Tofu Summer Rolls
Prep time
Cook time
Total time
You can make your own dipping sauces like below or just buy a sweet chili sauce or peanut sauce to dip into.
Recipe type: Appetizer, Side Dish
Cuisine: Asian
Serves: 12
  • 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)
  1. DIPPING SAUCE: Put the sugar and water into a bowl and microwave on high until the sugar dissolves.
  2. Let cool for 2 minutes.
  3. Stir in the remaining ingredients.
  4. Let stand for 30 minutes.
  5. SUMMER ROLLS: Boil the water.
  6. Add the soaked rice vermicelli and cook for 2 minutes (noodles will be tender).
  7. Drain and rinse under cool running water.
  8. Pat with paper towels to dry noodles.
  9. Cut the noodles into 2-inch lengths with kitchen scissors.
  10. In a pan with hot water, put 1 rice paper wrapper into the pan and let it soak until softened, about 15-30 seconds;
  11. Pull it out and pat dry.
  12. Put some noodles onto the paper and drizzle the hoisin sauce on top.
  13. Add the tofu, 2 strips of carrots, cilantro, and mint leaves.
  14. 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).
  15. Cut each roll in half.
  16. 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