July 2023 has been the hottest month in (recorded) history. When it’s hot outside we tend to go for lighter and healthier »summer dishes«. A lot of salad, veggies, fuits, and rather smaller snacks instead of heavy and hearty dishes with loads of carbs and/or fat. That stuff is perfect for winter when you need the extra energy ;P We love to make these Vegan Summer Rolls with Crispy Tofu in summer. Super easy to prepare and with the extremely delicious peanut dipping sauce just terrific! Really! You have to try it! Unless you are allergic to peanuts… then you might want to go for a sweet’n’sour dipping sauce instead ;P
We are big fans of Asian cuisine here. Pretty much everything from that corner of the world tastes great. Some dishes might be a bit much for Europeans that are not used to spicy food, but we really love it. Even if it makes us sometimes sweat ;P
Summer rolls like these here are served in many Asian countries in many variations. We have a vegan Vietnamese restaurant around the corner that serves absolutely fantastic vegan summer rolls. Those rolls are basically the blueprint for these summer rolls here – peanut dipping sauce. Of course, I did not get a recipe from them but with some testing I got pretty close I guess ;)
Even though the recipe here is inspired by the summer rolls from that Vietnamese restaurant – it is also a copy of one of my own recipes… let me explain ;P
There already exists a recipe for Vegan Summer Rolls with Tofu here on the blog. It’s actually one of the first »non-bake« recipes I created over 8 years ago. When a recipe is on the blog for that many years, I sometimes do an update. New pictures, adjustments in the article and sometimes even some changes in the recipe. I have a list for those recipes that need an update and the summer rolls were on that list for quite a while. Said and done. When I was done shooting the new pictures I noticed that I prepared the tofu in a completely different way compared with the old recipe. I guess because we do them often, that change happened at some point and I thought I was doing the same as described in the old recipe…
Well. Instead of using those new pictures for the old recipe I decided to post the whole new recipe with the changes I made instead. The changes are not very big – instead of marinating the tofu in soy sauce for quite some time I fry the tofu right away and add the soy sauce later. I guess I did that change unconsciously to save time. The results are similar though. You’re just much quicker now ;P The old way of preparing the rolls is still fine though. If you prefer marinating tofu you should definitely use the old recipe…
Apart from the tofu, the new recipe has been changed even a bit further. Some additional ingredients for the veggie filling and the peanut dipping sauce has a bit more of a kick now. Even if you prefer the old preparation of the rolls over the new one… I would certainly recommend adjusting the dipping sauce. That one is definitely the better version now ;P
INGREDIENTS / ZUTATEN
(about 10 rolls)
For the Crispy Tofu:
some toasted sesame oil* for frying
9 oz. (250g) organic tofu (plain)
2 tbsp. cornstarch
2-3 tbsp. soy sauce
For the summer rolls:
3.5 oz. (100g) rice noodles*
1 carrot (orange or red), julienne
1/2 cucumber, julienne
1 yellow bell pepper, finely sliced
2 handfuls of mixed lettuce
fresh mint leaves
fresh coriander
10 rice paper sheets (round* or square*)
For the peanut dipping sauce:
5 fl. oz. (150ml) water
3 tbsp. peanut butter
3 tbsp. soy sauce
1 tbsp. maple syrup
1 tsp. Crispy Chili Oil*
2 garlic cloves, pressed
some fresh ginger, grated
some chopped peanuts (optional)
(etwa 10 Stück)
Für den Crispy Tofu:
etwas geröstetes Sesamöl* zum Anbraten
250g Bio-Tofu (natur)
2 EL Speisestärke
2-3 EL Sojasoße
Für die Sommerrollen:
100g Reisnudeln*
1 Karotte (orange oder rot), gestiftelt
1/2 Salatgurke, gestiftelt
1 gelbe Paprika, in feine Streifen geschnitten
2 Handvoll gemischter Salat
frische Minzblätter
frischer Koriander
10 Reispapierblätter (rund* oder eckig*)
Für die Erdnusssoße:
150ml Wasser
3 EL Erdnussbutter
3 EL Sojasoße
1 EL Ahornsirup
1 TL Crispy Chili Oil*
2 Knoblauchzehen, gepresst
etwas frischer Ingwer, gerieben
einige gehackte Erdnüsse (optional)
DIRECTIONS / ZUBEREITUNG
1. Start with the preparation of the tofu. Take it out of the package and place it on a plate in between several layers of kitchen paper. Place a heavy object on top and let it sit like that for about 5 minutes to get rid of some excess liquid. Cut the tofu into slices and those slices into sticks – pretty much like French fries. Place the tofu sticks in a bowl, add the cornstarch and mix to coat the tofu with the starch.
