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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


  • 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)
  • 23 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


  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.


  • * 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).


  • Serving Size: 2
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