Summer Salad Rolls with Spicy Peanut Dressing Recipe

Name: Summer Salad Rolls with Spicy Peanut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup silken soft tofu; ⅓ cup water; 1/4 cup reduced-fat peanut butter; 3 Tbs. sweet white miso; 1 1/2 Tbs. low-sodium tamari soy sauce; 1 Tbs. chopped fresh ginger; 1 small clove garlic, chopped; 1 Tbs. fresh lime juice; 1/2 tsp. crushed red pepper; 12 8-inch round rice paper wrappers; 12 leaves Boston lettuce, thick ribs removed; 8 oz. Thai-style baked tofu, cut into 24 strips; 1/4 seedless European cucumber, cut into thin strips; 2 carrots, cut into thin strips; 1 small, firm, ripe papaya (red or yellow flesh), seeded, peeled and cut into thin strips; 1 red bell pepper, seeded and cut into thin strips; 1 ripe Hass avocado, pitted, peeled and cut into thin strips; 1/2 cup cilantro leaves plus sprigs for garnish; 1/2 cup mint leaves plus sprigs for garnish; 3/4 cup chopped salted roasted peanuts; 2 limes, cut into wedges for garnish

Servings: persons

1/2 cup silken soft tofu
⅓ cup water
1/4 cup reduced-fat peanut butter
3 Tbs. sweet white miso
1 1/2 Tbs. low-sodium tamari soy sauce
1 Tbs. chopped fresh ginger
1 small clove garlic, chopped
1 Tbs. fresh lime juice
1/2 tsp. crushed red pepper
12 8-inch round rice paper wrappers
12 leaves Boston lettuce, thick ribs removed
8 oz. Thai-style baked tofu, cut into 24 strips
1/4 seedless European cucumber, cut into thin strips
2 carrots, cut into thin strips
1 small, firm, ripe papaya (red or yellow flesh), seeded, peeled and cut into thin strips
1 red bell pepper, seeded and cut into thin strips
1 ripe Hass avocado, pitted, peeled and cut into thin strips
1/2 cup cilantro leaves plus sprigs for garnish
1/2 cup mint leaves plus sprigs for garnish
3/4 cup chopped salted roasted peanuts
2 limes, cut into wedges for garnish

1
To make Spicy Peanut Dressing:
2
Puree all ingredients, except lime juice and crushed red pepper, in blender until smooth.
3
Pour into small pitcher or bowl; stir in lime juice and crushed red pepper.
4
To make Summer Salad Rolls:
5
Fill bowl with hot water; immerse wrappers, 2 at a time, until soft, about 1 minute.
6
Stack wrappers in 2 piles with damp paper towels between the wrappers.
7
Lay lettuce leaf on lower third of rice wrapper, lining up both edges.
8
Arrange 3 or 4 strips each of tofu, cucumber, carrot, papaya, bell pepper and avocado in center of lettuce; top with sprinkling of cilantro, mint and chopped peanuts.
9
Starting at closest edge, lift edges of wrapper and lettuce up and over filling, then fold in sides.
10
Roll into tight cylinder like a burrito.
11
Place roll, seam side down, on platter, and cover with a damp towel.
12
Repeat with remaining wrappers.
13
Garnish with lime wedges, and serve with Spicy Peanut Sauce.

1488

kcal

Calories

Fat

281

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 cup silken soft tofu, ⅓ cup water, 1/4 cup reduced-fat peanut butter, 3 Tbs. sweet white miso, and more.

Yes, Summer Salad Rolls with Spicy Peanut Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Salad Rolls with Spicy Peanut Dressing

How did you like this recipe?

Frequently Asked Questions