We made our own version of summer rolls after years of enjoying them at our favorite Thai restaurant. These are tasty and highly healthy, so my 11-year-old enjoys making them and we all enjoy eating them! These are fantastic as an appetizer or as a main entrée!
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- cooking spray
- 1 (14 ounce) package firm tofu, drained and cubed
- 1 (12 ounce) package spring roll wrappers
- 1 medium cucumber, chopped
- 1 (12 ounce) package broccoli slaw
- ½ cup Thai peanut sauce, or more to taste
Instructions
- Spray a large pan or wok with cooking spray and heat over medium heat. Add tofu and cook, shaking the pan as needed, until browned on all sides, 8 to 10 minutes. Remove from the heat.
- Pour some water into a large, shallow plate. Place 1 spring roll wrapper in the water until soft, about 15 seconds, Remove to a work surface and place about 1 tablespoon tofu, 1 tablespoon cucumber, and 2 tablespoons broccoli slaw on the edge of the wrapper. Fold in the sides and wrap ingredients so it looks like an egg rolls. Repeat with remaining ingredients.
- Serve rolls with peanut sauce.
Reviews
I thought these were pretty good, and a refreshing meal for this hot, humid day. I do prefer them with shrimp though, and the only real thing bringing flavor to these was the peanut sauce and cucumber. They would have benefited from basil leaves, mint and cilantro for a more traditional taste. Next time I would also saute the tofu in sesame oil for added flavor. A little difficult to eat because of the dry broccoli slaw, but very healthy.