fresh and crisp summer salad rolls filled with veggies, baked tofu, and either black bean or rice noodles, and dunked in a zippy almond sauce you're sure to love //

Summer Salad Rolls

The summer's freshest vegetables held together in a rice paper wrap with noodles and tofu, plus a zippy almond-ginger-chili sauce you won't want to miss.
Course gluten-free, vegan
Cuisine Asian
Keyword salad
Prep Time 1 hour
Total Time 1 hour
Servings 12 rolls
Calories 243 kcal
Author Katie Trant


Baked tofu

  • 16 ounces firm tofu
  • 1 Tbsp extra virgin olive oil
  • 1 tsp toasted sesame oil
  • salt and pepper

Salad rolls

  • 8 ounces uncooked rice noodles black bean noodles, or a combination.
  • 2-3 large carrots shredded or julienned
  • 1 large red pepper sliced into thin strips
  • 1/2 long English cucumber sliced into strips
  • 6-8 radishes sliced paper thin
  • 2 spring onions sliced lengthwise and then into sticks
  • 1 head romaine lettuce washed and torn into pieces
  • 1 bunch cilantro washed and roughly chopped
  • 1 bunch fresh mint leaves torn from the stems
  • 12-16 rice paper wrappers

Almond-Ginger-Chili sauce

  • 3 Tbsp almond butter
  • 2 Tbsp toasted sesame oil
  • Tbsp liquid aminos I use Braggs or light soy sauce
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp brown sugar
  • 1 Tbsp finely grated ginger
  • 1 medium clove garlic crushed or minced
  • sambal oelek chili paste to taste
US Customary - Metric


Prepare the tofu:

  1. Preheat oven to 400°F / 200°C, and line a large baking sheet with parchment paper.

  2. 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.
  3. 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.
  4. Remove from the oven, and set aside to cool.
  5. Once cooled, slice into pencil-thick (about 1cm) sticks.

Prepare the vegetables:

  1. 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.
  2. 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:

  1. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Repeat until you've run out of filling!
  6. Serve with almond-ginger sauce.

Recipe Notes

Nutrition Facts
Summer Salad Rolls
Amount Per Serving
Calories 243 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Cholesterol 1mg0%
Sodium 440mg18%
Potassium 279mg8%
Carbohydrates 34g11%
Fiber 3g12%
Sugar 3g3%
Protein 8g16%
Vitamin A 7070IU141%
Vitamin C 21.6mg26%
Calcium 99mg10%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.