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As the mercury rises and the sun shines brighter, our cravings for light, refreshing dishes become more pronounced. One such delightful addition to any summer meal is the summer roll—a vibrant, fresh, and entirely customizable dish that embodies the essence of warm-weather eating. These rolls, often filled with a colorful medley of vegetables and proteins, are not only visually stunning but also packed with nutrients that nourish the body and delight the palate.

Vegan Tofu Summer Rolls

Cool off this summer with fresh and zesty vegan tofu summer rolls! These vibrant rolls are a delightful way to enjoy healthy eating, featuring crisp vegetables and protein-packed marinated tofu wrapped in delicate rice paper. Perfect for warm days, they are easy to make and fully customizable to your taste. With their beautiful presentation and burst of flavors, they're sure to impress at any gathering or serve as a light meal. Dive into the world of summer rolls and savor every delicious bite!
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Ingredients
  

1 package (14 oz) firm tofu, drained and pressed

8 rice paper wrappers

1 cup rice vermicelli noodles, dry

1 cup assorted colorful bell peppers, thinly sliced

1 cup carrots, julienned

1 cup cucumber, julienned

1 ripe avocado, sliced

1/2 cup fresh mint leaves

1/2 cup fresh cilantro leaves

1/4 cup fresh basil leaves

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon lime juice

Pinch of salt and pepper

Instructions
 

Prepare the Tofu: Start by slicing the pressed tofu into thin strips or cubes, depending on your preference. In a bowl, mix the soy sauce, sesame oil, lime juice, salt, and pepper. Marinate the tofu in this mixture for at least 15 minutes, allowing the flavors to infuse.

    Cook the Vermicelli Noodles: Bring a small pot of water to a boil. Add the rice vermicelli noodles and cook according to package instructions (usually about 3-5 minutes) until tender. Drain and rinse with cold water to stop the cooking process. Set aside.

      Prepare the Veggies: While the noodles are cooking, prepare your vegetables. Wash and slice the bell peppers, carrots, cucumber, and avocado. Rinse the fresh herbs (mint, cilantro, basil) and pat them dry.

        Assembly: Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, or until it becomes pliable. Carefully remove it and lay it flat on a clean, damp kitchen towel or cutting board.

          Fill the Wrapper: Start layering your filling on the lower third of the rice paper wrapper. Start with a small amount of rice vermicelli noodles, followed by several slices of marinated tofu, and then add a variety of the colorful vegetables. Top off with a few herbs.

            Roll it Up: Fold the bottom of the rice paper over the filling, tucking it in as you roll tightly. Then, fold in the sides and continue rolling until you have a snug little package. Repeat the process with the remaining wrappers and filling.

              Serve: Arrange the finished summer rolls on a platter. You can serve them with a vegan dipping sauce like hoisin-peanut sauce or sweet chili sauce for an extra burst of flavor.

                Prep Time, Total Time, Servings: 20 minutes | 35 minutes | Serves 4 (2 rolls each)