Vegan Summer Rolls With Braised Tofu

These vegan summer rolls are filled with crunchy veggies, rice noodles, fresh herbs, and seasoned tofu for a simple yet satisfying meal!

35 minutes

Ingredients

Prep Your Ingredients: cook the vermicelli noodles according to the package directions and thinly slice all of your vegetables and tofu. Arrange all of the fillings on a large plate or tray for easy access, and set by a bowl of warm water and your rice paper.
Soften the Rice Paper: by soaking it in the bowl of warm (but not too hot) water for 5-10 seconds. I find it easiest to rotate the paper in the bowl in a circular direction, and press the center of the rice paper into the bowl to completely soak it. Carefully remove the rice paper from the water and place onto a plastic or polished wood cutting board.
Fill Your Roll: place any and all of the fillings that you prepared into the center of the rice paper. It\'s best to move quickly here, as the rice paper becomes very sticky over time.
Roll it Up: fold each side of the rice paper in towards the center, then fold the bottom portion over the filling, towards the top. Use both hands to compress the roll as you roll it towards the top of the rice paper to completely seal it. Tip: move slowly and carefully lift each side of the rice paper so it does not rip.
Serve and Enjoy: serve as desired. I prefer to serve my summer rolls with peanut sauce or sweet chili sauce. The rolls are best consumed immediately, as they will start to stick together with time. To avoid this you can spray them with a bit of nonstick cooking spray, or sandwich them between salad greens or other veggies so they do not touch each other.