Fresh Summer Salad Rolls with Lemongrass Baked Tofu, Mango, and Chili-Soy Dipping Sauce

Is it way too hot for any warm dish? Do you like really pretty food? Probably yes on both accounts, right? In that case, salad rolls are the perfect dish.

These are made with a lot of fresh herbs and vegetables, a little bit of mango for sweetness, and deliciously aromatic baked lemongrass tofu for protein. The dipping sauce is super simple, and I use a little vegan Worcestershire sauce (I use Wizard's brand) to give it some depth since if it had been non-vegan, it would likely include some fish sauce for the same purpose.

The wrapping step is a bit tricky, and you may end up eating a few "duds", but that's really not going to be a problem considering how delicious they are. I find that with this combination the textures and flavours are especially well-balanced, but feel free to try different veggies and herbs. Enjoy them while it's still summer!

Fresh Summer Salad Rolls with Lemongrass Baked Tofu
Makes 8

For the Tofu:
1 Block extra-firm tofu, cut into 2 cm thick slices
2 TBSP minced fresh or frozen lemongrass
2 TBSP Soya Sauce
2 TBSP Peanut or sesame oil
1 TBSP Lime juice

Blend together all but the tofu. Pour the marinade mixture onto the tofu, layering the slices of tofu with marinade in between, and leave to absorb either overnight in the fridge or 2 hours at room temperature.

Bake the separated slices on a layer of baking foil at 250 degrees celsius for about 15 minutes, or until browned and firm.

Cut into matchstick-sized slices once cool.

For the Wraps

About 16 rice paper circles

1 Ataulfo mango
2 Persian cucumbers or 1/2 a large Englsih cucumber
1 Carrot
1 Avocado
1/2 C. Mint
1/2 C. Cilantro
1 Small bunch of scallions
~8 large leaves of romain lettuce

Tofu, from above

Lime wedges, to serve (optional)


To prepare the vegetables (and mango), peel or wash as necessary and cut into thin matchsticks, apart from the lettuce and herbs.

Make the wraps one at a time. Take 2 rice paper circles and soak in a large bowl with cold water for about 1 minute, until translucent and pliable. Lay onto a large plate together (wrapping them is easier if you layer 2 rice paper circles rather than just use one) and add a bit of each ingredient (don't overstuff; this will likely cause the rolls to break). Wrap tightly from one side, then fold in the corners of the wrap and keep rolling until you've sealed the roll together. Repeat with the rest of the rice paper circles.

For the Chili-Soy Dipping Sauce:
2 TBSP Rice vinegar
2 TBSP Sugar
2 TBSP Water
1-2 Bird chillies, minced
2 TBSP Soya sauce
1 Tsp. Vegan Worcestershire sauce
Dissolve the sugar into the water and vinegar (you may need to briefly microwave it). Add the soya sauce and chillies. Serve with the rolls on the side.