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Summer Rolls with Spicy Peanut Dipping Sauce

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.
Prep Time 1 hr
Cook Time 35 mins
Total Time 1 hr 35 mins
Course Pupus
Cuisine Asian


  • Tofu Marinade
  • 1 T. Sesame oil toasted
  • 1 1/2 T. Shoyu low-sodium
  • 2-3 t. Agave nectar organic and raw
  • 1 t. Rice vinegar not seasoned
  • 1-2 t. Sriracha sauce
  • 1/2 T. Ginger, freshly grated If you don’t have fresh, use 1/2 t. dried ginger powder
  • Thai Peanut Sauce
  • 1 T. Ginger freshly grated
  • 2 T. Peanut butter natural
  • 2 T. Tahini ground sesame seed butter
  • 3 T. Shoyu
  • 1-2 T. Agave nectar
  • 2 t. Rice vinegar
  • 3 T. Water
  • 14 oz. Tofu extra-firm, Wildwood brand is my favorite, no need to press it
  • 1-2 T. Sesame seeds
  • 5 Lettuce leaves washed, dried, and torn into pieces red leaf was great
  • 4 carrots sliced into julienne
  • 1 C. Red cabbage chopped
  • Thai basil washed, dried, separated from stalk
  • Cilantro washed, dried, separated from stems
  • Flat-leaf Italian Parsley washed, dried, separated from stems
  • 10-12 Rice paper wrappers


  • To make the tofu marinade, in an 8"X11" rectangular-shaped glass pan, whisk together the sesame oil, shoyu, agave nectar, rice vinegar, sriiracha sauce and ginger.
  • Cut the tofu into strips about 2" long and 1/2" wide.
  • Place the strips 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 degrees F.
  • Sprinkle the tofu with sesame seeds. Bake the tofu in the glass pan for 20 minutes.
  • Turn the tofu, sprinkle second side with sesame seeds, and bake for another 10-15 minutes, until golden brown.
  • Let the tofu cool.
  • While the tofu cools, make the spicy peanut butter dipping sauce by placing the grated ginger, peanut butter, tahini, shoyu, agave nectar, rice vinegar and water in a small food processor.
  • Blend until smooth and place in a covered container in the refrigerator.
  • Prepare all of your vegetables, the lettuce, carrots, cabbage, 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 10 seconds to begin to soften.
  • Place the wrapper on a damp surface. I used a small cutting board.
  • Place a few pieces of lettuce down the center of your wrapper.
  • Next, add 2 tofu sticks on top of the lettuce.
  • Add carrots, cabbage, and plenty of the herbs.
  • Fold the top and bottom of the wrapper in toward the center and roll into a small burrito shape.
  • Place in a container with damp paper towels between the layers of rolls.
  • They may stick together a bit but if you are gentle you should be able to ease them apart intact.
  • Serve the rolls by cutting them in half and serve with dipping sauce.
Keyword summer rolls, spring rolls