Summer Rolls (2 Ways!)
An easy recipe for summer rolls! One with shrimps (prawns) and one with tofu.
Servings: 2 people
Calories: 504kcal
Ingredients
- 2 carrots grated or finely sliced
- 4 tablespoon rice wine vinegar
- 1 teaspoon sugar
- ½ cucumber finely sliced into batons
- 2 nests vermicelli noodles cooked to packet instructions
- 280 g extra firm tofu smoked or regular, sliced into thin rectangles
- 1 tablespoon light soy sauce
- 150 g cooked prawns sliced in half lengthways
- Mint leaves
- 15 g cilantro leaves
- 6 rice paper wrappers
For the peanut dipping sauce
- 2 tablespoon peanut butter
- 1 garlic clove minced
- 1 tablespoon light soy sauce
- ½ tablespoon rice wine vinegar
- ½ teaspoon sugar
- 1 teaspoon fish sauce
- 1 teaspoon chili crisp
Instructions
- Prepare your vegetable fillings. Place your grated carrot in a bowl with the sugar, a big pinch of salt, and rice wine vinegar. Leave to pickle for at least 10 minutes. Slice your cucumbers into batons. Prepare your mint leaves and cilantro leaves. Set aside.
- If using tofu: Slice your extra firm tofu into thin rectangles. Place a non-stick pan on medium heat and drizzle with 1 tablespoon vegetable oil. Once hot, add in your tofu and fry on each side for 4 minutes or until golden. Then add in 1 tablespoon light soy sauce and fry for a further 3 minutes. Once cooked, set aside.
- If using shrimps/prawns: Slice your cooked prawns in half, lengthways, creating thin pieces of prawns. Set aside.
- Meanwhile, prepare your vermicelli noodles. Place a couple of nests in a bowl and cover with boiling water. Leave to cook for 6-10 minutes (according to packet instructions). Then drain using a sieve and set aside with a kitchen towel covering the noodles in the sieve. You want the noodles to be bouncy.
- In a small bowl, combine peanut butter, garlic, soy sauce, rice wine vinegar, sugar, fish sauce, and chili crisp. Stir to combine and set aside.
- Fill a large bowl with cold water. Grab a rice paper wrapper and dunk it in the water, so that the whole piece is wet. Then transfer to a clean surface (I'm using a chopping board). Sprinkle some sesame seeds just above the halfway point in a line. Top with the half prawns (pretty side facing down) or cooked tofu. Place your mint leaves (face side down) just under the halfway point of the rice paper (I have tutorial photos in the main body of the blog post for reference).
- Top the mint with your cooked noodles, strips of cucumber, pickled carrot, and cilantro in a line. Then roll up your wrapper (tutorial with photos on how to wrap in the main body of the blog above).
- You don't want your summer rolls to be floppy, you want them to be firm and hold their structure. Make all 6 summer rolls and then serve up with your peanut dipping sauce. Enjoy!
Video
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up this page to find them!
Important note: the rice paper rolls stick together really easily once assembled, so to avoid sticking, wrap each summer roll in parchment paper and set aside while you make the rest.
Nutrition
Calories: 504kcal | Carbohydrates: 54g | Protein: 35g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 2116mg | Potassium: 612mg | Fiber: 6g | Sugar: 10g | Vitamin A: 10894IU | Vitamin C: 9mg | Calcium: 296mg | Iron: 5mg