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Overhead view of summer rolls arranged around a bowl of spicy peanut dipping sauce on a white plate.
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5 from 1 vote

Tofu Summer Rolls

Fresh tofu summer rolls are so easy to make! They're a tofu-packed appetizer or light meal, perfect for dipping in homemade spicy peanut sauce.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Servings: 8 rolls
Author: Julie Chiou

Ingredients 

For the crispy tofu:

  • 8 ounces (227 g) extra firm tofu cut into ½” strips
  • 2 tablespoons cornstarch
  • 2 tablespoons avocado oil
  • Pinch sea salt

For the rolls:

  • 8 rice spring roll sheets
  • 1 beet shredded
  • 1 cup (128 g) shredded carrots
  • 1 cup (104 g) julienned English cucumber
  • 4 ounces (113 g) vermicelli rice noodles
  • 1 cup (60 g) fresh herbs I used a mix of mint, cilantro, basil
  • 1 cup (47 g) baby romaine or any type of leafy green

Instructions

Make the crispy tofu:

  • Gently coat tofu strips in cornstarch. Heat the oil in a medium skillet over medium heat. Once hot, add the tofu strips in a single layer. Cook for 2-3 minutes per side until golden and crispy. Remove and sprinkle with a pinch of sea salt.
    8 ounces extra firm tofu, 2 tablespoons cornstarch, 2 tablespoons avocado oil, Pinch sea salt
    fried tofu strips on a speckled plate

To assemble:

  • Mise En Place all of the fillings so that you can work quickly.
  • Place about 1” of hot water in a shallow bowl. Dip a rice paper sheet into the bowl for about 2-5 seconds until soft. Gently remove and place on a greased cutting board.
    8 rice spring roll sheets
    rice paper being dipped in warm water on a teal plate
  • Fill the roll from the bottom third with the tofu, beets, carrots, cucumber, rice noodles, herbs and lettuce. Roll up the bottom edge while folding in the side. Place on a serving platter (either whole or cut in half) and repeat with the remaining ingredients. Serve immediately with dipping sauce.
    1 beet, 1 cup shredded carrots, 1 cup julienned English cucumber, 4 ounces vermicelli rice noodles, 1 cup fresh herbs, 1 cup baby romaine
    tofu summer roll ingredients on rice paper on a wooden cutting board

Nutrition

Serving: 1 roll | Calories: 178 kcal | Carbohydrates: 29 g | Protein: 5 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 2 mg | Sodium: 176 mg | Potassium: 223 mg | Fiber: 2 g | Sugar: 2 g

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