Summer Rolls with Peanut Butter Sauce

These summer rolls are quick to prepare. I have tried them today for the first time. I was worried that I maybe would not be able to handle the thin rice papers, but quickly realized they were so easy to handle. The summer rolls ended up being delicious. I will definitely be redoing them often. The best part: You can freely add whichever veggie you want.

Overall time: 20-30 mins | Serves: 6 rolls


  • 6 rice paper rolls
  • 6 sticks of firm tofu
  • 1 cucumber
  • 1 carrot
  • 1/2 red bell pepper
  • cilantro
  • 60g thin rice noodles

The Peanut Butter sauce:

  • 2 tbsp peanut butter
  • 4 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 big clove garlic
  • 2 tsp honey
  • 1/2 juice of lime
  • 1 tsp sriracha sauce (optional)

How to:

Prepare the rice noodles according package instructions. On a pan cook the tofu until golden brown on every side. Cut in thin slices the cucumber, bell pepper and carrot. For the cucumber it is important that you remove the seeds in the middle, to prevent sogginess.

For the sauce, mix all the ingredients until smooth. Chop the garlic finely before you add it. Don’t worry if the peanut butter doesn’t seem to blend in properly. Just keep mixing.

To assemble everything together you have to wet the rice papers in warm water for a few seconds and then dry it carefully with any towel or kitchen paper. Add the sliced veggies, the tofu, the cilantro and the noodles. You can now add some of the sauce or leave it aside. When rolling, first flip the sides and then roll from one side to the other.

And that’s it. Enjoy!

Rating: 1 out of 5.

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