Summer Rolls
Sweet and spicy strips of tofu are wrapped in rice paper along with fresh veggies and herbs in these healthy Summer Rolls! Paired with a simple peanut sauce, you'll have them on the table in 30 minutes or less. Gluten-free and vegan with paleo, Whole30 and low-carb/keto options.
Ingredients
For the Summer Rolls
- 12 oz extra firm organic tofu , pressed and drained. If you're not a fan of tofu, you can also sub with tempeh. For paleo or Whole30, sub with oyster mushrooms, shredded jackfruit or cooked protein of choice.
- 1 tbsp coconut aminos
- 1 tsp pure maple syrup , sub with Lakanto SF maple syrup or any other preferred sticky liquid sweetener for lower sugar. Vegan honey or agave also work.
- ½ tsp red pepper chili flakes
- 8-10 rice paper wrappers , can sub with large collard green leaves (lightly steamed with stems removed), coconut wraps or jicama wraps for low carb, keto, paleo or Whole30. Tapioca wrappers also work for paleo.
- 1 yellow bell pepper thinly sliced
- 1 large carrot thinly sliced
- 1 cup shredded red cabbage
- 1 avocado sliced
- 8 romaine lettuce leaves cut in half
- Assortment of fresh herbs of choice: cilantro, mint, Thai basil
For the Peanut Sauce
- 2 tbsp creamy or crunchy peanut butter , may sub with almond butter, cashew butter or sunflower seed butter for peanut-free / paleo / Whole30.
- 1.5 tbsp coconut aminos
- 1 tbsp pure maple syrup
- 1 tsp toasted sesame oil
- Juice of half a lime
- 2-3 tbsp water as needed to thin out the sauce
Instructions
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Heat 1 tbsp oil in a frying pan on medium heat. Cut tofu into strips about ½ inch wide and add to the pan.
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Fry for a few minutes on each side until golden, add the coconut aminos, maple syrup and red pepper chili flakes and fry for another minute until golden and crispy. You can also use this air fry tofu if you prefer to not to use the stove.
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Assemble the spring rolls. Submerge one rice paper in warm water for 10 seconds until softened then carefully transfer to a plastic cutting board.
Add a few pieces of carrot, pepper, one or two strips of tofu, a small handful of cabbage, slice of avocado, a lettuce leaf or two and a sprig or two of fresh herbs of choice.
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Carefully lift one end of the wrapper over the top of the filling and carefully tuck under the filling. Tuck both sides in and keep rolling, keeping it tight until fully rolled. Repeat with remaining ingredients. It will make 8-10 spring rolls. Carefully cut them in half.
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Add all the peanut sauce ingredients to a medium bowl and whisk until creamy and combined.
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Serve with spring rolls and enjoy!
Recipe Notes
- To Make Ahead: Veggies can be washed, cut, & refrigerated in separate airtight containers for up to 3 days. Tofu can be cooked up to 3 days in advance, cooled, then refrigerated in an airtight container. Assemble wraps right before serving.
- To Store Extras: These are best enjoyed shortly after they're made. If you have to keep them in the fridge for more than 1-2 hours, wrap each roll in plastic wrap and store them in an airtight container. They'll stay fresh this way for 2-3 days. Do not freeze them – rice paper is too fragile. Peanut sauce can be refrigerated in an airtight container for up to 1 week.