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Vietnamese Summer Rolls with Crispy Tofu
Introducing our Vietnamese summer rolls - the perfect little dish for breakfast, lunch or snack time.
Hi there and welcome! I'm very happy your here. Why? Because if you are here, that means you are looking for some amazing vegan recipes. And that, my friend, I can help you with. So why don't we start with this recipe (it's a good one!).
To make this recipe, you will need 13 ingredients, 30 minutes, and some basic kitchen accessories. This recipe does take a little longer to make than some of our other shorter ones, so you may choose to prepare some of it in advance (like cutting up the vegetables). This helps to save some time if you are going to be in a rush.
It is known that you should eat a good dose of vegetables every day, regardless of what dietary guidelines you follow. But for vegan lovers, this usually isn't an issue for us. And this recipe ticks that box. But it also ticks another equally important box - protein. We received a good source of vegan-friendly protein from the tofu in these rolls.
In fact, let's take a look at some of the main essential vitamins and minerals we get from our ingredients. Carrot, tofu, and onion have us covered by providing a good source of fibre, vitamin A, vitamin K, iron, calcium, and magnesium. Not to mention, tofu has all 8 amino acids to fuel our bodies. Yay for tofu! To top it off, zucchini and cabbage provide us with a good source of vitamin C, folate, potassium, and vitamin B6.
Vietnamese summer rolls are the perfect addition to any time of the day because they are:
- Easy to make.
- Lunch box friendly.
- Taste and look great.
- A good source of protein - 17g per serve!
- A good source of dietary fibre - per serve!
Once made, you can store your Vietnamese summer rolls easily in the fridge, in an airtight container, for up to 48 hours. One reason I love this recipe is that I can make these rolls up in advance and pop them in the fridge. Which is great for parties, when I'm having guests, or if I am planning on taking a packed lunch somewhere. In fact, I love taking them to work - a no mess, no fuss sort of lunch!
This recipe will make servings. If you require more, please just double or triple the ingredients listed below. And remember, these keep really well so don't be afraid to make them in advance!
And there you have it. The yummy, oh so convenient Vietnamese summer rolls - the rolls perfect for any time of the day or night. Please feel free to share your finished rolls with us! If you are feeling creative, why not try to mix up the vegetables and add some of your own inspiration into it. After all, that's what cooking is all about! Until next time, happy cooking!
Did you enjoy this recipe? Why not check out the 'Breakfast Burritos' - a similar and an equally amazing recipe.
Ingredients
- 1 dash black pepper
- 3 medium carrot (sliced into strips)
- 1 tbsp chives
- 7⅒ oz firm tofu (sliced)
- 1 lime
- 1 tablespoon olive oil
- 1 medium onion (sliced into strips)
- 1 dash salt
- 8 sheets vietnamese rice pape
- 8 sheets vietnamese rice pape
- 8 sheets vietnamese rice pape
- ½ head white cabbage (sliced into strips)
- 3 medium zucchini (sliced into strips)
Directions
- Heat the oven up to 200°C (390°F).
- Place the sliced vegetables in a bowl. Season them with oil, salt, pepper and lime to taste and let them rest.
- Warm 2 litres of water in a large pot.
- Season the tofu with oil, chives, salt and pepper to taste and squeeze a 1/4 of lime on it.
- Bake the tofu in the oven for 8 minutes.
- Dip the rice paper sheets in the hot water till they soften (avoid burning your hands by rotating the sheet and avoid the sheets to stick to themselves).
- Lay down the sheets on a chopping board and lay on top of them the vegetables and the sliced tofu.
- Roll both sides of the rice paper sheets to shape a roll.
- Eat them!
Nutrition Facts
Total servings 2
| Amount Per Serving | ||
|---|---|---|
| Calories 464 | From Fat 108 | |
| % Daily Value* | ||
| Total Fat 12g | 18.5% | |
| Saturated Fat 2g | 8.1% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 223.261mg | 9.3% | |
| Total Carbohydrate 42g | 14.2% | |
| Dietry Fiber 13g | 52.4% | |
| Sugars 22g | ||
| Protein 17g | 34.9% | |
| Vitamin A 0µg | ||
|---|---|---|
| Vitamin B-12 1.43µg | 23.8% | |
| Vitamin B-6 1.46mg | 73.2% | |
| Vitamin C 152.65mg | 254.4% | |
| Vitamin D 101IU | 25.3% | |
| Vitamin E 2.33mg | 7.8% | |
| Vitamin K1 204.93µg | 256.2% | |
| Calcium 422.48mg | 42.2% | |
|---|---|---|
| Copper 0.27mg | 13.5% | |
| Folate 199.79µg | 49.9% | |
| Folic Acid 0µg | ||
| Iron 3.93mg | 12.1% | |
| Magnesium 99.12mg | 24.8% | |
| Manganese 1.1mg | 55.1% | |
| Niacin 2.86mg | 14.3% | |
| Pantothenic acid 1.43mg | 14.3% | |
| Phosphorus 343.74mg | 34.4% | |
| Potassium 1559.67mg | 44.6% | |
| Riboflavin, 0.84mg | 49.4% | |
| Selenium 1.67µg | 2.4% | |
| Sodium 223.26mg | 9.3% | |
| Thiamin, 0.36mg | 24.2% | |
| Zinc 1.69mg | 7.5% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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