Vietnamese Summer Rolls

 

Light, fresh, and absolutely beautiful — these Vietnamese summer rolls are the most elegant vegan lunch you can make. Crunchy vegetables, fresh herbs, rice vermicelli, and silky tofu all wrapped in translucent rice paper. Stunning!

Servings: 4 | Prep: 30 mins | Cook: 10 mins | Total: 40 mins

Ingredients:

• 12 rice paper sheets
• 150g rice vermicelli noodles
• 200g firm tofu, sliced thin
• 1 cup shredded purple cabbage
• 1 cucumber, cut into thin strips
• 1 carrot, julienned
• 2 avocados, sliced
• 1 cup fresh mint leaves
• 1 cup fresh coriander
• 4 tbsp peanut butter
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1 garlic clove, minced
• 2 tbsp water

Instructions:

1. Cook rice vermicelli according to package instructions. Drain, rinse with cold water, and set aside.

2.  Pan fry tofu slices with a little sesame oil and soy sauce until golden, about 3 minutes per side. Allow to cool.

3. Make the peanut dipping sauce by whisking together peanut butter, soy sauce, lime juice, maple syrup, sesame oil, garlic, and water until smooth.

4. Prepare all your fillings and arrange them on a board — this makes the rolling process much easier.

5. Fill a wide shallow bowl with warm water. Dip one rice paper sheet for exactly 10 seconds — it should still feel slightly firm. Lay it flat on a clean board.

6. Place a small amount of noodles, tofu, cucumber, carrot, cabbage, avocado, mint, and coriander in the lower third of the rice paper. Fold in the sides and roll tightly forward. The rice paper will become perfectly soft and pliable.

7. Serve immediately with the peanut dipping sauce.

Nutritional Info (per serving, 3 rolls): 

Calories: ~420 | Protein: 16g | Carbs: 54g | Fat: 16g | Fibre: 7g

💡 Tip: Don't soak the rice paper for more than 10 seconds — it continues to soften as you roll and assemble. Over-soaked rice paper tears easily and becomes impossible to work with!ed rice paper tears easily and becomes impossible to work with!

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