Summer rolls are great for lunches or dinners. They can be made a head of time and stored in the fridge until desired. They are also super easy to make and easy to adapt with your own favorite ingredients. The almond butter sauce is both spicy and sweet and pairs perfectly with the summer rolls. These rolls especially make you feel like you went out to a restaurant in your own home.
Makes about 10 summer rolls
1 14 oz. pkg tofu
½ tsp olive oil
4 Tbs soy sauce, divided
3½ Tbs sriracha
3 Tbs almond butter
1 Tbs sesame oil
1 Tbs sugar
1 Tbs sesame seeds
2-3 Tbs water
1 large carrot, julienned
½ cucumber, julienned
2-3 green onions, sliced
baby spinach, sliced
rice paper wrappers
- Preheat oven to 425º F. Slice tofu into thin slabs. Add olive oil, 1½ Tbs sriracha, and 2 Tbs soy sauce to mixing bowl; mix till well combined. Add tofu and cover with sauce.
- Spread tofu on baking sheet lined with parchment paper and bake for 10 minutes. Remove from oven and flip each piece of tofu. Place back in the oven for another 10-12 minutes.
- Cut tofu into strips and place tofu in fridge to chill. Combine remaining sriracha, remaining soy sauce, almond butter, sesame oil, sugar, sesame seeds, and water into a bowl. Whisk vigorously until well combined and mixture becomes a thick sauce.
- Soak rice paper in warm water until soft and flexible. Shake off excess water, lay on plate. Let wrapper sit for about 30 seconds and lay vegetables and tofu slices in the middle of the wrap. Wrap rice paper around filling and gently fold in each end of the wrap.
Nutritional Facts: per 2 rolls and ⅕ sauce
310 cal; 15g protein; 15g total fat (2g sat fat); 33g carb; 0mg chol; 952mg sod; 4g fiber; 7g sugars
*This recipe is based off of a recipe from ILoveVegan.com