When Spring Rolls Become Summer Rolls

I love asian food – in every form.  I love vegetables in every form.  I didn’t really want to spend way too much money on take out or delivery when I only wanted something light, so why not make it myself?

I bought some things:

gluten free rice paper wrappers and…

the best tasting, least expensive prepared tofu out there. Of course, you could always prepare your own, but I wasn’t feeling that ambitious.

[[full recipe at the end of the post]]

Gather and prepare all ingredients:

arrange them on a moistened rice paper wrapper:


wrap it all up, nice and tight

what asian appetizer would be complete without some spicy peanut sauce?

whisk it all together

and enjoy!



and stick the rest in the fridge for a snack or for tomorrow’s lunch

or take some to work!

I grabbed one of these as a mid-morning snack, I had barely any time to eat a real breakfast.

Easy-Breezy Summer Rolls (Vegan)

  • spring roll rice paper wrappers (NOT egg roll wrappers)
  • 1 large cucumber
  • 3 large carrots
  • leafy greens (I used mixed kale, spinach would be really good too)
  • 1 block baked, seasoned tofu (I used TJ’s)
  • mint leaves (basil or cilantro would also be good, but choose one)

Directions: Cut all veggies and fillings into spears or shreds of your desired size.  Run the rice paper wrapper under cold water for about 15-20 seconds or until the entire sheet is moist, and place it on a flat surface.  Place one large leaf of your greens, a few carrots and cucumbers, 1 or 2 small strips of tofu, and some chopped up mint in the center of the wrapper.  Fold it over and wrap it tight – my taste tester (mom) thought compact rolls were crunchier and more enjoyable. Note: if the wrappers are too dry or too wet, they will break. Be careful not to over-soak them. Makes 10-12 rolls.

Spicy Peanut Sauce

  • 1/4 cup peanut butter
  • 1 Tablespoon sesame oil
  • 1 Tablespoon rice vinegar
  • 2 teaspoons honey
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon cayenne pepper

Directions: whisk together all ingredients! Note: you can use as much or as little pepper as you like, or use chili paste.  I think it would have been better with chili past I did not have any on hand.  Also, you can adjust the honey & vinegar content to suit your taste buds. If you are looking for a smoother peanut sauce, toss all the ingredients in a blender and mix until smooth.

you can pretty much put whatever you want into these babies.  Some other suggestions: cream cheese (instead of tofu) for the traditionalist, rice vermicelli, sprouts, jicama, you name it!

What’s your favorite world cuisine?  I love all international food, especially exotic flavours and spices.









6 thoughts on “When Spring Rolls Become Summer Rolls

  1. I LOVE SUMMER ROLLS!! I like adding honey roasted peanuts and avocado to the inside. We make them at christmas. We’re unconventional.

    My favorite world cuisine is definitely indian. It’s good for vegans, vegetarians, and meat eaters, and it’s super spicy!

  2. Pingback: Weekend Cooler Challenge Recipe: Spring Rolls « Eclectic Edibles.

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