Fresh Summer Rolls with Spicy Peanut Dipping Sauce
A lovely, flavorful summer roll that can be made ahead and also transports well for a picnic at the beach. You can use whatever ingredients are available and fresh. Make sure to use plenty of Thai basil, cilantro, and flat-leaf Italian parsley because they are the secret ingredients.
½T.Ginger, freshly grated if you don't have fresh, use ½ t. dried ginger powder
8oz.Tofu firm or Tempeh, sliced into ¼" piecesI enjoy both
Spicy Peanut Dipping Sauce
2T.Tahinisesame seed butter
3T.Wateradjust this to get the proper thickness
1T.Ginger, freshly gratedif you don't have fresh, use 1 t. dried ginger powder
Other Ingredients for Summer Rolls
10Lettuce leaves, red leaf, green leaf, or Romainewashed and dried
2Carrots, sliced into julienne
1C.Cabbage, red, sliced thinly
1small handfulThai basilwashed and dried, separated from stems
1small handfulCilantrowashed and dried, separated from stems
1small handfulItalian, flat-leaf parsleywashed and dried, separated from stems
1small handfulMintwashed and dried, separated from stems
12Rice Paper wrappers
To make the marinade, whisk together in an 8 x 11" rectangular-shaped pan, sesame oil, shoyu, maple syrup, rice vinegar, sriracha sauce, and ginger. Slice tofu or tempeh into ¼" thick slides.
Place the slices into the pan and coat all sides with marinade.
Cover and let sit for 2-8 hours in the refrigerator.
Next, preheat the oven to 400°F. Sprinkle the slices with sesame seeds and bake for 20 minutes.
Flip the strips over, sprinkle second side with sesame seeds, and bake for another 10-15 minutes, until golden brown.
Remove from the oven and let cool.
Spicy Peanut Dipping Sauce
While the tofu or tempeh cools, make the sauce by placing the peanut butter, tahini, shoyu, maple syrup, water, rice vinegar, sriracha, and ginger into a small food processor and blend until smooth. Feel free to do this in a small bowl with a whisk if you like.
Place in a covered container in the refrigerator to chill. It will thicken as it cools, so you might want to add more water to thin it out.
Assemble the Rolls
Prepare all of your vegetables, the lettuce,, carrots, cabbage, avocado, and herbs.
To assemble the rolls, find a shallow container that can hold a rice paper wrapper.
Fill the container with warm water and place one rice paper wrapper in it.
Allow the wrapper to soak for about 5-10 seconds to begin to soften.
Place the wrapper on a damp surface. I used a small cutting board.Place a few pieces of torn lettuce leaf down the center of your wrapper.
Next, add 2 slices of tofu or tempeh on top of the lettuce.
Add carrots, cabbage, avocado, and plenty of the herbs, thai basil, cilantro, parsley, and mint.
Fold the wrapper over the filling and snug it up. Fold in the ends and roll into a small burrito shape.
Place in a container with damp paper towels or parchment paper between the layers of rolls.
They may stick together a bit but if you are gentle you will be able to ease them apart intact.
Serve the rolls by cutting them in half with the dipping sauce.
Updated: 7/15/2020 with new photos and a few ingredients
Keyword spicy peanut dipping sauce, summer rolls, spring rolls