Name: Vegan Summer Rolls with Dipping Sauce Two-Ways
Total time: 30 min
Yield: 8-10 Rolls
Ingredients: 1 Ripe Mango; 1 inch Fresh Ginger; 1 Red Chili; 1 tbsp Sweet Chili Sauce; 1 tbsp Rice Wine Vinegar; Juice of half a lime; 10 stalks Fresh Coriander ((cilantro)); 1 clove garlic; 1-2 tsp Chili Sauce ((sambal oelek)); 1/2 cup 8 tbsp Smooth Peanut Butter; 3 tbsp Rice Wine Vinegar; 4 tbsp Coconut Milk; 4 tbsp Soy Sauce; 2 tbsp Maple Syrup; 1 inch Fresh Ginger; 1 clove garlic; 8-10 Spring Roll Rice Papers; 1 Carrot; 1 Yellow Bell Pepper; 1/2 Cucumber; 4-5 Romaine Leaves; 1/4 Purple Cabbage; 200 g Block of Tofu; salt and pepper (for seasoning)

You’ll love these vegan summer rolls with a fresh mango dipping sauce and a creamy peanut butter dipping sauce. The perfect lunch or snack for the warm months.

Baked tofu is one of my new favourite things. Forget all about flavourless, soggy tofu. When it’s baked with a nice seasoning of salt and pepper, tofu transforms into a flavourFULL, delicious base for these summer rolls. Then, load them up with all your favourite vegetables and roll.

The dipping sauce is what wins me on these though… A fresh mango and chilli sauce, that’s just the right amount of sweet and spicy, and the creamiest peanut sauce with coconut milk and lots of spices. I have a hard time choosing my favourite. Which will be your favourite?

Vegan Summer Rolls with Dipping Sauce Two-Ways Yum

You'll love these vegan summer rolls with a fresh mango dipping sauce and a creamy peanut dipping sauce. The perfect lunch or snack for the warm months

Prep Time

30 minutes

Servings

Rolls

Ingredients

Mango Sauce

1 Ripe Mango
1 inch Fresh Ginger
1 Red Chili
1 tbsp Sweet Chili Sauce
1 tbsp Rice Wine Vinegar
Juice of half a lime
10 stalks Fresh Coriander (cilantro)
1 clove garlic
1-2 tsp Chili Sauce (sambal oelek)

Peanut Sauce

1/2 cup 8 tbsp Smooth Peanut Butter
3 tbsp Rice Wine Vinegar
4 tbsp Coconut Milk
4 tbsp Soy Sauce
2 tbsp Maple Syrup
1 inch Fresh Ginger
1 clove 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
200 g Block of Tofu
salt and pepper for seasoning

Prep Time

30 minutes

Servings

Rolls

Ingredients

Mango Sauce

1 Ripe Mango
1 inch Fresh Ginger
1 Red Chili
1 tbsp Sweet Chili Sauce
1 tbsp Rice Wine Vinegar
Juice of half a lime
10 stalks Fresh Coriander (cilantro)
1 clove garlic
1-2 tsp Chili Sauce (sambal oelek)

Peanut Sauce

1/2 cup 8 tbsp Smooth Peanut Butter
3 tbsp Rice Wine Vinegar
4 tbsp Coconut Milk
4 tbsp Soy Sauce
2 tbsp Maple Syrup
1 inch Fresh Ginger
1 clove 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
200 g Block of Tofu
salt and pepper for seasoning

Instructions

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.
While the tofu is baking, chop all the vegetables into very thin strips. This will help them lay nice and flat in the rolls.
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.
To make the peanut sauce blend all the ingredients for the sauce until completely smooth. Set both the sauces aside.
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.
Serve immediately, and definitely double dip!

About Lauren Caris

Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.