Crispy Tofu Summer Rolls

by flavorslutofficial
2 comments

These summer rolls are fresh, crunchy, and filled with the flavors of crisp summer vegetables. If tofu isn’t your thing feel free to use whatever protein floats your boat! You can also change the vegetables, add avocado, rice noodles, basil, mint, cilantro etc. Your only limit is your imagination.

Real talk- this is a whole lot of chopping and if I was smarter I totally would have bought shredded carrots, and prechopped veggies to take out some of the work. Learn from me, absorb my wisdom! Unless you’re into an odd amount of chopping then you know…go on with your bad self!

Crispy Tofu Summer Rolls

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 30 minutes
Cook Time: 10 minutes
Assembly Time: 20 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Vietnamese
Servings: 16 rolls
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Ingredients:
 
  • 16 rice paper wrappers
  • 14 oz brick extra firm tofu
  • 2 Tbsp sesame oil
  • 1 tsp black pepper
  • 2 large red bell peppers (julienned)
  • 2 large carrots (peeled, julienned)
  • 1 large english cucumber (julienned)
  • 1 head green leaf or butter lettuce (chopped)
  • ½ cup peanut butter (crunchy or smooth)
  • 2 Tbsp tamari
  • ½ cup water
  • 2 tsp sugar
  • 1 Tbsp garlic chili paste or sriracha
Instructions:
  • Drain and press the water from your tofu and slice it into 16 equal pieces.
  • In a small bowl mix together the peanut butter, ½ cup water, 1 Tbsp sesame oil, 1 Tbsp sugar, 1 Tbsp garlic chili paste or sriracha, and 2 Tbsp tamari. If you want this to be a thinner consistency just continue to thin with water until you like it. This is your dipping sauce!
  • In a nonstick skillet over medium-high heat pour 1 Tbsp sesame oil and swirl around the pan. Add the tofu slices and cook for roughly 5 minutes per side or until they are golden brown on each side. Sprinkle the warm tofu with 1 tsp black pepper, and allow the tofu to cool. Set aside.
  • Prepare your vegetables and fill a pie dish or shallow bowl half way with warm water. Prepare an assembly line with the lettuce, carrot, bell pepper, cucumber, and tofu. You will also need a work area large enough to roll your wrappers that you aren't afraid to get wet.
  • Working one at a time submerge your rice paper into the warm water soaking the wrapper until it is soft enough to bend without cracking. This should take no more than one minute. The wrapper will continue to soften as you fill your summer rolls so there's not need to soften it completely.
  • Lightly wet your working surface and spread the wrapper flat.
  • In the center of the softened wrapper lay down your lettuce, then carrot, cucumber, bell pepper, and top with the crispy tofu.
  • Fold the sides of the wrapper in, then the bottom up towards the center overlapping the sides, and tightly roll the rest of the roll towards the top to close. Just like wrapping a burrito! The wrapper will become sticky and remain closed on it's own. Follow the same directions for the remaining rolls.
  • When all the rolls are finished pat yourself on the back for doing all that work and enjoy your summer rolls dipped in the sauce! Way to go champ!

Did you make this recipe? I'd love to see it!

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@flavorslutofficial #FlavorSlut
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2 comments

Allison May 27, 2020 - 8:56 am

5 stars

Love the ability to multiply the recipe with ease! I mean, I can do the math, but having the option to automatically double and triple the recipe makes it quicker and easier when I’m already out shopping for the ingredients. I think I’ll try to make some with shredded teriyaki beef and some with shredded curry chicken. Thank you!

Reply
flavorslutofficial May 27, 2020 - 9:00 am

Thank you Allison!!! Never would have thought about adding curry chicken in these it sounds INCREDIBLE!!!

Reply

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