High-Protein
Vegetarian
Gluten-Free
The Most Delicious Vietnamese Summer Rolls
These vibrant Vietnamese-style summer rolls combine crisp, colourful vegetables with succulent glazed tofu wrapped in rice paper. The bold savoury-sweet tofu glaze paired with a tangy chilli-soy dipping sauce creates a flavourful yet light and healthy meal.
Ingredients
2
For the Glazed Tofu
200 g firm tofu, cubed or sliced
1 clove garlic, minced
2 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sriracha (adjust to taste)
Pinch of salt
2 tsp oil
For the Vegetable Filling
1 medium onion, thinly sliced
1 small carrot, julienned
1 small zucchini, julienned
1 bok choy, sliced
1 cup mixed chopped vegetables
2 tbsp oil
For Assembly
6 rice paper sheets
1 small cucumber, thinly sliced
4–6 lettuce leaves
½ red bell pepper, thinly sliced
For the Dipping Sauce
1 tsp chilli oil
1 tsp light soy sauce
½ tsp peanut butter
Dietary Info
Vegetarian
Gluten-Free*
Dairy-Free
Instructions
1
Glaze the tofu: Heat the oil in a pan over medium heat. Add the tofu and sauté until lightly golden on all sides. In a small bowl, mix together light soy sauce, dark soy sauce, minced garlic, and sriracha. Pour this glaze over the tofu, add the pinch of salt, and toss for 1–2 minutes until the tofu is well-coated and the sauce sticks. Remove from the heat and set aside.
2
Prepare the vegetables: In a separate pan, heat 2 tbsp oil on high heat. Add the onion, carrot, zucchini, bok choy, and mixed chopped vegetables. Stir-fry for about 3–4 minutes until tender-crisp (you still want some bite). Do not add salt (this helps keep moisture low and vegetables crisp). Remove from heat and let cool slightly.
3
Assemble the rolls: Dip one rice paper sheet into room-temperature water for 5–10 seconds until soft and pliable. Lay it flat on a clean surface. Place a lettuce leaf or cucumber slices at the base, then add a portion of the sautéed vegetables, a few slices of red bell pepper, and some glazed tofu. Fold the sides of the rice paper and roll tightly like a burrito. Repeat with remaining sheets.
4
Make the dipping sauce: Whisk together the chilli oil, light soy sauce, and peanut butter until smooth.
5
Serve: Optionally slice each roll in half, plate with the dipping sauce, and serve immediately for the freshest texture and flavour.
Nutrition Information
Per serving
410
Calories
30g
Protein
41g
Carbs
19g
Fat
Pro Tips
- • Press the tofu gently before cooking (with a paper towel) to remove excess moisture and help it brown better.
- • Ensure the rice paper is softened just enough—too long and it will tear, too short and it won't roll cleanly.
- • For extra flavour, add fresh herbs like mint or basil inside the rolls, or sprinkle toasted sesame seeds on top.