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RECIPE
8 INGREDIENTS8 STEPS40MIN

Smoked Tofu Summer Rolls

4.8
4 Ratings

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Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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It’s not quite summer yet, but as the weather starts to warm, I’ve been in the mood to embrace some no-cook options for dinner. If you buy the larger-sized spring roll wrappers, you can make an entrée out of these guys!
40MIN
Total Time

Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 cup
Smoked Tofu , julienned
1
Seedless Cucumber , julienned
2
Carrots , peeled, grated
2
Scallions , thinly sliced
1 bunch
Fresh Cilantro , trimmed
1 cup
or Italian Basil Leaves
12
Rice Paper Wrappers

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Nutrition Per Serving

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CALORIES
169
FAT
6.2 g
PROTEIN
13.1 g
CARBS
16.5 g

Author's Notes

I like to serve these alongside a simple nuoc cham sauce, or a gluten-free peanut sauce. Try to julienne the veggies to be roughly the same length as one another and the tofu. Aim for about 4-inches so that there’s about an inch on each side of the wrapper to fold into itself.

Cooking Instructions

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Step 1
Arrange the Smoked Tofu (8 ounce), Seedless Cucumber (1), Carrot (2), Fresh Cilantro (1 bunch), Fresh Thai Basil Leaves (1 cup), and Fresh Mint Leaves (1 cup) in neat piles on a plate or shallow bowl.
Step 2
Heat several cups of water in a kettle to boil. Pour the water into a baking dish or a large plate so it comes up the sides about 1/4-inch. Keep the remaining water in kettle handy.
Step 3
Prepare the rice paper: dip the Rice Paper Wrapper (12) into the warm water to coat on both sides, two at a time, shaking off any excess. Immediately remove to a large cutting board or clean working surface. Wait about 30 seconds for the skins to soften.
Step 4
Then arrange 2 tofu spears, 2 cucumber spears, 1 tablespoon of shredded carrot, and a sprinkling of Scallion (2) in the middle of the rice paper, parallel to the edge of your cutting board.
Step 5
On top, place a few sprigs of cilantro and a small handful of basil and mint.
Step 6
Fold in the sides of the wrapper lengthwise, then fold over the flap closet to you. Pull the flap tight around the vegetables pile so it seals with the paper on the other sides. Then roll the whole thing up, you should have a tight package.
Step 7
Repeat with the remaining skins, two at a time. It's easier to of this in one motion, holding the veggies in with your fingers when you roll. If your roll tears, have no fear. You can double wrap by simply adding a second skin.
Step 8
Cut each roll in half and serve alongside peanut sauce or nuoc cham sauce.

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Nutrition Per Serving
Calories
169
% Daily Value*
Fat
6.2 g
8%
Saturated Fat
1.1 g
6%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
16.5 g
6%
Fiber
4.2 g
15%
Sugars
3.6 g
--
Protein
13.1 g
26%
Sodium
95.9 mg
4%
Vitamin D
--
--
Calcium
297.5 mg
23%
Iron
3.5 mg
19%
Potassium
230.2 mg
5%
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