These antioxidant-rich summer rolls are full of crunchy raw vegetables and protein-rich tofu, complete with an umami-ginger dipping sauce!
Summer rolls are a versatile dish made with vegetables, protein, or noodles and always served with a delicious sauce for dipping. The possibilities for filling summer rolls are endless. We used a mix of crunchy fresh vegetables and firm tofu for the protein. You can use any of your favorite raw vegetables and protein like shrimp, tempeh or even shredded chicken if you prefer.
Cabbage is ideal in summer rolls because it adds crunchy texture and antioxidants, especially purple cabbage. Leafy greens add more vibrant color and texture to the rolls. You can use kale, spinach, or napa cabbage. Cucumber brings a refreshing component with its high water content. Carrots are a rich source of beta carotene.
Other great vegetables in summer rolls include:
- Bell pepper
- Sliced avocado
When it comes to herbs, fresh cilantro complements the vegetables and tofu, but you can use any fresh herbs you have on hand. Fresh basil or mint would be delicious.
The dipping sauce is light but full of rich flavor. Coconut aminos or low sodium soy sauce can be used as the base for the sauce. Mirin adds sweetness to the sauce and is often found in many asian marinades and sauces. You can also use rice vinegar in a pinch with a little bit of honey or agave nectar. Sesame oil adds an inviting nutty flavor and aroma to the sauce. Ginger Digestion tea crystals add spicy flavor with hints of citrus and licorice. This tea is great for soothing digestive upset and is caffeine-free for around the clock enjoyment. These tea crystals can also be added to asian dishes like fried rice or Pho to reap the benefits.
For Summer Rolls
- 8 rice paper wrappers
- 1 cup shredded red cabbage
- 1 cup leafy greens
- 2/3 cup shredded carrots
- 1/4 of an English cucumber peeled and sliced into 1/4 inch strips
- 6 oz. Extra firm tofu sliced into 1/4 inch strips
- 1/2 cup cilantro
For Dipping Sauce
- 1/3 cup coconut aminos or low sodium soy sauce
- 1 tbsp mirin
- 1 sachet Pique Ginger Digestion Elixir tea
- 2 tsp sesame oil
- Stir together ingredients for dipping sauce in a small bowl. Place tofu strips on a small plate and brush with a couple tablespoons of sauce. Set aside for 5 minutes. Reserve remaining sauce for dipping.
- Place one rice paper wrapper in a shallow bowl of lukewarm water for 30 seconds. Once softened, place the wrapper on a clean work surface. Arrange lettuce, shredded cabbage, carrots, tofu, cucumber and cilantro on the wrapper, leaving at least an inch of space around the perimeter.
- Fold in the sides then the bottom and roll the wrapper snugly away from you. Place on a lightly greased plate to prevent sticking. Repeat with remaining wrappers. Serve summer rolls chilled with dipping sauce.
Recommended for this recipe:
Pique Ginger Digestion Elixir
Spicy, tangy and caffeine-free. More soothing and warming than your fuzzy socks. Keep your tummy happy.