SnackRollsVietnameseVegan

Fresh summer rolls with tofu

Name: Fresh summer rolls with tofu
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 8 rice paper sheets; 200 g firm tofu, sliced into strips; 50 g rice vermicelli; 1 carrot, julienned; 1 cucumber, julienned; 1 cup fresh mint leaves; 3 tablespoons peanut butter; 2 tablespoons soy sauce

Fresh summer rolls with tofu: easy Vietnamese recipe, made with practical ingredients. Ready in about 25 minutes.

Prep: 15 min Cook: 10 min Snack Vegan rolls Vietnamese

Serves 4 · about 190 g per serving

Per serving (estimate): 267 kcal · 13.8 g protein · 31.7 g carbs · 10.8 g fat Approximate values for 4 servings, calculated automatically from the listed ingredients.

Contains: Milk, Peanuts, Soybeans Allergens are identified from listed ingredients; check product labels and cross-contamination warnings.

Rice paper vegetable summer rolls on a plate

What you’ll need

Ingredients

8 rice paper sheets
200 g firm tofu, sliced into strips
50 g rice vermicelli
1 carrot, julienned
1 cucumber, julienned
1 cup fresh mint leaves
3 tablespoons peanut butter
2 tablespoons soy sauce

Let’s get cooking

Instructions

Cook the vermicelli, drain, and rinse under cold water.
Soak one rice paper sheet at a time in warm water for 10 seconds, then fill with tofu, noodles, vegetables, and mint and roll tightly.
Whisk the peanut butter with the soy sauce and a splash of water for dipping.

Around the table

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