These fresh and light tofu avocado salad rolls are served with a spicy peanut butter sriracha sauce. Vegan, incredibly healthy and quick to make too!
Salad rolls are usually served as an appetizer, but you can make extra and totally enjoy them as a meal on its own. I love them that much that when I make them, I gobble up so many I don’t have room for anything else. If that happens to you, don’t worry, these salads rolls are so light, even if you eat a lot, you won’t end up in a food coma after!
What you need for these salad rolls:
Tofu: Tofu is an amazing source of plant-based protein that’s packed with iron, calcium, magnesium, copper and zinc. Furthermore, tofu contains isoflavones that may help in preventing some cancers, heart disease and osteoporosis.
Avocados: I love the creamy texture of avocados in these salad rolls. I also love the fact that such a delicious fruit is incredibly healthy for you too! Avocados are rich in monounsaturated fats (“good fats”) that help lower LDL cholesterol (“bad cholesterol”). Also a source of potassium, folate, vitamin C, E, B5, K, niacin.
Carrots: Carrots add a crunchy, fresh element to these salad rolls. Plus, they’re incredibly high in vitamin A – 73% of the daily recommended intake which is crucial for eye health!
Cucumbers: Crunchy and juicy, cucumbers are made up of 95% water to help keep you hydrated. They’re low in calories and contain lots of fiber to help maintain a healthy digestive system.
Vermicelli: It’s a typical ingredient that you would find in salad rolls. But other noodles like soba or brown rice vermicelli would be nice and add an extra nutritional boost.
Thai basil: I highly recommend Thai basil because the fragrance and flavour of it really adds to the freshness of the salad rolls.
Sauce: A spicy peanut sauce made from peanut butter, sriracha, sesame oil and lemon juice. Be aware, its highly addictive and you’ll end up eating a lot of salad rolls! Lol.
Rolling tip
Less fillings make it easier to roll. Most of the time I get too greedy and put a ton of fillings in, but then they don’t fit when I try to roll them. My wrapper usually ends up tearing too😣
Do-it-yourself serving idea
A fun way to serve these tofu and avocado salad rolls is to serve them DIY style. Once I went to a friend’s house for a dinner party and the host served it DIY style with all the ingredients laid out on the table. There was a variety of ingredients people could choose from – grilled beef, pork shrimp, vermicelli, sprouts, chives, mint, Thai basil, cucumbers, carrots, etc.
Everyone had fun choosing their own ingredients and making their own rolls, especially the kids. Plus the host saves time from rolling a ton of rolls!
I hope you enjoy this recipe for fresh and light tofu avocado salad rolls!
Taste and adjust the seasoning to your liking. For example, more lemon juice if you like it more sour, more sriracha if you like it spicier.
If you like a sauce with a thinner consistency, add more warm water and whisk.
For the salad rolls
Slice the tofu into strips about 2 cm wide. Gently mix with soy sauce and sesame oil. Put them in the air fryer at 185 degrees C or 365 degrees F for 10 minutes. Or fry with a little oil on a non-stick pan until lightly browned.
Cook the vermicelli noodles according to the package directions. Run under cold water and drain. Mix with sesame oil to keep the noodles from sticking together.
50 grams of dried vermicelli rice noodles
Fill a plate (with sides that curve up so the water won’t spill) with 2cm of warm water. Or fill a large bowl with warm water.
Dip a rice paper into the warm water for a few seconds so its soft and pliable. Transfer to a large plate.
7 sheets of 8.5″ round rice paper
Add 3 Thai basil leaves, some tofu, avocado, vermicelli, carrots and cucumbers to the center of the rice paper. Leave a few cm on each side so you can fold and roll it later.
