Easy Summer Rolls With Crispy Tofu and Colorful Veggies
You know, I’m not sure why, but I’ve noticed I usually only make summer spring rolls in the summer — and that seriously needs to change. This time around, I made them with the crispiest tofu, and they were a total hit with my partner’s family, who visited us all the way from Guam.
Summer rolls, also known as fresh spring rolls, are one of my favorite foods. They're made with rice paper wrappers filled with crisp vegetables, chilled proteins, fresh herbs, and sometimes noodles.
Prepping The Veggies
Start by washing and drying all your vegetables thoroughly. Then, slice everything into thin, even strips—carrots, cucumbers, bell peppers, and lettuce all work great. You want the pieces to be narrow enough to layer easily inside the rice paper without tearing it. If you're using leafy greens or herbs like mint and basil, leave them whole or tear them gently by hand to keep their delicate texture intact.
How To Make The Crispiest Tofu Ever
To start, I like to pour boiling water over the tofu before cooking it. This helps remove excess moisture, firms up the texture, and preps it for crisping. Just cube or slice the tofu, place it in a heatproof bowl, and pour boiling water over the top. Let it sit for about 10–15 minutes, then drain and pat it dry with a clean kitchen towel or paper towels. From there, it's ready to be pan-fried or baked until golden and crispy.
After patting the tofu dry, I gently coat it with avocado oil, cornstarch, and a mix of seasonings like paprika, white pepper, salt, black pepper, and garlic powder. I like to switch things up, so the spice blend isn’t always the same—just go with what you're feeling. The key is to fry the tofu undisturbed until it's golden and crispy on the outside.
Layering and Forming The Rolls
I like to lay my rice paper on a large plate after soaking it in water until it becomes soft and pliable. I start by placing the fresh herbs flat on the rice paper, then layer in the vegetables, making sure everything is cut to a similar size for easy rolling. After that, I add the tofu and finish with the leafy greens.
I like to fold the bottom of the rice paper up over the filling first, then fold in the sides. After that, I roll it up tightly until it’s sealed. The rice paper sticks to itself, so it holds together easily.
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