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    Home » Main Dish » Tofu Veggie Summer Rolls with Spicy Almond Butter Sauce

    Tofu Veggie Summer Rolls with Spicy Almond Butter Sauce

    Mar 28, 2017 • Follicular Phase, Main Dish, Menstrual Phase, Sauces, Dressings & Dips

    Jump to Recipe·Print Recipe

    This blog post is in collaboration with iHerb but all opinions are my own.

    Tofu Veggie Summer Rolls with Spicy Almond Butter Sauce. Vegan, Gluten Free, Plant Based. Fresh, light & super healthy with crispy tofu, crunchy veggies, juicy mango & tangy, spicy almond butter dipping sauce! #vegan #summer #rolls

    Summer rolls have a special place in my heart.

    When thinking back to my early blogging days, I often hesitated with what I was writing and putting out into the world.

    Maybe other bloggers can relate, but hitting ‘publish’ on a new post provides a varying rush of adrenaline, depending on how controversial or personal the post may be. In the beginning of my blogging journey, I felt a rush with every new post… which makes me laugh but after a year of consistently posting three times per week, my voice started to shine through and I gained more confidence, even though I was still second-guessing my words, re-writing each post 5 times and reading it over 10 before I felt comfortable hitting ‘publish’. 

    Everything about the plant based lifestyle was new to me; I didn’t want to share anything misleading or wrong!

    In a way, blogging has helped me overcome this need to please everyone and never say the wrong thing, which was the root cause of my hesitation to begin with.

    Tofu Veggie Summer Rolls with Spicy Almond Butter Sauce. Vegan, Gluten Free, Plant Based. Fresh, light & super healthy with crispy tofu, crunchy veggies, juicy mango & tangy, spicy almond butter dipping sauce! #vegan #summer #rolls

    There’s a special moment during my first year of blogging that sticks out in my mind.

    Instead of the usual hesitation and second-guessing, I felt proud to hit publish. This particular post happened to be for Spring Rolls with Spicy Peanut Sauce (which I still make to this day!). I was proud of the pictures, colorful veggies and savory sauce, and couldn’t wait to share it with the world.

    Weeks later, I noticed my spring rolls getting pinned like crazy! I caught a tiny glimmer of my hard work paying off… which worked wonders for my motivation. There’s no way to know if a recipe will turn out to be a flop, go viral or land somewhere in between… all you can do is put in the creative work, be yourself and hope for the best!

    Three months later, Jenna Marbles and Julien Solomita made my spring roll recipe in a YouTube video.

    Wait, whaaaa?! Jenna Marbles made one of MY recipes??? That extra little glimmer of success fueled me to keep blogging and here we are, 3 years later.

    THAT is why spring rolls have a special place in my ♥.

    Since that spring roll post, I’ve been informed they are not in fact called spring rolls but rather, summer rolls. Summer rolls are similar to spring rolls but tend to be healthier since they’re not cooked or fried, but eaten raw, keeping all the vitamins and nutrients from the fresh veggies and fruits intact! 

    Summer rolls ALL THE WAY. Plus with the warmer weather coming, it’s only natural to be craving lighter foods, so these are perfect.

    So today, we have a brand new recipe for ‘Tofu Veggie Summer Rolls with Spicy Almond Butter Sauce’. People go crazy for them at parties, Terry requests them more than any other recipe here on the blog and I love making/sharing healthy food. It’s a win-win all around! 

    These yummy rolls are filled with raw crunchy veggies like cucumber, red cabbage, romaine and shredded carrots plus juicy mango, crispy tofu and fresh cilantro.

    Perfection, literally. 

    Tofu Veggie Summer Rolls with Spicy Almond Butter Sauce. Vegan, Gluten Free, Plant Based. Fresh, light & super healthy with crispy tofu, crunchy veggies, juicy mango & tangy, spicy almond butter dipping sauce! #vegan #summer #rolls

    Tofu Veggie Summer Rolls with Spicy Almond Butter Sauce. Vegan, Gluten Free, Plant Based. Fresh, light & super healthy with crispy tofu, crunchy veggies, juicy mango & tangy, spicy almond butter dipping sauce! #vegan #summer #rolls

    Tofu Veggie Summer Rolls with Spicy Almond Butter Sauce. Vegan, Gluten Free, Plant Based. Fresh, light & super healthy with crispy tofu, crunchy veggies, juicy mango & tangy, spicy almond butter dipping sauce! #vegan #summer #rolls

    This recipe is the version I make most often, especially for parties because they hit on all the taste notes.

    Fresh and savory with a hint of sweet. Light and crunchy but also filling, in the best way. Seriously satisfying. Not to mention their gorgeous color and presentation… no wonder I love them so much! 

    We need to talk about the Spicy Almond Butter Sauce… it is everything.

