Crispy Tofu Summer Rolls with Cashew Dipping Sauce Recipe
Introduction
Crispy tofu summer rolls are a fresh and flavorful dish perfect for warm days or light meals. Filled with crunchy vegetables, golden tofu, and delicate vermicelli noodles, these rolls come with a creamy cashew dipping sauce that adds a delicious nutty twist.
Ingredients
- 2 tbsp sesame oil
- 200g smoked tofu, cut into 1cm cubes
- 200g vermicelli rice noodles
- 2 tbsp rice wine vinegar
- 1 tbsp light brown soft sugar
- 1 tbsp vegetarian fish sauce
- 14 rice-paper wraps
- ½ small bunch of mint, leaves picked
- ½ small bunch of coriander, leaves picked
- 1 large carrot, cut into thin matchsticks
- ½ cucumber, cut into thin matchsticks
- 1 tbsp sesame seeds
- 100g smooth cashew butter
- 1 tbsp light soy sauce
- 1 tbsp red wine vinegar
- 1 small garlic clove, crushed
Instructions
- Step 1: Heat 1 tablespoon of sesame oil in a large non-stick frying pan over medium heat. Pat the tofu dry and fry it for 5 minutes until golden and crispy. Remove tofu from the pan and set aside in a bowl.
- Step 2: Place the rice noodles in a deep heatproof bowl and cover with boiling water. Let them soak for 15 minutes, then drain and rinse under cold running water to stop cooking.
- Step 3: In a small bowl, whisk together the remaining 1 tablespoon sesame oil, rice wine vinegar, brown sugar, and vegetarian fish sauce. Add the noodles to this dressing and toss gently to coat evenly.
- Step 4: For the dipping sauce, combine cashew butter, soy sauce, red wine vinegar, and crushed garlic in a bowl. Slowly whisk in 50ml boiling water until the sauce loosens to a creamy consistency.
- Step 5: To assemble each roll, dip a rice-paper wrapper into hot water for 10–15 seconds until soft. Place it on a clean tea towel to drain, then transfer to a board.
- Step 6: Arrange a few mint and coriander leaves along one edge of the wrapper. Add some carrot and cucumber matchsticks, a portion of fried tofu, and some of the dressed noodles on top.
- Step 7: Fold the edge of the wrapper over the filling and start rolling tightly. When halfway rolled, fold in the ends to enclose the filling, then continue rolling to seal the roll completely.
- Step 8: Repeat the process with the remaining wrappers and filling. To serve, cut each roll in half diagonally and sprinkle sesame seeds over the dipping sauce. Serve the sauce alongside the rolls for dunking.
Tips & Variations
- Use firm tofu and pat it dry thoroughly before frying to achieve the crispiest texture.
- Add sliced avocado or bell peppers for extra color and creaminess.
- Replace the vegetarian fish sauce with soy sauce if you prefer a milder flavor.
- Serve the rolls immediately for the best texture; the rice paper can become sticky if left for too long.
Storage
Store assembled summer rolls in an airtight container lined with a damp paper towel to keep them moist. They are best eaten within 24 hours as the rice paper can harden or become sticky. Keep the dipping sauce separately in the fridge for up to 3 days and stir well before serving. Reheating is not recommended as the rolls are meant to be enjoyed fresh and cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these rolls ahead of time?
It’s best to prepare the fillings in advance but assemble the rolls just before serving to maintain their freshness and texture. If you need to store them, wrap each roll individually in plastic wrap to prevent drying out.
What can I substitute for cashew butter in the dipping sauce?
You can use peanut butter or almond butter as alternatives. Adjust the amount of water to achieve a smooth, dip-worthy consistency.
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Crispy Tofu Summer Rolls with Cashew Dipping Sauce Recipe
- Total Time: 30 minutes
- Yield: 14 summer rolls 1x
- Diet: Vegetarian
Description
These crispy tofu summer rolls with cashew dipping sauce offer a refreshing and flavorful twist on traditional Vietnamese summer rolls. Filled with golden fried smoked tofu, crunchy fresh vegetables, and vermicelli noodles tossed in a tangy dressing, these rolls are accompanied by a creamy, garlicky cashew dipping sauce that perfectly complements the textures and flavors. Ideal as a light meal or appetizer, they combine freshness, crunch, and rich umami notes for a delightful eating experience.
Ingredients
Tofu and Noodles
- 2 tbsp sesame oil
- 200g smoked tofu, cut into 1cm cubes
- 200g vermicelli rice noodles
- 2 tbsp rice wine vinegar
- 1 tbsp light brown soft sugar
- 1 tbsp vegetarian fish sauce
- 14 rice-paper wraps
Vegetables and Herbs
- ½ small bunch of mint, leaves picked
- ½ small bunch of coriander, leaves picked
- 1 large carrot, cut into thin matchsticks
- ½ cucumber, cut into thin matchsticks
- 1 tbsp sesame seeds
Cashew Dipping Sauce
- 100g smooth cashew butter
- 1 tbsp light soy sauce
- 1 tbsp red wine vinegar
- 1 small garlic clove, crushed
Instructions
- Fry Tofu: Heat 1 tablespoon of sesame oil in a large non-stick frying pan over medium heat. Pat the smoked tofu dry to remove excess moisture, then add it to the pan. Fry for about 5 minutes, turning occasionally, until the tofu cubes are golden brown and crispy on all sides. Remove from the pan and set aside in a bowl.
- Soak Noodles and Prepare Dressing: Place the vermicelli rice noodles in a deep heatproof bowl and cover with boiling water from the kettle. Let them soak for 15 minutes until softened. Drain the noodles and rinse under cold running water to stop further cooking and cool them down. In a small bowl, whisk together the remaining 1 tablespoon sesame oil, rice wine vinegar, light brown soft sugar, and vegetarian fish sauce to create the dressing. Toss the drained noodles in this dressing until well coated.
- Make Cashew Dipping Sauce: In a mixing bowl, combine smooth cashew butter, light soy sauce, red wine vinegar, and crushed garlic. Gradually whisk in about 50ml of boiling water to loosen the sauce to a smooth, dippable consistency. Adjust water for desired thickness.
- Prepare Rice Paper Wrappers: Fill a shallow bowl with warm water. Dip one rice paper wrapper into the water, swishing gently for 10-15 seconds until it becomes soft and pliable. Remove and place onto a clean tea towel to drain excess water.
- Assemble Rolls: Lay the softened rice paper wrapper flat on a board. On one edge, arrange a few mint and coriander leaves, a small handful of carrot and cucumber matchsticks, some of the fried tofu cubes, and a few dressed vermicelli noodles. Fold the edge of the wrapper over the filling, then, holding the ingredients snugly, roll the wrapper tightly halfway. Fold in the sides to enclose the filling completely, then continue rolling to seal the roll. Repeat this process with the remaining wrappers and filling.
- Serve: Cut each summer roll diagonally in half. Sprinkle sesame seeds over the cashew dipping sauce and serve it alongside the rolls for dipping.
Notes
- Patting the tofu dry ensures it becomes crispy when fried.
- Soaking the rice noodles in boiling water softens them without overcooking.
- Be careful not to soak rice paper too long, or it will become too fragile to roll.
- The cashew dipping sauce can be made a few hours ahead and refrigerated; bring to room temperature before serving.
- Vegetarian fish sauce is a plant-based alternative to traditional fish sauce, suitable for vegetarians.
- Use fresh herbs and crisp vegetables for best flavor and texture contrast.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese
Keywords: summer rolls, tofu, crispy tofu, cashew dipping sauce, Vietnamese rolls, rice paper rolls, vegetarian appetizer
