Tofu and Avocado Summer Salad Rolls
Satisfying salad rolls make for a nice and refreshing appetizer or snack. Filled with lots of veggies and tofu, these rolls are packed with nutrition.
Tofu and Avocado Summer Salad Rolls
Total Time 45 minutes
Servings 10 Servings
Ingredients
Spicy Dipping Sauce:
- 1/3 cup granulated sugar
- 1/3 cup rice wine vinegar
- 1/4 cup water
- 2 fresh Thai chili peppers finely chopped
Salad Rolls:
- 2 oz. vermicelli rice noodles
- 1 tbsp. low-sodium soy sauce
- 1 tsp. sesame oil
- 10 large rice paper wrappers
- 1 3/4 cups/2 oz. shredded Boston lettuce
- 1 cup/3 oz. matchstick carrots
- 1 cup/3.5 oz. matchstick cucumbers
- 1/2 cup/1.5 oz. thinly sliced red pepper
- 1 ripe avocado 6 oz., peeled, pitted and thinly sliced
- 5 oz. firm tofu drained, cut into 1/4-inch strips
- 1/3 cup fresh cilantro leaves
Instructions
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Spicy Dipping Sauce: Stir together sugar, vinegar, water and chili peppers until sugar dissolves. Set aside.
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Salad Rolls: Cook rice noodles according to package directions. Drain well; toss with soy sauce and sesame oil.
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Soak 1 rice paper wrapper in hot tap water for about 10 seconds or until pliable; carefully transfer to slightly dampened kitchen towel. Layer some of the lettuce, rice noodles, carrots, cucumbers, red pepper, avocado, tofu and cilantro just below the center of the wrap, leaving space on the sides.
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Firmly fold up the bottom of the wrap over filling; fold in sides and roll up to completely enclose filling. Repeat with remaining ingredients. Cover tightly with plastic wrap until ready to serve or up to 2 hours. Cut rolls in half diagonally; serve with Spicy Dipping Sauce.
Recipe Notes
Tips:
- Add a few chopped unsalted peanuts or cashews to salad rolls for a crunchy addition.
- Alternatively, you can use your favorite Asian chili paste or hot sauce instead of the chili peppers for the sauce.