    Sometimes, I like a change from the usual peanut butter base but that’s a tough shoe to fill, ya know?! Almond butter has no problem filling pb’s shoes. It’s next-level for a summer roll dipping sauce base. Even more savory and rich, if you can imagine, and similar to my Spicy Almond Butter Dressing.

    I went with Justin’s Almond Butter because it’s one of my TOP faves. Whisked with Eden Organic Tamari sauce (it’s a gluten free soy sauce alternative!), unrefined coconut sugar from Nutiva, ground ginger and garlic powder from Simply Organic, coconut vinegar, fresh lime, sriracha, then sprinkled with black sesame seeds and crushed red pepper flakes for extra spiciness! Think the creamiest, most luxuriously rich sauce EVER, with a tangy twist.

    I bought all of the items on iHerb, which I love! You can’t beat their prices and they have so many specialty items that are hard to find in store. They sell over 35,000 items and ship to 160 countries (their Customer Service team provides support in 10 different languages!) plus, iHerb is a Google Trusted Store. My shipment came super fast and I was so happy with my shopping experience on their site! You guys have to check them out if you haven’t already. 🙂 

    Tofu Veggie Summer Rolls with Spicy Almond Butter Sauce. Vegan, Gluten Free, Plant Based. Fresh, light & super healthy with crispy tofu, crunchy veggies, juicy mango & tangy, spicy almond butter dipping sauce! #vegan #summer #rolls

    Tofu Veggie Summer Rolls with Spicy Almond Butter Sauce. Vegan, Gluten Free, Plant Based. Fresh, light & super healthy with crispy tofu, crunchy veggies, juicy mango & tangy, spicy almond butter dipping sauce! #vegan #summer #rolls

    Tofu Veggie Summer Rolls with Spicy Almond Butter Sauce. Vegan, Gluten Free, Plant Based. Fresh, light & super healthy with crispy tofu, crunchy veggies, juicy mango & tangy, spicy almond butter dipping sauce! #vegan #summer #rolls

    People worry that summer rolls are hard to make. They’re not hard, just a little time-consuming but SO worth it. I think rolling the summer rolls takes some practice and I still manage to screw them up from time to time if I’m rushing, but they ALWAYS taste amazing, which is all that really matters anyway. 

    My tips and tricks for Summer Rolls:

    1. Prep/cook the tofu beforehand (or buy baked tofu) and the Spicy Almond Butter Sauce too.
    2. Have all the veggies, fruit and fillings pre-cut.
    3. Make a rolling station. You’ll need space for soaking the rice paper (I like to use a 9×9 in. brownie pan or large bowl), a large plate or board with all the veggies/fillings laid out, a flat surface to roll the summer rolls on PLUS a separate plate/dish lined with a wet paper towel to keep the finished summer rolls from sticking together.
    4. Soak the rice paper in lukewarm water, not hot or freezing cold water.
    5. It helps if your hands are wet while rolling the rice paper, which prevents the paper from sticking to your fingers and potentially tearing. 
    6. I normally wrap them twice because I like to pack in a lot of veggies and the rice paper can tear easily. Twice is key!

     

    Print

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    Tofu Veggie Summer Rolls with Spicy Almond Butter Sauce

    • Prep Time: 30
    • Cook Time: 30
    • Total Time: 60
    • Yield: 6 1x
    Print Recipe
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    Ingredients

    Scale
    • 1 container organic extra-firm tofu
    • 1 tablespoon coconut oil (or avocado oil)
    • 3 romaine leaves, cut to size (or de-stemmed kale, to create a bed for the filling)
    • 1/3 english cucumber, sliced into strips
    • 1 ripe mango, sliced (or strawberries/kiwi/avocado)
    • 1 cup shredded red cabbage
    • 1 cup shredded carrots
    • 1/2 cup bean sprouts (or any other sprout/micro green)
    • 1/2 cup fresh cilantro
    • 12 rice paper rolls
    • sesame seeds, for topping/sprinkling

    Spicy Almond Butter Dipping Sauce

    • 1/3 cup raw almond butter (or peanut butter/sunflower butter)
    • 2 tablespoons coconut vinegar (or rice vinegar)
    • 2–3 tablespoons warm water, to desired consistency
    • 1 tablespoon tamari
    • 1.5 tablespoons coconut sugar
    • 1 teaspoon ground ginger, or freshly minced ginger
    • 1 teaspoon sriracha (more or less, to taste; optional)
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon crushed red pepper flakes

