Fresh Summer Tofu Rolls

Fresh Summer Spring Roll
Yields1 Serving
Prep Time10 mins

Directions

1

Mix all the ingredients for the peanut sauce (peanut butter, soy sauce, hoisin sauce, sriracha, ginger, and water) and set aside.

2

Dip your rice paper into warm water and let sit for 15-20 seconds. Set on a flat surface and top with a few slices of tofu, 1/8 cup vermicelli noodles, 1/4 cup carrots, 1/4 cup cabbage, 2 basil leaves and 2 mint leaves.

3

Fold the bottom half of the wrapper over the filling, hold the fold in place, tuck in the sides and roll tightly (watch video for example). Enjoy with your peanut sauce!

Ingredients

Peanut Sauce
 1/3 cup creamy peanut butter
 1 tablespoon soy sauce
 2 tablespoons hoisin sauce
 2 teaspoons sriracha
 1 teaspoon grated ginger
 6 tablespoons hot water (or more to the preferred consistency)
Summer Rolls
 12 rounds rice paper
 2 cups cooked vermicelli noodles
 8 oz fried tofu (sliced into long pieces)
 2 Persian cucumber (sliced long)
 3 cups shredded carrot
 3 cups shredded red cabbage
 24 basil leaves
 24 mint leaves
Nutrition Facts

Serving Size 12 rolls

Servings 1


Amount Per Serving
Calories 208
% Daily Value *
Total Fat 8g13%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 210mg9%
Potassium 336mg10%
Total Carbohydrate 30g10%
Dietary Fiber 3g12%
Sugars 6g
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

Peanut Sauce
 1/3 cup creamy peanut butter
 1 tablespoon soy sauce
 2 tablespoons hoisin sauce
 2 teaspoons sriracha
 1 teaspoon grated ginger
 6 tablespoons hot water (or more to the preferred consistency)
Summer Rolls
 12 rounds rice paper
 2 cups cooked vermicelli noodles
 8 oz fried tofu (sliced into long pieces)
 2 Persian cucumber (sliced long)
 3 cups shredded carrot
 3 cups shredded red cabbage
 24 basil leaves
 24 mint leaves

Directions

1

Mix all the ingredients for the peanut sauce (peanut butter, soy sauce, hoisin sauce, sriracha, ginger, and water) and set aside.

2

Dip your rice paper into warm water and let sit for 15-20 seconds. Set on a flat surface and top with a few slices of tofu, 1/8 cup vermicelli noodles, 1/4 cup carrots, 1/4 cup cabbage, 2 basil leaves and 2 mint leaves.

3

Fold the bottom half of the wrapper over the filling, hold the fold in place, tuck in the sides and roll tightly (watch video for example). Enjoy with your peanut sauce!

Fresh Summer Tofu Rolls

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