got the tofu seared, and the veggies cut, you’re ready to roll them altogether! Lay out all the filling ingredients onto a chopping board and have another chopping board ready to roll the wrappers. Additionally set up a shallow baking pan filled with water to moisten the rice paper wrappers.
The rice paper wrappers only need 10 seconds to soften up in water. Leave it too long and the paper becomes too tacky and hard to roll.
Rolling the summer rolls takes a little practice, so the first few may turn out a less than perfect – but luckily, they’ll still taste amazing. To get the neatest roll, place the filling ingredients in the bottom 1/3 of the wrapper. Tuck the bottom of the wrapper towards the filling until snuggly enveloped. Next, fold in either side of the wrapper as close to the filling as possible, and then continue to roll the rest of the wrapper away from you.
The last crucial part of the recipe is the peanut butter dipping sauce. It’s creamy, spreadable and complements the summer rolls beautifully. If you’re allergic to peanuts, substitute with a nut butter of your choice.
Serve immediately as the rice wrappers can become too gummy when left to sit – which isn’t the texture we’re going for. Try pairing with Blistered Shishito Peppers for a light lunch. If you make this recipe make sure you share your comments below!
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