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.
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.
You can store any leftovers by wrapping them individually in plastic wrap and refrigerating for 2-3 days.