Vietnamese summer rolls

Vietnamese summer rolls

41 ratings

Clarissa, Kitchen Stories


„This recipe is perhaps my favorite in the entire app! These summer rolls are as delicious as any that you’ll find in a restaurant.“

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-5+
1
carrot
½ bunch
Thai basil
½ bunch
cilantro
½ bunch
mint
200 g
tofu
1
bell pepper
3
green onions
½
lettuce (e.g., iceberg, romaine)
60 g
peanuts
10
rice wrappers
60 g
sesame seeds
200 ml
peanut sauce (satay sauce)
vegetable oil for frying
salt
pepper
Metric
Imperial
  • 1  carrot
  • ½ bunch Thai basil
  • ½ bunch cilantro
  • ½ bunch mint
  • 200 g tofu
  • 1  bell pepper
  • 3  green onions
  • ½  lettuce (e.g., iceberg, romaine)
  • 60 g peanuts
  • 10  rice wrappers
  • 60 g sesame seeds
  • 200 ml peanut sauce (satay sauce)
  • vegetable oil for frying
  • salt
  • pepper

Utensils

  • tongs
  • 2 frying pans
  • spiral slicer
  • bowl
  • cutting board
  • knife

Enjoy with

Friulano
This grape variety comes from northeastern Italy. It evokes nutty, almond tones that round out the dish.

Nutrition per serving

Cal
365
Protein
15g
Fat
21g
Carb
28g

Step 1/6

Using a spiral slicer, cut carrot into thin strips.
  • 1 carrot
  • spiral slicer

Using a spiral slicer, cut carrot into thin strips.

Step 2/6

Roughly chop Thai basil, cilantro, and mint. Cut tofu into thin rectangles. Cut pepper, onions, and lettuce into strips.
  • ½ bunch Thai basil
  • ½ bunch cilantro
  • ½ bunch mint
  • 200 tofu
  • 1 bell pepper
  • 3 green onions
  • ½ lettuce
  • cutting board
  • knife

Roughly chop Thai basil, cilantro, and mint. Cut tofu into thin rectangles. Cut pepper, onions, and lettuce into strips.

Step 3/6

Using a grease-free pan, toast nuts over medium-low heat for approx. 3 – 5  min. until fragrant. In a frying pan, sauté tofu in some vegetable oil over medium-high heat for approx. 2 – 3 min. per side or until golden brown. Season with salt and pepper.
  • 60 peanuts
  • vegetable oil for frying
  • salt
  • pepper
  • tongs
  • 2 frying pans

Using a grease-free pan, toast nuts over medium-low heat for approx. 3 – 5 min. until fragrant. In a frying pan, sauté tofu in some vegetable oil over medium-high heat for approx. 2 – 3 min. per side or until golden brown. Season with salt and pepper.

Step 4/6

Dip rice wrappers evenly into water and allow to soak for approx. 1 min. 
Gently shake to remove excess water. Set aside on a plate or cutting board.
  • 10 rice wrappers
  • bowl

Dip rice wrappers evenly into water and allow to soak for approx. 1 min. Gently shake to remove excess water. Set aside on a plate or cutting board.

Step 5/6

In the middle of the rice wrapper, layer tofu, carrot, pepper, peanuts, sesame seeds, green onions, and chopped herbs. Finish off with a dollop of peanut sauce.
  • 60 sesame seeds
  • 200 ml peanut sauce
  • cutting board

In the middle of the rice wrapper, layer tofu, carrot, pepper, peanuts, sesame seeds, green onions, and chopped herbs. Finish off with a dollop of peanut sauce.

Step 6/6

In the same way you wrap a tortilla, fold the edges of the rice wrapper towards the center, bring forward the bottom, and roll forward with your thumbs until the roll is tight. Garnish the roll with sesame seeds and serve with a dipping sauce of your choice. Enjoy!

In the same way you wrap a tortilla, fold the edges of the rice wrapper towards the center, bring forward the bottom, and roll forward with your thumbs until the roll is tight. Garnish the roll with sesame seeds and serve with a dipping sauce of your choice. Enjoy!