Despite their evocative name, many summer rolls contain mostly bland rice noodles, leaving vegetables as an afterthought. For our version we gathered up a rainbow of healthful veggies to fill our rice paper packages. A mix of red cabbage, red bell pepper, cucumber, and carrots delivered color and crunch. Fresh basil added herbal notes, and strips of marinated tofu made the rolls hearty enough for lunch. Instead of a thin soy dipping sauce, we whisked up a nutrient-packed, Sriracha-spiked almond butter sauce. Thick and rich, it clung easily to our rolls, taking the dish to a new level. Be sure to make one roll at a time to keep the wrappers moist and pliable. Brands of rice paper wrappers vary in the time it takes to soak and become pliable. You can use smooth or chunky almond or peanut butter.
Ingredients
- 3 tablespoons almond or peanut butter
- 3 tablespoons water
- 1 tablespoon rice vinegar
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons grated fresh ginger
- 1 teaspoon sriracha
- 1 garlic clove, minced
- 6 tablespoons rice wine vinegar
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons sriracha
- 2 scallions, sliced thin on bias
- ½ (14-ounce) package extra-firm tofu, cut into 3-inch-long by ½-inch-thick strips
- ½ small head red cabbage, halved, cored, and sliced thin (3½ cups)
- 12 (8-inch) round rice paper wrappers
- 1 cup fresh basil leaves
- 1 red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks
- ½ seedless english cucumber, cut into 3-inch matchsticks
- 2 carrots, peeled and shredded
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For the sauce
- Whisk all ingredients together until well combined; set aside. For the rolls
- Whisk 2 tablespoons vinegar, soy sauce, Sriracha, and scallions together in small bowl until well combined. Place tofu in shallow dish, then pour soy sauce mixture over top and let sit for 1 hour. Toss cabbage with remaining ¼ cup vinegar and let sit for 1 hour. Drain cabbage in fine mesh strainer, pressing gently with back of spatula to remove as much liquid as possible. Transfer to large plate and pat dry with paper towels.
- Spread clean, damp dish towel on work surface. Fill 9-inch pie plate with 1 inch room-temperature water. Working with one wrapper at a time, submerge each in water until just pliable, 10 seconds to 2 minutes; lay softened wrapper on towel. Scatter 3 basil leaves over wrapper. Arrange 5 matchsticks each of bell pepper and cucumber horizontally on wrapper, leaving 2-inch border at bottom. Top with 1 tablespoon carrots, then arrange 2 tablespoons cabbage on top of carrots. Place 1 strip tofu horizontally on top of vegetables, being sure to shake off excess marinade.
- Fold bottom of wrapper over filling, pulling back on it firmly to tighten it around filling, then fold sides of wrapper in and continue to roll tightly into spring roll. Transfer to platter and cover with second damp dish towel.
- Repeat with remaining wrappers and filling. Serve with almond butter sauce. (Spring rolls are best eaten immediately but can be covered with a clean, damp dish towel and refrigerated for up to 4 hours.)