Easy and Refreshing Summer Rolls at Home | Perfect for Summer

Boil water in a pot.

Drop rice noodles into boiling water and cook for about 6 minutes.

Pat dry the tofu with paper towels and cut into strips.

Heat oil in a pan on high heat.

Pan fry the tofu for about 2-3 minutes on each side until golden brown.

Remove the noodles from the pot and rinse in ice water to cool off.

In a bowl, mix 2 tablespoons of peanut butter, less than a tablespoon of hoisin sauce, a dash of rice vinegar, and warm water to create a sauce.

Dip rice paper in warm water for 2 seconds until submerged, then flip it over.

Place tofu, shredded carrots, shredded lettuce, mint leaves, and rice noodles on the rice paper.

Wrap the rice paper tightly around the filling, pushing to the middle as you roll.

For a variation, use avocado instead of tofu and repeat the wrapping process.

Equipment Needed

Dietary

Allergens