2. Heat up a non-stick frying pan with a little sesame oil. Fry the tofu until crispy all around – this takes about 4-6 minutes. Add the soy sauce and toss the crispy tofu in it briefly. As soon as the soy sauce is gone, remove from the heat and let cool down.
2. Cook the rice noodles according to the instructions on the package – mine needed to boil for 3 minutes and then briefly steep in the hot water before being rinsed with cold water.
4. Prepare the veggies. Cut the carrot into fine sticks (julienne), as well as the cucumber. You might want to remove the watery parts of the cucumber first. Remove the seeds inside the bell pepper and cut into very thin strips. Wash and dry the lettuce and tear it into smaller pieces if necessary.
5. Soak the rice paper sheets one by one briefly in some water, then place them on a clean work surface and fill them. To do this, first place two mint leaves on the rice paper, add some rice noodles on top, some veggie sticks (carrot, cucumber, bell pepper), some lettuce, cilantro leaves, and finally some of the crispy tofu sticks. Fold the sides of the rice paper over the filling and roll up to get a compact roll. Place the summer rolls on a large plate. Make sure they don’t touch each other, or they will stick together ;P
6. For the peanut dipping sauce, mix water, peanut butter, soy sauce, and maple syrup in a small bowl. Warm briefly in the microwave so the liquids and peanut butter are easier to combine. Stir to get a smooth sauce and season with Crispy Chili Oil, freshly pressed garlic, and freshly grated ginger. Add some chopped peanuts as well if you like. Serve the summer rolls with dipping sauce and enjoy!
1. Den Tofu als Erstes etwas “entwässern” – dazu den Tofu zwischen einige Lagen Küchenpapier legen und dann einen schweren Gegenstand daraufsetzen. Für etwa 5 Minuten stehen lassen, damit überschüssige Flüssigkeit austreten kann. Den Tofu dann in Scheiben schneiden und diese Scheiben in Stifte – in etwa so dick wie Pommes. Die Tofu-Stifte in eine Schüssel geben, die Stärke darauf geben und dann alles vermischen, bis der Tofu rundum mit Stärke bedeckt ist.
2. Eine beschichtete Pfanne mit etwas Sesamöl erhitzen und dann den Tofu darin rundum knusprig anbraten – dauert etwa 4-6 Minuten. Wenn die Tofu-Stifte rundum Farbe bekommen haben und knusprig sind, die Sojasoße dazugeben und den Tofu kurz darin schwenken. Wenn die Sojasoße verdampft ist, alles vom Herd ziehen und abkühlen lassen.
3. Die Reisnudeln nach Packungsanleitung zubereiten – bei mir mussten sie 3 Minuten kochen und dann noch kurz im heißen Wasser ziehen, bevor sie mit kaltem Wasser abgeschreckt wurden.
4. Das Gemüse vorbereiten – dafür die Karotte in feine Streifen/Stifte schneiden, ebenso die Gurke. Bei der Gurke eventuell vorab die wässrigen Teile entfernen. Die Innereien der Paprika entfernen und in sehr dünne Streifen schneiden. Salat waschen, trocknen und ggf. in kleinere Stücke zerpflücken.
