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Vegan Summer Rolls with Hoisin Tofu Recipe

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4.4 from 9 reviews

These Vegan Summer Rolls with Hoisin Tofu are a fresh and vibrant appetizer or light meal, combining marinated baked tofu, crisp vegetables, delicate vermicelli noodles, and a flavorful hoisin-based dipping sauce. Wrapped in soft rice paper, these rolls are perfect for warm weather and offer a delicious plant-based alternative packed with texture and Asian-inspired flavors.

Ingredients

Rice Paper Rolls

  • 16 rice paper wrappers (22 cm diameter)
  • 400 g / 14 oz firm (cotton, not silken) tofu, well pressed
  • 2 small cucumbers, julienned
  • ¼ small red cabbage, sliced thinly
  • 50 g / 2 oz vermicelli rice noodles
  • 2 spring onions, finely sliced (optional)
  • handful of fresh coriander leaves
  • roasted peanuts, crushed finely

Hoisin Tofu Marinade & Dipping Sauce

  • 4 tbsp / ¼ cup hoisin sauce (use gluten free version if required)
  • about 3 tbsp lime juice, adjust to taste
  • 1 tbsp / 15 ml tamari (for gluten free) or soy sauce
  • 1 garlic clove, grated finely
  • 2 tsp grated ginger, grated finely
  • water (for adjusting sauce consistency)

Instructions

  1. Prepare the sauce: In a medium-sized bowl, combine the hoisin sauce, lime juice, tamari or soy sauce, grated garlic, and grated ginger. Mix well and dilute with a splash of water until the sauce reaches a ketchup-like consistency.
  2. Cut the tofu: Cut the pressed tofu into 32 long strips by slicing each 200 g block into 8 strips and then cutting each strip in half.
  3. Preheat the oven: Set the oven to 180°C (350°F) and line a baking tray with baking parchment for easy cleanup.
  4. Marinate the tofu: Place the tofu strips into a shallow dish and coat them evenly with approximately 2 tablespoons of the prepared hoisin marinade. Let the tofu soak while the oven heats up.
  5. Bake the tofu: Arrange the marinated tofu strips on the prepared tray and bake in the center of the oven for 20-25 minutes, turning the strips halfway through for even cooking.
  6. Prepare rice paper wrappers: Dampen a clean kitchen towel and lay it on a clean surface. Soak one rice paper wrapper at a time according to the package instructions—usually by briefly dipping it into warm water—then place it on the damp towel to soften.
  7. Assemble the rolls: Begin filling each softened wrapper by placing a small clump of vermicelli rice noodles first, then add red cabbage, julienned cucumber, two strips of baked tofu, fresh coriander leaves, optional spring onion slices, and a sprinkle of crushed roasted peanuts.
  8. Roll the summer rolls: Fold the sides of the rice paper over the filling and start rolling from the bottom tightly, similar to a burrito, to encase the filling securely. It may take a few attempts to perfect the technique.
  9. Finish and serve: Repeat with remaining wrappers and filling. Cut the rolls in half if desired and serve fresh with the remaining hoisin dipping sauce.

Notes

  • To press tofu effectively, wrap it in kitchen towel and place a heavy object on top for at least 30 minutes to remove excess water.
  • Use gluten-free hoisin sauce and tamari if you want to keep the rolls gluten free.
  • Rice paper can tear easily; soak briefly and work gently on a damp towel to prevent sticking and tearing.
  • The rolls are best eaten fresh but can be wrapped in damp cloth and refrigerated for a few hours.
  • For added flavor, toss noodles in a little sesame oil before using.

Find it online: https://bitezly.com/vegan-summer-rolls-with-hoisin-tofu-recipe/