Tofu Summer Rolls

You’ll need

For 3 summer rolls

1/4 medium cucumber

1 medium carrot (2 small ones)

150g firm tofu

3 tbsp edamame beans

100g rice noodles (pre-cooked in vacuum packages)

Fresh coriander

1 tbsp of olive oil

2 tbsp fried onion flakes

3 rice papers

Quality sea salt and black pepper


  1. Peel the carrot. Then slice the carrot and the cucumber into very thin pieces of about 5cm in length.
  2. Cut the tofu into strips of about 1 by 5 cm and fry them in a pan using some olive oil or coconut oil. Add some sea salt and pepper.Β Fry them until golden on both sides.
  3. Place the pre-packaged noodles in some warm water to make it easier to separate them. Then add them into a frying pan with some salt and pepper for about 2 minutes.
  4. When that’s done let everything cool and place your first rice paper into a large bowl of warm water (not too hot!).
  5. Take out the rice paper carefully when it has gone soft and wiggle it so all of the remaining water drips off.
  6. Place it on a clean, flat surface (I used a wooden cutting board). Add another rice paper into the bowl while you work on your first summer roll.
  7. Fill the rice paper with a handful of carrots and cucumber. Add some noodles, edamame beans, fried onion and finally, a few fresh coriander leaves.
  8. Fold the smallest edges towards the inside of the roll and then carefully flip the left side over your fillings.
  9. Firmly push the left side over and then under the ingredients, whilst rolling towards the right side. Lastly,Β make sure the right side sticks to the roll!




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