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Smoked Tofu Summer Rolls

I like to serve these alongside a simple nuoc cham sauce, or a watered down version of this gluten-free peanut sauce. Try to julienne the veggies to be roughly the same length as one another and the tofu. Aim for about 4-inches so that there’s about an inch on each side of the wrapper to fold into itself.
Total Time 15 minutes
Servings 6
Author Phoebe Lapine


  • 8 ounces smoked tofu julienned
  • 1 seedless cucumber julienned
  • 2 large carrots peeled and coarsely grated
  • 2 scallions thinly sliced
  • 1 bunch cilantro trimmed of bottom third coarse stems
  • 1 cup loosely packed mint leaves
  • 1 cup loosely packed basil leaves
  • Twelve 16cm rice paper spring roll skins


  1. Arrange the vegetables, tofu, and herbs in neat piles on a plate or shallow bowl.
  2. Heat several cups of water in a kettle until just shy of boiling. Pour the water into a baking dish so it comes up the sides about 1/4 inch. Keep the remaining kettle water handy.
  3. Two at a time, dip the spring roll skins into the warm water to coat on both sides, shaking off any excess. Immediately remove to a large cutting board or clean work surface. Wait about 30 seconds for the skins to soften. Then arrange 2 tofu spears, 2 cucumber spears, 1 tablespoon of shredded carrot, and a sprinkling of scallions in the middle of the spring roll paper, parallel to the edge of your cutting board. On top, place a few sprigs of cilantro and a small handful of basil and mint leaves. Fold in the sides of the wrapper lengthwise - you should have about an inch on either end to play with. The fold over the flap closest to you. Pull that flap tight around the vegetable pile so it seals with the paper on the other side. Then roll the whole thing up. You should have a tight package. Repeat with the remaining skins, two at a time. It's easiest to do this in one motion, holding the veggies in with your fingers as you roll. If your roll tears, have no fear. You can double wrap. Simply repeat with a second skin.
  4. Cut each roll in half and serve alongside peanut or nuoc cham sauce.