Description
Fresh, colorful, and packed with flavor, these Green Summer Rolls are a Vietnamese-inspired dish made with marinated tofu, crisp vegetables, glass noodles, and fresh herbs, all wrapped in delicate rice paper. Paired with creamy homemade peanut sauce, they’re light yet satisfying—perfect as an appetizer, snack, or even a main dish.
Ingredients
For the rolls:
400 g tofu, pressed
½ cup soy sauce
1 teaspoon Chinese five-spice powder
2 teaspoons sesame oil
15 rice paper wrappers
100 g glass noodles
2 carrots, thinly sliced
1 cucumber, thinly sliced
250 g asparagus, trimmed and pan-fried
1 zucchini, thinly sliced
Fresh spinach leaves
Handful of fresh mint
Lettuce leaves
For the peanut sauce:
⅓ cup peanut butter (room temperature)
1 teaspoon brown sugar
½ tablespoon soy sauce
2 teaspoons lime juice
1 teaspoon rice vinegar
½ teaspoon ginger powder (or fresh grated ginger)
⅓ cup warm water
Instructions
- Prepare the tofu:
- Press tofu to remove excess water, then slice in half.
- Mix soy sauce, sesame oil, and five-spice in a shallow dish. Marinate tofu for 15 minutes per side.
- Pan-fry tofu until golden. Let cool, then cut into thin strips.
- Prepare vegetables and noodles:
- Slice cucumber, zucchini, and carrots into thin strips.
- Pan-fry asparagus for 2–3 minutes until tender-crisp, then cut into strips.
- Soak glass noodles in boiling water for 2–3 minutes, drain, and cool.
- Wash spinach, lettuce, and mint.
- Assemble rolls:
- Fill a wide plate with warm water. Dip rice paper in water briefly, then place on a wooden board.
- Layer lettuce, spinach, noodles, tofu, veggies, and mint in the center.
- Fold bottom over filling, tuck in sides, and roll tightly. Repeat with remaining wrappers.
- Make peanut sauce:
- In a bowl, whisk together peanut butter, sugar, soy sauce, lime juice, vinegar, ginger, and warm water until smooth. Adjust with more water for desired consistency.
- Serve:
- Arrange rolls on a plate and serve with peanut sauce.
Notes
- Add chili or sriracha to sauce for spice.
- Swap mint with cilantro, basil, or dill.
- Add avocado or mango for sweetness.
- Include red cabbage or bean sprouts for crunch.
- Use tamari for a gluten-free version.
- Replace tofu with tempeh or seitan.
- Use sunflower seed butter for a nut-free sauce.
- Bake marinated tofu instead of pan-frying for a different texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: Vietnamese