    Instructions

    1. Drain the package of tofu then cut into 1-inch strips (the short way). Lay 2 paper towels (or one clean kitchen towel) on a baking sheet. Place tofu strips on layer of paper towels. Lay 2 more paper towels on top of tofu. Place another baking sheet (or heavy flat-bottomed object) plus a fairly heavy book on top of that. Set aside for 30 minutes. This absorbs excess water in tofu. You could also use a tofu press.
    2. Heat coconut oil in a large pan over medium high heat and start sautéing the tofu, about 4 minutes on each side, until its golden brown.
    3. Meanwhile, chop up vegetables and lay them out on a plate/cutting board.
    4. Next, prepare the Spicy Almond Butter Sauce by whisking all ingredients together in a small bowl, adding more warm water as needed, to desired consistency.
    5. Now, we can start assembling our summer roll.
    6. Soak 1 rice paper in a wide pan/bowl filled with lukewarm water. Allow rice paper to soften then lay flat on a non-stick cutting board.
    7. Arrange veggies/fruits in the center of rice paper, closest to you – in no specific order, but I usually start with the romaine, crispy tofu, cucumber, mango, cabbage, carrots, sprouts and cilantro.
    8. Roll forward, tucking inward and gently folding in each side as you go. Continue rolling to the end, then lay seam down. You can roll once more in another soaked sheet of rice paper or leave as is, depending if the paper is ripping or not.
    9. Continue process for 5 more rolls, or until all the veggies have been used up! Cut in half or leave whole.
    10. Dip summer rolls in spicy sauce and enjoy!
    11. If refrigerating leftovers, make sure they are wrapped in plastic wrap and sealed in an airtight container.

    Notes

    • * You will probably have leftover tofu. Use in a salad or glow bowl!
    • * You can leave the tofu plain as is and not fry it in coconut oil (or use vegetable broth, but I haven’t tried that).
    • * You can use plain tempeh in place of tofu (I usually leave it plain and don’t marinate it, but you could in tamari and lime juice if you want).

    Nutrition

    • Serving Size: 2

    Did you make this recipe?

    Tag @theglowingfridge on Instagram and hashtag it #theglowingfridge

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    Don?t forget to check out iHerb for easy access to many of the ingredients called for in this recipe!

    Plus new Customers can click here to get $5 off their first order!

     

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    Reader Interactions

    Comments

    1. Psyches1

      October 12, 2017 at 9:34 pm

      Made these today. OMG, these are delicious!!! I will definitely be making these again. Thank you for the wonderful recipe.

      Reply
    2. Patty

      October 10, 2017 at 6:26 am

      I finally got around to making these. I made them Sunday night and had them for lunch yesterday and will again today (I only made a half batch). Delicious! I can totally see making these part of my routine.

      Reply

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    SHANNON Leparski

    SHANNON Leparski

    Hi! I'm Shannon, a Certified Hormone Specialist and plant based blogger living in Chicago. I help women heal their bodies bodies from the inside out and balance their hormones naturally through a plant based diet and lifestyle. Let me guide you through it, so you can glow from within and feel the best you've ever felt!

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    I’m so proud of The Happy Hormone Tracker and ca I’m so proud of The Happy Hormone Tracker and can’t stop staring at it! 🤩 here is what the inside pages look like. there is also a weekly reflection page that you’ll fill out after each week! you’ll be tracking month and day, cycle day, moon phase, cervical mucus, bleeding or spotting, symptoms, ovulation, pain/cysts and basal body temperature, digestion, overall mood, stress level, libido, sleep quality, supplements, nourishing foods, cravings, movement and lastly workflow or motivation! tracking these things will help you notice patterns. like for instance after ovulation, my mood is super low for a couple days due to the shift in hormones. so I can plan accordingly and know what’s coming! 

what about this tracker makes you excited?! I want to hear your thoughts!! you can preorder The Happy Hormone Tracker on amazon or wherever books are sold! Release date is October 20th 🩸 

#happyhormonetracker #periodtracking #cycletracking #happyhormones
    🌟 ANNOUNCEMENT! 🌟 Say hello to The Happy Hor 🌟 ANNOUNCEMENT! 🌟 Say hello to The Happy Hormone Tracker, now available for preorder (on amazon and where all books are sold)!! This is the first-of-it’s-kind, a 90-day wellness journal for monthly cycle tracking that gives women the guidance and space they need. It will help you monitor how nourishment, movement, sleep, supplements and more impact your hormonal fluctuations. You can track bleeding, cervical mucus, basal body temperature, moods and so much more 🩸 it also has a weekly reflection page.

