Tofu Summer Rolls

This is not an authentic Vietnamese Spring Roll recipe. This is my recipe using some traditional ingredients and some not so traditional ingredients. Vietnamese spring rolls are typically filled with shrimp, vegetables, pork, fresh herbs and rice vermicelli. My rolls are filled with crispy air fryer tofu, carrots, cabbage, cilantro and avocado. 

I made this Tofu Summer Roll recipe for the first time three years ago and it has been one of my favorite recipe creations ever since! These rolls are not only beautiful because of all of the colors, but they are extremely flavorful!

Why you'll love Tofu Summer Rolls:

• Healthy - These Summer Rolls are a great way to get in your veggies and eat the rainbow. Plus, they contain protein from the tofu.
• Plant-based - If you're looking to incorporate more plant-based meals in your diet, this is a great one to start with.
• Easy to make - The hardest part about this recipe is rolling the rice paper wrappers, but once you get the hang of it you'll be rolling them like a pro!
• Customizable - If you have different veggies on hand or another protein, switch up the fillings!

How to make Summer Rolls with Tofu?

A complete list of ingredients, amounts and instructions is located on the recipe card below.

• Preheat your air fryer to 375 degrees F.
• Use a paper towel to pat the tofu dry and drain the moisture.
• Cut the tofu into 8 strips.
• Put the tofu in a container with low sodium soy sauce or tamari, sesame oil, honey, salt, pepper, garlic powder.
• Gently combine until all the tofu is coated in the marinade.
• Transfer the tofu to the preheated air fryer.

• Cook the tofu in the air fryer at 375 degrees F for about 15-20 minutes, flipping halfway through.
• If you don’t have an air fryer, bake the tofu in an oven preheated to 400 degrees F for 30-35 minutes, or until crispy.

• While the tofu is cooking, make the peanut dipping sauce.
• Whisk creamy natural peanut butter, sesame oil, low sodium soy sauce or tamari, rice wine vinegar, cold water, ginger powder, garlic powder, sesame seeds, salt and pepper in a small bowl until smooth.

• Chop the other ingredients while the tofu is cooling. You want it to be cooled before assembling the summer rolls.
• When you are ready to assemble, lay out the ingredients for the summer rolls (cooked tofu, carrot, cabbage, avocado and cilantro).
• Pour warm water into a deep plate.
• To make the summer roll, dip the rice paper wrapper in the warm water for a few seconds just until the rice paper is pliable. Don't soak it for a long time.
• After dipping your rice paper in warm water, lay wrapper onto a cutting board. 
• Fill each rice paper wrapper with a piece of tofu, a couple of slices of carrot, cabbage, avocado and a sprinkle of cilantro. Place all the ingredients just below the center of the wrapper. Fold the uncovered sides inward. Then, the bottom upward. Lastly, roll tightly. Repeat until you have made 8 rolls.

Serve with the peanut dipping sauce and enjoy!

Dietary adaptations:

• This recipe is naturally vegan and dairy-free.
• gluten-free - Be sure to use tamari or coconut aminos instead of soy sauce

Of course, always check to make sure all the products you are using comply with the diet you follow.

Storage directions:

• These are best enjoyed fresh BUT...
• To keep the rolls from drying out or sticking to each other, individually wrap each one in plastic wrap and store them in an airtight container in the fridge for up to 2 days.

More vegan recipes to make:

• Air Fryer Butternut Squash Fries
• Fairy Tale Eggplant
• Air Fryer Bananas
• Easy Vegan Broccoli Cheddar Soup
• Vegan Chocolate Truffles
• Banana Chia Pudding
• Roasted Chickpea Quinoa Bowl