Summer Rolls - This Isn't Chicken Recipe
Make Summer Rolls - This Isn't Chicken Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Rice Paper Wrappers
Protein Alternatives
Dipping Sauce
Method
Preparation of Ingredients
- 1
Prepare the Vegetables
Julienne the carrots, cucumber, and red bell pepper into thin strips. Cut the avocado into thin slices. Set aside.
- 2
Prepare the Tofu
Press the tofu to remove excess moisture, then cut it into thin strips. In a bowl, mix soy sauce and sesame oil and marinate the tofu strips for at least 15 minutes.
Rolling the Summer Rolls
- 3
Soften the Rice Paper
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, until it softens and becomes pliable.
- 4
Assemble the Rolls
Lay the softened rice paper flat on a clean surface. In the center, layer a small handful of carrots, cucumber, red bell pepper, avocado, mint, cilantro, and marinated tofu. Leave space at the edges.
- 5
Roll the Summer Roll
Fold the bottom of the rice paper over the filling, then fold in the sides and roll tightly from the bottom to the top to enclose the filling. Repeat with remaining wrappers and filling.
Making the Dipping Sauce
- 6
Mix the Ingredients
In a small bowl, combine peanut butter, soy sauce, lime juice, water, and chili paste. Stir until smooth and adjust consistency with more water if necessary.
