Tofu Summer Rolls
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These Tofu Summer Rolls are a fresh and delicious meal. Veggie-packed and served up with the best peanut dipping sauce!
Keep things light and fresh with these Tofu Summer Rolls. Tofu and veggies are layered in rice paper and served up with my favorite peanut sauce! If you are looking for a lunch idea of light dinner, then you need to try these out!
Step One: Make the Peanut Sauce
This peanut sauce is not only one of my personal favorites, it is also one of your favorites! It is one of the most popular TSV recipes! It is great as a dip or a sauce for noodles.
To make the peanut sauce you will need:
- peanut butter
- low-sodium soy sauce or tamari
- sesame oil
- garlic
- fresh ginger
- jalapeño
- sriracha
Add everything to a food processor and blend until smooth. Taste and adjust the seasonings as needed. This sauce can be prepped ahead of time and kept in the fridge.
Step Two: Assemble
Once all of the components are prepped, it is time to roll. Start by soaking the rice paper. You only need to dip them in water for 6-10 seconds, then lay them on a flat surface. They will continue to soften as you fill them up. So don’t worry about getting them completely soft when dunking them in the water.
I decided to double up on the rice paper for these, but you can just use one piece if you want.
Layer the tofu and veggies and roll it up like a burrito. Cut the rolls in half and you are ready to serve.
Step Three: Eat
Rice paper rolls are best eaten right away – the rice paper will start to harden the longer they sit. Grab that peanut sauce and get to dunking.
These tofu summer rolls are easy, delicious and healthy – you need to give them a try!
Need more recipe inspo? Check these out:
Tofu Summer Rolls
Ingredients
- peanut sauce
- 1/2 block firm tofu drained & pressed
- 16 pieces rice paper
- 1 bell pepper sliced
- 8 pieces romaine
- 1 cup bean sprouts
- 3 green onions cut in 3" pieces
- 32 small basil leaves
- 1 carrot shredded
Equipment
Instructions
- Prepare the peanut sauce and set aside.
- Cut the tofu into 8 pieces and prep the veggies.
- Fill a large bowl with room temperature water. Soak 1 rice paper wrapper in the water for 6-10 seconds. You want the rice paper to be soft but pliable – it will continue to soften as you fill it. Repeat with another wrapper and place the wrappers on top of each other on a flat surface.
- Layer basil, bean sprouts, romaine, carrots, green onion, bell pepper and tofu in the center. Roll it up like a burrito and place on a cutting board. Repeat the process with the rest of the ingredients. Use a sharp knife and cut each roll into 2-3 pieces.
- Serve with peanut sauce.
Video
