Dinner
Giant Tofu Summer Rolls at Home
If you’re looking for a simple Summer Roll recipe that’s loaded with veggies, protein, AND straightforward to make, then look
- Serves 7 rolls
- Prep 25 minutes
- Total 25 minutes
I didn’t grow up eating summer rolls as a kid but I fell madly in love with them in college! The texture of the rice paper was something I had to get used to at first but now we eat them on a quite regular basis!
Since we crave them so often, I’ve been making them at home more and love it. Once you get done chopping ALL the stuff, these come together quickly!
Ingredients we’re working with:
- Rice paper wrappers
- Vermicelli noodles- these are technically optional but Worth keeping that they make the rolls more filling!
- Tofu- A regular here to marinate mine ahead of time but that is entirely optional
- Red Bell pepper
- Cabbage
- Radish
- Carrot
- Cucumber
- Avocado
- Peanut sauce for dipping!
- Optional add-ins: mint leaves, cilantro, bean sprouts, other veggies you love!
Making them is straightforward too!
Prep all of your ingredients and when ready to make, run the rice paper wraps under warm water for about 10 seconds each. Lay them down on a piece of parchment paper OR a damp towel. I use 3 for these giant rolls and lay them in a triangle so that they’re all overlapping in the center.
Neatly add on all of the veggies starting with the lettuce. Once everything is in there, tuck in the sides and roll it up TIGHTLY being careful not to tear the rice paper. Serve and enjoy!
More tasty recipes to try:
The recipe
Giant Tofu Spring Rolls at Home
If you’re looking for a simple Summer Roll recipe that’s loaded with veggies, protein, AND unfussy to make, then look no further! A regular here making these extra big for ease and like how many veggies I can stuff into 1 roll!
- Serves 7 rolls
- Prep 25 minutes
- Total 25 minutes
Ingredients
- 21 sheets of rice paper (3 per roll)
- ½ block of firm or extra firm tofu (pressed)
- optional teriyaki sauce for marinating
- 2 large carrot (peeled and julienned)
- 1 ½ cup of cabbage (shredded)
- 1 cucumber (julienned)
- 1 bell pepper (julienned)
- lettuce leaves (you can use any greens here, I used simple iceberg lettuce)
- 1 avocado (thinly sliced)
- 4 oz of rice noodles (vermicelli noodles, cooked according to package directions)
- 5 large radishes (thinly sliced)
- peanut sauce for serving
Method
- 1
To marinate the tofu *if desired*: I used a simple teriyaki marinade from Trader Joe’s but my from-scratch sauce is also flavor-packed! Press the tofu and put it in a shallow dish. Cover with the marinade and let sit for 30+ minutes. Discard the marinade and set the tofu aside.
- 2
Prep all of your ingredients and have them ready before starting to stuff the rolls.
- 3
Prepare your rice paper wraps as you’re ready to roll them but running each wrap under WARM water for 10 seconds each. I like to use 3 wraps per roll and run them under the water at the same time. I lay the wraps down in a triangle so that they’re all slightly overlapping in the center
- 4
Lay the green leaves down in the center of the rice paper. Stack up the remaining ingredients (minus the peanut sauce) so that you’re using about 1/7 per roll. I usually only eyeball it to try and make them all even.
- 5
Tuck the sides of the rice paper in and start rolling the wrap from one end and tuck it gently but tightly over the top of the veggies. Fold over the sides and continue to roll. Watch my video to see how I do it.
- 6
Enjoy immediately (ideally) or the next day with a big bowl of peanut sauce!
