Tofu Summer Rolls are filled with fresh vegetables and tofu. They are served with an addictive peanut sauce! They are inspired by Vietnamese spring rolls and my own creativity.
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!
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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!
Ingredients overview:
- round rice paper/spring roll wrappers
- crispy air fryer tofu - We're going to air fry extra firm tofu until crispy with low sodium soy sauce or tamari, sesame oil, honey, salt, pepper and garlic powder. If you don't have an air fryer, don't worry. You can bake it.
- thinly sliced carrot
- thinly sliced purple cabbage
- sliced avocado
- fresh cilantro leaves
- creamy peanut butter
- peanut dipping sauce - We're going to make this with 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.
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!
Recipe pro-tips:
- Use extra firm tofu and get all of the moisture out to obtain crispy tofu.
- Be sure to use natural creamy peanut butter for this recipe. If you use something like Skippy or Jif, the sauce will be thicker.
- Do not use hot water to soak the wrappers and don't leave wrappers in the water for too long or they will become too sticky.
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.
Tofu Summer Rolls
Tofu Summer Rolls are filled with fresh vegetables and tofu. They are served with an addictive peanut sauce! They are inspired by Vietnamese spring rolls and my own creativity.
Equipment
- 1 Air Fryer optional
Ingredients
Ingredients in Tofu Summer Rolls:
- 8 round rice paper/spring roll wrappers
- ½ block extra firm tofu - (About 6-7 ounces) sliced into 8 strips
- 1 tablespoon low sodium soy sauce or tamari
- ½ tablespoon sesame oil
- ½ tablespoon honey
- 1 pinch salt
- 1 pinch pepper
- 1 teaspoon garlic powder
- 2 cups thinly sliced carrot
- 2 cups thinly sliced purple cabbage
- 1 sliced avocado
- 1 cup fresh cilantro leaves
Ingredients in Peanut Dipping Sauce:
- 3 tablespoons creamy natural peanut butter
- ½ tablespoon sesame oil
- 1 tablespoon low sodium soy sauce or tamari
- ½ tablespoon rice wine vinegar
- 3 tablespoons cold water
- ¼ teaspoon ginger powder
- ¼ teaspoon garlic powder
- 1 teaspoon sesame seeds
- 1 pinch salt
- 1 pinch pepper
Instructions
- 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!
Notes
Nutrition facts are based on a serving of 2 rolls.
Nutrition Facts
Tofu Summer Rolls
Amount Per Serving
Calories 306
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 3mg1%
Sodium 617mg27%
Potassium 571mg16%
Carbohydrates 39g13%
Fiber 5g21%
Sugar 9g10%
Protein 12g24%
Vitamin A 11469IU229%
Vitamin C 31mg38%
Calcium 92mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
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