Summer Rolls with Peanut Dipping Sauce

This is one of my favourite light summer lunches with the yummiest dip. The rolls can really be made with any veggies you have but they it’s good to have a combination of soft and crunchy. The dip can also be used as a stir fry sauce, just thin it out with more water. You can also use almond butter or any other nut butter instead of peanut butter for a different flavour.

This is a quick and easy meal to use up leftovers in your fridge. It also takes no time at all.

summer rolls 2.jpg


1 block of Tofu (sliced lengthways)

1/3 Cucumber (thinly sliced)

1 Carrot (peeled and thinly sliced)

A handful of Red Cabbage (thinly sliced)

1 small Avocado (sliced)

Rice Paper Wraps


Peanut Sauce

1tbsp peanut butter (heaped)

2tbsp tamari or soy sauce

1tbsp rice wine vinegar

1tbsp sesame oil

1tsp maple syrup

Water (as needed to thin)

  1. Drizzle a little soy sauce over the sliced tofu and cook in an oven at 180 degrees (fan) for 30 minutes flipping half way through.
  2. Whilst the tofu is cooking you can prep all the sliced veggies and the sauce.
  3. Add all the sauce ingredients apart from the water to a small bowl and mix together. Once combined, add water to get the consistency you desire.
  4. Once the tofu is cooked remove from the oven.
  5. With all the sliced ingredients ready, heat some water in the kettle. Get a couple of plates out to make the rolls. Add hot water to one plate (not too hot, you don’t want to burn your hand).
  6. Place a rice paper wrap in the hot water for 5 seconds. Remove and place on the second plate add in a bit of each of the sliced ingredients then wrap the ends over and roll the wrap up.
  7. This should make about 4 – a good portion for lunch. There may be some leftover tofu but if you’re like me you’ll just dip that in the sauce and eat it too!
  8. If there’s any sauce left refrigerate and use within 3 days.

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