VEGAN SUMMER ROLLS
These fresh vegan summer or spring rolls are filled with crunchy veggies, sprouts and marinated tofu. Served with creamy homemade peanut dipping sauce, these rolls are packed with nutrients. They make an excellent light meal option and can be filled with any veggies, fruits, herbs and any veg protein. Keep different veggies, fruits, herbs and protein ready. Make it a fun party where everyone can prepare their own summer rolls. An absolutely fun activity.
Ingredients
FOR THE SUMMER ROLLS
- 8 medium size rice papers
- 1 small cucumber
- 1 medium carrot
- ½ ripe mango
- ½ bell pepper
- 8 salad leaves
- 100 g bean sprouts
- 350 g firm tofu
- 2 stalks spring onions
- 2 tbsp sesame seeds toasted
FOR THE TOFU MARINADE
- 1 tbsp oil
- 1 tbsp sesame oil
- 2 tbsp lime juice
- 2 tbsp maple syrup
- ½ cup fresh coriander chopped
- 1 tbsp garlic minced
- ½ tsp salt
FOR THE PEANUT DIPPING SAUCE
- ½ cup peanut butter
- 1/3 - ½ cup warm water
- 1 tbsp soy sauce
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp chili oil
- ¼ tsp salt
- 2 tbsp rice vinegar
Instructions
MARINATE THE TOFU
- Cut the tofu into thick sticks.
- Mix the marinade ingredients in a wide bowl or container.
- Add the tofu and mix so that the marinade covers all the tofu pieces.
- Cover the bowl or container.
- Allow the tofu to marinate for 30 minutes or overnight.
- If you decide to marinate it overnight then put it in the fridge.
PAN FRY THE TOFU
- Heat the pan over high heat.
- Add the marinated tofu along with the marinade.
- Allow it to cook till the tofu begins to turn light golden brown.
- Turn the tofu sticks. Cook till the underside becomes light golden brown and the marinade has evaporated.
- Transfer the tofu sticks to a plate and allow them to cool a bit.
- If the salad leaves are too large, tear them into halves or smaller pieces.
- Trim the ends of the spring onion and chop them finely.
STIR FRY THE BEAN SPROUTS
- The pan will have a bit of the marinade left in the pan.
- Add the bean sprouts and give them a quick stir.
- Don't allow the sprouts to wilt or become soft.
- Transfer to a plate and allow them to cool a bit.
PREPARATION OF THE PEANUT DIPPING SAUCE
- Mix all the ingredients for the sauce in a bowl except the water.
- Add at first ¼ cup warm water. Whisk well.
- Add little water at a time till you get a creamy thick sauce. You should be able to drizzle it.
- If not, add some more water and whisk well.
PREPARE THE VEGGIES & MANGO
- Peel and cut the carrot into really thin strips. Can use a julienne peeler or cut with a sharp knife.
- Trim the ends of a cucumber and cut into thin strips.
- Cut half a mango. Remove the skin and cut the mango into thin strips.
- Cut the bell pepper into thin strips.
PREPARATION OF THE SUMMER ROLLS
- Have some water in a wide plate or tray ready.
- Dip one rice paper in the water. Usually we dip it for 3-10 seconds.
- It should be pliable but firm.
- Place it on a damp board or tea towel.
- Sprinkle some sesame seeds in the middle.
- Place one salad leaf.
- Add the fillings, arranging them in lines. I put the veggies, mango and sprouts first.
- Then add some tofu on top.
- Cover the filling with the bottom side away from you.
- Fold in the right and left side of the rice paper.
- Roll it up, making sure its not too loose.
- Repeat the above steps for the remaining 7 rice papers.
- Serve immediately with the Peanut Dipping Sauce.
Notes
Add filling of your choice.
Don't soak the rice paper for too long. It will become too sticky to handle.
Chunky vegetables will cause the paper to tear so try and cut them into thin strips.
Can prepare the tofu and sauce a day ahead.
Don't soak the rice paper for too long. It will become too sticky to handle.
Chunky vegetables will cause the paper to tear so try and cut them into thin strips.
Can prepare the tofu and sauce a day ahead.