Description
Vietnamese-inspired lettuce wrap summer rolls bring fresh, zesty flavors to your plate with crisp vegetables, tender proteins, and aromatic herbs rolled in delicate rice paper. Delightful dipping sauce and balanced ingredients make these rolls a perfect light meal for warm summer days you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
Filling:
- 12 ounces (340 grams) cremini mushrooms, chopped
- 8 ounces (226 grams) extra firm tofu, drained, pat dry, and crumbled
- 1 cup onion, diced
- 1 cup water chestnuts, drained and diced
- 0.75 cup carrot, grated
- 8 cloves garlic, minced
- 2 tablespoons minced ginger
- 1 cup green onion, chopped, plus more for garnish
Spring Rolls:
- 15 rice paper sheets
- 1 head of butter leaf lettuce
Seasoning and Garnish:
- 0.25 cup low-sodium soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons chili garlic sauce, or Sambal Oelek
- 2 teaspoons coconut sugar
- 2 teaspoons dark soy sauce (optional)
- 2 teaspoons toasted sesame oil
- 1 teaspoon Chinese 5 spice
- 2 tablespoons avocado oil
- Fresh chopped cilantro
- Crispy wonton strips
- Spicy soy sauce, for serving
- Toasted sesame seeds, for garnish
Instructions
- Prepare the seasoning mix by thoroughly blending all spices in a compact mixing vessel, whisking until uniformly combined, then set aside for later use.
- Select a large nonstick sauté pan and warm avocado oil over medium-high temperature until shimmering.
- Introduce diced mushrooms and crumbled tofu into the hot pan, allowing them to sizzle and release moisture, stirring occasionally until the tofu develops a golden, crispy exterior (approximately 10-12 minutes).
- Reduce cooking temperature to medium and incorporate finely chopped onions, diced water chestnuts, julienned carrots, minced garlic, and grated ginger into the pan.
- Sprinkle the prepared seasoning mix over the vegetable mixture, stirring continuously until onions become translucent and garlic releases its aromatic essence (roughly 4-5 minutes).
- Fold in thinly sliced green onions, then remove the pan from heat and allow the filling to cool to room temperature.
- Prepare a large basin filled with cool water for rice paper preparation.
- Gently submerge a rice paper sheet into the water for 12-15 seconds until it becomes pliable and flexible.
- Transfer the softened rice paper to a slightly dampened work surface.
- Layer a fresh lettuce leaf as the base, then generously spoon the cooled vegetable-tofu filling onto the bottom third of the sheet.
- Strategically place fresh cilantro leaves and crispy wonton strips alongside the filling.
- Carefully fold the bottom edge over the filling, tuck in the side edges, and roll tightly to create a compact summer roll.
- Repeat the rolling process with remaining ingredients to create multiple summer rolls.
- Plate the rolls immediately, accompanied by spicy soy sauce for dipping.
- Garnish with toasted sesame seeds and additional sliced green onions for enhanced flavor and visual appeal.
Notes
- Prep ahead ingredients like chopped vegetables and seasoning mix to streamline the cooking process and save time in the kitchen.
- Rice paper requires delicate handling; soak briefly and work quickly to prevent tearing or sticking during roll assembly.
- Create a flexible filling by adjusting vegetable quantities or substituting protein options like chicken or shrimp for varied dietary preferences.
- Toast sesame seeds and wonton strips beforehand to enhance their nutty flavor and crispy texture, adding depth to the summer rolls.
- Keep ingredients at room temperature for easier wrapping and to prevent rice paper from becoming too brittle or fragile.
- Use a damp cutting board or clean kitchen towel when assembling rolls to prevent sticking and ensure smooth rolling technique.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Sautéing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 4
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg