Summer Rolls (2 Ways)
Summer Rolls (2 Ways)
Ingredients
For the Pickled Carrots
- 2 cups carrots, shredded
- 1 teaspoon salt
For the Fresh Vegetables
- 1 cucumber, thinly sliced into strips
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro
For the Tofu Summer Rolls
- 14 ounces smoked extra firm tofu, drained and pressed
- 2 tablespoons vegetable oil, for frying
- 2 tablespoons soy sauce
For the Prawn Summer Rolls
- 1 pound pre-cooked prawns, peeled, deveined, and sliced in half lengthwise
- 2 teaspoons black sesame seeds
For the Noodles
- 4 ounces fine rice noodles
For the Peanut Dipping Sauce
- 1/2 cup creamy peanut butter
- 1 clove garlic, minced
- 2 tablespoons soy sauce
- 1/2 teaspoon granulated sugar
- 1 tablespoon chili oil or chili flakes
- 2 tablespoons warm water, or more, as needed to thin
For Assembly
- 12 rice paper wrappers, 8.5-inch diameter
- as needed parchment paper
Instructions
- 1
Prepare the Pickled Carrots: In a medium bowl, combine the shredded carrots and salt. Mix thoroughly by hand and set aside. The salt will draw out moisture and lightly pickle the carrots.
⏱️ 5 min
- 2
Prepare the Fresh Vegetables: Thinly slice the cucumber into strips. Wash and pat dry the mint leaves and cilantro. Set all fresh vegetables aside.
⏱️ 5 min
- 3
Prepare the Tofu: Thinly slice the pressed smoked extra firm tofu into 1/4-inch thick pieces. Heat vegetable oil in a large non-stick skillet over medium-high heat. Place the sliced tofu in the hot pan in a single layer. Pour soy sauce evenly over the tofu. Fry until golden brown and slightly crispy on all sides, about 3-4 minutes per side. Remove from pan and set aside.
⏱️ 10 min
- 4
Prepare the Prawns: Ensure pre-cooked prawns are peeled and deveined. Slice each prawn in half lengthwise. Set aside.
⏱️ 5 min
- 5
Prepare the Noodles: Cook the fine rice noodles according to package instructions (usually by soaking in hot water for a few minutes). Once cooked, drain thoroughly and place in a sieve. Cover the sieve with a kitchen towel to keep the noodles warm and bouncy. Set aside.
⏱️ 10 min
- 6
Prepare the Peanut Dipping Sauce: In a small bowl, combine peanut butter, minced garlic, soy sauce, granulated sugar, and chili oil or chili flakes. Whisk until well combined and smooth. Add warm water 1 tablespoon at a time, mixing until the sauce reaches your desired consistency (it should be thick but pourable).
⏱️ 5 min
- 7
Assemble the Prawn Summer Rolls: Fill a shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for about 15-20 seconds, or until it is pliable, sticky, and still has some bubbles, but is sturdy enough to handle. Lay the softened wrapper flat on a clean, damp surface (like a cutting board).
⏱️ 10 min
- 8
For the Prawn Roll: Near the bottom edge of the rice paper, sprinkle a pinch of black sesame seeds. Place 2-3 prawn halves (cut side up for presentation) on top of the sesame seeds. Add a few mint leaves, a small portion of rice noodles, some cucumber strips, a small amount of pickled carrots, and a few cilantro sprigs. Fold the bottom edge of the rice paper over the filling. Fold in the sides tightly. Roll tightly from the bottom upwards to create a firm, compact roll. Immediately wrap the finished roll in a piece of parchment paper to prevent sticking.
⏱️ 10 min
- 9
Assemble the Tofu Summer Rolls: Repeat the dipping process for another rice paper wrapper. For the Tofu Roll: Near the bottom edge of the rice paper, place 2-3 slices of fried tofu. Add a small amount of pickled carrots, a few cilantro sprigs, a small portion of rice noodles, some mint leaves, and cucumber strips. Fold the bottom edge of the rice paper over the filling. Fold in the sides tightly. Roll tightly from the bottom upwards. Wrap the finished roll in parchment paper.
