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AI-generated photograph: Translucent rice paper rolls cut on a slant to show golden tofu, orange carrot, green herbs and white noodles, standing on a long pale grey plate with a small dark bowl of peanut dip and chopped peanuts

Home · Recipes · Vietnamese summer rolls with tofu and peanut dip

East and South East Asian · Lunch

Vietnamese summer rolls with tofu and peanut dip

rice paper rolls · fresh mint and coriander · lime peanut dip

AI-generated photograph

Soft rice paper rolls packed with golden tofu, rice noodles, crisp vegetables and plenty of mint and coriander, with a creamy lime and peanut dip.

Contains: peanuts and soya, as written. Peanuts (peanut butter and roasted peanuts) and soya (tofu and tamari). Most rice paper wrappers are made from rice and tapioca, but some contain wheat, so check the packet to keep the rolls gluten free.

Ingredients

  • 100g rice vermicelli noodles
  • 280g firm tofu, cut into fingers about 1cm thick
  • 2 tablespoons tamari, labelled gluten free: 1 for the tofu, 1 for the dip
  • 1 tablespoon vegetable oil
  • 1 carrot, peeled and cut into thin matchsticks
  • Half a cucumber, cut into thin matchsticks
  • 1 little gem lettuce, leaves separated
  • 15g fresh mint, leaves picked
  • 15g fresh coriander, leaves picked
  • 12 rice paper wrappers (about 22cm across)
  • 4 tablespoons smooth peanut butter
  • 1 tablespoon maple syrup
  • 1 lime, juiced
  • 1 small garlic clove, finely grated
  • 20g unsalted roasted peanuts, chopped, to finish the dip (optional)

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Let's cook

  1. Put the noodles in a bowl, cover with boiling water and leave for 3 to 4 minutes, or as the packet says, until soft. Drain, rinse under the cold tap and leave to drain well.
  2. Pat the tofu dry with kitchen paper and toss it with 1 tablespoon of tamari. Heat the oil in a non-stick frying pan on a medium high heat and fry the tofu for 6 to 8 minutes, turning, until golden on all sides. Leave to cool.
  3. Set out everything in little piles: noodles, tofu, carrot, cucumber, lettuce, mint and coriander. Fill a wide shallow dish with warm water.
  4. Dip one rice paper wrapper in the water for about 10 seconds until it just starts to soften, then lay it flat on a damp clean tea towel. It will keep softening as you fill it.
  5. Near the edge closest to you, lay a lettuce leaf, a small pile of noodles, some carrot and cucumber, 2 fingers of tofu and a few mint and coriander leaves. Do not overfill.
  6. Fold the edge nearest you over the filling, fold in both sides, then roll up firmly away from you, like a small burrito. Put it on a plate seam side down and cover with a damp tea towel while you make the rest.
  7. Make the dip. Stir the peanut butter, the other tablespoon of tamari, the maple syrup, lime juice and garlic together, then stir in warm water a tablespoon at a time (about 3 to 4) until smooth and dippable. Scatter over the chopped peanuts.
  8. Cut each roll in half on a slant and serve with the dip.

Tips

  • Lay a couple of mint leaves and a tofu finger against the wrapper first, before the noodles, so they show through prettily once rolled.
  • If a wrapper tears, just roll it inside a second one.
  • Keep finished rolls covered with a damp cloth so they do not dry out; eat them within 4 hours.

Swaps

  • With prawns: add 2 cooked king prawns, halved, to each roll (this adds crustaceans).
  • Peanut allergy: make the dip with sunflower seed butter and leave off the peanuts.
  • Some heat: add half a red chilli, finely chopped, to the dip.

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