I’m not sure what I’m more excited about – the summer-like weather we’ve been having here in Philadelphia or the fact that I’ve discovered summer rolls can be successfully made at home. Unsurprisingly, the warm, dreamy weather had me laying outside, daydreaming of cool, fresh eats. My mind quickly wandered to summer rolls, one of my favorite Vietnamese-inspired eats, perfect for warm weather when you want something light.
After a trip to Whole Foods, I became a tad skeptical about how these would turn out. I knew all of the ingredients going inside wouldn’t let me down. But the WF man who directed me to the rice paper wrappers didn’t do much to boost my confidence about the item that would become their envelope. He told me that rice paper wrappers are tricky and wished me luck as I went my ways (flocking to the Kombucha aisle, of course). Luckily, the man was wrong. With a bowl of warm water and little finesse, rice paper wrappers really aren’t tricky at all. A little sticky, yes, and your results might not appear restaurant-perfect, but who cares. Eating at home is all about finding your own creativity anyways, which for me, included sautéed tofu in these summer rolls. Delish.
- -2 tsp. olive oil
- -10 oz. extra-firm tofu, drained, pressed between towels, and cubed
- -Soy sauce
- -Toasted sesame oil
- -Warm water
- -8 sheets rice paper wrappers
- -2 medium or 1 jumbo carrot, grated
- -1/2 cucumber, cut into thin strips
- -1-1/2 cups fresh cilantro leaves
- -Sriracha sauce
- -Hoisin sauce
- Heat oil in skillet over medium-high. Add tofu and saute until outer edges are lightly browned, stirring occasionally. Drizzle soy sauce to lightly cook, and saute another 1-2 minutes. Drizzle sesame oil. Remove from heat and set aside.
- Fill a wide bowl 1/3-full with warm water. Dip a rice paper wrapper into the water, and let it sit for a few seconds to soften. Meanwhile, place a clean kitchen towel on top of a cutting board. Remove rice wrapper from bowl of water and place flat on the towel.
- On the rice paper, and arrange a row of cubed tofu end closest to you. Then arrange a row of shredded carrot, followed by cucumber strips, cilantro and a thin line of Sriracha. Be careful not to over-stuff roll. Fold sides of rice paper over filling, then fold the edge closest to you over the top and start rolling away from you, to form a roll. Repeat with the remaining ingredients.
- Lightly wet a sharp knife and use to cut each roll in half. Serve with a side of hoisin sauce, for dipping.