baked tofu summer rolls

Pin It I know what you're about to say.  Why would we eat summer rolls when it's not even February?  Shouldn't we be eating winter rolls?  Is there such a thing?  Oh, the questions!!  Let's pretend for a minute that it's warm outside.  Let's pretend that we haven't fallen away from our healthy eating ways too much this week.   Let's eat baked tofu summer rolls! With sweet spicy sauce!  Weee!

These are totally easy to make, especially once you get the hang of rolling the rice papers.  I only managed to tear one.  I don't know how I got so lucky.  Maybe I am a rice paper guru.

You can throw anything you want in these.  I made them vegetarian for the sake of lightness, but I imagine pork or chicken would be mighty tasty.

Recipe for Baked Tofu Summer Rolls


2-3 large rice paper wrappers (found at health or asian food stores)
1 cup baked tofu
1 cucumber, cut into thin spears
1 cup bean sprouts
1/2 cup shaved carrots

Using two hands, run the rice papers under running warm water, one at a time, until pliable.  Lay on cutting board and fill with 1/2 of ingredients.  Fold paper in at ends, then one side, and finish by rolling (like a burrito!).  Cut diagonally and enjoy with dipping sauce!

Sweet Spicy Sauce (whisk with fork to combine)

2 tablespoons honey
1 tablespoon rice wine vinegar
1/2 teaspoon sriracha hot sauce
dash of red pepper flakes