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.
Roxy & Ben
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
Vietnamese Summer RollsRoxy, So Vegan 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. Print This
- 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)
- 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.
- Meanwhile combine all the marinade ingredients together until smooth. Set to one side.
- 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.
- 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.
- Meanwhile cook the vermicelli noodles for around 8 minutes in boiling water or follow the packet instructions. Then drain and run under cold water.
- 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.
- 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.
- 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.