Crispy tofu summer rolls with cashew dipping sauce

Make these vibrant, veg-packed tofu summer rolls vegan by simply swapping out the fish sauce for a vegan variety

  • Prep:50 mins
    Cook:5 mins
  • More effort

Nutrition per serving

  • kcal 184
  • fat 7g
  • saturates 1g
  • carbs 24g
  • sugars 0g
  • fibre 1g
  • protein 6g
  • salt 0.77g


  • 2 tbsp sesame oil
  • 200g smoked tofu, cut into 1cm cubes
  • 200g vermicelli rice noodles
  • 2 tbsp rice wine vinegar
  • 1 tbsp light brown soft sugar
  • 1 tbsp vegetarian fish sauce
  • 14 rice-paper wraps
  • ½ small bunch of mint, leaves picked
  • ½ small bunch of coriander, leaves picked
  • 1 large carrot, cut into thin matchsticks
  • ½ cucumber, cut into thin matchsticks
  • 1 tbsp sesame seeds
  • 100g smooth cashew butter
  • 1 tbsp light soy sauce
  • 1 tbsp red wine vinegar
  • 1 small garlic clove, crushed


  1. Heat 1 tbsp sesame oil in a large, non-stick frying pan over a medium heat. Pat the tofu dry, then fry for 5 mins until golden and crisp. Remove to a bowl and set aside.

  2. Tip the rice noodles into a deep heatproof bowl and cover with boiling water from the kettle. Leave to soak for 15 mins, then drain and rinse under cold running water to halt the cooking process. Whisk together the remaining sesame oil, the rice vinegar, brown sugar and fish sauce, then tip in the noodles and toss to coat.

  3. For the dipping sauce, combine the cashew butter, soy sauce, vinegar and garlic, then slowly whisk in 50ml boiling water from the kettle to loosen.

  4. To assemble the rolls, dip one of the rice paper wrappers into a bowl of hot water, swishing it around until the wrapper is soft, about 10-15 seconds. Transfer to a clean tea towel to drain. Transfer the wrapper to a board and arrange a few mint and coriander leaves along one edge, followed by some of the carrot and cucumber matchsticks, some fried tofu and a few of the dressed noodles. Lift the edge of the wrapper up and over the filling and, holding the filling in position with your fingers, start rolling up tightly. When you’re about halfway, fold the ends of the wrapper to enclose the filling, then continue to roll to seal. Repeat with the remaining wrappers and filling.

  5. To serve, cut the rolls in half on the diagonal. Sprinkle the sesame seeds over the sauce and serve it alongside for dunking into.

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