How to Make Vegan Summer Rolls (w/ Easy Steps!)

rice paper wrappers

🥗Healthier: collard greens

💰Cheaper: lettuce leaves

Collard greens or lettuce are more affordable and provide a fresh, crunchy alternative.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh offers a higher protein content, while chickpeas are budget-friendly.

peanut sauce

🥗Healthier: sunflower seed butter

💰Cheaper: soy sauce + peanut butter

Sunflower seed butter is nut-free, and the soy sauce mix is a cost-effective alternative.

Press the extra firm tofu to remove excess liquid.

Cut the tofu in half lengthwise, then cut each half into quarters to create rectangles.

In a pot, combine vegetable broth, low-sodium tamari, coconut sugar, and Chinese five-spice to make the marinade.

Add the tofu cubes to the marinade, ensuring they are submerged, and let sit for 15 minutes.

Flip the tofu and let it marinate for another 15 minutes.

Place the pot on the stove and bring to a simmer, covering the tofu.

Simmer the tofu for about 20 minutes, flipping every 5 minutes for even absorption.

Transfer the pot to the oven to bake the tofu until golden and crispy on the outside.

Prepare the rice paper by soaking it in warm water until pliable, avoiding hot water to prevent cooking the paper.

Place the soaked rice paper on a wooden or plastic cutting board.

Fill the rice paper with a layer of tofu, followed by herbs and vegetables, arranging them for aesthetics.

Fold the sides of the rice paper inward over the filling, then roll from the bottom up to encase the filling tightly.

Repeat the process with remaining rice paper and filling ingredients.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens