Ingredients
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For the Rice Paper Rolls:
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Large rice paper wrappers (about 8 sheets)
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Water, for dipping
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For the Filling:
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1 block firm tofu, drained and cut into thin slices
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1/2 cup sliced carrots, julienned
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1/2 cup sliced daikon radish, julienned
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1/2 English cucumber, peeled and thinly sliced on the bias
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1 bunch green onions, thinly sliced on the diagonal
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1 large handful fresh mint leaves, roughly chopped
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1 large handful fresh basil leaves, roughly chopped
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1 avocado, halved, pitted, and thinly sliced
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For the Fermented Tofu Sauce:
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1/4 cup water
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1 tablespoon brown sugar
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1/4 cup unsalted roasted sesame seeds
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2 cloves garlic, minced
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2 teaspoons grated ginger
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1/4 cup store-browned or homemade fermented tofu (see notes), plus more for serving
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2 tablespoons soy sauce
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2 tablespoons rice vinegar
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Salt and black pepper, to taste
Directions
Subtitle: A Refreshing, Gluten-free, High-protein Appetizer with a Sweet and Tangy Twist!
Description: This vibrant and flavorful vegan summer roll consists of crunchy vegetables, creamy tofu, and zingy carrots and daikon, all wrapped in delicate rice paper. The star ingredient – tangy fermented tofu sauce – adds depth and complexity to every bite! Perfect for hot summer days, family gatherings, and entertaining guests.
Difficulty: Easy
Servings: Serves 4-6 as appetizers
Ingredients:
For the Rice Paper Rolls:
* Large rice paper wrappers (about 8 sheets)
* Water, for dipping
For the Filling:
* 1 block firm tofu, drained and cut into thin slices
* 1/2 cup sliced carrots, julienned
* 1/2 cup sliced daikon radish, julienned
* 1/2 English cucumber, peeled and thinly sliced on the bias
* 1 bunch green onions, thinly sliced on the diagonal
* 1 large handful fresh mint leaves, roughly chopped
* 1 large handful fresh basil leaves, roughly chopped
* 1 avocado, halved, pitted, and thinly sliced
For the Fermented Tofu Sauce:
* 1/4 cup water
* 1 tablespoon brown sugar
* 1/4 cup unsalted roasted sesame seeds
* 2 cloves garlic, minced
* 2 teaspoons grated ginger
* 1/4 cup store-browned or homemade fermented tofu (see notes), plus more for serving
* 2 tablespoons soy sauce
* 2 tablespoons rice vinegar
* Salt and black pepper, to taste
Instructions:
1. Make the Fermented Tofu Sauce first. In a small pot over medium heat, combine the water, brown sugar, sesame seeds, garlic, ginger, and reserved 1/4 cup of the fermented tofu. Whisk until the sugar has dissolved.
2. Bring the mixture to a gentle simmer and cook for about 10 minutes, stirring occasionally. Remove from the heat and let cool completely.
3. Transfer the cooled sauce to a blender or food processor and puree until smooth. Add the soy sauce, rice vinegar, salt, and black pepper, and pulse to combine. Set aside.
4. To assemble the rolls, fill a shallow bowl with warm water. Dip one corner of a rice paper wrapper into the water, lifting and turning it over to soften both sides. Place the wrapper on a clean surface, shiny side down.
5. Spread about 1 tablespoon of the prepared filling across the center of the wrapper, leaving a 1-inch border on each side. Leave some space between each filling to avoid overstuffing.
6. Starting from the edge closest to you, tightly but gently begin to wrap the rice paper around the filling, folding in the sides as you go. Use your fingers to help press out any air pockets as you roll.
7. Continue rolling until you reach the end, and transfer the completed roll to a plate. Repeat with remaining wrappers and filling.
8. Serve immediately, drizzling each roll with additional Fermented Tofu Sauce and sprinkling with extra sesame seeds and herbs if desired. Enjoy!
Notes:
* For best results, use store-bought or homemade fermented tofu. If using store-bought, make sure it’s naturally brewed without added sugars or preservatives. You can also find bottled versions of this sauce at Asian grocery stores.
* This recipe makes enough filling and sauce for 8 large summer rolls. However, feel free to adjust the quantities based on your preferences.
* Rice paper wrappers are usually sold frozen in packages of 8 sheets. Thaw them before using or they
Steps
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1
Done
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Make the Fermented Tofu Sauce first. In a small pot over medium heat, combine the water, brown sugar, sesame seeds, garlic, ginger, and reserved 1/4 cup of the fermented tofu. Whisk until the sugar has dissolved. |
|
2
Done
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Bring the mixture to a gentle simmer and cook for about 10 minutes, stirring occasionally. Remove from the heat and let cool completely. |
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3
Done
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Transfer the cooled sauce to a blender or food processor and puree until smooth. Add the soy sauce, rice vinegar, salt, and black pepper, and pulse to combine. Set aside. |
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4
Done
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To assemble the rolls, fill a shallow bowl with warm water. Dip one corner of a rice paper wrapper into the water, lifting and turning it over to soften both sides. Place the wrapper on a clean surface, shiny side down. |
|
5
Done
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Spread about 1 tablespoon of the prepared filling across the center of the wrapper, leaving a 1-inch border on each side. Leave some space between each filling to avoid overstuffing. |
|
6
Done
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Starting from the edge closest to you, tightly but gently begin to wrap the rice paper around the filling, folding in the sides as you go. Use your fingers to help press out any air pockets as you roll. |
|
7
Done
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Continue rolling until you reach the end, and transfer the completed roll to a plate. Repeat with remaining wrappers and filling. |
|
8
Done
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Serve immediately, drizzling each roll with additional Fermented Tofu Sauce and sprinkling with extra sesame seeds and herbs if desired. Enjoy! |
