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Vietnamese Summer Rolls

by Roxy, So Vegan June 4, 2019December 28, 2021
June 4, 2019December 28, 2021
Vegan Vietnamese Summer Rolls

There’s something incredibly inviting about Vietnamese food.

The colour, the freshness, the simplicity…it’s difficult not to fall in love with this cuisine.

These delicious vegan Vietnamese Summer Rolls really sum up why we’re huge fans of the country and its food.

Each bite delivers wonderfully fresh flavours from the mint and the coriander, along with a crunch from the veggies and a savoury bite from marinaded tofu.

We serve these with a simple and tangy peanut sauce.

And don’t forget, if you love this, then you’ll totally love our debut 5-ingredient cookbook So Vegan in 5, which is available to buy right now.

Enjoy!

Roxy & Ben

Vietnamese Summer Rolls

Vietnamese Summer Rolls ☀️

Love this? Then you’ll also love our debut cookbook #SoVeganIn5 sovegan.co/cookbook

Posted by So Vegan on Tuesday, 4 June 2019

Vegan Vietnamese Summer Rolls

Vietnamese Summer Rolls

Serves: 10 rolls Prep Time: 40 minutes Cooking Time: 20 minutes 20 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Vegan Vietnamese Summer Rolls 280g / 9.8oz firm tofu
  • 50g / 1.7oz rice vermicelli noodles
  • 100g / 3.5oz red cabbage
  • 1 red pepper
  • 150g / 5.3oz cucumber
  • large handful coriander
  • large handful mint
  • 10 sheets of rice paper

For the marinade:

  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp paprika
  • ½ tsp ginger powder
  • 1 tsp garlic powder

For the peanut dipping sauce:

  • 2 tbsp peanut butter
  • ½ lime
  • 1 tbsp brown sugar
  • 1 tsp soy sauce
  • 1 tsp miso paste (brown or white)

Method

  1. Remove the tofu from it’s packaging and place it on a plate between a couple of paper towels. Top with a heavy book or mug and leave to press for as a long as possible.
  2. Meanwhile combine all the marinade ingredients together until smooth. Set to one side.
  3. Slice the tofu into 1cm wide strips and transfer to a baking dish (you should get around 30 pieces of tofu). Pour the marinade on top and use your hands to coat the tofu slices in the marinade. Leave to marinate in the fridge for at least 30 minutes if possible, but the longer the better. 
  4. When the tofu is ready, heat a little oil in a frying pan on a medium heat and fry the tofu strips for 5 minutes on each side or until crispy, then transfer the tofu to a plate and leave to one side.
  5. Meanwhile cook the vermicelli noodles for around 8 minutes in boiling water or follow the packet instructions. Then drain and run under cold water.
  6. To prepare the veg, deseed and finely slice the red pepper. Then finely slice the the red cabbage and cucumber, and pick the leaves off the coriander and mint stalks.
  7. Pour a a few cms of lukewarm water into a dish with a raised rim. Dip the first sheet of rice paper in the water for 3 seconds, then remove it and place it on a work surface or chopping board. Place a few leaves of mint and coriander on the sheet of rice paper. Then add a few slices of cucumber and red pepper, followed by 3 slices of tofu. Place a small handful of noodles on top and the red cabbage to finish. Repeat for the remaining summer rolls. We usually cut each summer roll in half and place them on a serving plate.
  8. In a mixing bowl combine the peanut dipping sauce ingredients with 1 tbsp of water until smooth, then transfer to a small serving dish and serve alongside the summer rolls.
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4 Comments

Clairette September 21, 2016 - 6:35 pm

It seems so easy and so good 😀
I really like your website and your video, everything is so simple (even when your don’t have a very good english like me ;))

Thank you so much 🙂

Reply
Roxy September 22, 2016 - 9:58 am

Thank you! That’s so nice of you to say and we’re really chuffed that you like the the website and videos 🙂 Take care. Roxy (So Vegan)

Reply
Mark Wrightman April 27, 2017 - 2:25 pm

Is these best served cold (tofu) or should they be warm

Reply
Roxy May 2, 2017 - 2:01 pm

Hi Mark, the tofu can be warm or cold. Thanks, Roxy (So Vegan)

Reply

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