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These Vietnamese-style vegan summer rolls with peanut sauce are a light, yet satisfying dinner – perfect for hot summer nights.
Ingredients
Scale
For the Rolls
- One 14-ounce block extra-firm tofu
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- Avocado oil or organic canola oil, for frying
- 1 English cucumber, partially peeled leaving strips of skin
- 1 ripe mango, pitted and peeled
- 1 bell pepper, ribs and seeds removed
- 16 Vietnamese rice papers
- About 1 cup fresh cilantro leaves, Thai basil, and/or mint
For the Sauce
- 1/3 cup natural peanut butter
- 1 small garlic clove, crushed
- 1 teaspoon peeled and minced fresh ginger
- 2 teaspoons fresh lime juice
- 2 teaspoons soy sauce
- 1 teaspoon honey, maple syrup, or date syrup
- 3–4 tablespoons water
Instructions
- Start by pressing the tofu: Drain the tofu and place it on a plate, then top with another plate or cutting board and weigh it down with something heavy (like a couple of cans), to squeeze out as much water as possible. Let stand for 15 to 30 minutes, periodically draining off the excess water.
- Meanwhile, in a small bowl, combine the garlic powder, smoked paprika, salt, and pepper.
- Slice the tofu lengthwise into 8 slabs, then slice lengthwise again to form 16 batons. Arrange the tofu in a single layer on the cutting board and season one side with half of the spice blend.
- Heat a large skillet over medium-high heat and add enough oil to lightly coat the bottom. Arrange the tofu in the skillet in a single layer, seasoned-side down (if it doesn’t fit in a single layer, fry in batches). Season the other side with the remaining spice blend. Fry until the underside is golden brown, about 5 minutes. Then flip with tongs and cook for 5 minutes more.
- Meanwhile, cut the cucumber, mango, and pepper into 1/4-inch-thick matchsticks roughly the same length as the tofu.
- Make the sauce: in a small bowl, combine the peanut butter, garlic, ginger, lime juice, soy sauce, and honey. Using a fork or whisk, stir until a smooth paste forms. Then gradually incorporate the water until you reach a creamy consistency.
- To assemble the rolls, arrange all the fillings near a work surface. Fill a pie plate or large bowl with warm water.
- Submerge a rice paper into the water for 15 to 30 seconds, until it becomes pliable but not fully soft. Place the paper on the work surface and arrange a few cilantro leaves in the center. Place a piece of tofu on top, followed by a few pieces of each vegetable. Carefully pull the bottom edge of the paper tightly over the fillings, then fold over the right and left sides. Continue rolling up tightly.
- Place the prepared rolls on a tray, making sure they’re not touching, and cover with a damp kitchen towel. Continue rolling the remaining ingredients and serve the rolls immediately.
Nutrition
- Serving Size: 2 rolls
- Calories: 180
- Carbohydrates: 12.4 g
- Fiber: 2.2 g
- Protein: 8.1 g
Keywords: vietnamese, rice paper, summer rolls, tofu
