Summer Rolls

Vietnamese Summer Rolls served with an irresistible Peanut Dipping Sauce! Packed with crisp vegetables, fresh herbs, and tofu, these summer rolls are light, vegan, and absolutely delicious!

Author : Aline Cueni

5 from 3 votes

Prep Time :1

Total Time :1

Servings : 14 Summer Rolls

Calories : 156kcal

Ingredients

Peanut Sauce

½ cup (125 g) peanut butter
¼ cup (60 ml) water
2 ½ tablespoon soy sauce
2 tablespoon lime juice
1 teaspoon sesame oil
1 teaspoon sriracha sauce, or chili sauce of choice
½ teaspoon maple syrup
1 small clove garlic, finely grated or pressed
½ tablespoon 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 leaf lettuce, or a few large ones, teared apart
a bunch fresh mint leaves & cilantro, optional

Instructions

Peanut Dipping Sauce

Mix all the ingredients in a bowl and dilute with water if necessary. The sauce can sit for a while to develop its flavors.

Summer Rolls

Prepare rice noodles according to the package instructions and rinse with cold water.
Cut the vegetables and tofu into fine strips. Wash and dry the lettuce and herbs.
Fill a large bowl (or tart dish) with water and soak a sheet of rice paper for about 15 seconds. It should be soft but still slightly firm.
Place the rice paper on a work surface and layer in the following order: herbs, vegetables, tofu, rice noodles, and lettuce.
Then, place the end of the rice paper tightly over the filling, fold in the sides, and roll tightly. → They must be rolled tightly, otherwise, the ingredients may fall out when dipping.
Cut the summer rolls in halves and serve with the homemade peanut dipping sauce. You can also serve them with this nuoc cham sauce!

Notes

Rice Paper: Use round spring roll rice papers with a size of ∅ 22 cm.
Tofu - Adds a savory flavor and some protein. I love to use smoked or baked tofu. If you can only get regular tofu, cut it into sticks and brush with some of the peanut sauce. Bake for 30 minutes at 350°F (180°C).
Fruity: Thinly sliced mango or peach adds a touch of sweetness! I especially like this version in summer.
Low Carb: For a low-calorie version, skip the rice noodles and fill them with more crunchy vegetables.
Leftovers: Store leftover rolls in an airtight container for up to one day in the fridge. The peanut sauce stays fresh for up to 3 days if stored in the fridge.