Fresh Summer Rolls with Peanut Sauce
These fresh vegan summer rolls with peanut sauce are packed with crispy tofu, vermicelli noodles, and colourful veggies wrapped in rice paper. Perfect for light lunches, meal prep, or a stunning appetizer, they’re nourishing, customizable, and served with the best creamy peanut dipping sauce.
Ingredients
Fresh Summer Rolls
- 8-10 sheets rice paper wrappers
- 100 g 3.5 oz vermicelli noodles
- 1 block firm or extra-firm tofu, pressed and sliced into sticks
- 1 bell pepper, thinly sliced
- 1 large carrot, cut into matchsticks
- 1 cup red cabbage, shredded
- 1 avocado, sliced
- Swiss chard leaves, stems removed
Crispy Tofu
- 2 tbsp soy sauce or tamari
- 1 tbsp cornstarch
- 1 tbsp sesame oil, or neutral oil
Peanut Sauce
- ⅓ cup creamy peanut butter
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar or lime juice
- 1-2 tsp maple syrup
- 1 tsp sesame oil
- 1 clove garlic, grated
- 1 tsp fresh ginger, grated
- 1-2 tsp sriracha or chili sauce, optional
- 2-4 tbsp warm water, to thin
Instructions
Step 1: Make Crispy Tofu
- Press tofu for 15 minutes. Slice into sticks.
- Toss with soy sauce, sesame oil, and cornstarch.
- Air fry at 400°F (200°C) for 12–15 minutes or bake until golden and crispy.
Step 2: Cook Vermicelli Noodles
- Cook according to package directions, drain, and rinse with cold water.
Step 3: Prep Veggies
- Slice bell pepper, carrot, and avocado. Shred cabbage and wash Swiss chard leaves.
Step 4: Peanut Sauce
- Whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger. Add water until smooth and creamy. Adjust spice with sriracha.
Step 5: Assemble Rolls
- Dip a rice paper sheet into warm water for 5–10 seconds until just softened.
- Lay cutting board
- Add a Swiss chard leaf, vermicelli, tofu, veggies, and avocado.
- Fold sides in and roll tightly like a burrito.
- Repeat with remaining wrappers.
- Serve with peanut dipping sauce and enjoy!
Did you make this recipe?Snap a photo and tag @thatchickpea on Instagram!
