These vegan rainbow summer rolls with Chile-Garlic Tofu are bursting with flavor, texture, and color. Spicy chile-garlic tofu, glass noodles, and oodles of rainbow hued fruits, veggies, and other goodies are tucked into soft rice paper wrappers. Think crisp purple cabbage, juicy mango, crunchy red bell pepper, zesty scallions, vibrant carrots, cooling cucumber, fresh herbs, and nutty black sesame seeds (if you please). Best yet? They’re served alongside a sweet chile-garlic sauce for the ultimate dip-‘n’-crunch experience.
Life is like a R A I N B O W and so are these summer rolls.
With just about every the color of the rainbow wrapped up in one cool, crisp, refreshing, flavor-packed, and vivacious package, there’s much to love about these summer rolls. Have yourself a good look at these vibrant beauties. . .
It’s been three long years since I last shared a recipe for summer rolls (these spring rolls don’t count), and that’s three years too many in my book.
As promised, these summer rolls put that 5-Ingredient Spicy Chile-Garlic Tofu I shared last Friday to good use. In addition to the tofu, they’re packed with. . .
Red bell pepper
Fresh herbs | cilantro + Thai basil + mint
Black sesame seeds (if you please)
And they’re served alongside a sweet chile-garlic sauce for the ultimate dip-‘n’-crunch experience.
Although the number of ingredients looks a bit hefty, a handful of them are completely optional. Plus, the sweet chile-garlic sauce is made with the same ingredients as the sauce for the tofu recipe. Thus, other than what’s listed below, you’ll only need to grab a block of tofu. Less fuss, more fun.
I find that it usually takes about 5 or so rolls to get into the summer roll wrapping groove, so don’t fret if your first handful of rolls look like a hot summer roll mess or have a stray veggie or two poking out the side. They’ll taste just as delicious as their more uniform counterparts, and by the time you hit roll 20, they’ll also serve as a good reminder of just how far you’ve come in your summer roll wrappin’.
Also, try not to get too hung up on the 1 hour+ prep time for this recipe, because the techniques are actually super simple—I promise!
The bulk of the prep time is spent slicing and chopping the veggies, fruit, and herbs. Once that portion is complete, the only thing that stands between you and summer-roll-dipping is a bit of stuffing, wrapping, and rolling. Point of the matter? Just toss on some energizing, feel good tunes and get after it—you’ll be wrapping your way to crisp summer roll bliss in no time.
Rainbow Summer Rolls with Chile-Garlic Tofu
These vegan summer rolls are packed with Spicy Chile-Garlic Tofu, glass noodles, and oodles of rainbow hued fruits, veggies, and other goodies. Think crisp purple cabbage, juicy mango, crunchy red bell pepper, zesty scallions, vibrant carrots, cooling cucumber, fresh herbs, and nutty black sesame seeds (if you please). Best yet? They're served alongside a sweet chile-garlic sauce for the ultimate dip-'n'-crunch experience.
Rainbow Summer Rolls
- 1 recipe 5-Ingredient Spicy Chile-Garlic Tofu
- 2 to 4 ounces uncooked cellophane "glass" noodles (optional)
- 1 red bell pepper, cored, seeded, and cut into matchsticks
- 1 large carrot, peeled and cut into matchsticks
- 3 mini cucumbers, ends trimmed and cut into matchsticks, "Persian"
- 6 scallions, ends trimmed and cut into matchsticks
- 1 cup shredded purple cabbage (about 1/4 small head of cabbage)
- 1 large ripe mango, peeled and cut cut into matchsticks
- 1/2 cup loosely packed cilantro, stemmed
- 1/2 cup loosely packed Thai basil, stemmed (optional)
- 1/4 cup loosely packed mint, stemmed (optional)
- 2 tablespoons black sesame seeds (optional)
- 20 round spring roll wrappers ("skins")
Sweet Chile-Garlic Dipping Sauce
- 3 tablespoons chile-garlic sauce or Sriracha
- 3 tablespoons pure maple syrup
- 2 to 3 tablespoons rice vinegar, to taste
- 2 tablespoons reduced-sodium tamari
For the Rainbow Summer Rolls
Start by preparing the Chile-Garlic Tofu. Then, soak or cook the cellophane noodles according to package instructions (if using).
Prepare a clean work surface (a glass cutting board or smooth silicon mat work best). Place the sliced veggies, fruit, herbs, and seeds within reach.
Fill a wide and shallow bowl or large sauté pan with hot, but not boiling, water. Slide one of the spring roll wrappers into the hot water and soak for 10 seconds, or until softened. Transfer to the prepared work surface.
Fill the bottom third of the rice paper round with two pieces of chile-garlic tofu, a small mound of cellophane noodles (if using) and a few strips of red bell pepper, carrot, cucumber, scallion, purple cabbage, and mango (if using).
Top with a little bit of cilantro, Thai basil (if using), and mint (if using). Sprinkle with a pinch of the black sesame seeds (if using).
Carefully fold in the sides of the rice paper wrapper, then tightly roll it forward until closed and sealed (it should resemble a tiny burrito).
Transfer to a serving platter and cover with a damp paper towel.
Repeat with each spring roll wrapper.
For the Sweet Chile-Garlic Dipping Sauce
In a small serving bowl, whisk together all ingredients until emulsified. Keep refrigerated until serving.
Serve the rolls chilled alongside the dipping sauce.
*Both the summer rolls and sauce can be made up to 8 hours before serving. Prepare the rolls as directed and then layer them in between sheets of parchment paper in an large, airtight container. Be sure to keep at least 1 inch of space between each roll to prevent sticking. Prepare the sauce as directed and refrigerate in an airtight jar.