This is one of my FAVORITE things to eat! These Plant-Based Summer Rolls are stuffed with fresh vegetables and tofu. They can be made as a meal of their own, as an appetizer, or a side dish for your favorite soup, curry, noodle, or rice dish, YUM!
Tara’s Tips for Perfect + YUMMY Plant-Based Summer Rolls:
- Start with extra firm or firm tofu. The other ones will just not work here. If you want to get fancy you could jazz up the tofu with my Crispy Oven Baked Tofu Recipe or Crispy No Oil Air Fryer Tofu to add a little more flavor but plain tofu works great too.
- You choose: brown or white rice paper wrappers. The package typically has pictures and detailed instructions on prepping and rolling the wrappers. I have also included my instructions in the recipe details below.
- Choose your fillings. The options are endless! I LOVE these with simple red cabbage, bell peppers, carrots, spinach + tofu. We typically eat them as an appetizer or side to another dish. You could make this a meal in itself by adding rice noodles into your roll.
- Options for vegetable filling: rhubarb, bell peppers, carrots, cucumbers, avocado, onions, bean sprouts, use your imagination!
- THE DIP! Yaaaaaaas 🙌🏻! The dip takes this whole thing up a notch or two or ten. Click here for the recipe for my famous peanut sauce dressing.
- Make it a bowl! No wrapper? No problem. Turn this into a salad 🥗 Equally as awesome!
What To Pair These With?
The options are endless! We love them with Vegan Pad Thai. They are also perfect with a salad (Thai Salad with Peanut Dressing) or alongside your favorite curry (Thai Coconut Curry). Enjoy!
Plant-Based Summer Rolls
Flavorful + colorful + soooooo yummy! Customize these to your liking. Add any combination of vegetables you love plus tofu and peanut sauce. After that, you've got yourself the perfect meal or side dish!
Ingredients
- one 14 ounce block of organic extra firm tofu
- twelve 8-inch brown or white rice paper wrappers
- 2 cups shredded carrots, cut into thin strips (¾ cup)
- 1 1/2 cups shredded purple cabbage
- 1-2 bell peppers (depending on size) cut into match stick shape
- 2 cups shredded lettuce or spinach
- optional: 1 cup cooked brown or white rice noodles
- 1/2 cup peanut sauce dip (see body of post for link instructions)
Directions
- Step 1 Preheat oven to 425 degrees
- Step 2 Open tofu package, drain water out. Cut tofu into evenly sized sticks.
- Step 3 Transfer to a baking sheet with a silicone liner or parchment paper lined.
- Step 4 Bake in a 425 degree oven for 20 minutes, flip each stick over, bake an additional 20 minutes or until edges are golden brown. Remove from oven and set aside.
- Step 5 When tofu is done baking, you can assemble your rolls.
- Step 6 Pour 1 cup warm water into a pie plate. Dip one rice paper wrapper into the water until slightly soft + transfer to a clean cutting board.
- Step 7 Place vegetables and tofu into the center of the center of the paper.
- Step 8 Fold bottom edge of wrapper over the vegetable + tofu filling + tuck it under on other side. Then, fold in the sides forming a tight roll to seal it.
- Step 9 Repeat with the remaining rice paper wrappers to make all 12 rolls. Cut in half if desired.
- Step 10 Serve with peanut dipping sauce (see body of post for link to recipe).
- Step 11 Eat or serve immediately.
❤Did you make these Plant-Based Summer Rolls? Rate + comment on this recipe below!
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