Recipe: Sriracha Tofu Summer Rolls with Spicy Sesame Dipping Sauce — Fo Reals Life

December 06, 2012 December 06, 2012/ Morgan Eccleston

I need to confess something right now: I’ve been eating like CRAP lately! Lot’s of sugar, lots of refined flours, bagels and some of that oh-so-evil-but-yummy Tofutti Cream Cheese. Ugh. I’m ready to clean things up and feel better about my choices. It’s time to add some freshness to my cold wet winter. 

I love summer rolls and I really don’t make them enough. The Mr. seemed to love them too and the babe? Well she doesn’t dig the wrappers yet so she just picked all of the veggies out. It’s so hard to tell with kids sometimes. I mean some days she eats EVERYTHING IN SIGHT. Some days she eats two grains of rice and 8 mandarin oranges and thinks she’s done. She’s still an awesome eater so I’m really thankful. Oh and she loves sriracha tofu so i’ll be making more of that!

For everyone that is terrified of rice papper wrappers I have news for you: It won’t kill you!

In fact, it’s even easier than you think. Oh, you can rip one or two but who cares? There’s more in the bag. And let me let you in on a little secret – you don’t soak them until they are soft. SAY WHAT?! Yeah, you don’t. Why? They get softer as they set so you just get them wet and then pile on the veggies. When you’re ready to wrap they are soft enough to work perfectly but not so soggy that they tear. There, I hope you can take a deep calming breath now and try these out. 

This is a great way to get in some extra veggies. You can add in any extras that you love like mushrooms, raw zucchini, peppers, cooked eggplant, etc. You can even leave the noodles out if you want it to be all vegetables (Oh I guess that means leaving out the tofu too but why on Earth would you want to do that? Soy-free? Try seitan or just some thick slices of cooked portabello mushrooms.)

Oh and so I just HAVE to tell you about the sauce. It’s good. TOO good. I kept “testing” it with my finger and yeah, even the spoon.  You could always substitute another nut butter for the tahini if you want… but this little twist is definitely worth trying once!

Oooh oooh and!!! AND!! You could thin out the sauce with a little bit of water and pour it over a salad. My mouth is watering at just the thought of that. 

I took some photos along the way to show you how to roll them because I was not sure that my directions would make as much sense as I want them to. 

You just lightly moisten your rice wrappers.

Then pile on the veggies, noodles and tofu. Push them closer to the edge of the wrapper that is closest to you. 

Roll the edge up and over the fillings.

Continue to roll it up. Roll it as tight as you can without making the whole thing burst. If it does burst just start over, no biggie. 

Sriracha Tofu Summer Rolls

Spring Roll Wrappers (Rice Paper)

– (8) You can find these in Asian markets, online or at large grocery stores. They are dry, thin and opaque. They are not the same as egg roll wrappers.

1 batch

Sriracha Baked Tofu (Click here for the recipe! It’s easy, fast and so worth it!) 

1/4 english cucumber, sliced into thin matchsticks

1 carrot, peeled and sliced into thin matchsticks

2 cups mung bean sprouts 

2 green onions, sliced

30-40 thai basil leaves

30-40 mint leaves

1/2 cup cilantro

1 avocado, sliced into 16 slices

2 cups softened

Bean Thread Noodles

 – Again you can find these in Asian Markets, online or in large grocery stores. You simply soak them in hot water until they are softened. Then drain and chop into manageable lengths if you like. 

Spicy Sesame Dipping Sauce

3 Tablespoons tahini

juice of 1 lime

2 Tablespoons tamari or soy sauce

2 teaspoons sugar

1 teaspoon red chile flakes

1 clove garlic, minced

  • Make the sauce: You can blend everything together in a small blender or by hand. If you love dipping sauce then plan on making a double batch. It’s addictive!!
  • Make the rolls: Slice up all of your vegetables, clean your herbs and get your bean thread noodles softened. Also cut your sriracha tofu into sticks.
  • Now! Get everything ready for rolling. Put everything in one area so it’s easier on you.
  • Fill a large bowl with hot water and dip 1 spring roll wrapper in it for just a couple of seconds. You want it to still be fairly stiff because it will soften as you go along. 
  • Lay the wrapper down and line up 4 basil leaves, 4 mint leaves, and a couple of leaves of cilantro.
  • Top with 2 slices of avocado, some noodles, a bit of carrot, cucumber, green onion and 1/8th of the sriracha tofu. 
  • Get ready to roll!
  • Fold the end closest to you up and over the fillings. 
  • Fold in the side edges. 
  • Now roll the rest of the way. 
  • Place it on a baking sheet covered with plastic wrap. 
  • Repeat with the remaining rolls.
  • You can serve right away or wrap the top with more plastic wrap and refrigerate for up to 1 day (they are best eaten within 3 hours but they are still pretty good after a day or so!)  

December 06, 2012/ Morgan Eccleston/