EEK!! I’m so excited because it’s turned out to be absolutely adorable and I can’t wait for you ladies to use it!! all the info is on the blog, including more pictures of the inside!! It’s also besties to my first book, The Happy Hormone Guide 💗 >> theglowingfridge.com 
@bluestarpress // #happyhormonetracker #happyhormones #happyhormoneguide
    tangy + simple cucumber salad >> my latest crunchy tangy + simple cucumber salad >>
my latest crunchy craving! it comes together in 5 minutes and is sugar free. I know it’s super simple but I still think it deserves to live on the blog! I love snacking on it, serving it on crackers or using as a side/appetizer. so much refreshing crunch and salty, vinegar-y taste 🥒🥒🥒 new on the blog >> theglowingfridge.com // link in bio // #plantpowered
    now that I’m studying to become a integrative he now that I’m studying to become a integrative health practitioner, I’ve realized to a greater extent how one way of eating may not be perfect for everyone. how being strictly #plantbased isn’t a top priority for everyone. how different we really are. I’ve recently come to accept this, even though I will promote plant based until the day I die. my feelings have evolved over time. I used to be more pushy and believe my way of eating was the only way! but the reality is, there is no one diet and it’s infuriating when doctors push one diet only! its what works for YOUR body and it can change over time (depending on many factors). while this may upset some people, this will be apart of my job. as a practitioner I will have to meet people where they are at and guide them with an open mind. I can’t assume or expect that everyone will want to be plant based tomorrow! while I can always promote “the more plant foods the better” type of mentality (and I promise you, I will!) there is something called bio-individuality, meaning “there is not a one-size-fits-all diet, each person is a unique individual with highly individualized nutritional requirements”. what I will also promote is intuitive eating and really tuning into what your body wants and needs, and allowing that intuition to sharpen and grow (and hopefully it leads to more plants 🌱😬). doing this takes so much practice… to trust what your body is telling you is hard and confusing in the beginning. I think the change for me was allowing what I wanted to eat at first and it slowly evolved to wanting to choose healthier options because I felt better that way, but also knowing when I need vegan mac and cheese or french fries or ice cream and not making a big deal out of it. and not labeling any food as “bad” but rather just “food”. this didn’t happen overnight though! tell me below - how have you become more intuitive with eating habits? how do you tune in? photo by @sarahiltonphotography & I put a little filter on it 💗 #intuitiveeating
    DETOX: in order to detox and not feel like total c DETOX: in order to detox and not feel like total crap, it’s essential to open up your drainage pathways first. although not glamorous to talk about, this is the most important step for any health protocol. setting the foundation… just like building a house. there are no quick fixes in detoxing! for example: you don’t want to jump into a parasite cleanse but have your detox pathways blocked… this includes making sure you are peeing, pooping, sweating and moving your lymph every single day. and when I say pooping, I mean 1-3 times per day. ideally 2-3 or after large meals. if you are constipated while killing off parasites, you are not going to feel good at all because they need to be eliminated quickly and if not, the pathogens/toxins they release can get re-circulated in the body. take it from me because I didn’t know about any of this while doing a parasite cleanse… I was bed ridden, had fevers, my face broke out, I was puffy and bloated. this was not fun at all! ⁣⠀
⁣⠀
>> So how do you open up your drainage pathways (and keep them open)? ⁣⠀
• proper hydration, ideally with mineral drops⁣⠀
• daily movement to break a sweat (I love using my @higherdose sauna blanket in addition to movement)⁣⠀
• balanced whole food diet: lots of veggies and fruit, fiber from real food, nothing processed, no refined sugar⁣⠀
• bowel moving herbs if you are consipated (bowel mover from Microbe Formulas), coffee enemas, tudca (to keep bile moving, liver support) and include a binder if you use any of these (I like bioactive carbon binders from Microbe Formulas)⁣⠀
- clean products: beauty, skincare, cleaning, etc⁣⠀
- air quality: open the windows, get a @airdoctorpro air filter, plants⁣⠀
- proper sleep: 7-8 hours⁣⠀
- healthy mind: mediation, yoga, breath work⠀
⠀
I hope you find this helpful! Let me know if you have questions below! #detoxprotocol #drainagepathways
    don’t be mad at me 😬😬😬 because you’l don’t be mad at me 😬😬😬 
because you’ll have to make these every week now! #sorrynotsorry // the world has been lacking a proper brownie recipe that’s vegan, fudgy and super chocolate-y!!! if you wanted a cakey brownie you would just eat chocolate cake, right?! I’ve made these 4 times to get the recipe just right. and now it’s absolutely perfect, I promise. taking this very seriously 🤪 making brownies is distracting me from my health complications and the issues in our world, you know?! new fudgy brownie recipe on the blog >> theglowingfridge.com // made with @hukitchen chocolate gems that are the cutest little things and melt into chocolate puddles 🍫🍫🍫 #veganbrownies
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    Shannon is a health enthusiast and plant based nutrition advocate, living in Chicago. She studied Health and Fitness at Purdue University and loves everything about the plant based vegan lifestyle, especially creating colorful, nourishing, happy hormone recipes in her kitchen. Read More…

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