Vegan Green Summer Rolls with Peanut Sauce Recipe
These Vegan Green Summer Rolls with Peanut Sauce are a fresh, vibrant, and healthy dish perfect for warm weather. Filled with marinated tofu, crisp veggies, glass noodles, and fresh herbs, wrapped in delicate rice paper, and paired with a creamy, tangy peanut sauce, they offer a delightful combination of textures and flavors. Easy to prepare and packed with plant-based protein, these rolls make a perfect light lunch or appetizer.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 15 summer rolls
- Category: Appetizer
- Method: Stovetop
- Cuisine: Vietnamese-inspired
- Diet: Vegan
Ingredients
Tofu and Marinade
- 400 g tofu
- ½ cup soy sauce
- 1 teaspoon five-spice powder
- 2 teaspoons sesame oil
Vegetables and Wraps
- 15 rice paper wraps
- 100 g glass noodles
- 2 carrots
- 1 cucumber
- 250 g asparagus
- 1 zucchini
- Spinach (about 1 cup, loosely packed)
- Handful of fresh mint leaves
- Lettuce leaves (about 8-10 leaves)
Peanut Sauce
- ⅓ cup peanut butter (room temperature)
- 1 teaspoon brown sugar
- ½ tablespoon soy sauce
- 2 teaspoons lime juice
- 1 teaspoon rice vinegar
- ½ teaspoon ginger powder or freshly grated ginger
- ⅓ cup warm water
Instructions
- Cut and marinate the tofu: Press the tofu to remove excess water and cut the block in half. In a shallow pan, mix soy sauce, sesame oil, and five-spice powder. Add the tofu pieces and marinate for 15 minutes on each side to infuse flavor.
- Cook the tofu: Heat a pan over medium heat and cook the marinated tofu slices on both sides until they turn golden brown. Allow them to cool before slicing into thinner pieces suitable for rolling.
- Prepare the vegetables: Thinly slice the cucumber, zucchini, and carrots into strips of equal length. Pan-fry the asparagus briefly for a couple of minutes until tender-crisp, then cut into similar-length pieces. Clean and chop spinach and lettuce, and prepare fresh mint leaves.
- Cook the glass noodles: Soak the glass noodles in boiling water for a few minutes until softened. Drain and let them cool before using.
- Soften the rice paper: Fill a large plate or shallow bowl with warm water. Dip a rice paper wrap into the water for a few seconds until pliable but not overly soft. Lay it flat on a clean wooden or flat surface.
- Assemble the rolls: Begin by layering lettuce first on the rice paper, add the sliced vegetables, glass noodles, cooked tofu, and finally some mint leaves in the center. Keep some space around edges to facilitate rolling.
- Roll the summer rolls: Fold the bottom edge of the rice paper over the filling, pressing gently to hold ingredients together. Fold both sides toward the center and continue rolling tightly until the roll is completely sealed. Repeat with remaining rice paper and ingredients.
- Make the peanut sauce: In a medium bowl, add peanut butter, brown sugar, soy sauce, lime juice, rice vinegar, ginger powder, and warm water. Whisk thoroughly until smooth and evenly combined. Adjust consistency by adding more water to thin or more peanut butter to thicken as needed.
- Serve: Serve the fresh vegan summer rolls immediately with the creamy peanut dipping sauce for a refreshing appetizer or light meal.
Notes
- Use rice paper wraps of sufficient size to accommodate filling without tearing during rolling.
- Slice vegetables thinly to make rolling easier and to improve texture and eating experience.
- Season tofu well with desired flavors such as sweet, salty, or spicy to enhance its mild taste.
- Do not over-soak rice papers; just a quick dip in warm water makes them flexible and manageable.
- Best served fresh, though rolls can be stored in an airtight container in the fridge for 1-2 days.
- Consider using leftover tofu marinade mixed with peanut butter or tahini as an additional dipping sauce.
