Name: Giant Tofu Summer Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Asian-Inspired
Ingredients: 1 block (14 oz) extra-firm tofu, pressed and sliced into strips; 1 tablespoon soy sauce; 1 tablespoon sesame oil; 1 teaspoon garlic powder; 8–10 rice paper wrappers; 1 cup cooked vermicelli rice noodles; 1 cup red cabbage, finely shredded; 1 cup carrots, julienned; 1 cucumber, julienned; 1 red bell pepper, thinly sliced; 1/2 cup fresh mint leaves; 1/2 cup fresh basil or cilantro leaves; 1/4 cup creamy peanut butter; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon maple syrup; 1 teaspoon sesame oil; 1–2 tablespoons warm water (to thin); Optional: a dash of sriracha for heat

Light, crisp, and bursting with color and flavor, these Giant Tofu Summer Rolls are everything I want in a refreshing plant-based meal. Loaded with crunchy vegetables, baked tofu, and tender vermicelli noodles, all wrapped in delicate rice paper, they make for a satisfying lunch, light dinner, or vibrant party appetizer. The creamy peanut dipping sauce ties everything together with a savory, nutty punch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Rolls:

One block (14 oz) extra-firm tofu, pressed and sliced into strips

1 tablespoon soy sauce

1 tablespoon sesame oil

8–10 rice paper wrappers

1 teaspoon garlic powder

1 cup cooked vermicelli rice noodles

1/2 cup fresh mint leaves

1 cup red cabbage, finely shredded

1 cup carrots, julienned

1/2 cup fresh basil or cilantro leaves

1 cucumber, julienned

1 red bell pepper, thinly sliced

For the Peanut Dipping Sauce:

1/4 cup creamy peanut butter

1 tablespoon rice vinegar

2 tablespoons soy sauce

1 tablespoon maple syrup

1 teaspoon sesame oil

Optional: a dash of sriracha for heat

1–2 tablespoons warm water (to thin)

Directions

I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.

Next I toss the tofu strips with soy sauce, sesame oil, and garlic powder, then spread them on the baking sheet. I bake them for 25 minutes, flipping halfway through, and let them cool.

While the tofu bakes, I cook the vermicelli noodles according to the package instructions, rinse under cold water, and drain.

I prepare all the vegetables and herbs so they’re ready for easy assembly.

I fill a shallow dish with warm water and submerge one rice paper wrapper for about 10 seconds until it’s soft and pliable.

Then I place the softened wrapper on a clean surface and layer a few mint leaves, basil or cilantro, a small handful of noodles, cabbage, carrots, cucumber, bell pepper, and tofu.

I fold in the sides and roll tightly from the bottom up, like a burrito. Then I repeat with the remaining ingredients.

For the sauce, I whisk together all the peanut sauce ingredients in a small bowl, adding warm water until it reaches the perfect dipping consistency.

I serve the summer rolls fresh with the peanut dipping sauce on the side.

Servings and timing

Servings: 4

Prep Time: 30 minutes

Cooking Time: 25 minutes

Total Time: 55 minutes

Calories per serving: 280 kcal

Variations

I love switching things up depending on what’s in my fridge. Sometimes I use tempeh instead of tofu for a different texture. When I want a nut-free option, I make the dipping sauce with sunflower seed butter or tahini. For a spicy kick, I’ll add sliced jalapeños or a drizzle of chili oil inside the roll. Mango slices or avocado add a sweet and creamy twist, and if I’m short on herbs, I just load up on extra veggies.

Storage/Reheating

These rolls are best enjoyed fresh, but if I need to store them, I wrap each one tightly in plastic wrap and place them in an airtight container in the fridge for up to 2 days. I keep the peanut sauce in a separate container. To prevent the rice paper from drying out, I make sure the rolls don’t touch each other in the container. I don’t recommend reheating them, but I let them sit at room temperature for 15–20 minutes before serving if chilled.

FAQs

How do I keep the rice paper from tearing?

I make sure not to soak the rice paper too long—just until it’s pliable, about 10 seconds. I also avoid overfilling the roll, which can put pressure on the wrapper and cause it to tear.

Can I make these ahead of time?

Yes, I sometimes make them a few hours in advance and store them in the fridge wrapped individually. I keep them from sticking by placing a piece of parchment between each roll.

What can I use instead of peanut butter in the dipping sauce?

I’ve used almond butter, sunflower seed butter, and tahini as great alternatives. The flavor will change slightly, but they still make a rich and tasty sauce.

Are these summer rolls gluten-free?

Yes, as long as I use gluten-free soy sauce or tamari, the entire recipe is naturally gluten-free.

Can I use different proteins?

Absolutely. I’ve made these with tempeh, marinated mushrooms, and even chickpea patties. It’s a great base recipe for whatever I’m craving.

Conclusion

Giant Tofu Summer Rolls are one of my favorite ways to enjoy a fresh, healthy, and vibrant meal. They’re fun to make, customizable, and perfect for warm days when I want something light but satisfying. That peanut sauce alone is reason enough to keep these on repeat. Whether I’m feeding a crowd or just treating myself, these rolls never disappoint.

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