• Alison Elliott

Summer Rolls

Tofu marinade


1 Block of extra firm organic tofu

1 tbsp. Fresh ginger (minced)

4 Garlic cloves (minced)

2 tbsp. Sesame oil

1 tbsp. Rice wine vinegar

3 tbsp. Tamari (or soy sauce or coconut aminos)

2 tbsp. Maple syrup

1 tbsp. Water

2 tbsp. Sunflower oil

Wrap the tofu in a towel and place it in between two plates. Put a heavy object such as a cookbook on top of the tofu. Press the juice out of the tofu for 4-8 hours. Check on the towel and replace it if it becomes saturated.

Combine the ginger, garlic, sesame oil, rice wine vinegar, tamari, maple syrup and water in a bowl. Mix all the ingredients and add the tofu. Let the tofu absorb the marinade for 2-6 hours.

Heat 2 tbsp of sunflower oil in a sauté pan. Add the tofu strips. Cook each strip on each side for 3-5 minutes. Continue to flip and cook each side of the tofu four times. Place the tofu on the side until you are ready to make your summer rolls.

Summer roll stuffing options

Ingredients to choose from:

Bell pepper (thinly sliced)

Avocado (sliced)

Spinach or butterhead lettuce

Edible flowers

Fresh cilantro

Mango (sliced)

Jalapeño (sliced and deseeded)

Cucumber (sliced)

Carrot (sliced/shredded)

Green onion (chopped)

Summer Rolls


Brown rice spring roll wrapper

Big bowl of medium hot water

Wet towel

Cutting board

Chop up any ingredients you want to stuff your summer roll with. Leave the edible flowers, spinach, butterhead and cilantro as is.

Soak a brown rice spring roll wrapper in the big bowl of medium hot water. The wrapper should become flimsy. Lay the soaked wrapper on top of a damp towel. Use the edible flowers, spinach, butterhead and cilantro first when layering your summer roll. Next add the cooked tofu. Then put your desired stuffings on. Be careful not fill the summer roll up too much. Fold the wrapper over the summer roll stuffings horizontally. Then fold in the sides of the wrapper. Finally fold the last flap over and use the cutting board to cut the summer roll into two pieces. Enjoy as prepared. These do not store well in the fridge.

Peanut Dipping Sauce


2-3 tbsp. Peanut butter

Leftover tofu marinade

Use the remaining marinade to make your peanut dipping sauce. Add 2-3 tbsp of peanut butter to the marinade and whisk the ingredients together well. Enjoy the sauce with the summer rolls.

Serving Size: this varies depending on your stuffings. Each package of brown rice spring roll wrappers has plenty of wraps to use.

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