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Tofu and rainbow veg summer rolls with sweet chilli sauce recipe

Tofu and rainbow veg summer rolls with sweet chilli sauce recipe

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Created by The Tesco Real Food team

These vegan summer rolls look impressive but they're super-easy to make and quick too, making them ideal for a summery lunch or light evening meal. Fry tofu until nice and crisp and roll into rice wraps with crunchy veggies, fruit and fresh herbs. It's a flavour and texture experience you'll want to recreate again and again! See method

Ingredients

  • 2 tsp vegetable oil
  • 399g block smoked tofu, drained, patted dry and cut into 7cm lengths
  • 1 tsp reduced-salt soy sauce
  • 100g dried rice noodles
  • 8 Vietnamese spring roll wrappers
  • 10g fresh coriander, leaves picked
  • 10g fresh mint, leaves picked
  • 1 mango, destoned, peeled and sliced
  • 1 carrot, scrubbed and cut into matchsticks
  • ⅓ cucumber, cut into matchsticks
  • ¼ small red cabbage (about 100g), woody core removed, shredded

For the dipping sauce

  • 1½ tbsp sriracha
  • 1 lime, juiced​
  • 1½ tbsp maple syrup
1 of your 5-a-day and a source of protein

Each serving contains

  • Energy

    1325kj
    315kcal     16%

  • Fat

    8g 11%

  • Saturates

    1g 6%

  • Sugars

    13g 14%

  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 47.9g Protein 12.1g Fibre 3.4g

Method

  1. Whisk the ingredients for the dipping sauce with 3 tbsp water and set aside.
  2. Heat the oil in a nonstick saucepan over a medium heat. Add the tofu slices and cook for about 4 mins on each side until golden. Reduce the heat to low, add the soy sauce and stir until it’s absorbed, then transfer the tofu to a plate.
  3. Meanwhile, cook the noodles to pack instructions, drain and rinse under cold water.
  4. When ready to eat, dip a rice paper wrapper in water until soft. Fill with a few coriander and mint leaves, some mango, carrot, cucumber and red cabbage. Add a couple of pieces of tofu and a small handful of noodles, then fold in the ends and roll to create a sealed roll. Repeat until you’ve used all the ingredients and made 8 rolls. Cut each roll in half widthways and serve straightaway alongside the dipping sauce.

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