Ingredients
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For the dipping sauce:
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1/4 cup unsweetened natural peanut butter
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2 tablespoons hoisin sauce
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1 tablespoon water
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1 teaspoon white vinegar
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1 clove garlic, minced
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1 small shallot, minced
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Salt and pepper to taste
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For the filling:
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1 block extra firm tofu, drained and cubed (about 1 pound)
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1 carrot, thinly sliced
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1 cucumber, thinly sliced
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1/2 English cucumber, thinly sliced
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1/2 red bell pepper, thinly sliced
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1/2 green bell pepper, thinly sliced
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1 bunch scallions, thinly sliced
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2 lettuce leaves, shredded
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1 handful cilantro, roughly chopped
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1 handful mint, roughly chopped
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1 lime, cut into wedges
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For the rice paper wraps:
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Rice paper sheets (I used Trader Joe's brand, which are pre-moistened and ready to use)
Directions
Sub-Title: Budget-friendly, Kid-friendly, High-fiber, and Quick to Prepare!
Description: This veggie-packed summer roll recipe is perfect for hot summer days! With fresh herbs, crunchy vegetables, and silky tofu wrapped in delicate rice paper, you’ll feel like you’re enjoying a meal at a bustling street food stall in Vietnam. Plus, it’s gluten-free, budget-friendly, high-fiber, and easy to prepare!
Servings: Serves 4
Difficulty: Easy
Prep Time: 15 minutes (plus marination time)
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:
For the dipping sauce:
– 1/4 cup unsweetened natural peanut butter
– 2 tablespoons hoisin sauce
– 1 tablespoon water
– 1 teaspoon white vinegar
– 1 clove garlic, minced
– 1 small shallot, minced
– Salt and pepper to taste
For the filling:
– 1 block extra firm tofu, drained and cubed (about 1 pound)
– 1 carrot, thinly sliced
– 1 cucumber, thinly sliced
– 1/2 English cucumber, thinly sliced
– 1/2 red bell pepper, thinly sliced
– 1/2 green bell pepper, thinly sliced
– 1 bunch scallions, thinly sliced
– 2 lettuce leaves, shredded
– 1 handful cilantro, roughly chopped
– 1 handful mint, roughly chopped
– 1 lime, cut into wedges
For the rice paper wraps:
– Rice paper sheets (I used Trader Joe’s brand, which are pre-moistened and ready to use)
Instructions:
1. For the dipping sauce: Combine all ingredients in a bowl and whisk until smooth. Set aside.
2. For the filling: Place the cubed tofu on a baking sheet lined with paper towels. Pour over the soy sauce and let sit for about 10 minutes to remove excess moisture from the tofu.
3. Meanwhile, combine the carrots, cucumbers, English cucumber, red bell pepper, green bell pepper, scallions, shredded lettuce, and herbs in a large bowl. Squeeze the juice of half a lime over the mixture and toss gently to coat. Season with salt and pepper to taste.
4. Heat a non-stick pan over medium heat. Add the remaining 1 tablespoon oil to the pan. Add the marinated tofu and cook for about 5 minutes per side, until golden brown and crispy. Remove from the pan and set aside.
5. To assemble the rolls, lay out one rice paper wrapper on a clean surface. Place a couple of tablespoons of the noodle salad mixture onto the center of the wrapper. Top with a few more tablespoons of the noodle salad mixture.
6. Lift up the bottom corner of the wrapper and fold towards the middle. Fold in both sides, forming a triangle shape. Continue rolling tightly towards the end. Transfer to a plate and repeat with the remaining fillings and rice paper wrappers.
7. Serve immediately with the prepared dipping sauce on the side. Enjoy!
Note: You can also substitute brown rice paper wrappers if you prefer a whole grain option.
Steps
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1
Done
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For the dipping sauce: Combine all ingredients in a bowl and whisk until smooth. Set aside. |
|
2
Done
|
For the filling: Place the cubed tofu on a baking sheet lined with paper towels. Pour over the soy sauce and let sit for about 10 minutes to remove excess moisture from the tofu. |
|
3
Done
|
Meanwhile, combine the carrots, cucumbers, English cucumber, red bell pepper, green bell pepper, scallions, shredded lettuce, and herbs in a large bowl. Squeeze the juice of half a lime over the mixture and toss gently to coat. Season with salt and pepper to taste. |
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4
Done
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Heat a non-stick pan over medium heat. Add the remaining 1 tablespoon oil to the pan. Add the marinated tofu and cook for about 5 minutes per side, until golden brown and crispy. Remove from the pan and set aside. |
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5
Done
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To assemble the rolls, lay out one rice paper wrapper on a clean surface. Place a couple of tablespoons of the noodle salad mixture onto the center of the wrapper. Top with a few more tablespoons of the noodle salad mixture. |
|
6
Done
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Lift up the bottom corner of the wrapper and fold towards the middle. Fold in both sides, forming a triangle shape. Continue rolling tightly towards the end. Transfer to a plate and repeat with the remaining fillings and rice paper wrappers. |
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7
Done
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Serve immediately with the prepared dipping sauce on the side. Enjoy! |
