- Prep
- 30 min
- Cook
- 10 min
- Total time
- 40 min
- Yield
- 8 rolls (4 servings)
- Difficulty
- Easy
- Calories
- 290 kcal
Quick summary
“Rice paper rolls stuffed with golden tofu, bifum noodles, and raw vegetables sliced with aromatic precision. Accompanies a thick and spicy sauce of peanut butter, soy sauce, ginger and sriracha that contrasts with the crispy texture.”
What you need to know
- Pressing the tofu for 20 minutes expels excess liquid and allows the surface to brown firmly in the oil.
- Briefly soaking the rice paper in warm water for 15 seconds softens the film without making it too sticky.
- Compact assembly and tight rolling prevent vegetables and leaves from releasing moisture when cut.
Ingredients
Main
- large leaves Rice paper for summer rolls
- g Firm or extra-firm tofu
- g Rice noodles (vermicelli)
- large leaves Iceberg or romaine lettuce
- medium Cenoura
- medium Pepino japonês
- small Red bell pepper
- cup Fresh mint leaves
- cup Fresh cilantro leaves
- tablespoon Vegetable oil (for frying tofu)
- For the tofu marinade (optional)
- For the Spicy Peanut Sauce
Instructions
Principal
- Prepare the tofu: Press the tofu to remove excess water for about 15-20 minutes. Cut it into thin strips and, if desired, marinate it with soy sauce and ginger for 10 minutes. Fry lightly in a skillet with vegetable oil until golden, or bake. Let it cool completely.
- Cook the pasta: Cook the rice vermicelli according to the package instructions (usually soaking in hot water for 3-5 minutes). Drain and rinse with cold water to stop the cooking and prevent it from sticking. Set aside.
- Prepare os vegetais: Wash and dry all vegetables well. Cut the carrot, cucumber, and bell pepper into thin, uniform strips. Separate the lettuce, mint, and cilantro leaves. The professional technique is to have everything at hand for agile assembly.
- Prepare the sauce: In a small bowl, mix the peanut butter, soy sauce, lemon juice, maple syrup, sriracha, and grated ginger. Add the warm water, one tablespoon at a time, whisking vigorously until smooth and homogeneous. Set aside.
- Assemble the rolls: Fill a shallow dish with warm water. Dip a sheet of rice paper in water for 15-20 seconds, until it becomes soft and pliable, but still a little firm. Place it delicately on a clean and flat surface, such as a cutting board.
- Fill and roll: On the bottom of the rice paper, place a lettuce leaf. Over the lettuce, distribute some tofu strips, a little pasta, carrot, cucumber, bell pepper, mint leaves, and cilantro. Don't overcrowd. Fold the sides of the rice paper over the filling.
- Finish rolling: Starting from the bottom, roll the rice paper firmly upwards, creating a compact roll without gaps. Repeat the process with the remaining leaves. The secret to this recipe is practice; each roll will be better than the last. Serve immediately with the peanut sauce.
Chef's tips
- Cut the vegetables into thin and uniform julienne strips to facilitate the secure closing of the roll.
- Assemble the rolls on a clean, damp kitchen towel or a slightly wet wooden board so the paper doesn't stick.
- Add warm water to the peanut sauce spoonful by spoonful until it flows smoothly from the tip of the spoon.
Variations
- Fruity version: add thin slices of firm ripe mango or strawberry strips along with the fresh vegetables.
- Thai aromatic version: incorporate whole Thai basil leaves along with the cilantro and mint.
- Version with crispy crust: bread the tofu strips in cornstarch before browning to get an extra crispy crust.
Substitutions
- Firm tofu can be replaced with thin slices of grilled tempeh or strips of sautéed eryngii mushrooms.
- The rice vermicelli noodles can be replaced with grated carrot and zucchini cut into spaghetti-like strands.
- Peanut butter can be replaced by sesame seed paste (tahini) or cashew nut paste.
How to store
Keep the finished rolls wrapped individually in plastic wrap in the refrigerator for up to 24 hours so they do not dry out. The spicy peanut sauce can be stored in a sealed airtight container under refrigeration for up to 5 days.
Can it be frozen?
Freezing fresh summer rolls is not possible, as the hydrated rice paper and raw vegetables crumble and release abundant water. The peanut sauce can be frozen for up to 2 months in a small glass jar.
What to serve with
Serve with an extra portion of spicy peanut sauce, fresh lime wedges, and cucumber slices marinated in rice vinegar.
Frequently asked questions
How to know the exact hydration point of rice paper?
Dip in warm water for 15 seconds; remove while still slightly firm, as it will finish softening on the counter during assembly.
How to prevent the rice paper from tearing when closing the roll?
Do not overfill and keep the vegetables aligned without sharp ends tearing the film when rolling.
Does the tofu need to be grilled or can it be used raw?
Grilling pressed tofu improves firmness and flavor; using it raw leaves the texture too soft inside the roll.
How to prevent the rolls from sticking to each other in the tray?
Leave a space of 1 centimeter between each roll or brush a microscopic film of sesame oil on the outer shell.
You might also like
