Vegan Vietnamese rolls with nutty dipping sauce

We love Vietnamese rolls for their use of fresh mint leaves and other fresh ingredients.

For this recipe, we gave it a twist by whipping up a nutty dip for the rolls!

Ingredients: (serves 8)

//Marinated tofu//
• 8 ounces extra firm tofu
• 2 stalks lemongrass, smashed and chopped
• 2 tablespoons soy sauce or tamari
• 1 tsp. maple syrup
• juice of one lime

// dipping sauce //
• 1/4 cup almond butter
• 2 Tbsp. rice vinegar
• 2 Tbsp. soy sauce
• 1 Tbsp. water
• 1 Tbsp. maple syrup

//Wrap//
• 1 package rice paper
• 1 head of butter lettuce, cleaned and separated
• 1 big handful of mint
• 1 big handful cilantro
• 1/2 a cucumber, cut into match sticks
• 1 ripe mango, peeled and cut into match sticks
• 2/3 cup sprouts of choice or grated carrots
• sesame seeds, optional

  1. Drain and pat the tofu dry. In a large dish, combine the lemongrass, lime, maple and soy sauce. Add the tofu and marinate for 30 minutes.
  2. To make the dipping sauce, blend all the sauce ingredients together.
  3. Arrange all the filling ingredients and prepare a large bowl of warm water.
  4. Dip a sheet of rice paper in the water to soften, and lay it out on a damp dish towel or cutting board.
  5. Layer a lettuce leafs, a pinch of mint, cilantro, a slice of tofu, cucumber, mango and sprouts and/or carrots.
  6. Fold the top over the filling, then the sides and roll tight to close.
  7. Repeat with remaining rolls.
  8. Serve with dipping sauce.

More photos can be found at Gen’s website at Plate to Palate.

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