Simple Vegan Summer Rolls
These vibrant Vegan Summer Rolls are bursting with fresh vegetables, herbs, and a satisfying protein punch from smoked tofu. They're quick, easy, and perfect for a light and healthy meal!
Equipment
- High sided plate for soaking
Ingredients
- 400 g Smoked Tofu
- 50 g Red Cabbage
- 80 g Cucumber
- 100 g Lettuce
- 100 g Carrot
- 8 Pieces Rice Paper
- 15 g Mint
- 15 g Basil
Instructions
- Prep Ingredients: Chop vegetables into thin matchsticks (julienne) or finely slice. Chop tofu into thin strips and roughly chop herbs.
- Soak Rice Paper: Submerge one rice paper sheet in cold water for 10-15 seconds until pliable.
- Assemble Rolls: Place soaked rice paper on a flat surface. Arrange a generous portion of filling in a line across the centre, slightly closer to you.
- Fold and Roll: Lift the edge of the rice paper closest to you over the filling and tuck in snugly. Fold in the sides and continue rolling forward, keeping it tight. Place seam-down on a plate.
- Serve: Cut rolls in half with a serrated knife and serve immediately with your favourite dipping sauce.
Notes
- Experiment with soaking times to find the sweet spot for your rice paper brand.
- Aim for a generous amount of filling, but avoid overfilling, which can make rolling difficult.
- A peanut satay sauce works wonderfully with these summer rolls!