Easy Vegan Summer Rolls with Peanut Dipping Sauce

Vegan summer rolls cut in half and in a glass bowl.

Print Recipe

5 from 1 vote

Easy Vegan Summer Rolls with Peanut Dipping Sauce

Fresh and healthy summer rolls filled with vegetables and marinated tofu. Dip it in some homemade peanut sauce.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: thai

Servings:

Calories: 478kcal

Author: Maria

Ingredients

Peanut Sauce

2 tablespoon peanut butter
2 tablespoon soy sacue
1 tablespoon rice vinegar
1 tablespoon maple syrup
1 tablespoon water
½ teaspoon toasted sesame oil

Marinated Tofu

2 cloves garlic
3 tablespoon soy sauce
1 tablespoon maple syrup
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 block extra firm tofu

Wrap fillings

1 small Cucumber julienned
1 Carrot julienned
1 cup Red Cabbage julienned
½ cup Fresh cilantro
½ cup Fresh Mint
Lettuce
6 Rice Paper Wraps
2 cups Rice noodles

US Customary - Metric

Instructions

Prepare tofu & rice noodles

Chop garlic and add it to a bowl with all of the "marinated tofu" ingredients.
1 tablespoon rice vinegar, 1 tablespoon maple syrup, 2 cloves garlic, 1 tablespoon toasted sesame oil, 3 tablespoon soy sauce
Cut up tofu into lengthwise strips and marinate in the sauce for at least 10 minutes- the longer the better. Heat up a skillet and add 1 teaspoon of oil. Pan fry the tofu for 5 minutes on each side.
1 block extra firm tofu
Prepare the rice noodles according to package. Once cooked, run them under cool water to stop them from over cooking and to cool them down.
2 cups Rice noodles

PREPARE PEANUT SAUCE

Mix all peanut sauce ingredients together
2 tablespoon peanut butter, 2 tablespoon soy sacue, 1 tablespoon water, ½ teaspoon toasted sesame oil, 1 tablespoon maple syrup, 1 tablespoon rice vinegar

ASSEMBLE

Add some water to a large plate. Dip rice paper into the water and quickly rotate it to get all sides wet. Don't over-soak this. Just do about 2 quick rotations and take it out. You want it to still be a little stiff when you take it out. It will gradually get softer as the water seeps in once you take it out of bowl.
6 Rice Paper Wraps
On a cutting board, lay down the rice paper. Lay down the lettuce leaf first then the rice noodles, cilantro and mint then the veggies and the the tofu.
1 small Cucumber, 1 Carrot, 1 cup Red Cabbage, ½ cup Fresh cilantro, ½ cup Fresh Mint, Lettuce
Roll it up by folding the end piece lengthwise first over all of the ingredients, tuck them in. Fold the sides in toward the middle and continue rolling length wise.
To eat, dip them in the peanut sauce and enjoy!

Video

Notes

Check the photos in the post to see how to roll the summer roll.

Don't overstuff the rice paper wraps. Put all of the ingredients on the lower ⅓ of the rice paper. Try to bunch them together as much as possible.

Tuck the sides in first by folding them over the veggies and tofu. Then roll the summer roll up. Try to keep the veggies tucked in and tight as you roll.

If the peanut sauce is too thick, add a little splash of warm water until you get the desired consistency.

If you'd like, you can make this pan-fried tofu by heating up an oiled pan frying the tofu for 5 minutes on each side. But these taste great just marinated and cold as well, especially if you don't want to heat up your house on a hot summer day.

Nutrition