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Summer Rolls with Spicy Peanut Dipping Sauce

Fresh Summer Rolls with Spicy Peanut Dipping Sauce

Ashley
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.
Prep Time 4 hrs
Cook Time 35 mins
Total Time 1 hr 35 mins
Course Pupus
Cuisine Asian
Servings 4 12 rolls

Ingredients
  

Tofu/Tempeh Marinade

  • 1 T. Sesame Oil toasted
  • 1.5 T. Shoyu low-sodium
  • 3 t. Maple syrup
  • 1 t. Rice vinegar unseasoned
  • 1 t. Sriracha sauce more if you like it spicy
  • ½ T. Ginger, freshly grated if you don't have fresh, use ½ t. dried ginger powder
  • 8 oz. Tofu firm or Tempeh, sliced into ¼" pieces I enjoy both
  • 1 T. Sesame seeds

Spicy Peanut Dipping Sauce

  • 2 T. Peanut butter
  • 2 T. Tahini sesame seed butter
  • 2 T. Shoyu
  • 1 T. Maple syrup
  • 3 T. Water adjust this to get the proper thickness
  • 2 t. Rice vinegar unseasoned
  • 1 T. Sriracha sauce
  • 1 T. Ginger, freshly grated if you don't have fresh, use 1 t. dried ginger powder

Other Ingredients for Summer Rolls

  • 10 Lettuce leaves, red leaf, green leaf, or Romaine washed and dried
  • 2 Carrots, sliced into julienne
  • 1 C. Cabbage, red, sliced thinly
  • 2 Avocados, sliced
  • 1 small handful Thai basil washed and dried, separated from stems
  • 1 small handful Cilantro washed and dried, separated from stems
  • 1 small handful Italian, flat-leaf parsley washed and dried, separated from stems
  • 1 small handful Mint washed and dried, separated from stems
  • 12 Rice Paper wrappers

Instructions
 

Tofu/Tempeh Marinade

  • 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.

Notes

Updated: 7/15/2020 with new photos and a few ingredients
Keyword spicy peanut dipping sauce, summer rolls, spring rolls