5 from 18 votes
Deconstructed Vegan Summer Rolls - Veggies Spring Rolls
This Deconstructed Vegan Summer Rolls recipe features baked, seasoned tofu slices paired with crisp lettuce, fresh herbs, vermicelli noodles, and crunchy vegetables like carrot and cucumber. A sweet and tangy peanut butter sauce with dates, lime, ginger, and soy ties the ingredients together. The dish offers the flavors and textures of traditional summer rolls without the wrapping, making it easy to assemble in a bowl or wrap freshly in spring roll wrappers if desired.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
3
Calories:
493 kcal
Course:
Main Course, Appetizer
Cuisine:
Asian, Vietnamese
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 493
% 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.