Healthy Vegan Summer Rolls – 2 Ways

Vegan Summer Rolls are a vibrant, healthy, and refreshing meal perfect for warm days or light lunches. This recipe offers two versatile ways to enjoy them: using either collard green leaves or traditional rice paper wrappers. Each wrap is packed with crunchy vegetables, fresh herbs, and crispy baked tofu, creating a balanced combination of flavours and textures. Paired with a tangy, spicy peanut dipping sauce, these rolls are easy to customise and make a perfect plant-based dish that’s both nutritious and delicious!

Ingredients:

•   300g firm tofu 
•   Thinly sliced cucumber, carrots, purple cabbage, and avocado
•   Fresh herbs like coriander or mint
•   Large collard green leaves or rice paper wrappers

Spicy Peanut Sauce:

•   2 tbsp peanut butter
•   1 tbsp soy sauce
•   1 tsp lime juice
•   1/2 tsp sriracha
•   Grated ginger

Method:

1.  Prepare Baked Tofu:
•   Preheat oven to 350°F (175°C). Cut firm tofu into long rectangles, and marinate with 2 tbsp soy sauce, 2 tbsp maple syrup, and 1 tbsp sesame oil for 1 hour.
•   Bake for 15 minutes, flip, brush with marinade, and bake another 15 minutes until golden and crispy.
2.  Prepare the Wraps:
•   For collard green wraps, remove the tough stem and blanch the leaf for 30 seconds, then cool.
•   For rice paper wraps, dip the rice paper into warm water until soft and pliable.
3.  Assemble the Rolls:
•   Place a few baked tofu in the centre of the wrap. Add sliced cucumber, carrots, cabbage, avocado, and fresh herbs.
•   Tightly roll up the collard green leaf or rice paper, tucking in the sides as you go.
4.  Spicy Peanut Sauce:
•   Mix together 2 tbsp peanut butter, 1 tbsp soy sauce, 1 tsp lime juice, 1/2 tsp sriracha, and grated ginger.
5.  Serve:
•   Serve the summer rolls with the peanut dipping sauce on the side.

This recipe can be adjusted to your taste by adding different vegetables or herbs. Both wrapping methods—collard greens and rice paper—offer delicious, fresh options!