Tofu Quinoa Fresh Rolls With Easy Peanut Sauce

Tofu Quinoa Fresh Rolls with Easy Peanut Sauce

I love the end of spring and beginning of summer. The beginning of summer is always filled with the anticipation of all the good things to come… Sunshine. Farmers market bounty. Picnics. Beach trips. The best action movies of the year. And all of the amazing summer food.

As the weather starts warming up, I naturally start craving lighter foods and wanting to spend less time in the kitchen and more time outside. Can you relate?

And that’s where these fresh rolls come in. Fresh rolls are a popular Vietnamese dish and I love them in summertime when fresh basil and cucumber are are season. These fresh rolls involve thin strips of crispy tofu combined with quinoa for a hearty, protein-rich snack or side dish. I love enjoying these with a simple green salad while lounging in the sun. Hooray for (almost) summer.

Let’s start with supplies. First, you’ll need some rice paper wrappers. You can find these at any Asian market, most health food stores, or online. They usually come in a variety of sizes, but I like to use the larger variety (usually 8 – 12 inches) as they are best for fresh rolls and can be served sliced in half for a prettier presentation.
Next it’s time to gather your fillings. I recommend baking the tofu and cooking the quinoa ahead of time so it has a chance to cool, but you could also serve the fillings warm if desired.
Assemble your veggies and cut them into matchsticks.  I included green leaf lettuce, cucumber, carrots, and radishes, and I also love adding jicama and avocado.
Tofu Quinoa Fresh Rolls with Easy Peanut Sauce

Once your ingredients are prepped, it’s time to roll! You’ll need a large bowl of warm water that your rice paper wrappers can comfortably fit in. Begin by soaking the paper in the water for about 3 seconds to soften. (The amount of soaking time depends on the thickness and size of your rice paper, but it usually takes 2 – 5 seconds.) When you pull the rice paper out, it might still feel a little firm, but it will continue to absorb water and soften as you add ingredients and roll.

Tofu Quinoa Fresh Rolls with Easy Peanut Sauce
Start at the bottom 1/3 of the rice paper and add your lettuce and a small amount of the other ingredients. Be careful not to overfill your roll as it will cause the delicate paper to burst.
After you add the fillings, tuck the edges of the rice paper in and begin to roll the paper, pushing away from you, until it is wrapped up. (It should be similar to rolling a burrito.) Then slice in half, serve with a sauce for dipping, and enjoy!
Tofu Quinoa Fresh Rolls with Easy Peanut Sauce
Tofu Quinoa Fresh Rolls with Easy Peanut Sauce

This recipe is vegetarian, vegan, and gluten-free. For a peanut-free recipe, sub almond butter in the sauce and for a sugar-free version, omit the maple syrup.

These are best eaten immediately. If you are planning to serve these for later, keep the ingredients separate and assemble the rolls just prior to serving. The ingredients listed below are approximate as they might vary depending on the size of your rolls.

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Tofu Quinoa Fresh Rolls With Easy Peanut Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack
Serves: 8
Ingredients
  • Rolls:
  • 1 package organic extra-firm tofu
  • 1 tablespoon coconut oil
  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 package rice paper wrappers (usually 8 - 12 inches in diameter)
  • large bowl of warm water
  • 1 head green leaf lettuce
  • 1 bunch red radishes, cut into matchsticks
  • 2 english cucumbers, seeded and cut into matchsticks
  • 2 medium carrots, peeled and cut into matchsticks
  • 1 large bunch fresh basil
  • ½ cup natural (unsweetened) peanut butter
  • ½ cup warm water
  • 2 tablespoons tamari or coconut aminos
  • 1 clove garlic, minced
  • 2 teaspoons fresh lime juice
  • 2 teaspoons maple syrup (optional)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Slice tofu into long thin strips, about ¼ inch wide (see ingredient photos above). Toss with coconut oil and lay flat on baking sheet. Bake for about 25 minutes, until tofu is crispy on the outside, turning every 10 minutes as necessary so each side is evenly browned.
  3. Meanwhile, add quinoa and water to a small saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer for about 20 minutes, or until water is absorbed. Set aside, covered, for 10 minutes, or cool in the refrigerator if serving cold.
  4. Lay out remaining ingredients, including rice paper wrappers and large bowl of warm water. Begin by soaking the paper in the water for about 3 seconds to soften. (The amount of soaking time depends on the thickness and size of your rice paper, but it usually takes 2 - 5 seconds. When you pull the rice paper out, it might still feel a little firm, but it will continue to absorb water and soften as you add ingredients and roll.)
  5. Start at the bottom ⅓ of the rice paper and add your lettuce and a small amount of the other ingredients. Be careful not to overfill your roll as it will cause the delicate paper to burst.
  6. After you add the fillings, tuck the edges of the rice paper in and begin to roll the paper, pushing away from you, until it is wrapped up. (It should be similar to rolling a burrito.) Then slice in half.
  7. Mix the peanut butter, warm water, tamari (or coconut aminos), garlic, lime juice, and maple syrup. Serve with the fresh rolls for dipping.

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Comments

  1. Eileen says

    Hooray for summer rolls! I don’t think I’ve ever had any made with quinoa–so that’s definitely going on the list of things to try. :)

  2. says

    inspiring. Not sure my kids would go for the rice skins but I’m going to try! Failing that I shall get wraps for them … but they like assembling their own foods, they like knowing whats in their meal so this idea is perfect … and light as you say, including on time spent in kitchen ;) x

  3. says

    The warm weather always puts me in the mood for summer rolls full of fresh crunchy veggies and yummy sauces for dipping. Your peanut sauce sounds amazing with the addition of lime juice – I’ve never combined those flavors in a sauce! I’ll have to try it out next time the mood strikes!

  4. coppertopper says

    I always get the tamari roasted almonds at my local store so I know that is a great flavor. Can’t wait to try making the peanut sauce in particular, as its just a great dip for an veggie. Thank you!

  5. Lori says

    A friend of mine made these and they were fantastic, however, I was wondering, how long would they keep in the fridge once assembled? TIA

    • Sonnet says

      They wouldn’t spoil for a couple of days, but the rice paper dries out rather quickly so I’d suggest making them fresh and eating them right away if possible.

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