Fresh Veggie Summer Rolls with Savoury Tofu & Mushroom Filling
These vibrant rice paper rolls are packed with a flavourful mix of tofu, mushrooms, and crunchy veg, all tossed in a bold, umami-rich sauce. They’re fresh, light, and perfect for warm-weather snacking, shared platters, or an easy weeknight dinner.
This recipe makes 15 rolls!
Ingredients
Seasoning Sauce
- 60 ml low-sodium soy sauce
- 3 Tbsp hoisin sauce
- 2 Tbsp chilli garlic sauce or Sambal Oelek
- 2 tsp coconut sugar
- 2 tsp dark soy sauce (optional)
- 2 tsp toasted sesame oil
- 1 tsp Chinese five spice
Filling
- 2 Tbsp avocado oil (or any neutral oil)
- 340 g cremini mushrooms, finely chopped
- 225 g extra firm tofu, drained, patted dry, and crumbled
- 1 cup (approx. 150 g) diced onion
- 1 cup (approx. 150 g) chopped water chestnuts
- ¾ cup (about 70 g) grated carrot
- 8 garlic cloves, minced
- 2 Tbsp grated ginger
- 1 cup chopped spring onion, plus extra for serving
To Assemble
- 15 rice paper sheets
- 1 head butter lettuce, leaves separated
- Fresh coriander, chopped
- Crispy wonton strips
- Spicy soy sauce for dipping
- Toasted sesame seeds
Method
1. Make the sauce
Whisk all the seasoning sauce ingredients together in a small bowl and set aside.
2. Cook the filling
- Heat the oil in a large non-stick pan over medium-high heat.
- Add the mushrooms and tofu and cook for 10–12 minutes, stirring often, until the mushrooms release their liquid and the tofu starts to crisp.
- Reduce the heat to medium and add the onion, water chestnuts, carrot, garlic, and ginger.
- Pour in the seasoning sauce and cook for 4–5 minutes, until the onions soften and the mixture smells fragrant.
- Stir in the spring onion, remove from the heat, and allow the filling to cool for about 10 minutes.
3. Build the rolls
- Fill a large bowl with cool water.
- Dip one rice paper sheet into the water for 12–15 seconds until soft and flexible.
- Lay it on a damp board or clean surface.
- Place a lettuce leaf near the bottom third, add 2–3 tablespoons of filling, coriander, and crunchy wonton strips.
- Fold up from the bottom, tuck in the sides, and roll tightly until sealed.
- Repeat with the remaining sheets.
4. Serve
Cut each roll in half and serve with sesame seeds, extra spring onion, and spicy soy sauce.
Recipe Found: https://www.eatfigsnotpigs.com/lettuce-wrap-summer-rolls/
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