Summer Rolls with Baked Tofu and Sweet-and-Savory Dipping Sauce
Summer Rolls with Baked Tofu and Sweet-and-Savory Dipping Sauce is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Soak noodles in a medium bowl of boiling-hot water 10 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSoak noodles in a medium bowl of boiling-hot water 10 minutes.
Meanwhile, blanch carrot in boiling water until softened, about 45 seconds.
Rinse under cold water to stop cooking, then transfer to a small bowl along with cucumber, jalapeño, vinegar, sugar, 1 tablespoon lime juice, and 1/4 teaspoon salt.
Let stand 5 minutes.
Reserve 2 tablespoons liquid and drain pickled vegetables.
Drain noodles and rinse under cold water, then drain and pat dry.
Toss noodles with remaining 3/4 teaspoon lime juice and snip with kitchen shears 5 or 6 times.
Fill a shallow pan or pie plate with warm water.
Soak 2 rice-paper rounds until they begin to soften, about 30 seconds, then let excess water drip off and stack soaked rounds on a work surface so that they overlap by all but 1 inch on either side.
Put 2 pieces of romaine on bottom third of round.
Top with one eighth of noodles (about 2 tablespoons), tofu (4 sticks), bean sprouts (about 2 tablespoons), herbs (3 tablespoons), and pickled vegetables (3 tablespoons).
Roll up tightly around filling, folding in sides.
Make 7 more rolls in same manner.
Stir together hoisin sauce, peanut butter, water, and reserved 2 tablespoons pickling liquid.
Serve rolls with dipping sauce.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.