Skip to content
Tofu and rainbow veg summer rolls with sweet chilli sauce recipe

Tofu and rainbow veg summer rolls with sweet chilli sauce recipe

0 ratings

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.

See more Vegan recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.