Go Back
Fresh and light tofu avocado salad rolls

Fresh and Light Tofu Avocado Salad Rolls

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!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
30 minutes
Course Appetizer, Main Course
Servings 7 rolls

Ingredients
  

For the sauce

  • 3 tablespoons peanut butter
  • 2 tablespoons sriracha
  • 1 tablespoon sesame oil
  • 1 tablespoon lemon juice
  • 4 tablespoons hot water

For the salad rolls

  • 1 package firm tofu 350g
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil 1/2 tablespoon for the tofu, 1/2 tablespoon for the noodles
  • 7 sheets of 8.5" round rice paper
  • 50 grams of dried vermicelli rice noodles
  • 21 Thai basil leaves
  • 1 cucumber julienned
  • 1 carrot julienned
  • 2 avocados sliced

Instructions
 

For the sauce

  • Add all the ingredients into a bowl and whisk.
    3 tablespoons peanut butter, 1 tablespoon sesame oil, 1 tablespoon lemon juice, 4 tablespoons hot water, 2 tablespoons sriracha
  • 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.
    1 package firm tofu, 1 tablespoon soy sauce, 1 tablespoon sesame oil
  • 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.
    50 grams of dried vermicelli rice noodles, 21 Thai basil leaves, 1 cucumber, 2 avocados, 1 carrot
  • Fold the edges up on the filling. Then roll it up. Repeat with the rest of the ingredients.
  • Serve immediately with the dipping sauce. Enjoy!
Keyword Fresh and light tofu avocado salad rolls