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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 // www.heynutritionlady.com

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 243kcal


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


Prepare the tofu:

  • 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.


Calories: 243kcal | Carbohydrates: 34g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 440mg | Potassium: 279mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7070IU | Vitamin C: 21.6mg | Calcium: 99mg | Iron: 2.1mg