Vegetarian 🌾 Lactose-free 🆓
Vietnamese Summer Rolls
10 min
Recipe by Kitchen Stories
In cooperation with GoTiger

"Summer rolls are a refreshing change from the usual deep-fried spring rolls and make a great snack for warm days. Summer rolls are bound in rice paper, which is so flexible when wet that you can roll them up with relative ease. The filling in this recipe is the increasingly popular version with tofu. It's accompanied by a peanut sauce for dipping to match."

Nutritional values per serving




24 g


40 g


90 g

5 servings

1 Carrot
10 g Thai basil
10 g Coriander
10 g Mint
200 g Tofu
1 Red bell pepper
3 stalks Spring onions
½ Lettuce (iceberg or romaine lettuce)
60 g Peanuts
10 sheets Rice paper
60 g Sesame seeds
200 ml Saté sauce
Vegetable oil for frying

Step 1/6

Cut the carrot into thin strips with a spiral slicer or carefully with a knife.

Step 2/6

Roughly chop Thai basil, cilantro and mint. Cut tofu into thin rectangles. Cut bell peppers, onions, and lettuce into strips.

Step 3/6

Toast nuts in a grease-free skillet over medium heat until fragrant, about 3 - 5 minutes. In a skillet, fry tofu in a little vegetable oil over medium-high heat for approx. 2 - 3 min. per side until golden brown. Season with salt and pepper.

Step 4/6

Dip rice wrappers evenly in water and let soak for about 1 minute. Shake gently to remove excess water. Set aside on a plate or cutting board.

Step 5/6

Layer tofu, carrots, bell bell pepper, peanuts, sesame seeds, scallions and chopped herbs in the center of the rice wrapper. Finish with a blob of peanut sauce.

Step 6/6

Like a tortilla, fold the edges of the rice paper toward the center, bring the bottom forward, and roll the roll with your thumbs until firm. Garnish the roll with sesame seeds and serve with your choice of dipping sauce. Bon appetit!