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–+ servings
Vegan Summer Rolls

Fresh Vegan Summer Rolls with Irresistible Peanut Sauce

These Vegan Summer Rolls are a colorful and delightful treat, filled with fresh veggies and served with a homemade peanut sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 rolls
Course: Snacks
Cuisine: Asian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rolls
  • 1 block Extra Firm Tofu Press well for best texture
  • 1 Sliced Cucumbers Any crunchy vegetable can substitute
  • 1 cup Red Cabbage Can be swapped for shredded lettuce
  • 1 Red Bell Pepper Any color of bell pepper works
  • 1 piece Avocado Sliced mango can be a fun alternative
  • 1 cup Shredded Carrot Zucchini can be a tasty substitute
  • 8 Rice Paper Double up for sturdiness
For the Peanut Sauce
  • 1/2 cup Peanut Butter Almond butter is a great alternative
  • 1/4 cup Coconut Milk Substitute with soy or oat milk if preferred
  • 2 tablespoons Soy Sauce Use tamari for a gluten-free option
  • 1 tablespoon Rice Vinegar Can be replaced with apple cider vinegar
  • 1 tablespoon Maple Syrup Agave syrup can be used as an alternative
  • 1/2 teaspoon Ground Ginger Feel free to use fresh ginger as well
  • 1/2 teaspoon Garlic Powder Fresh minced garlic is another tasty option
  • 1 tablespoon Lime Juice Lemon juice works as a fine substitute
  • 1/4 teaspoon Dried Chili Flakes Optional based on your spice preference

Equipment

  • skillet
  • blender
  • Wide shallow dish

Method
 

Preparation Steps
  1. Step 1: Prepare Tofu - Press extra firm tofu for about 20 minutes to remove excess moisture, then cut into strips.
  2. Step 2: Chop Veggies - Slice cucumbers and red bell pepper into thin sticks; shred red cabbage and carrots.
  3. Step 3: Make Tofu Sauce - Mix together soy sauce, hoisin sauce, maple syrup, ground ginger, garlic powder, and a pinch of cayenne.
  4. Step 4: Fry Tofu - Sauté pressed tofu strips in olive oil over medium heat for 5-7 minutes, then add tofu sauce and cook for 3-4 more minutes.
  5. Step 5: Assemble Rolls - Dip rice paper into warm water, lay flat, and fill with sautéed tofu and veggies; roll tightly.
  6. Step 6: Make Peanut Sauce - Blend peanut butter, coconut milk, soy sauce, rice vinegar, maple syrup, garlic powder, ground ginger, lime juice, and optional chili flakes until smooth.
  7. Step 7: Serve - Arrange rolls on a platter with peanut sauce for dipping.

Nutrition

Serving: 1rollCalories: 120kcalCarbohydrates: 15gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 5mg

Notes

For best freshness, assemble rolls just before serving. Store any leftovers in foil or beeswax wrap and consume within a day.

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