Pad Thai Summer Rolls
These vegan pad thai summer rolls are the ultimate summer snack! Imagine the flavours of pad thai combined with fresh crunchy veggies and perfectly seasoned tofu all wrapped up in a thin layer of rice paper and dunked in a delicious healthy pad thai sauce. Absolute heaven! The pad thai dipping sauce is sweetened with medjool dates making this a delicious, refined sugar-free sauce that will leave you feeling amazing! These pad thai summer rolls are perfect for sharing pool side or eating on a hot summer day!
OTHER HIGH PROTEIN VEGAN RECIPES
SUMMER ROLLS WITH PEANUT SAUCE
VEGAN SUMMER ROLLS WITH CRISPY TOFU
SUMMER ROLL BOWL MEAL PREP (HIGH PROTEIN & VEGAN)
Why You’ll Love This Pad Thai Summer Rolls Recipe
Protein Packed: These rolls contain a delicious sweet and spicy tofu packing them with plant protein!
Nutrient Rich: This dish is a delightful combo of protein-rich tofu, nutrient-rich veggies, and zesty Pad Thai sauce, all wrapped up in delicate rice paper to create a hearty dish that is sure to impress. These pad thai summer rolls are a low-calorie snack packed with essential vitamins and minerals for a guilt-free snacking.
Refined Sugar Free Sauce: The pad thai dipping sauce is the perfect healthier alternative to traditional pad thai sauce. It is sweetened with medjool dates and will not give you a sugar high or crash.
Versatile: You can adorn these pad thai rolls with the protein of your choice. You can also make these rolls with your favorite veggies or add a flavorful twist using seasonings of your choice. You can also marinate your tofu in any sauce you’d like!
Ideal for Sharing: Planning a pool side party with friends and family? These Pad Thai Summer Rolls are a crowd-pleaser! Not only are they visually appealing but are a great conversation starter.
How to Make Pad Thai Summer Rolls
Make the Crispy Tofu
Press your tofu to remove excess moisture, then slice it into sticks. Add it to a bowl and toss in 1.5 tbsp coconut aminos and your cornstarch. Air fry seasoned tofu at 400°F for 12-15 minutes or bake at 400°F for 25-30 minutes until crispy. When the tofu is finished cooking, add it to your bowl and toss the remaining coconut aminos.
Prep the Veggies and Noodles
While the tofu cooks, slice your veggies and wash your cilantro thoroughly! Cook your noodles according to package directions, then run them under cold water in a strainer to cool.
Make the Pad Thai Sauce
Make your pad thai sauce by adding pad thai sauce ingredients into a blender and blend until smooth.
Assemble the Pad Thai Summer Rolls
Assemble your pad thai summer rolls. Dunk your rice paper sheet into a plate or bowl filled with water for a few seconds. Only dunk for a few seconds so that the paper does not get too thin.
Place the damp rice paper onto a flat surface. Add a generous handful of vermicelli noodles to the center of the rice paper. Top the noodles with a few sticks of crispy tofu, followed by veggies. Finally, roll it up just like a burrito!
Serve and Enjoy!
Slice the pad thai summer rolls in half and place them on a large plate. Serve with the delectable Pad Thai sauce on the side for dipping.
Recipe Tips
Rice paper dunking tips: Don’t dunk too long, or the rice paper will become too thin and difficult to handle.
Experiment with different spices to season tofu to elevate the flavor profile. Add a dash of smoked paprika, garlic powder, or your favorite herbs.
Swap cashews with different nuts or seeds. You can add peanuts or almonds for a nutrient punch.
Omit tamarind paste if you do not have it, although it does add that authentic pad thai flavour!
Add Veggies: Add cucumber or avocado for added texture and taste. You can also add shredded red cabbage for a crunchy twist.
Swap tofu with tempeh, marinated seitan, or even cooked and seasoned chickpeas for a hearty, protein-packed twist.
For a spicy kick: Add more sriracha to the Pad Thai sauce for an extra kick.
Allergies & Substitutions:
Make it gluten-free: Swap soy sauce with tamari (or gluten-free soy sauce) to make the recipe completely gluten-free.
Make it soy free: Swap tofu for tempeh, or omit it altogether and add more veggies and noodles!
Swap pad thai sauce with vegan sriracha mayo or peanut sauce to take these rolls to a whole new level.
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VEGAN FISH AND CHIPS (OIL FREE)
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Pad Thai Summer Rolls
Ingredients
For Crispy Tofu
- 600 g extra firm tofu
- 3 tbsp coconut aminos
- ½ tbsp cornstarch
For Pad Thai Sauce
- 10 medjool dates
- ½ cup water
- 2 tbsp hoisin sauce
- 1 tbsp rice wine vinegar
- 2 tbsp reduced sodium soy sauce
- 2 tbsp miso paste
- 1 tbsp sesame oil
- 2 tsp sriracha
- ½ lime (juice)
- 1 tbsp maple syrup
- 1 tbsp tamarind paste optional
For the Rolls
- 10 sheets rice paper
- 150 g vermicelli noodles
- 1 bunch green onions
- 2 red bell peppers sliced into sticks
- 1 large bunch cilantro or 2 small
- 2 cups bean sprouts
- ⅓ cup cashews
Instructions
- First, make your crispy tofu. Press your tofu, then slice it into sticks. Add it to a bowl and toss in 1.5 tbsp coconut aminos and your cornstarch.
- Air fry at 400f for 12-15 minutes or bake at 400 for 25-30 min.
- When the tofu is finished cooking, add it to your bowl and toss the remaining coconut aminos.
- While the tofu cooks, slice your veggies and wash your cilantro thoroughly!
- Cook your noodles according to package directions, then run them under cold water in a strainer to cool.
- Make your pad thai sauce by adding everything into a blender and blend until smooth.
- Assemble your rolls. Dunk your rice paper sheet into a plate or bowl filled with water for a few seconds. Only dunk for a few seconds so that the paper does not get too thin.
- Place the rice paper onto a flat surface. Add your veggies and tofu to the center of the paper, then roll it up just like a burrito!
- Slice in half and place on a large plate with your sauce. Dip and enjoy!