It's time for some summer rolls! In all honesty, I always thought these rolls tasted like nothing because of the translucent rice paper that is wrapped around the vegetables and then served cold, but I can tell you I was completely wrong. These little rolls are incredibly delicious and also so much fun to make! While they are a little time consuming since you have to chop up all of the veggies, prepare your tofu, and then wrap them all individually, it's worth it! If you’re hungry and in the mood for some fun, go try these! :)
Easy Summer Rolls Ingredients
Rice Paper - Without the rice paper, these rolls would not be the same and nothing more than simple, boring, miniature wraps.
Rice Noodles - Even though the paper is already made of rice, the rice noodles make the rolls more filling and also a bit more ‘chewy’.
Veggies - Vegetables give this recipe its color and the more diverse the vegetables, the more special and exotic they look.
Tofu - Put some protein and additional crispiness into your meal!
Soy Sauce - Since soy sauce is naturally very salty, this meal does not need any additional salt!
Easy Summer Rolls Tips
Make your own ginger tofu! - To add a little more flavor to these rolls, we simply decided to marinate tofu in a ginger-soy sauce and fry it until crispy.
Soften your paper - In order to soften your paper, you need to first dip them in warm water for a few seconds so that they are ready to fold.
Quantity of Veggies - You can put as many vegetables in your rolls as you want, just be careful not to break and tear the wrappers.
Cut Vegetables - Almost all the vegetables need to be cut into thin strips. Their size will determine the length of your wrap so don’t make them too long but also not too short.
What to serve them with?! - Serve them with one of your favorite sauces and you will have the perfect snack or meal! PS; We recommend them with our favorite peanut sauce.
Noodles - If you want to add a little more flavor to your rolls, you can top your noodles with either sesame oil, ginger, garlic, peanut sauce, etc.
Ingredients
Medium - ca. 8 rolls - 25 minutes 1 Large Carrot, thinly sliced
1 cup Cabbage, thinly sliced
¾ cup Lettuce, chopped
1 Green Onion, thinly sliced
⅓ cup Spinach, chopped
½ of a medium sized Cucumber
151g Rice Noodles
⅓ of One Block Firm Tofu
3 tbsp Soy Sauce
2 tbsp Ginger, thinly diced
1 tbsp Vegetable Oil
¾ cup Peanut Butter
¼ cup Soy Sauce
3 Garlic Cloves
Water, about 2 tbsp but just until the sauce is smooth
Instructions
Bring water to a boil and cook your rice noodles until al dente about 6 to 7 minutes. Save some extra water for later in order to soften the rice wrappers.
Cut or chop the vegetables to their desired length and set them aside.
To make the tofu: Prepare a small pan over medium heat and add the vegetable oil. Dice the ginger, combine it with the soy sauce and pour it into the hot pan. Then, while the soy sauce is getting hot, cut your tofu into little strips and add them to the pan. “Fry” them for about 6 minutes until slightly crisp.
Now, take a large enough pan or container and pour the additional warm/hot water into it. Put a rice paper in the water and let it sit for about 20 seconds. Then take it out when it's soft enough to be folded. Place it on a prepared kitchen towel so that it is ready to get filled.
In the middle of the paper, pile on all the vegetable pieces, noodles and tofu strips (maybe 2 or 3 strips). Then, envelope the sides and gently roll it up until your wrap is fully closed. Additionally, try to keep the fillings compact as you roll them up so that you don’t end up with a complete mess but with a nice, tight wrap.
Continue this process with all of your papers and fillings. You can collect the finished rolls on a plate, making sure that they do not touch each other.
To make the sauce: Measure out all the ingredients and mix them in a bowl until smooth and combined. If needed, use some extra water to make it even smoother.
Serve summer rolls with the sauce and enjoy!
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