Vegan Summer Rolls with Dipping Sauce Two-Ways
Servings Prep Time
8-10Rolls 30minutes
Servings Prep Time
8-10Rolls 30minutes
Mango Sauce
  • 1 Ripe Mango
  • 1inch Fresh Ginger
  • 1 Red Chili
  • 1tbsp Sweet Chili Sauce
  • 1tbsp Rice Wine Vinegar
  • Juice of half a lime
  • 10stalks Fresh Coriander(cilantro)
  • 1clove garlic
  • 1-2tsp Chili Sauce(sambal oelek)
Peanut Sauce
  • 1/2 cup8 tbsp Smooth Peanut Butter
  • 3tbsp Rice Wine Vinegar
  • 4tbsp Coconut Milk
  • 4tbsp Soy Sauce
  • 2tbsp Maple Syrup
  • 1inch Fresh Ginger
  • 1clove garlic
Summer Rolls
  • 8-10 Spring Roll Rice Papers
  • 1 Carrot
  • 1 Yellow Bell Pepper
  • 1/2 Cucumber
  • 4-5 Romaine Leaves
  • 1/4 Purple Cabbage
  • 200g Block of Tofu
  • salt and pepperfor seasoning
  1. Preheat the oven to 200°C. Cut the tofu into 2cm batons, and place on a baking sheet lined with parchment paper. Season with salt and pepper and bake for 15-20 minutes until golden brown.
  2. While the tofu is baking, chop all the vegetables into very thin strips. This will help them lay nice and flat in the rolls.
  3. To make the mango sauce, put all of the ingredients for the mango sauce, except the coriander in a blender, and blend until completely smooth. Then add the coriander and pulse until the coriander is finely chopped.
  4. To make the peanut sauce blend all the ingredients for the sauce until completely smooth. Set both the sauces aside.
  5. To assemble the summer rolls, soak the paper in lukewarm water until soft, then lay on a plate. Add in some tofu, and a few pieces of each vegetable. Roll the paper over so the vegetables are covered, then fold in the sides and finish rolling so the summer roll is sealed.
  6. Serve immediately, and definitely double dip!