⏱️ 10 min
- 10
Continue assembling the remaining rolls, alternating between prawn and tofu, wrapping each in parchment paper as you go. Serve the summer rolls immediately with the peanut dipping sauce. For presentation, you may slice the rolls in half diagonally before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Summer Rolls (2 Ways)
For the Pickled Carrots
- 2 cups carrots, shredded
- 1 teaspoon salt
For the Fresh Vegetables
- 1 cucumber, thinly sliced into strips
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro
For the Tofu Summer Rolls
- 14 ounces smoked extra firm tofu, drained and pressed
- 2 tablespoons vegetable oil, for frying
- 2 tablespoons soy sauce
For the Prawn Summer Rolls
- 1 pound pre-cooked prawns, peeled, deveined, and sliced in half lengthwise
- 2 teaspoons black sesame seeds
For the Noodles
- 4 ounces fine rice noodles
For the Peanut Dipping Sauce
- 1/2 cup creamy peanut butter
- 1 clove garlic, minced
- 2 tablespoons soy sauce
- 1/2 teaspoon granulated sugar
- 1 tablespoon chili oil or chili flakes
- 2 tablespoons warm water, or more, as needed to thin
For Assembly
- 12 rice paper wrappers, 8.5-inch diameter
- as needed parchment paper
Instructions
- 1
Prepare the Pickled Carrots: In a medium bowl, combine the shredded carrots and salt. Mix thoroughly by hand and set aside. The salt will draw out moisture and lightly pickle the carrots.
⏱️ 5 min - 2
Prepare the Fresh Vegetables: Thinly slice the cucumber into strips. Wash and pat dry the mint leaves and cilantro. Set all fresh vegetables aside.
⏱️ 5 min - 3
Prepare the Tofu: Thinly slice the pressed smoked extra firm tofu into 1/4-inch thick pieces. Heat vegetable oil in a large non-stick skillet over medium-high heat. Place the sliced tofu in the hot pan in a single layer. Pour soy sauce evenly over the tofu. Fry until golden brown and slightly crispy on all sides, about 3-4 minutes per side. Remove from pan and set aside.
⏱️ 10 min - 4
Prepare the Prawns: Ensure pre-cooked prawns are peeled and deveined. Slice each prawn in half lengthwise. Set aside.
⏱️ 5 min - 5
Prepare the Noodles: Cook the fine rice noodles according to package instructions (usually by soaking in hot water for a few minutes). Once cooked, drain thoroughly and place in a sieve. Cover the sieve with a kitchen towel to keep the noodles warm and bouncy. Set aside.
⏱️ 10 min - 6
Prepare the Peanut Dipping Sauce: In a small bowl, combine peanut butter, minced garlic, soy sauce, granulated sugar, and chili oil or chili flakes. Whisk until well combined and smooth. Add warm water 1 tablespoon at a time, mixing until the sauce reaches your desired consistency (it should be thick but pourable).
⏱️ 5 min - 7
Assemble the Prawn Summer Rolls: Fill a shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for about 15-20 seconds, or until it is pliable, sticky, and still has some bubbles, but is sturdy enough to handle. Lay the softened wrapper flat on a clean, damp surface (like a cutting board).
⏱️ 10 min - 8
For the Prawn Roll: Near the bottom edge of the rice paper, sprinkle a pinch of black sesame seeds. Place 2-3 prawn halves (cut side up for presentation) on top of the sesame seeds. Add a few mint leaves, a small portion of rice noodles, some cucumber strips, a small amount of pickled carrots, and a few cilantro sprigs. Fold the bottom edge of the rice paper over the filling. Fold in the sides tightly. Roll tightly from the bottom upwards to create a firm, compact roll. Immediately wrap the finished roll in a piece of parchment paper to prevent sticking.
⏱️ 10 min - 9
Assemble the Tofu Summer Rolls: Repeat the dipping process for another rice paper wrapper. For the Tofu Roll: Near the bottom edge of the rice paper, place 2-3 slices of fried tofu. Add a small amount of pickled carrots, a few cilantro sprigs, a small portion of rice noodles, some mint leaves, and cucumber strips. Fold the bottom edge of the rice paper over the filling. Fold in the sides tightly. Roll tightly from the bottom upwards. Wrap the finished roll in parchment paper.
⏱️ 10 min - 10
Continue assembling the remaining rolls, alternating between prawn and tofu, wrapping each in parchment paper as you go. Serve the summer rolls immediately with the peanut dipping sauce. For presentation, you may slice the rolls in half diagonally before serving.
⏱️ 5 min