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
Scale
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
