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Tofu Summer Rolls Recipe

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4.4 from 9 reviews

Delightful and fresh Tofu Summer Rolls featuring crispy tofu strips, vibrant vegetables, fresh herbs, and vermicelli noodles all wrapped in delicate rice paper. Perfect as a light and healthy appetizer or snack, these rolls combine a variety of textures and flavors with a simple frying and no-cook assembly method.

  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

For the Crispy Tofu

  • 8 ounces extra firm tofu (cut into ½” strips)
  • 2 tablespoons cornstarch
  • 2 tablespoons avocado oil
  • Pinch sea salt

For the Rolls

  • 8 rice spring roll sheets
  • 1 beet (shredded)
  • 1 cup shredded carrots
  • 1 cup julienned English cucumber
  • 4 ounces vermicelli rice noodles
  • 1 cup fresh herbs (mint, cilantro, basil mix)
  • 1 cup baby romaine or any leafy green

Instructions

  1. Prepare the crispy tofu: Gently coat the tofu strips evenly in cornstarch, ensuring each piece is well-covered. Heat avocado oil in a medium skillet over medium heat. When the oil is hot, arrange the tofu strips in a single layer without overcrowding the pan. Cook each side for 2-3 minutes until the tofu becomes golden brown and crispy. Remove tofu from the skillet and sprinkle with a pinch of sea salt to enhance the flavor.
  2. Set up the fillings: Organize and prepare all the fillings beforehand (beets, carrots, cucumber, herbs, lettuce, rice noodles) so you can efficiently assemble the rolls without delay.
  3. Soften the rice paper: Pour about 1 inch of hot water into a shallow bowl. Quickly dip one rice paper sheet into the hot water for 2 to 5 seconds, just until it softens and becomes pliable. Carefully remove it and place it onto a greased cutting board to prevent sticking.
  4. Assemble the summer rolls: Starting from the bottom third of the softened rice paper, layer the crispy tofu strips, shredded beet, shredded carrots, julienned cucumber, cooked vermicelli noodles, fresh herbs, and baby romaine leaves. Fold the bottom edge over the filling, then fold in both sides tightly, and roll up the rice paper to fully enclose the ingredients, creating a neat, compact roll.
  5. Serve: Arrange the assembled rolls on a platter. They can be served whole or cut in half for easy eating. Enjoy immediately with your choice of dipping sauce, such as peanut or hoisin-based sauce.

Notes

  • Use extra firm tofu for the best texture and crispiness when frying.
  • Do not soak the rice paper sheets for too long or they will tear easily.
  • To keep rice papers from sticking together, place a small amount of oil or use a greased surface when working.
  • Vermicelli noodles should be cooked according to package instructions and drained well before using.
  • Serve immediately for the freshest texture; leftover rolls can be stored covered but are best consumed within a few hours.
  • Optionally add a dipping sauce like peanut sauce or hoisin sauce for enhanced flavor.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Vietnamese
  • Diet: Vegetarian

Find it online: https://avascooking.com/tofu-summer-rolls-recipe/