Summer Rolls
Vegan summer rolls recipe with a delicious and creamy peanut sauce for dipping! A delicious, healthy, light, and popular Vietnamese dish!
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Servings : Summer Rolls
Calories : 156kcal
Ingredients
Peanut Sauce
- ½ cup (125 g) peanut butter
- ¼ cup (60 ml) water
- 2 ½ tbsp soy sauce
- 2 tbsp lime juice freshly squeezed
- 1 tsp sesame oil
- 1 tsp sriracha sauce or chili sauce of choice
- ½ tsp maple syrup
- 1 small clove garlic finely grated or pressed
- ½ tbsp ginger finely grated
Summer Rolls
- 14 rice papers ∅ 8.5 inch / 22cm
- 3 oz (85 g) rice vermicelli
- 7 oz (200 g) smoked or baked tofu cut into sticks
- 2 carrots cut into thin sticks
- ½ cucumber seeded & cut into thin sticks
- 14 small leaves lettuce or a few large ones, teared apart
- a bunch fresh mint leaves & cilantro optional
Instructions
Peanut Sauce
- Add all ingredients in a small bowl and stir until you have a smooth peanut sauce. Thin with more water if needed.
Summer Rolls
- Cook the rice vermicelli according to the package instructions. → I usually cook mine this way: Place the rice vermicelli in a large bowl, pour over with boiling water from the electric kettle, let them soak for 2 minutes, drain, wash with cold water, and let the excess water drain over a sieve. Keep in mind that the cooking time/method can vary between brands.
- Slice the veggies and tofu into thin long sticks or use a julienne peeler.
- Fill a large bowl (I use a tart form) with cold water and soak one rice paper at a time for about 15 seconds in it. It should be soaked yet still a little hard, definitifely not too soft.
- Lay it on a cutting board or directly on a clean working surface. Place mint/cilantro leaves, followed by carrots, cucumber, tofu, rice vermicelli, and a small lettuce leave at the bottom of the rice paper.
- Fold the end tight over the filling, then fold in both sides. Roll it up very tight. → Work with wet hands if the rice paper is too sticky.
- Repeat with the remaining rice papers & ingredients. Cut the summer rolls in half and serve with the peanut sauce.
Notes
- Do you want to make the peanut butter from scratch? Place 1 cup (125g) of unsalted peanuts in a food processor or high-speed blender and blend until you have smooth peanut butter.
- Can I use other vegetables? Sure, anything that is crunchy and can be cut into thin sticks.
- Tofu: If you don't have smoked or baked tofu at hand, you can use regular firm tofu. Cut it into sticks, cook it in a skillet with some oil, and if desired, season with soy sauce.
- Leftovers: Can be stored in an airtight container for one day in the fridge. The peanut sauce can be stored for up to 3 days in the refrigerator.
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Nutrition
Calories: 156kcal | Carbohydrates: 20g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 357mg | Potassium: 136mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1504IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg