salad rolls

30-minute tofu salad rolls with fresh veggies, basil, and tofu, served with a savory-sweet cashew sauce. A hearty plant-based entrée or side!

Fresh Tofu Salad Rolls with Cashew Dipping Sauce

tsp garlic

cashew butter ((salted - if unsalted, add a bit more tamari))

Tbsp tamari ((or soy sauce if not GF))

Tbsp maple syrup ((plus more to taste))

lime juice ((plus more to taste))

red pepper flakes

water ((to thin))

kale

sesame oil ((or sub avocado or olive oil))

tamari

extra-firm tofu

radishes

red bell pepper

carrot

basil ((rinsed and dried // large stems removed))

spring roll rice papers ((I like this brand))

Wrap tofu in a clean, absorbent towel and set something slightly heavy on top - such as a saucepan - to begin "pressing" and drawing out excess moisture.

In the meantime, prepare sauce by adding minced garlic, cashew butter, tamari, maple syrup, lime juice, and red pepper flake to a small mixing bowl and whisking to combine. Add hot water until you've reached a semi-thick sauce consistency.

Taste and adjust flavor as needed, adding more lime juice for acidity, red pepper flake for heat, tamari for saltiness, or maple syrup for sweetness. Set aside.

Add clean, dry kale to a medium mixing bowl and top with sesame oil and tamari. Massage with hands to soften and infuse some flavor. This step is optional, but results in a more flavorful roll in my opinion.

Prep remaining vegetables and cut tofu into rectangular strips (see photo). Arrange on a platter so they&#039;re easy to access. Also ready a cutting board by slightly dampening its surface - this is where you&#039;ll prepare your salad rolls.

Pour very hot water into a wide shallow dish (I use a skillet) and let cool slightly. Then dip one spring roll wrapper in the water and let it soften for 10-12 seconds, until just pliable. If you let it set too long, the paper will get too sticky to work with.

Use your hands to gently spread the wrapper onto your dampened work surface, making sure there aren&#039;t many creases. Then top with fillings in this order: radish, bell pepper, carrot, tofu, basil, kale. Fold the bottom of the wrapper over the fillings, firmly tucking them into each other, then fold the sides over the center, and continue rolling until the salad roll is seam side down.

Place seam side down on a serving platter and set aside. Continue until all fillings are used up.

Serve with cashew dipping sauce. Best when fresh, though leftovers will keep stored separately for 2-3 days.

Homemade Fresh Vegan Summer Rolls are healthy, colorful, and fun to make using simple ingredients that are easy to find. Serve these rice paper rolls with a creamy spicy peanut dipping sauce, you’ll have a delicious and light appetizer, lunch or dinner!

Vegan Summer Rolls

rice papers wrappers (9-inch in diameter)

3.5 oz thin rice noodles

5.3 oz smoked tofu

cucumber

carrots

yellow bell pepper (or red

red cabbage (thinly sliced)

mint leaves (or other herbs)

Recipe peanut sauce

peanuts

sesame seeds

limes

*Note: I highly recommend reading the blog post for helpful tips on making summer rolls!

Pour boiling water over the rice noodles. Cover and set aside for 5-10 minutes. Then drain and rinse with cold water. (Be sure to read the package instructions as the cooking method of the noodles may vary, depending on brand and type).

In the meantime, cut your veggies and tofu into thin strips by hand or using a julienne.

Fill a large bowl or shallow dish with warm water. Dip the rice paper in the warm water briefly to slightly soften, then place it on a large plate. (Please do no over soak! It should be still a bit stiff, as it will continue to soften after you placed it onto the plate).

Assemble the ingredients as shown on the step-by-step photos above. Then start rolling the wrap from one end and tuck it gently but tightly over the top of the veggies. Fold over the sides and continue to roll (just like a burrito). Set aside.

Continue this process with remaining rice paper wrappers and filling. (If you end up with any leftover filling, make more rolls or simply eat the veggies raw with the sauce.)

Sprinkle your summer rolls with sesame seeds and crushed peanuts. Serve with peanut sauce or dumpling dipping sauce (if nut-free) and fresh lime wedges on the side.

Enjoy!

Vietnamese summer rolls with chicken are fresh, light, and healthy. This Asian summer snack takes less than 20 minutes to make and easier than you think. 

Vietnamese Summer Rolls with Chicken

rice vermicelli noodles

(8.5 inch) rice wrappers

cucumber, julienned

carrot, julienned

basil

cup chicken breast, cooked

tablespoons hoisin sauce (or black bean sauce)

tablespoon peanut butter

tablespoon water

tablespoon fresh lime juice

tablespoon honey (or granulated sugar)

tablespoon roasted peanuts, chopped

Bring a pot of water to a boil over high heat and add vermicelli noodles. Cook for 2 minutes until soft. Transfer the noodles to a bowl with a strainer to completely drain out any water.

Fill a large shallow bowl with warm water, about 1 to 2 inches high. Take one rice wrapper at a time and quickly dip it into the warm water for one second, or according to package directions. Shake off excess water. The wrapper will start to soften and feel a bit sticky. Transfer the wrapper onto a clean dry flat surface.

Place some cucumbers and carrots in the center of the rice wrapper into a log shape, leaving 2 inches of space on each side. Top with about 2 tablespoons of vermicelli noodles, a few basil leaves, and 2-3 tablespoons of chicken. 

Roll the wrapper up tightly from the bottom but gently so that you don't tear it. Roll it up halfway over top of the noodles. Then fold over the left and right sides inward. Then continue to tightly roll the wrapper to seal the mixture inside. If the wrapper doesn’t feel soft and pliable, apply some water to your fingers and to the wrapper to help it soften.

Combine hoisin sauce, peanut butter, water, lime juice, and honey. Stir well with a spoon until smooth and uniform. Sprinkle some chopped roasted peanuts on top.

Make the peanut sauce:

https://www.youtube.com/watch?v=t8KyYdu2In8

Vietnamese summer rolls with chicken are fresh, light, and healthy. This Asian summer snack is loaded with lemongrass chicken, vermicelli noodles, fresh vegetables and herbs, and served with a flavorful peanut dipping sauce made from scratch. The best part? These salad rolls take less than 20 minutes to make and are a lot easier to make than you think. They are the perfect summer dish, especially on busy weeknights.

FULL RECIPE: https://www.aheadofthyme.com/vietnamese-summer-rolls-with-chicken/

PIN for later: https://www.pinterest.ca/pin/150870656258402065/

C O N N E C T 

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#vietnamesesummerrolls #summerrolls #saladrolls #freshspringrolls

Code: QO5KYDKQUEXUFMK5

These were so much fun to make and absolutely delicious.  Best part, it doesn't get healthier than this!  Thanks for a great, quick, weeknight recipe.

Best peanut dipping sauce!! Btw fresh mint is so good in the roles

A fresh and delicious recipe for rolls stuffed with vermicelli noodles, shrimp and veggies.

Vietnamese-style Salad Rolls (Gỏi Cuốn)

pkg rice vermicelli noodles

rice paper

lettuce

cucumber (julienned)

pkg cha lua (pork patty) (sliced)

shrimp

Vietnamese mint

basil leaves

cilantro

Tbsp peanut butter (or tahini)

soy sauce

sugar

water

sesame seeds (optional)

tsp chili oil (optional)

Cook the vermicelli noodles according to the package. Rinse and drain the noodles. Set aside.

Boil some hot water in a kettle.

Have a large heat-proof shallow dish (or pan) that can cover the size of the rice paper ready.

Next, have a similar sized clean plate for rolling.

Carefully pour the boiling water into the shallow dish.

Take a sheet of rice paper and quickly dip it into the hot water. Be careful not to burn your hands.

Place the softened rice paper onto the clean plate. Add the leafy greens, rice noodles, herbs and protein towards the bottom 3rd of the paper.

Starting at the bottom, gently take the rice paper and pull it over the filling. Tuck in both sides, and continue to roll.

Serve with peanut sauce or nuoc cham and enjoy immediately. Repeat with the remaining.

In a small bowl, combine the peanut butter, soy sauce, sugar and give it a stir.

Add in a little hot water to loosen. Adjust seasonings to taste.

Garnish with sesame seeds if you wish.

For a spicy kick, add a little chili oil.

Such a neat and clean presentation - I am impressed (I am quite sloppy when it comes to working with rice paper haha). Definitely, delicious too!

These look incredibly fresh and tasty (love the fresh herbs)! And such a pretty presentation. I just know that they'd taste delicious!

I like Vietnamese roll.  Simple and easy to make.  And very healthy and lean way to eat.  Yummy!

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