Deconstructed Vegan Summer Rolls - Veggies Spring Rolls
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
3
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Calories
493 kcal
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Course
Main Course, Appetizer
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Cuisine
Asian, Vietnamese
Deconstructed Vegan Summer Rolls - Veggies Spring Rolls
Description
The recipe highlights tofu that is pressed, marinated with soy sauce, garlic powder, and ground ginger, then baked until firm and flavorful. The combination of herbs like mint and cilantro adds brightness, while vermicelli noodles and fresh vegetables provide a pleasant contrast of textures. The peanut butter sauce, sweetened naturally with dates and balanced with lime juice and soy sauce, enhances the dish with creamy, tangy notes.
Serving the ingredients bowl-style allows an easy, fresh meal that captures the essence of vegan summer rolls. Alternatively, wrapping the julienned vegetables, herbs, tofu, and noodles in spring roll wrappers offers a hand-held snack. This flexibility appeals to varied preferences and occasions.
The peanut butter sauce can be customized with vegan hoisin for extra depth or sweetened further with maple syrup or sugar as preferred. The recipe is designed to serve three, making it suitable for light lunches or dinners especially when looking for a plant-based, fresh dish with multiple textures and flavors.
Ingredients
- 12 to 14 oz tofu pressed for atleast 10 mins to remove excess moisture, firm
- 2 tbsp soy sauce or use tamari for glutenfree
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
Peanut Butter Sauce:
- 1/4 cup peanut butter
- 6 to 7 dates pitted
- 2 to 2.5 tbsp lime juice
- 2 tsp soy sauce
- 2 tsp ginger minced
Bowl ingredients:
- 6 oz vermicelli noodles cooked according to instruction on the package, or maifun rice noodles
- 2 to 3 cups lettuce chopped
- carrot julienned or thinly sliced
- cucumber peeled and sliced
- 1 cup mint leaves
- 1 cup cilantro packed
Instructions
- Slice everything as needed. Prepare the noodles according to instruction on the package, rinse in cold water and set aside.
- Bake the tofu: Slice the pressed tofu into thin slices. Place in a shallow bowl (or directly in a baking dish). Drizzle the soy sauce all over. Sprinkle the garlic and ginger powder, flip around to coat and let sit for 10 mins. Place in a baking dish. Bake at 350 degrees F for 20 to 25 mins. (Variation: use 1 Tbsp vegan hoisin sauce and 1 tbsp soy sauce). Slice when cool into desired bite size pieces based on how you plan to serve.
- Blend everything under peanut sauce with 1/2 cup of water. Taste and adjust salt, sweet (add some maple syrup or sugar if needed), tang (adjust lime).
- Assemble in a bowl or wrap with good portions of the lettuce, noodles, mint, cilantro, cucumber, carrots and baked tofu. Drizzle the sauce generously and also serve some on the side. Or if you are up for up, make fresh rolls with spring roll wrappers! Dip the rolls in Peanut Sauce and enjoy
Notes
- Adding 2 teaspoons vegan hoisin sauce to the peanut butter sauce gives additional depth and sweetness.
- To make fresh summer rolls, slice vegetables into thin matchsticks and roll tightly in spring roll wrappers before serving with sauce.
- Dates can be substituted with 2–3 teaspoons of sugar or maple syrup, adjusting to taste for desired sweetness.
- This recipe yields three servings; nutrition information is based on one serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 61g | 20% |
| Protein | 21g | 42% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Sodium | 595mg | 25% |
| Potassium | 515mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 1360IU | 27% |
| Vitamin C | 12.7mg | 14% |
| Calcium | 244mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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