These vegan summer rolls are filled with sesame miso glazed tofu, crunchy fresh vegetables and served with a miso dipping sauce. They're refreshing, nutritious and so much fun to make!
- 14 oz extra firm tofu
- 2 tbsp low sodium tamari or soy sauce
- 1 tbsp mild white miso
- 1 tsp rice vinegar
- 1 tsp coconut sugar
- 1 tsp sesame oil
- 2 small baby bok choy, sliced thinly
- 1 yellow bell pepper, sliced into thin strips
- 1 watermelon radish, julienned (optional)
- 2 carrots, julienned
- 1/4 lb. snow peas, julienned
- 3-4 oz thin rice noodles, cooked according to package directions
- Rice paper wrappers
Miso Sesame Sauce:
- 1/3 cup white miso
- 1/3 cup warm water
- 1/3 cup sesame oil
- 3 tbsp rice vinegar
- 3 tsp low sodium tamari or soy sauce
- 1 1/2 tbsp coconut sugar
- 1 1/2 tsp ground ginger
- 1 1/2 tsp red pepper flakes
- 3/4 tsp garlic powder
- 1/3 cup finely minced green onion
- 3 tbsp sesame seeds
- Drain tofu and pat dry. Wrap in a clean dish towel or several paper towels and set something heavy (a cast iron skillet) on top to press out moisture. Let sit for 30 minutes.
- Meanwhile, prep all vegetables for summer rolls. If you're not sure how to julienne vegetables, check out this helpful tutorial.
- Cook rice noodles according to package directions. Thin rice noodles cook very quickly – they typically just need to soak in hot water for a minute or two.
- Whisk together all ingredients for miso sesame sauce. Taste and adjust as desired.
- Once tofu is done pressing, slice in half widthwise, then slice into 1" strips. Whisk together tamari, miso, rice vinegar, coconut sugar and sesame oil. Brush mixture onto both sides of tofu.
- Heat a skillet to medium. Place tofu strips in pan and cook for 5-6 minutes on each side. Brush any remaining marinade on tofu while cooking.
- Assembly: fill a wide rimmed plate with water. Submerge rice paper wrapper in water for a few seconds.
- Transfer rice paper wrapper to a slightly damp surface (a plastic cutting board works well). Place filling ingredients neatly in the middle bottom part of the wrapper, leaving space on both sides and the bottom.
- Wrap the right and left sides over the filling, then roll from the bottom up, using your fingers to keep the filling tucked in. (Visual guide in blog post.)
- Serve with dipping sauce and enjoy!
Prep everything ahead of time. You'll have to work quickly once you moisten the rice paper wrapper, so it's best to have all of your ingredients laid out neatly and conveniently. I like to place everything on a cutting board or sheet pan so it's easy to grab.
Don't overfill. It's easy to go crazy with adding a ton of filling, but the less filling, the easier to roll. You only need a few pieces of each vegetable and 1-2 strips of tofu.
Storage: Unfortunately, there's no easy way to store summer rolls. As they sit in the fridge, the rice paper wrapper dries and and becomes super tough. You also run the risk of them all sticking together. However, if you really want to prep them ahead of time, you can wrap each individual summer roll in plastic wrap. Store for up to 2 days in the refrigerator.
Vegetable substitutions: any crunchy, fresh vegetable tastes great in these vegan summer rolls. You can use purple cabbage, cucumber, bean sprouts, avocado, microgreens, etc.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vietnamese
- Serving Size:
- Calories: 627
- Sugar: 13.3 g
- Sodium: 438.6 mg
- Fat: 30.4 g
- Carbohydrates: 66.6 g
- Fiber: 14.7 g
- Protein: 25.3 g
Keywords: vegan summer rolls