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Summer Salad Rolls

  • Dairy-Free
  • Lunch
  • Firm Tofu
  • Ethnic Cuisine

Our savoury Flavoured Dried Tofu lends well to the refreshing Thai basil in this delicious wrap. Don’t forget to serve with the best part…the dipping sauce.



1 pkg Sunrise Flavoured Dried Tofu , julienned
1 cucumber , seeded and julienned
2 carrots , peeled and coarsely grated
½ bunch Thai basil leaves
1 pack thin vermicelli noodles , boiled, drained & cooled
12 rice paper spring roll skins
1 leaf lettuce head
Dipping Sauce:
3 tbsp hoisin sauce
½ cup peanut butter
½ cup water
2 tbsp lime juice


  1. In a small bowl, mix dipping sauce ingredients together and set aside. Boil several cups of water.
  2. Pour the boiled water into a shallow baking dish so it is ½ inch deep, allow 5 minutes to cool.
  3. Carefully, one at a time, dip the entire spring roll skin into the warm water, shaking off any excess water.
  4. Immediately place the skin on a large cutting board and wait about 30 seconds for the skins to soften.
  5. Arrange some ingredients in the center of the paper, forming a row down the middle. Leave space on either side of the row for folding.
  6. Fold in the sides of the skin inwards, then fold over the flap closest to you around the ingredient pile. Roll the skin up to make a tight wrap.
  7. Cut each roll in half and serve alongside peanut hoisin dipping sauce. Repeat steps 3-7 for desired amount of salad rolls.

You may substitute the Thai basil leaves with 1 bunch of cilantro.

Best made with: