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Vegan Summer Rolls with Seared Tofu

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  • Author:
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 minutes
  • Yield: 16 rolls 1x
  • Category: Main Course
  • Method: n/a
  • Cuisine: Vietnamese
  • Diet: Vegan


These Vietnamese-style vegan summer rolls with peanut sauce are a light, yet satisfying dinner – perfect for hot summer nights.



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
  • 34 tablespoons water


  1. 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.
  2. Meanwhile, in a small bowl, combine the garlic powder, smoked paprika, salt, and pepper.
  3. 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.
  4. 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.
  5. Meanwhile, cut the cucumber, mango, and pepper into 1/4-inch-thick matchsticks roughly the same length as the tofu.
  6. 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.
  7. To assemble the rolls, arrange all the fillings near a work surface. Fill a pie plate or large bowl with warm water.
  8. 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.
  9. 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.


  • Serving Size: 2 rolls
  • Calories: 180
  • Carbohydrates: 12.4 g
  • Fiber: 2.2 g
  • Protein: 8.1 g