Vegan Summer Rolls with Crispy Tofu
These Vegan Summer Rolls with Crispy Tofu are the perfect summer snack! They are crisp and fresh and so satisfying on a hot day. Dunk these rolls into a spicy peanut dressing and it’s game over! You will be eating all of them in one sitting! These rolls are so incredibly nutritious and are packed with veggies, making them the perfect summer snack! They are also gluten free, dairy free and vegan!
What ingredients do I need for Vegan Summer Rolls with Crispy Tofu?
- Rice Paper
- Extra Firm Tofu
- Soy Sauce
- Nutritional Yeast
- Spinach
- Rice Vermicelli Noodles
- Mango
- Cabbage
- Carrot
- Cucumber
- Sesame Seeds
How to make Vegan Summer Rolls with Crispy Tofu:
These vegan rice paper rolls are not as intimidating as they look and only require a few steps!
First, the crispy tofu: To make the crispy tofu press your tofu using a tofu press or by wrapping it in a kitchen towel and placing heavy objects on top. Leave for a minimum of 20 minutes for the liquid to come out. Slice your tofu into strips, dunk into soy sauce then ito nutritional yeast. Transfer to a baking sheet and cook until crispy!
For the filling: To prepare the rest of the ingredients you’ll need to cook your rice vermicelli noodles according to package instructions. Once cooked run the noodles under cold water to cool them down! Slice your veggies into thin strips so they can fit nicely into your rolls!
Rolling it up: Rice paper can be tricky to work with at the start! The trick is to not over wet the paper as this makes it very difficult to handle! Fill up a large plate or bowl large enough to fit the rice paper. Dunk in the rice paper for about 3 seconds and no more! The paper will soften as you add in your ingredients! Transfer the paper to a flat surface add in your filling and roll it up just like a burrito!
Will my non-vegan friends and family like these?
Yes definitely! Everyone will love these vegan rice paper rolls! They are so fresh and crisp and perfect for a summer day! These rolls are made for vegan and non-vegan alike!
Jazz it up:
Feel free to get creative with your ingredients! You can add in anything your heart desires and customize these rolls to your particular likes and tastes! Try out these yummy additions:
- Try adding in some cilantro for a fresh flavour!
- Some avocado would be amazing in these rolls as well!
- Omit the rice vermicelli noodles for a low carb version!
- Any other veggies will work her! Try adding in some green onions, beets, bell peppers, arugula and more!
And you absolutely MUST have these tofu summer rolls with my Oil Free Spicy Peanut Dressing! It is the perfect combo!
Other recipes you will love!
Did you make these rolls? I would LOVE to see! Make sure to tag me on Instagram @that.veganbabe!
Vegan Summer Rolls with Crispy Tofu
Ingredients
Crispy Tofu
- 1 block Extra Firm Tofu pressed and sliced in sticks
- ¼ cup Soy Sauce
- ⅓ cup Nutritional Yeast
Summer Rolls
- 10 Rice Paper Rolls
- Handful of Spinach
- 120 g Dry Vermicelli Rice Noodles
- 1 Large Mango julienned
- ¼ Red Cabbage shredded
- 1-2 Carrots julienned
- 1 Large Cucumber julienned
- 2 tbsp Sesame Seeds
Instructions
- Start by preheating your oven to 450f to cook your tofu and boil some water in a pot to cook the noodles. Cook the noodles according to package instructions then rinse under cold water to cool.
- Press and slice your tofu into strips. Put the soy sauce in one bowl and nutritional yeast into another. Dunk your tofu strips into the soy sauce then into the nutritional yeast. Place onto a baking tray and bake for 20-25 minutes until crispy!
- Prepare your veggies by cutting them into thin strips.
- Assemble your rolls. Get a large plate or bowl large enough to fit the rice paper in and fill it with water. Add in the rice paper for a quick dunk, about 3 seconds or so, then remove and place onto a flat surface.
- Add in your filling then roll up the rice paper roll tucking in the sides before completing the roll, just like a burrito!
- Dunk in a spicy peanut dressing and enjoy!