Vietnamese Tofu Summer Rolls

Today’s recipe is for Vietnamese spring rolls with a vegetarian twist, using smoked tofu to make delightfully aromatic tofu summer rolls. These South East Asian favourites have gained a lot of popularity in recent years and for good reason, they’re amazingly easy to make, as well as bright and fresh and a crunchy summer treat that can be made in the kitchen to wow your guests, or created at the table so that everyone can get their hands dirty.

Vietnamese Tofu Summer Rolls

Ingredients
  1. 20 Vietnamese Rice Paper 22cm discs (You can buy these online if you don’t have a shop nearby that sells them)
  2. 2 tablespoons sesame seeds
  3. 3 medium carrots, cut to 8cm juliennes
  4. Half a cucumber, cut into 8cm juliennes
  5. A small bunch of mint, leaves only
  6. A bunch of coriander
  7. 200g Smoked tofu, cut into 8cm slithers (You can make your own, using my recipe, or buy pre-smoked, I used Taifun brand in this recipe.)
  8. 70g Mixed salad leaves

Dipping sauce – summer rolls go really well with a load of different sauces, such as sweet chilli sauce, my Thai dipping sauce or a peanut satay sauce.

Directions
  • Prepare all of the ingredients as above and get any dipping sauces you’re planning to have ready before making the rolls. These summer rolls are best eaten soon after being made. You can store them in the fridge, covered, however the wrappers might split a little and they might dry out.
  • To make the rolls, get a bowl of warm water large enough to fit a rice paper disc into. Immerse a rice paper in the water for about 20 seconds, remove from the water and place on your work surface. The rice disc should still be slightly firm, it will soften more over the next 30 seconds as you prepare it’s filling. You might need to adjust this ‘dunking’ time through trial and error. If you go too long, it will be an unmanageable, floppy mess straight away and very tricky to handle. However, to little time and it will not roll and stick together nicely.