Tofu Summer Rolls

Tofu Summer Rolls

Prep time

10 mins

Cook time

4 mins

Total time

14 mins

You can make your own dipping sauces like below or just buy a sweet chili sauce or peanut sauce to dip into.

Author: Adapted from: Anya von Bremzen, Food and Wine, January 2004

Recipe type: Appetizer, Side Dish

Cuisine: Asian

Serves: 12

Ingredients

Dipping Sauce:
2 Tbsp sugar
⅓ cup water
¼ cup fresh lime juice
2 Tbsp Asian fish sauce
2 Thai or Serrano chiles, thinly sliced
1 small garlic clove mashed to a paste with a fork
1-1/2 tablespoons finely chopped cilantro
Summer Rolls:
1 package tofu (slice tofu into 12 strips. marinate in soy sauce & rice wine vinegar for 3 hours)
4 ounces rice vermicelli, soaked in warm water for 15 minutes and drained
Twelve 8-inch rice paper wrappers
3 carrots (sliced in thin, long slices, julienned)
2 Tbsp hoisin sauce
36 large mint leaves
1 bunch cilantro (washed and with ends cut off)

Instructions

DIPPING SAUCE: Put the sugar and water into a bowl and microwave on high until the sugar dissolves.
Let cool for 2 minutes.
Stir in the remaining ingredients.
Let stand for 30 minutes.
SUMMER ROLLS: Boil the water.
Add the soaked rice vermicelli and cook for 2 minutes (noodles will be tender).
Drain and rinse under cool running water.
Pat with paper towels to dry noodles.
Cut the noodles into 2-inch lengths with kitchen scissors.
In a pan with hot water, put 1 rice paper wrapper into the pan and let it soak until softened, about 15-30 seconds;
Pull it out and pat dry.
Put some noodles onto the paper and drizzle the hoisin sauce on top.
Add the tofu, 2 strips of carrots, cilantro, and mint leaves.
Fold up the bottom edge of the wrapper, then fold the ends in and roll over once (like folding up a burrito or making a baby swaddle).
Cut each roll in half.
Serve with the dipping sauce.

Nutrition Information

Serving size: 1 roll Calories: 110 Fat: .2 Saturated fat: 0 Carbohydrates: 20.8 Sugar: 3 Sodium: 86.1 Fiber: 0.7 Protein: 5.6 Cholesterol: 45.9

By Sarah Koszyk, MA, RDN, NBC-HWC

For more delicious Asian-inspired recipes, check out:
Healthiest Rainbow Shrimp Spring Rolls
Homemade Vegetarian Sushi with Miso Soup and Edamame
Quick & Easy Turkey or Chicken Lettuce Cups
Kimchi Fried Rice
Sriracha Shrimp with Zoodles
Sriracha Salmon and Bok Choy with Furikake Rice
Korean Beef Bulgogi Bowl
Chicken Rainbow Vegetable Stir-Fry
Sweet and Sour Vegan Stir-Fry
Coconut Curry Zoodle Ramen with 6-Minute Soft-Boiled Eggs

2 Comments

Jrzgdhy May 17, 2013 at 1:34 pm - Reply

Go to the book store and get a vegetarian ckoboook. There will be ideas for breakfast, lunch, and dinner. Then just make the meals and be sure to stay within your calorie range to lose weight. ex. if you are only eating 1200 calories, then count the calories for breakfast, lunch, and dinner. Or better yet, plan two snacks in between. I think you are less likely to go off your diet when your meals are meals you enjoy. It beats plain oatmeal, don’t you think? What I do is I plan out my dinners, by recipes, then I shop accordingly for the week. Its easy to plan out breakfast and lunch, dinner is a little trickier.
- Sarah Koszyk MA RD May 19, 2013 at 4:22 pm - Reply
  
  Yes: planning and weekly shopping is super helpful for having healthy dinner options available

Sarah Koszyk, MA, RDN, NBC-HWC

Sarah Koszyk, MA, RDN, NBC-HWC