Name: Giant Tofu Summer Rolls
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 1 block (14 oz) of extra firm tofu, pressed; 1 tablespoon sesame oil; 2 tablespoons soy sauce; 1 tablespoon maple syrup; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon ground ginger; 8 large rice paper wrappers; 4 oz rice noodles, cooked; 1 large carrot, julienned; 1 cucumber, julienned; 1 bell pepper, thinly sliced; 1 avocado, sliced; Fresh mint leaves; Fresh basil leaves; Fresh cilantro; Lettuce or mixed greens

Why You’ll Love Giant Tofu Summer Rolls Recipe

These summer rolls are:

full of vibrant, crunchy vegetables and protein‑rich tofu
fun to make and versatile with your favorite add‑ins
ready in about 25 minutes
great with peanut dipping sauce for extra flavor

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

rice paper wrappers
firm or extra‑firm tofu
teriyaki sauce for marinating (optional)
carrot
cabbage
cucumber
bell pepper
lettuce or greens
avocado
rice vermicelli noodles, cooked
radishes
peanut sauce for serving
optional herbs like mint or cilantro

Directions

If marinating tofu, press it first and soak it in your preferred sauce for at least 30 minutes.
Prep all vegetables: peel and julienne carrots, slice cucumber, bell pepper, radishes, and avocado, and shred cabbage.
Cook rice vermicelli noodles according to package directions and let cool slightly.
Dip rice paper wrappers briefly in warm water (about 10 seconds) until soft.
Lay the softened rice paper on a damp towel or parchment paper and layer lettuce first, then tofu, noodles, and vegetables.
Tightly fold the sides in and roll up like a burrito, being careful not to tear the wrapper.
Serve immediately with peanut dipping sauce.

Servings and timing

Servings: approximately 7 rolls
Total time: about 25 minutes

Variations

Herb‑infused: Add fresh mint, basil, or cilantro for extra flavor.
Spicy: Include thin slices of jalapeño or a drizzle of sriracha.
Protein swap: Replace tofu with tempeh or grilled chicken for a different texture.
Gluten‑free: Ensure your marinade and dipping sauce are gluten‑free.

Storage/Reheating

These summer rolls are best eaten fresh. If you store them, wrap each roll individually in plastic wrap and refrigerate for up to 1–2 days. Avoid reheating — rice paper becomes sticky when warmed.

FAQs

How do I keep rice paper from tearing?

Dip rice paper briefly in warm water and use a damp towel underneath to make rolling easier.

Can I make these ahead of time?

Yes — wrap them tightly in plastic and store in the fridge for a day or two, but they’re freshest when eaten soon after making.

What kind of tofu should I use?

Use firm or extra‑firm tofu so it holds its shape inside the roll.

Do I need rice vermicelli noodles?

They’re optional but make the rolls more filling.

What are good dipping sauces?

Peanut sauce is classic, but hoisin or a simple soy‑lime mix works too.

Can I include herbs?

Yes — mint, basil, or cilantro add fresh flavor.

Are these vegan?

Yes, the recipe is vegan when using plant‑based tofu and sauces.

Can I make them gluten‑free?

Yes — use gluten‑free soy sauce or tamari for marinating and dipping.

What else can I add?

Bean sprouts, thinly sliced jicama, or bell peppers are great additions.

How do I prevent the rice paper from sticking?

Keep them on a damp towel and don’t let them dry out before rolling.

Conclusion

Giant Tofu Summer Rolls are a refreshing, healthy, and easy recipe that’s perfect for feeding a crowd or enjoying a light meal at home. With endless variations and fresh ingredients, these rolls are fun to make and delicious to eat any time of year.