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summer rolls with peanut dipping sauce

Summer rolls

Summer rolls, or rice paper rolls, filled with fresh vegetables, tofu and rice noodles, are a delicious, healthy, vegan meal or appetiser. Served with a peanut dipping sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Vegan, Vietnamese
Servings 12
Calories 210 kcal

Ingredients
 
 

For the tofu

  • 400 g firm tofu
  • 1 tablespoon soy sauce use tamari for gluten free version
  • 1 tablespoon sesame oil
  • 1 tablespoon cornflour

For the dipping sauce

  • 1 lime juiced
  • 2 tablespoon peanut butter you can also use tahini
  • 1 tablespoon soy sauce

For the summer rolls (makes 12)

  • 12 rice paper wrappers
  • 1 small carrot cut into batons (grate for young babies)
  • 1 red pepper cut into batons
  • ½ cucumber cut into batons
  • spring onion thinly chopped
  • 1 ripe avocado mashed
  • 200 g rice noodles vermicelli, pre-cooked*
  • Small handful mint leaves* chopped or torn into small pieces

Instructions
 

For the tofu

  • 400g firm tofu
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cornflour
  • Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  • Press the tofu* then cut into thin batons.
  • Place in a roasting tin and add a tablespoon soy sauce, a tablespoon of sesame oil and a tablespoon of cornflour*. Mix well.
  • Roast in the oven for 20 minutes, turning halfway, until just starting to turn crispy. Set aside and allow too cool.

For the dipping sauce

  • While the tofu is baking make the dipping sauce.
  • Place the juice of a lime, 2 tablespoons of peanut butter and a tablespoon of soy sauce into a small bowl or pot. Use a fork to mix well. Set aside.

For the summer rolls

  • Cook the rice
  • Put some warm water in a shallow bowl or dish.
  • Dip one rice paper wrapper into the dish until it is soft and then lay it on your chopping board.
  • Spread a little mashed avocado over the middle of the rice paper.
  • Add a few cooked rice noodles, a few vegetable and tofu batons and a little fresh mint.
  • Don’t overfill the wrap or it will be hard to roll.
  • Fold over the two end sides first, then fold the sides that are closest to you over so it covers the ingredients - the aim is to tuck in under the vegetables. Roll it up, rolling away from you.
  • If it isn’t sticking closed add a little water with your fingertip to close it.
  • Repeat with the remaining rice paper rolls until you’ve used up all the fillings.
  • Serve with the dipping sauce.

Notes

  1. To press the tofu either use a tofu press or place a few layers of kitchen towel or a clean tea towel underneath and on top of the tofu on a chopping board. Place a heavy weight eg a large cookbook on top and leave for 10-15 minutes until most of the water has been pressed out of the tofu.
  2. If you have time you could leave the tofu to rest in the marinade in the fridge for several hours.
  3. If you can’t find pre-cooked rice noodles buy dried ones and prepare following the packet instructions.
  4. Coriander or Thai basil also work well if you don't want to use mint.
  5. Nutritional information is approximate and is intended as a guide.

Nutrition

Calories: 210kcalCarbohydrates: 30gProtein: 7gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 328mgPotassium: 186mgFiber: 3gSugar: 1gVitamin A: 1199IUVitamin C: 17mgCalcium: 63mgIron: 1mg
Keyword summer rolls
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