Tofu Summer Rolls
with peanut sauce
Smarts: To reheat these, cover with a wet paper towel and just microwave for ~30 seconds.
- Rice vermicelli noodles - 6 oz ((Find these thin rice noodles in the ethnic aisle. If you can't find them, substitute with another thin noodle.))
- Tofu, extra-firm (vacuum-packed preferable) - 1 lb, sliced into matchsticks ((If using tofu packaged in water, press water out first))
- Carrots - 1/2 lb, grated
- Cucumbers - 2/3 lb, sliced into matchsticks
- Iceberg lettuce - 1/4 head, sliced
- Avocado - 1, sliced
- Rice papers - 16 sheets ((You will probably make about 4 to 6 / person. Look for them in the ethnic aisle.))
- Homemade peanut sauce - 1/2 cup ((Ingredients listed separately))
- Peanut butter - 3 Tbsp ((Creamy is preferred, but crunchy will also work))
- Soy sauce, low-sodium - 2 1/2 Tbsp
- Rice vinegar - 1 1/2 Tbsp
- Honey - 1 1/2 Tbsp
- Cooking oil - 2 tsp
- Sriracha (or other hot sauce) - 2 tsp ((Start off with less or omit for less heat))
- Lime - 1, juice of
- Cook rice noodles - Cook according to package instructions. If wrapping summer rolls on the same day, keep the noodles in cold water until you’re ready to wrap. (Can be done up to 3 days ahead)
- Tofu - If tofu is packaged in water, press out liquid first. Then slice into 2” (5 cm) long matchsticks. If you’re feeling extra ambitious, you can toss them with some oil and soy sauce and roast in the oven for 20 minutes at 400F (204C) degrees. (Can be done up 1 day ahead)
- Carrots - Prep as directed. (Can be done up to 5 days ahead)
- Cucumbers / Lettuce / Avocado - Prep as directed.
- Make peanut sauce - Microwave peanut butter for 15 to 25 seconds to soften it. Then mix peanut butter, soy sauce, rice vinegar, honey, cooking oil, Sriracha / hot sauce, and lime juice. (Can be done up to 5 days ahead)
- Fill a frying pan with about 1 1/2" (3.75 cm) of water. Heat water over medium-low heat - it shouldn’t be so hot that you can’t touch it.
- Dip rice paper into water and rotate through water (make sure to watch this video because it can be a bit tricky to prevent the rice paper from sticking). Place onto a plate. Do 4 at a time and then assemble 4 rolls.
- To assemble rolls, layer lettuce, noodles, carrots, cucumbers, avocado, and tofu at the end of the rice paper that is close to you. Don’t over-fill or the paper will break. Fold rice paper over the filling from the bottom up. Then fold sides over. Roll as tightly as possible (Again, watch the video, which is much better than my description).
- Repeat until done. Assemble until you have no more filling.
- Enjoy rolls dipped with peanut sauce!
This was great and I would give 5 stars, but man it was a lot of work. I had a learning curve with the rice paper. Next time, I will buy larger rice paper sizes to reduce work. The sauce was good but my local Vietnamese place has this awesome hoisin sauce, so I am biased. Nonetheless, great and I am happy to have the experience making them. Side note - I read the comments and didn't use lettuce but added Basil0 Helpful
Make them small! I overfilled the rolls at first and they were messy and unwieldy. Making summer rolls was fun to try, but the result wasn't really worth it.0 Helpful
Fun to make but the flavor is in the sauce. It would be nice to add more flavor to the rolls.0 Helpful
Not easy to put together or eat. Added avocado and mint per other users suggestions and did not care for it with the mint.0 Helpful
So good!0 Helpful
Good, but time consuming.0 Helpful