5. Die Reispapierblätter einzeln kurz in etwas Wasser einweichen, dann auf eine saubere Arbeitsfläche legen und befüllen. Dazu als Erstes zwei Minzblätter auf das Reispapier legen, dann einige Glasnudeln darauf verteilen, einige Gemüsestifte (Karotte, Gurke, Paprika), etwas gemischter Salat, einige Korianderblätter und zum Abschluss einige angebratene Tofu-Stifte. Die Seiten des Reispapiers über die Füllung schlagen und dann recht kompakt einrollen. Die Sommerrollen auf einen großen Teller legen. Man sollte vermeiden, dass sie sich berühren, da sie sonst zusammenkleben ;)
6. Für die Erdnusssoße das Wasser mit der Erdnussbutter, Sojasoße und Ahornsirup in einer kleinen Schüssel verrühren und in der Mikrowelle kurz erhitzen – dadurch verbindet sich Wasser und Erdnussbutter besser. Alles zu einer glatten Soße zusammenrühren und mit Crispy Chili Oil, frisch gepresstem Knoblauch und frisch geriebenem Ingwer würzen. Nach Belieben noch einige gehackte Erdnüsse dazugeben. Die Sommerrollen mit der Erdnusssoße zum Dippen servieren.
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Here is a version of the recipe you can print easily.
PrintVegan Summer Rolls with Crispy Tofu
- Prep Time: 00:40
- Cook Time: 00:10
- Total Time: 01:00
- Yield: 10 1x
- Category: Lunch
- Cuisine: International
- Diet: Vegan
Description
The perfect dish for a hot summer day when you don’t want to cook too much ;) Vegan Summer Rolls with Crispy Tofu & Peanut Dip. So good!
Ingredients
For the Crispy Tofu:
some toasted sesame oil* for frying
9 oz. (250g) organic tofu (plain)
2 tbsp. cornstarch
2–3 tbsp. soy sauce
For the summer rolls:
3.5 oz. (100g) rice noodles*
1 carrot (orange or red), julienne
1/2 cucumber, julienne
1 yellow bell pepper, finely sliced
2 handfuls of mixed lettuce
fresh mint leaves
fresh coriander
10 rice paper sheets (round* or square*)
For the peanut dipping sauce:
5 fl. oz. (150ml) water
3 tbsp. peanut butter
3 tbsp. soy sauce
1 tbsp. maple syrup
1 tsp. Crispy Chili Oil*
2 garlic cloves, pressed
some fresh ginger, grated
some chopped peanuts (optional)
Instructions
1. Start with the preparation of the tofu. Take it out of the package and place it on a plate in between several layers of kitchen paper. Place a heavy object on top and let it sit like that for about 5 minutes to get rid of some excess liquid. Cut the tofu into slices and those slices into sticks – pretty much like French fries. Place the tofu sticks in a bowl, add the cornstarch and mix to coat the tofu with the starch.
2. Heat up a non-stick frying pan with a little sesame oil. Fry the tofu until crispy all around – this takes about 4-6 minutes. Add the soy sauce and toss the crispy tofu in it briefly. As soon as the soy sauce is gone, remove from the heat and let cool down.
2. Cook the rice noodles according to the instructions on the package – mine needed to boil for 3 minutes and then briefly steep in the hot water before being rinsed with cold water.
4. Prepare the veggies. Cut the carrot into fine sticks (julienne), as well as the cucumber. You might want to remove the watery parts of the cucumber first. Remove the seeds inside the bell pepper and cut into very thin strips. Wash and dry the lettuce and tear it into smaller pieces if necessary.
5. Soak the rice paper sheets one by one briefly in some water, then place them on a clean work surface and fill them. To do this, first place two mint leaves on the rice paper, add some rice noodles on top, some veggie sticks (carrot, cucumber, bell pepper), some lettuce, cilantro leaves, and finally some of the crispy tofu sticks. Fold the sides of the rice paper over the filling and roll up to get a compact roll. Place the summer rolls on a large plate. Make sure they don’t touch each other, or they will stick together ;P
6. For the peanut dipping sauce, mix water, peanut butter, soy sauce, and maple syrup in a small bowl. Warm briefly in the microwave so the liquids and peanut butter are easier to combine. Stir to get a smooth sauce and season with Crispy Chili Oil, freshly pressed garlic, and freshly grated ginger. Add some chopped peanuts as well if you like. Serve the summer rolls with dipping sauce and enjoy!
Notes
Make something amazing in the kitchen!
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