Summer Roll Recipe


#vegan #glutenfree #summerroll


When I went Ho Chi Minh City this past spring, I fell in love with the summer rolls and I would get them at every meal. They were so refreshing and filling at the same time, perfect for the hot and heavy weather.


I was doing my groceries a couple months ago and saw rice papers for a good price at Whole Foods, and knew this was my chance to recreate this delicious dish.


The great thing about these are they healthy, vegan and gluten-free, and you can make it for plenty of meals - the ingredients go such a long way!


You can also experiment and add whatever vegetables you have on hand, I just happen to like the crunch and freshness of the cucumber. I've used arugula or spinach before and that's been just as delicious!


Here's my recipe for Summer Rolls:


Ingredients:

  • Julienned cucumbers and peppers

  • Extra firm tofu

  • Shredded carrots

  • Spring wraps (Can be found in the Asian section of the supermarket)

  • Sesame oil (Toasted or untoasted works, I like to use the Toasted from Trader Joe's)

  • Coconut Aminos (or gluten-free soy sauce)


  1. First put the tofu in between paper towels after draining from the water, and press all the moisture out on all sides. Use a couple rounds of paper towels to make sure to get as much moisture out as possible

  2. Cut tofu into lengthwise flat strips, this will allow them to fit easily in the wrap.

  3. Put the tofu strips into a shallow bowl and add drops of coconut aminos to cover the strips on all sides.

  4. Heat up the sesame oil on medium heat and when it's hot, add the tofu strips. Cook for about 5-6 minutes on each side until they are browned and toasted on each side. Set aside to cool.

  5. Cut the cucumbers and peppers in julien strips

  6. Follow the directions on the spring wraps, by heating a shallow bowl of water in the microwave until warm. Make sure the bowl is wide enough to cover the wrap in water.

  7. Start to assemble the wraps! You dip the wrap in the water a few times until covered then lay it flat on a plate. Add the julienned cucumbers, peppers, and carrots, with a piece of tofu. Make sure not to overstuff it! It's good to start small and then see how that goes first. Fold the side edges over first and then the tops and bottoms. It takes a few tries to get the hang of it, but once you do you're golden!

  8. Use coconut aminos as a dipping sauce

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