Vegetarian Summer Rolls


After enjoying summer rolls for years at our favorite Thai restaurant, we decided to create our own home version. My 11-year-old enjoys making these and we all enjoy eating them because they're delicious and very healthy! These make excellent appetizers or can be a main course!

Prep Time:
25 mins
Cook Time:
10 mins
Total Time:
35 mins
12 servings


  • cooking spray

  • 1 (14 ounce) package firm tofu, drained and cubed

  • 1 (12 ounce) package spring roll wrappers

  • 1 medium cucumber, chopped

  • 1 (12 ounce) package broccoli slaw

  • ½ cup Thai peanut sauce, or more to taste


  1. Spray a large pan or wok with cooking spray and heat over medium heat. Add tofu and cook, shaking the pan as needed, until browned on all sides, 8 to 10 minutes. Remove from the heat.

  2. Pour some water into a large, shallow plate. Place 1 spring roll wrapper in the water until soft, about 15 seconds, Remove to a work surface and place about 1 tablespoon tofu, 1 tablespoon cucumber, and 2 tablespoons broccoli slaw on the edge of the wrapper. Fold in the sides and wrap ingredients so it looks like an egg rolls. Repeat with remaining ingredients.

  3. Serve rolls with peanut sauce.

Nutrition Facts (per serving)

161 Calories
5g Fat
24g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 161
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Sodium 43mg 2%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 7g
Vitamin C 2mg 8%
Calcium 119mg 9%
Iron 2mg 11%
Potassium 102mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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