Preheat oven to 400°F / 200°C, and line a large baking sheet with parchment paper.
Drain the tofu and pat dry, then cut into pencil thick slabs and arrange in a single layer on the prepared baking tray. Drizzle with olive oil, toasted sesame oil, and sprinkle with salt and pepper. Turn over to ensure both sides are evenly coated.
Bake for 15 minutes, then remove from the oven and carefully turn. Bake for another 10-15 minutes, until the tofu is golden and crisp.
Remove from the oven, and set aside to cool.
Once cooled, slice into pencil-thick (about 1cm) sticks.
Prepare the vegetables:
While the tofu is baking, prepare the vegetables. Shred the carrot using a julienne peeler or mandoline, or a very sharp knife. Cut the other vegetables into similar sizes, and as thinly as possible.
Prepare the noodles according to package directions. Once softened rinse under cold water and drain well. Add a splash of sesame oil to prevent them from sticking to one another.
To make the sauce:
In a medium-sized bowl, whisk together sesame oil, almond butter, liquid aminos, rice vinegar, brown sugar, ginger, crushed garlic. Add a bit of sambal oelek or other chili paste if using, to taste.
Get ready to roll:
Create and assembly station with a large dish of cold water for soaking the rice papers, something to assemble on (a cutting board does nicely), lettuce, veggies, tofu, and fresh herbs.
Submerge a rice paper wrapper into the cold water and count to five. Then remove from the water, shake it off a bit, and set on the cutting board. It may seem too stiff, but it will continue to absorb water as you work, and soaking for longer will only mean too delicate a wrapper that will tear easily.
Place a few pieces of lettuce, followed by tofu, a few pieces of each kind of vegetable, and a small handful of noodles. Top the noodles with some fresh herbs, then get ready to roll.
Carefully lift one side of the rice paper over the filling, and then use your fingers to pull the filling back towards you a bit. Fold the ends in, and continue to roll until everything is sealed in.
Repeat until you've run out of filling!
Serve with almond-ginger sauce.
Practice makes perfect! Your first roll may not look great, but I bet your last one will. Just keep trying! And remember, that looks aren't important here. As long as they hold together reasonably well, you're in business.
Salad rolls are best served the same day they're made, but they can be made a day ahead if needed. Line a large container with parchment so they don't stick, and put a very slightly damp paper towel over the top to keep the rice paper from drying out.
Nutrition Information is an estimate only.
Summer Salad Rolls
Amount Per Serving
Calories 243Calories from Fat 72
% Daily Value*
Saturated Fat 1g5%
Vitamin A 7070IU141%
Vitamin C 21.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.