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.
Combine all of the sauce ingredients in a medium bowl and whisk together.
Cut the tofu into small cubes and place in a bowl. Add the cornstarch and mix until the tofu is coated.
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.
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.
Prepare a shallow dish that will accommodate the rice wrappers with warm water. Prepare the other toppings for the salad rolls and set aside.
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.
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.