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Servings: 20 rolls
- 20 rice paper spring roll wrappers (available in most Asian supermarkets or sometimes the Asian aisles in a normal supermarket)
- 280 g pressed tofu (can sub for chicken/prawns)
- 75 g red pepper (you can use any selection of veg you like)
- 75 g cucumber
- 75 g shredded lettuce
- 75 g avocado
- 75 g shredded carrots
- 1 handful chopped coriander (or herbs of choice)
- Dipping sauce of choice
- Salt & pepper
- 1 kcal spray
- Start with cooking your tofu (protein source) by heating a pan on a medium heat.
- Cut your tofu into bite sized pieces and season well with salt and pepper.
- Spray the pan with 1kcal spray and add the tofu to the pan.
- Cook for 4-5 minutes until crispy (turning from time to time).
- Remove the tofu from the pan and leave aside.
- Prep your veg - thinly slice the cucumber, avocado and red pepper. You can use any veg you like.
- To assemble the summer rolls, place a sheet of rice paper in a bowl of luke warm water until just softened (about 45 seconds).
- Remove the sheet carefully from water, shake off the excess water and place it on plate.
- Pat it dry with kitchen paper.
- Add another sheet to the water to soften while prepping this roll.
- Place some of the vegetable filling horizontally in centre of the sheet, add some coriander and top with a few pieces of tofu. (Be careful of overfilling them as it is harder to roll).
- Fold the corner facing you up over the filling and roll the sheet tightly to enclose the filling.
- Place your roll on a plate and repeat the process with the remaining sheets.
- When you have a few made, you will have a good flow with how to make them. The first few are always a bit messy!
- Serve with your dipping sauce of choice - soy, sriracha, teriyaki, sweet chili or satay sauce.
- These will keep in the fridge for 2-3 days in an airtight container. They are a great meal prep option.
Serving: 1roll | Calories: 34kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1.5g