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

1. Heat the oil in a large non-stick pan over medium-high heat.
2. 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.
3. Reduce the heat to medium and add the onion, water chestnuts, carrot, garlic, and ginger.
4. Pour in the seasoning sauce and cook for 4–5 minutes, until the onions soften and the mixture smells fragrant.
5. Stir in the spring onion, remove from the heat, and allow the filling to cool for about 10 minutes.

3. Build the rolls

1. Fill a large bowl with cool water.
2. Dip one rice paper sheet into the water for 12–15 seconds until soft and flexible.
3. Lay it on a damp board or clean surface.
4. Place a lettuce leaf near the bottom third, add 2–3 tablespoons of filling, coriander, and crunchy wonton strips.
5. Fold up from the bottom, tuck in the sides, and roll tightly until sealed.
6. 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/