Fresh summer rolls with tofu and peanut dip

Fresh summer rolls with tofu and peanut dip: a light recipe with smoked tofu, mango, cucumber and coriander – crunchy, creamy and quick to make.

At a glance

• Serves 2
• Prep time: 25 min
• Cooking time: 10 min
• Total time: 35 min
• Calories: 340 kcal per serving
• Protein: 22 g
• Fat: 12 g
• Carbs: 32 g

Ingredients

• 8 sheets of rice paper
• 200 g smoked tofu
• 1 mango
• ½ cucumber
• 3 tbsp peanut butter
• 1 bunch of coriander
• 1 tbsp soy sauce

Method

You’ll need: frying pan · chopping board · knife

1. Cut the smoked tofu into thin sticks and fry in a frying pan until golden brown all over and slightly crisp at the edges.
2. Peel the mango and cucumber and cut into long, thin strips. Roughly pick the coriander leaves.
3. For the dip, stir the peanut butter with the soy sauce and a little warm water until smooth and creamy.
4. Dip the rice paper sheets one at a time briefly into warm water and lay them on a damp clean tea towel so they become soft.
5. Fill the centre of each rice paper sheet with smoked tofu, mango, cucumber and coriander. Fold in the sides and roll up tightly.
6. Serve the summer rolls straight away with the peanut dip.

Good to know

For me, summer rolls are one of those meals that feel light straight away. Fresh, juicy and with just enough bite to keep things interesting.

Swaps

Mango → papaya (similarly juicy, a little milder, also with vitamin C); Cucumber → carrot (more fibre and beta-carotene); Smoked tofu → tempeh (fermented, with protein and a firm texture); Peanut butter → almond butter (also provides unsaturated fatty acids and vitamin E; contains tree nuts).

Allergens

Contains soya, peanuts and gluten (soy sauce; tamari is a gluten-free alternative). Cut into small pieces, it's fine for children – go easy on the coriander; in pregnancy, use fresh, well-washed ingredients and heat the tofu thoroughly.

Dairy-free recipes