Crispy Tofu Summer Rolls with Peanut Dipping Sauce Recipe
These refreshing vegan summer rolls feature crispy pan-fried tofu and a vibrant mix of fresh vegetables and herbs wrapped in delicate rice paper, served with a creamy peanut dipping sauce. Perfect as a light appetizer or snack, they’re quick to prepare and packed with delicious, wholesome flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8-10 summer rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese-inspired
- Diet: Vegan
Ingredients
For the Tofu and Filling
- 12 oz extra firm organic tofu
- 1 tbsp coconut aminos (or gluten-free tamari/low sodium soy sauce)
- 1 tsp pure maple syrup
- ½ tsp red pepper chili flakes
- 8-10 rice paper wrappers
- 1 yellow bell pepper, thinly sliced
- 1 large carrot, thinly sliced
- 1 cup shredded red cabbage
- 1 avocado, sliced
- 8 romaine lettuce leaves, cut in half
- Assortment of fresh herbs: cilantro, mint, Thai basil
For the Peanut Sauce
- 2 tbsp creamy or crunchy peanut butter
- 1.5 tbsp coconut aminos (or gluten-free tamari/low sodium soy sauce)
- 1 tbsp pure maple syrup
- 1 tsp toasted sesame oil
- Juice of half a lime
- 2-3 tbsp water, as needed to thin out the sauce
Instructions
- Pan-fry the tofu: Heat 1 tbsp oil in a frying pan over medium heat. Cut the tofu into ½ inch-wide strips and add them to the pan.
- Cook tofu until crispy and caramelized: Fry the tofu strips for a few minutes on each side until golden. Add the coconut aminos, maple syrup, and red pepper chili flakes, then continue to fry for another minute until the tofu is golden and crispy. (Alternatively, you can air fry the tofu if you prefer a stovetop-free method.)
- Prepare the rice paper wrappers: Submerge one rice paper wrapper in warm water for about 10 seconds until it softens, then carefully transfer it to a clean plastic cutting board.
- Assemble the rolls: On the softened wrapper, place a few slices of carrot, yellow bell pepper, one or two strips of cooked tofu, a small handful of shredded red cabbage, a slice of avocado, one or two romaine lettuce halves, and a sprig or two of fresh herbs of your choice.
- Roll the summer rolls tightly: Lift one end of the wrapper over the filling and tuck it under carefully. Fold in both sides to enclose the filling and keep the roll tight as you continue to roll until fully closed. Repeat the process with remaining ingredients to make 8-10 rolls and cut them in half if desired.
- Make the peanut dipping sauce: In a medium bowl, whisk together the peanut butter, coconut aminos, maple syrup, toasted sesame oil, lime juice, and water (add water gradually to reach desired sauce consistency) until smooth and creamy.
- Serve and enjoy: Arrange the summer rolls on a platter and serve with the freshly made peanut sauce for dipping.
Notes
- For a gluten-free option, substitute tamari or coconut aminos for soy sauce.
- You can air fry the tofu to reduce oil usage and still get a crispy texture.
- Rice paper wrappers soften quickly; avoid soaking them too long to prevent tearing.
- Adjust the peanut sauce consistency by adding more or less water as preferred.
- Feel free to customize fillings with other fresh vegetables or herbs you enjoy.
