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Tofu Summer Rolls

Delicious Tofu Summer Rolls That Refresh and Delight

Tofu Summer Rolls are a vibrant and healthy option, perfect for a light lunch or appetizer, bursting with fresh flavors and served with creamy peanut sauce.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 rolls
Course: Appetizers
Cuisine: Vietnamese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Vermicelli Noodles Can substitute with rice noodles
  • 1 block Tofu (extra-firm) Can substitute with tempeh or shrimp
  • 4 leaves Bibb Lettuce Can substitute with romaine
  • 1 cup Cucumber Can substitute with zucchini
  • 1 medium Carrot Feel free to experiment with other crunchy vegetables
  • 1/4 cup Fresh Cilantro Can substitute with Italian basil or omit if not a fan
  • 1/4 cup Fresh Mint
  • 1/4 cup Thai Basil
For the Marinade and Dipping Sauce
  • 2 tablespoons Soy Sauce Use tamari for gluten-free option
  • 1 tablespoon Rice Wine Vinegar Regular white vinegar can work in a pinch
  • 1 teaspoon Sriracha Adjust to taste
  • 1 teaspoon Sugar Try agave or maple syrup as substitutes
  • 2 tablespoons Peanut Oil Can substitute with canola or vegetable oil
For the Coating
  • 1 tablespoon Cornstarch All-purpose flour is a valid alternative
For Wrapping
  • 8 pieces Rice Paper Wrappers Store separately to maintain freshness

Equipment

  • non-stick skillet
  • shallow dish
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Prepare Noodles: Cook vermicelli noodles according to package instructions, usually about 3-5 minutes until al dente. Drain and rinse under cold water. Set aside.
  2. Marinate Tofu: Slice tofu into thin sticks. Marinate in soy sauce for 15 minutes, then coat in cornstarch.
  3. Fry Tofu: Heat peanut oil in a skillet, fry tofu sticks for 3-4 minutes per side until golden brown. Remove and absorb excess oil.
  4. Soak Rice Paper: Dip a rice paper wrapper in warm water for 10-15 seconds until pliable. Transfer to a cutting board.
  5. Assemble Rolls: Lay a soaked wrapper flat, add vermicelli, tofu, lettuce, cucumber, carrot, and herbs. Roll tightly.
  6. Serve: Arrange rolls on a platter and serve with creamy peanut sauce. Wrap individual rolls for later freshness.

Nutrition

Serving: 2rollsCalories: 200kcalCarbohydrates: 30gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 300mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 1.5mg

Notes

Press tofu to remove moisture for better frying. Soak rice paper just until pliable to avoid sticking. Enjoy fresh for best texture.

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