Green Summer Rolls with Homemade Peanut Sauce
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
5 people
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Calories
313 kcal
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Course
Appetizer
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Cuisine
Vietnamese
Green Summer Rolls with Homemade Peanut Sauce
Description
This recipe for Green Summer Rolls features tofu marinated in soy sauce, five-spice powder, and sesame oil, then pan-fried until golden and sliced thinly. Fresh vegetables including cucumber, zucchini, carrot, asparagus, spinach, mint, and lettuce provide a variety of crisp textures and subtle herbal notes. Rice paper sheets, briefly dipped in warm water, are used to encase the fillings into neat rolls.
The peanut sauce combines peanut butter, brown sugar, soy sauce, lime juice, rice vinegar, ginger, and warm water to create a creamy, tangy dipping sauce that complements the mild tofu and fresh vegetables. The balance of flavors and textural contrast between soft tofu, crunchy vegetables, and tender rice paper make these rolls a well-rounded dish.
These summer rolls serve well as a fresh appetizer or light meal and are best enjoyed freshly made to maintain the rice paper texture. The recipe encourages thin slicing and careful rolling to keep fillings secure and texture pleasant, with suggestions to use leftover marinade to enrich the dipping sauce.
Ingredients
- 400 g tofu
- ½ cup soy sauce
- 1 teaspoon five-spice powder
- 2 teaspoon sesame oil
- 15 rice paper
- 100 g glass noodles
- 2 carrot
- 1 cucumber
- 250 g asparagus
- 1 zucchini
- spinach
- mint handful
- lettuce
Ingredients for the Peanut Sauce
- ⅓ cup peanut butter room temperature
- 1 teaspoon brown sugar
- ½ tablespoon soy sauce
- 2 teaspoons lime juice
- 1 teaspoon rice vinegar
- ½ teaspoon ginger powder or freshly grated ginger
- ⅓ cup water warm
Instructions
- Cut and marinate the tofu. Cut the tofu block in half after pressing it and getting all the extra water out. Combine the soy sauce, sesame oil, and the five-spice powder in a shallow pan. Add the tofu pieces and leave marinating for 15 minutes on each side.
- Once the tofu is marinated, heat a pan and cook the tofu on both sides until it turns a golden color. Leave to cool and cut into thinner slices.
- Thinly slice the fresh cucumber, zucchini, and carrot to the same length. Panfry the asparagus for a couple of minutes and cut to the same length than the rest of the veggies.
- Prepare your glass noodles by leaving them in boiling hot water for a couple of minutes. Drain the water and leave them cool. Clean and cut your leafy greens.
- Fill a big plate with warm water, take a rice paper wrap and immerse it into the water for a few seconds. Place the wrap on a flat surface (a wooden surface works really well) and start placing your ingredients.We like placing the lettuce first, then the fresh chopped veggies, the glass noodles, and the tofu. Last, the mint. Leave some space on the sides, front and back of the paper wrap, placing all the ingredients closer to the center.
- Roll up your summer roll. Start by pulling the bottom of the paper and placing it over the ingredients, almost covering them all. With your hands, press the roll and fold the sides to the center.Keep rolling your rice paper until the summer roll is fully wrapped. Repeat the process for each rice paper.
Peanut Sauce
- To prepare the peanut sauce, add into a medium-size bowl peanut butter, brown sugar, soy sauce, lime juice, rice vinegar, ginger powder and the warm water. Mix well all the ingredients until everything is completely combined and the sauce looks homogeneous. If your sauce is too thick, add some extra water and if it looks too liquidy, add some more peanut sauce.
Notes
- Select rice paper wraps sized appropriately to avoid difficulty rolling with too many fillings.
- Cut all vegetables as thinly as possible to ease rolling and improve texture.
- Marinate tofu to add flavor since it is naturally bland; adjust marinade for saltiness, sweetness, or spice.
- Do not soak rice paper too long; a quick dip in warm water keeps it pliable without becoming too soft.
- Prepare summer rolls shortly before serving for best texture; they can be stored for 1-2 days in an airtight container but lose quality over time.
- Use leftover tofu marinade by incorporating it into dipping sauces to heighten flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 16g | 32% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1520mg | 63% |
| Potassium | 537mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 6672IU | 133% |
| Vitamin C | 51mg | 57% |
| Calcium | 164mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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