These tofu summer salad rolls with strawberry dressing will add a new level of fun to your summer salads. Plus, they're a great way to get everyone involved in making dinner!
Summer Roll Dipping Sauce
Add your cashews to a food processor or blender. Run until fine. Add the rest of your salad ingredients. Blend on high for 1 minute. Set aside.
Step by Step Vegetarian Summer Rolls
Add the tofu to a saucepan. Cover with water. Bring to boil. Boil for 2 minutes (photo 1). Remove from water. Pat dry. Cut into ¼" strips (photo 2).
How to roll vegan summer rolls
Grab a 9x9 or larger dish. Fill with ½" deep with water. This dish is to wet your rice paper wrappers. Start with two rice paper sheets. Hold them like a Venn diagram such that they overlap slightly in the center. Dip them in the water so they are completely submersed for 3 seconds. Remove from the water and place them on your work surface (photo 1).
Add a base layer of spinach across the center of the wet rice paper wrappers (photo 2). Top with cucumber, strawberries, tofu, avocado, cabbage, and fresh herbs. Feel free to add the optional mango.
To roll, grab the rice paper wrapper closest to you and fold it tightly over the salad filling (photos 3 & 4). Fold over the left and right sides like a burrito (photo 5). The wrapper will stick to itself. Continue rolling away from you until sealed (photo 6).
Helpful tips & notes
Cooking the tofu is not necessary. I choose to cook the tofu to remove any potential bacteria that may have grown on the surface.
The rice paper wrapper will become brittle and impossible to roll if kept in the water for too long. So try not to dip it for longer than 5 seconds.
Feel free to get creative with fillings and to let everyone choose their own. These salad rolls are a great way to get everyone to be creative with their own kind of salad!
Tofu Summer Salad Rolls with Strawberry Dressing
Ingredients
Strawberry Cashew Dressing
- 5 oz fresh strawberries
- 2 teaspoon balsamic vinegar
- 2 tablespoon olive oil
- 1 tablespoon fresh lime juice
- .5 oz basil
- 2 teaspoon soy sauce
- ¼ cup raw cashews
- 1 clove garlic
- ½ teaspoon red pepper flakes
Tofu Summer Salad Rolls
- 1 lb. tofu
- 16 rice paper wrappers medium, or 8 large
- 2 persian cucumbers sliced thinly on a mandolin or with a vegetable peeler
- 6 oz. spinach leaves
- 4 strawberries thinly sliced
- 1 avocado cut in half, seeded, and thinly sliced
- 5 oz. purple cabbage shredded or thinly sliced
- .5 oz. basil leaves
- .5 oz. mint leaves
- 1 mango (optional) sliced
Instructions
Strawberry Cashew Dressing
- Add your cashews to a food processor or blender. Run until fine. Add the rest of your salad ingredients. Blend on high for 1 minute. Set aside.
Tofu Summer Salad Rolls
- Add the tofu to a saucepan. Cover with water. Bring to boil. Boil for 2 minutes. Remove from water. Pat dry. Cut into ¼" strips.
- Grab a 9x9 or larger dish. Fill with ½" deep with water. This dish is to wet your rice paper wrappers.
- To assemble, start with two rice paper sheets. Hold them like a Venn diagram such that they overlap slightly in the center. Dip them in the water so they are completely submersed for 3 seconds. Remove from the water and place them on your work surface.
- Add a base layer of spinach across the center of the wet rice paper wrappers. Top with cucumber, strawberries, tofu, avocado, cabbage, and fresh herbs. Feel free to add the optional mango.
- To roll, grab the rice paper wrapper closest to you and fold it tightly over the salad filling. Fold over the left and right sides (like a burrito). The wrapper will stick to itself. Continue rolling away from you until sealed.
- Optional: Cut rolls in half to serve!
Notes
Nutrition
Optional: Cut rolls in half to serve!
Looking for other kinds of salad rolls?
Here is a tofu spring salad roll that's just as tasty!
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