Easy Nutty Noodle Summer Rolls made in 30-minutes with fresh veggies, marinated grilled tofu and a savoury almond butter sauce. These rolls are flavourful, fresh and perfect for Summer!
I have had so many different variations of summer rolls! But, I have to say this version is my current favourite. I was inspired to make these after enjoying a similar dish at a plant-based restaurant in New York called Beyond Sushi. I love how hearty and satisfying these summer rolls are. You could enjoy 2 or 3 for a filling and delicious lunch.
And not only are summer rolls delicious and fun to eat, they’re equally fun to make as you feel like a sushi chef creating individual rolls with all of your fillings prepped in front of you.
If you make these Nutty Noodle Summer Rolls, be sure to share a photo on social media and tag me @healthnutnutrition #healthnuteats so that I can see your creations!
For more delicious and healthy easy recipes like this,
Recipe
Nutty Noodle Summer Rolls
Ingredients:
- 1 14 oz block of extra firm tofu
- 1 roll of soba noodles
- 1 small head of butter lettuce
- 1 cup of carrots julienned
- 1 ripe avocado sliced
- 1 bunch fresh cilantro
- 8 rice paper wraps
- 1/4 cup chopped cashews
- 1 tbsp sesame seeds
Tofu Marinade
- 1 cup water
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1/2 tbsp tamari
- 1/4 lemon juiced
- 1 tsp garlic chilli paste
- 1/4 tsp garlic powder
- pinch of sea salt
- pinch of black pepper
Noodles
- 1 tsp avocado oil
- 1/2 tsp toasted sesame oil
- 1 green onion chopped
- 1/4 lemon juiced
- pinch of sesame seeds
Almond Butter Sauce
- 1/2 cup Almond butter
- 1 tsp toasted sesame oil
- 1/2 tbsp tamari
- 1/4 lemon juiced
- 1 tbsp water
Instructions:
- Start by cutting tofu into small rectangles about 1cm thick. For the marinade, use a deep container and whisk together all of the ingredients. Submerge tofu, cover and refrigerate for 10 min.
- Meanwhile, start cooking the soba noodles in boiling hot water for about 5-8 minutes (read instructions on package). Drain, rinse with cold water and toss in avocado oil, sesame oil, sesame seeds and green onion and set aside.
- Heat a large grill skillet over medium heat with a drizzle of avocado oil and cook for about 5-8 min making sure to flip in between to brown on all sides then remove from heat and set aside to cool.
- Next, prep veggies and prepare almond butter sauce by adding all sauce ingredients to a small mixing bowl and whisk until smooth.
- To assemble summer rolls, pour hot water into a shallow dish and immerse the rice paper for about 5-10 seconds to soften. Transfer to a damp cutting board or surface and gently spread out edges to lay flat.
- In the middle of the rice paper wrap start by layering in lettuce, cilantro, cooked tofu, carrot, soba noodles, avocado, crushed cashews, sesame seeds and a drizzle of the almond butter sauce.
- Gently fold over once, tuck in edges, and continue rolling until seam is sealed. Watch the video for the full demo!
- Repeat until you've used up all your fillings. I made around 8-10 rolls.
- Serve with a side of the almond butter sauce and and a sprinkle of sesame seeds.
Notes
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Oh wow, spring rolls are my FAVORITE appetizer! I definitely will be enjoying lots of those when I come to Vietnam on Wednesday! The avocado and sesame seeds just complement the rolls perfectly!