Summer Salad Rolls with Peanut Sauce

These Summer Salad Rolls with Peanut Sauce are a healthy, protein-packed, delicious version of a salad roll and are oh so delicious! Enjoy them with crispy tofu or shrimp. Plus, they are as colourful as the rainbow and includes a recipe for the most addicting dipping sauce EVER.

Full disclosure: my household isn’t always on board for my tofu recipes, so doing these summer rolls two ways was perfect for us. But to be honest, we all loved both the tofu and the shrimp (still trying to get our 5 year old Max to love tofu, it’s a work in progress). I owe a lot of credit to this awesome peanut sauce. You are going to want to pour it all over your summer rolls, and everything else. So good! I’d almost be tempted to double it… up to you of course!

How To Make a Summer Roll 

For this recipe, I rolled up sautéed shrimp and/or crispy tofu, rice noodles, crunchy vegetables, and cilantro into softened rice paper sheets. Follow the instructions on both the rice noodle package and rice paper package for preparation. When it comes to fillings, truthfully this dish is highly adaptable to what you like! If enjoying right away, avocado is a great addition in these.  These rolls are a great way to use up extra veggies in the house or get creative with showy ingredients like Candy Cane Beets. If you want to cut these in half like I did, make sure to use the sharpest knife you can!

Pro tip: To soften rice paper sheets, use warm—not hot—water to soften. Too hot and they’ll stick to everything! These little suckers can be tedious but you’ll be on a roll in no time.

Peanut Dipping Sauce

When I think of spring or summer rolls, I think of a delicious peanut sauce. The one I made is such good company to these rolls! I combined natural peanut butter, water, lime juice, soy sauce, garlic, brown sugar and sriracha for a total flavour bomb. These Summer Rolls keep nicely for a couple days in the fridge and so does this sauce!

Summer Salad Rolls

5 from 1 vote

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Summer Salad Rolls with Peanut Sauce

These Summer Salad Rolls with Peanut Sauce are a healthy, protein-packed, delicious version of a spring roll and are oh so delicious! Enjoy them with crispy tofu or shrimp! Plus, they are as colourful as the rainbow and feature an addicting sauce.

Course Dinner, Lunch

Cuisine asian

Keyword salad, Tofu

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 12 salad rolls

Author Fraîche

Ingredients

Peanut Sauce

• 1/2 cup smooth natural peanut butter
• 1/2 cup hot water
• juice of 1 lime
• 2 tablespoons soy sauce
• 1 clove garlic, minced
• 1 tablespoon brown sugar
• 1 teaspoon sriracha (optional)

Crispy Tofu

• 2-350 gram packages extra firm tofu
• 2 tablespoons cornstarch
• 1 tablespoon oil
• 2 tablespoons Peanut Sauce (or more to taste)

Shrimp (optional instead of the tofu)

• 300 grams deveined peeled raw shrimp
• 1 tablespoon oil
• 2 tablespoons Peanut Sauce (or more to taste)

Salad Rolls

• 12 large rice wrappers
• 250 grams rice vermicelli noodles (or half of a 450 gram package)
• 1 bunch cilantro
• 1 cup grated carrot
• 1/2 long English cucumber sliced
• 1 cup sliced yellow pepper
• 1 cup grated purple cabbage
• 1/2 cup peanuts, roughly chopped
• sriracha (to serve)

Instructions

Peanut Sauce

1. Combine all of the sauce ingredients in a medium bowl and whisk together.

Crispy Tofu

1. Cut the tofu into small cubes and place in a bowl. Add the cornstarch and mix until the tofu is coated.

2. Heat a non-stick skillet over medium high heat with a tablespoon of oil. Once hot, fry the tofu on all sides until golden brown and crispy. Once crispy, add the 2 tablespoons of the peanut sauce and cook for 1 minute. Remove from the heat and set aside.

Shrimp (if using instead of tofu)

1. Heat a non-stick skillet over medium high heat with a tablespoon of oil. Once hot, fry the shrimp until pink and cooked throughout (2-3 minutes per side) Once cooked, add the 2 tablespoons of the peanut sauce and stir to combine. Remove from the heat and set aside.

Salad Rolls

1. Bring a large pot of water to a boil.  Cook the rice vermicelli according to the instructions on the package and immediately drain into a fine sieve and rinse with cold water.  Place the cooked vermicelli into a small bowl and set aside.

2. Prepare a shallow dish that will accommodate the rice wrappers with warm water. Prepare the other toppings for the salad rolls and set aside.

3. To assemble the salad rolls, prepare your rice wrapper as per the instructions and layer in the middle of each paper some vermicelli rice noodles, vegetables, tofu or shrimp and a sprinkle of peanuts. Roll up in a burrito style, tucking the ends in half way through the roll, and repeat.

4. Serve with the peanut sauce, sriracha (if desired) and the reduced marinade as condiments. These will store wrapped in plastic wrap for a couple of days in the fridge to eat at a later date.