Vegan Fresh Summer Rolls
Brighten up your table with these vibrant and refreshing Vegan Fresh Summer Rolls, the ultimate blend of wholesome goodness and irresistible flavors! Perfect for hot weather meals, these rice paper rolls are packed with crispy vegetables, tender vermicelli noodles, and hearty tofu, all beautifully complemented by the aromatic freshness of mint and cilantro. Easy to assemble and ready in just 40 minutes, they offer a fun, hands-on cooking experience. Plus, the creamy peanut dipping sauce, made with soy sauce, lime juice, and a hint of maple syrup, adds a nutty-sweet finish that takes every bite to the next level. Whether you’re hosting or enjoying a light, healthy snack, these customizable, gluten-free summer rolls are a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 12 pieces rice paper wrappers
- 100 grams vermicelli noodles
- 200 grams firm tofu
- 1 medium red bell pepper
- 1 medium carrot
- 1 medium cucumber
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 6 large lettuce leaves
- 1/3 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 2 tablespoons warm water
Instructions
Start by preparing the vermicelli noodles according to the package instructions. Once cooked, drain and set aside.
Drain and pat dry the firm tofu with a paper towel to remove excess moisture. Cut the tofu into thin strips and set aside.
Thinly slice the red bell pepper, carrot, and cucumber into long, easy-to-assemble strips.
Prepare the fresh herbs by rinsing the mint and cilantro leaves and gently patting them dry.
Using a cutting board, slice the large lettuce leaves in half, removing any tough stems.
To make the peanut dipping sauce, whisk together the peanut butter, soy sauce, lime juice, maple syrup, sesame oil, and warm water in a small bowl until smooth. Adjust consistency with more water if needed.
Fill a wide, shallow dish with warm water. Take one rice paper wrapper and soak it in the warm water for 15-20 seconds until soft and pliable; carefully remove and lay it flat on a clean surface like a cutting board.
Place a small amount of noodles, 2-3 strips of each vegetable, 2 slices of tofu, a couple of mint and cilantro leaves, and half a lettuce leaf just below the center of the wrapper.
Fold the bottom of the wrapper over the filling, then fold in the sides snugly. Continue to roll up tightly to form a neat roll, much like a burrito. Repeat with remaining wrappers and ingredients.
Serve the rolls with the peanut dipping sauce on the side for a fresh and delicious meal or appetizer.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 16.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1413 mg | 61% | |
| Total Carbohydrate | 310.7 g | 113% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 50.4 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1346 mg | 103% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 3931 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
