Easy Summer Recipes: Vegan Tofu Summer Rolls (Vegan and Gluten Free) | Tofu Mastery Lesson # 16

🥜 These refreshing summer rolls can be served with several dipping sauces such as soy sauce, sweet chili sauce, hoisin sauce, or my favorite way, which is with the peanut sauce you watched in the previous lesson. Feel free to change the fillings and experiment with what you like and have on hand.
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⭐ INGREDIENTS AND DIRECTIONS ⭐
To press or not to press:
- When using a type of tofu from the no-pressing group (like a super firm or extra firm), no pressing is required.
- When using a tofu from the pressing group (a spongier kind of tofu like firm tofu), pressing beforehand can give you a better texture.
Yield: 8 summer rolls
Gluten Free
Pre-soaking time for the noodles: 5 minutes
Pre-soaking time for the mushrooms: 20-30 minutes (while you prepare the rest of the ingredients)
Prep time: 20-30 minutes
Cook time: None
Quick Glance List of Ingredients:
30 gr (1 oz) rice vermicelli noodles
4-5 dried shiitakes (you can also use fresh and sauté them in a pan)
A few leaves of mint and cilantro
8 thick strips of extra firm or super firm tofu (or previously pressed firm tofu / tofu from the pressing group)
1 scallion, chopped
1/4 cup thinly cut julienned strips of daikon
1 carrot, peeled and cut into thin julienned strips
1/2 cucumber, cut into thin julienned strips but not using the seedy core
1/4 cup very thinly sliced purple cabbage
3/4 - 1 hass avocado, cut into thick slices
8 thick strips of mango
8 rice paper sheets
For serving: Our peanut sauce from the previous lesson or soy sauce, sweet chili sauce or hoisin, or serve several if desired.
Directions:
1. Bring some water up to a boil in a kettle.
2. Place the mushrooms in a heat resistant bowl and add boiling water to coat. Let them soak and get rehydrated for about 20 minutes while you prep the rest of your ingredients, then remove the thick stem and slice them. Set them aside.
3. Place the noodles in another heat resistant bowl and add boiling water to cover, let them soak for 4-5 minutes, then drain and rinse with cold water, drain again and set them aside.
4. Cut all your ingredients and create a mini assembly line.
5. To assemble your rolls, place a rice paper sheet in a bowl filled with water to re- hydrate.
6. Once pliable, spread the sheet on a plate and place a little bit of each filling in the center. Be careful not to overstuff the rolls or they can break when folding.
7. Fold the short ends of the rice paper sheet towards the filling, turn your plate and now fold the longer sides towards the filling to form a closed compact roll.
8. Repeat the process with all your remaining rice paper sheets.
9. Serve with our peanut sauce or the sauce of your choice and enjoy!
⭐ DOWNLOAD YOUR PDF RECIPE PRINTABLE HERE: bit.ly/3I465Gp ⭐

[@elizabethduhn5214]

Yum! I love your tofu series, thank you! I use a julienne peeler for my veggies.

[@brownble]

Such a great idea! :) Thin strips will make this one extra crunchy and delicious.

[@elizabethduhn5214]

Yum!

[@brownble]

Thanks for watching Elizabeth! :)