Tofu Summer Rolls

Name: Tofu Summer Rolls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 - 3
Ingredients: 1 tbsp. mayonnaise; 1 tbsp. sriracha; 1 tsp. smooth peanut butter; 2 1/2 tsp. soy sauce; 1/2 tsp. salt; 1 tbsp. cornflour; 125 g smoked tofu, cut into 2cm thick sticks; 125 g thin rice noodles; 10 g coriander, finely chopped; 1 tsp. sesame oil; 1/2 juice of 1/2 lime; 80 g smooth peanut butter; juice of 1/2 lime; 2 tbsp. sweet chilli sauce; 2 tsp. soy sauce; 2 tsp. hot water; 6 rice wrappers; 10 g mint, leaves picked; 1 red pepper, thinly sliced; 1 carrot, thinly sliced; 100 g cucumber, finely sliced; 2 spring onions, thinly sliced

By Chloe MorganPublished: 27 April 2023

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preview for Crispy Satay Tofu Summer Rolls

Ever wondered how to make summer rolls? Then you've come to the right place. If you can wrap a burrito, you're already half way there, and with a little prep they are ready to stuff and roll in just 20 minutes.

The smoked tofu is coated in a nutty, slightly spicy sauce that cooks into a delicious crispy coating. To be honest, you can't make these rolls without making our easy satay sauce, it's the perfect thing to have on hand and makes these rolls the most addictive lunch we've had in a long time.

If you're in need of lunch inspo, these have got you covered. But why not check out more Delish lunch ideas.

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Yields:

2 - 3

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Ingredients

1 Tbsp.
mayonnaise
1 Tbsp.
sriracha
1 tsp.
smooth peanut butter
2 1/2 tsp.
soy sauce
1/2 tsp.
salt
1 Tbsp.
cornflour
125 g
smoked tofu, cut into 2cm thick sticks
125 g
thin rice noodles
10 g
coriander, finely chopped
1 tsp.
sesame oil
1/2
juice of 1/2 lime

For the satay dipping sauce

80 g
smooth peanut butter
juice of 1/2 lime
2 Tbsp.
sweet chilli sauce
1 tsp.
sesame oil
2 tsp.
soy sauce
2 tsp.
hot water

6
rice wrappers
10 g
mint, leaves picked
1
red pepper, thinly sliced
1
carrot, thinly sliced
100 g
cucumber, finely sliced
2
spring onions, thinly sliced

Directions

1. Step 1Preheat the oven to 200°c (180°c fan) and prep all of your veggies.
2. Step 2Cook the rice noodles per the packet instructions. Once cooked, add to a bowl and stir through the chopped coriander, 1 teaspoon soy sauce and sesame oil. Cover and set aside.
3. Step 3In a large bowl add the remaining soy sauce, mayonnaise, sriracha, salt and corn flour. Stir to combine and add the tofu. Gently toss the tofu in the sauce until nicely coated.
4. Step 4Lay out onto a baking tray, making sure they are evenly spaced so they get nice and crispy. Bake for 18-20 minutes or until starting to turn golden brown and crispy.
5. Step 5Meanwhile, make the sauce by adding the peanut butter, lime juice, sweet chilli, sesame oil, soy sauce, hot water and stir into a smooth dipping sauce.
6. Step 6When all your elements are ready, it's time to make your rolls. Fill a deep plate with warm water and hydrate one rice wrapper at a time. This should take around 10-15 seconds, or until you feel the wrapper soften. Lay a wrapper onto a board, in the centre of the wrap, place a few mint leaves, followed by rice noodles, tofu, red peppers, carrots, cucumber and spring onion. Fold each side inwards, then tightly roll up the wrap away from you. Repeat with remaining ingredients. Slice in half and serve facing upwards next to the delicious satay dip.