Vietnamese Tofu Summer Rolls with Satay Dipping Sauce
Fresh rice paper rolls packed with crisp tofu, vermicelli and herbs, dipped in warm peanut sauce and a sharp lime-fish sauce dip.
Made with Satay sauce and Nuoc cham (Vietnamese dipping sauce). Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelMedium
- Costabout £1.98 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Fry the tofu batons in the oil in a non stick pan over a medium high heat for 6 to 8 minutes, until golden. Drain and cool.
7 min - 2
Cook the vermicelli in boiling water for 3 minutes, drain and rinse under cold water.
3 min - 3
Fill a wide dish with warm water. Soak one rice paper wrapper for 10 to 15 seconds, until just pliable, then lay on a damp board.
- 4
On the bottom third place lettuce, vermicelli, tofu, carrot, cucumber and herbs. Fold the sides in, roll up tightly and press the seam to seal. Repeat to make 12 rolls.
- 5
Warm your ready made satay sauce (see the base recipe) with a splash of water to a dipping consistency.
- 6
Serve the rolls with the satay sauce and the nuoc cham from your base recipe in small bowls.
Tips
- Soak the wrappers only briefly. They keep softening on the board, and over-soaked paper tears.
- Roll with a firm hand, tucking the filling in as you go, so the rolls hold together.
- Cover finished rolls with a damp cloth so the wrappers do not dry out and crack.
Storing and freezing
Best eaten within 2 hours. Wrapped tightly in cling film in the fridge, they keep for up to 1 day but the wrappers toughen.
Questions
Are rice paper wrappers gluten free?
Usually yes. Most contain rice and tapioca starch, but check the label, as some brands include wheat starch.
Is this vegan?
The satay sauce is vegan, but nuoc cham contains fish sauce. Serve only the satay sauce, or make nuoc cham with lime juice and tamari, for a fully vegan platter.
Can I make them ahead?
Yes, up to a few hours. Keep them in a single layer, covered with a damp cloth and cling film, so they do not stick together.
More made with satay sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.