Vegan Summer Rolls

Vegan Summer Rolls Recipe

By Loving It Vegan

🔪Prep Time: 30 mins

👩‍🍳Cook Time: 10 mins

Ingredients

8oz (220g) Extra Firm Tofu (Pressed, and cut into strips)

1 Tbsp Olive Oil (For frying)

2 Tbsp Soy Sauce*

1 Tbsp Hoisin Sauce*

1 Tbsp Maple Syrup

1/2 tsp Ground Ginger

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/8 tsp Cayenne Pepper

1 and 1/2 cups (200g) Sliced Cucumbers

2 cups (178g) Shredded Red Cabbage

1 Red Bell Pepper (Sliced)

1 Avocado (Sliced)

1 Large Carrot (Shredded)

16 Sheets Rice Paper (Round)

2/3 cup (166g) Peanut Butter

1/2 cup (120ml) Coconut Milk

1/4 cup (60ml) Soy Sauce

2 Tbsp Rice Vinegar

2 Tbsp Maple Syrup

1 tsp Garlic Powder

1/2 tsp Ground Ginger

1 Tbsp Lime Juice

1/8 tsp Dried Chili Flakes

Instructions

1Prepare the tofu and veggies: Press the tofu, ideally using a tofu press, or by placing the tofu on a plate with another plate on top of it and then placing something heavy on top like a stack of books or a heavy pot. Let it press for around 20 minutes while you prepare the veggies.

2Slice your cucumbers and red cabbage and red bell pepper and avocado and shred your carrot.

3Make the sauce for the tofu: Add the soy sauce, hoisin sauce, maple syrup, ground ginger, garlic powder, onion powder and cayenne pepper into a jug and whisk it up into a sauce for the tofu.

4Fry the tofu: When your tofu is pressed, cut it into strips and then fry it up with the olive oil, gently turning the tofu until it’s lightly browned.

5Add the sauce: Pour the sauce over the fried tofu and fry the tofu in the sauce until the tofu is sticky and browned.

6Assemble your summer rolls: Now you’re ready to assemble your summer rolls. Fill a bowl with warm water. Ideally the bowl should be big enough to fit the rice paper but if it’s not, it will still work, you will just have to swirl it around.

7Place two of the rice paper wraps into the bowl of water at the same time. They will stick together. Submerge them for a couple of seconds until softened.

8Place both rice paper wraps onto a wooden board with the smooth side down.

9Add a selection fo the veggies to the middle of the rice paper wrap and top with tofu and sliced avocado. Then you just tuck in the sides and roll it up. The rice paper is very sticky so it doesn’t need to be held in place, it just seals itself.

10Make the peanut sauce. Add all the ingredients for the peanut sauce to a measuring jug and whisk together until smooth. Serve alongside the spring rolls as a dipping sauce.

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