Summer Rolls with Shrimp, Tofu, Veggetables, and Peanut Sauce

Spring Rolls 3

Servings: 6-10


  • Rice paper for spring rolls
  • 2 cups of baby shrimp-defrosted
  • 1 cup of green onions-chopped
  • 1  cup of purple cabbage-shredded
  • 1 avocado-sliced
  • 1/4 cup of carrots-chopped
  • 1/4 cup of red and yellow bell peppers chopped
  • 2 cups of tofu-diced
  • 1head of romaine lettuce-teared into small pieces
  • 1 cup of bean sprouts
  • 3 tbsp soy sauce
  • 1 clove garlic-minced
  • 1/4 cup cilantro-chopped
  • 1/2 cup lukewarm water for spring rolls

For Sauce:

  • 1 tbsp soy sauce
  • 1/4 cup of water
  • 1/2 cup of creamy all natural peanut butter
  • 1/4 cup of almond butter
  • 1/4 cup of peanuts
  • 1 tbsp fresh ginger-grated
  • 1 tsp salt
  • 1 tsp red pepper flakes
  • 1 clove of garlic-minced
  • 1 tsp sesame oil


For Sauce: Whisk all of the ingredients for the peanut sauce together in a bowl (the 1/4 cup of peanuts are suppose to be in the sauce for a crunchy texture). You will need this sauce to spread on the rice paper before wrapping it.

Peanut Sauce

For the Rolls:

In a frying pan on medium heat add the tofu, soy sauce, and garlic-cook for 10-15 minutes until the tofu has browned.  In a large plate add lukewarm water, and soak the rice paper in the water for approximately 10 seconds.  Take the rice paper out and place on a dry plate.  Spread an even layer of the peanut sauce on the rice paper.  Next add the shrimp, tofu, romaine, bean sprouts, cabbage, green onions, and avocado all in the center of the rice paper.  You will only be able to add a little of each ingredient to the mixture so you can wrap it. To wrap the summer rolls take the bottom of the roll and wrap over the middle and fold the sides of the wrapper into the middle.  Next hold everything in the middle in place and wrap the rolls horizontally up from bottom to the top.  Flip the rolls over and you now have your very own summer roll!

Spring Rolls 2

Spring Rolls 4

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