Fresh Summer Rice Wraps (vegan, gluten-free)

If you’re looking for something light and refreshing to eat for lunch on a hot summer day, these rice wraps are perfect! For this version, I used what I had in my fridge…tofu, mushrooms, avocado, and romaine lettuce. I lightly pan fried the tofu and mushrooms with soy sauce and chili sauce for some extra flavor. Ideally, I’d eat these with peanut sauce, but since I didn’t have any, I used the dipping sauces I listed below.

You can get creative with rice wraps and add other ingredients depending on what you have in your fridge, such as cucumbers, spinach, rice noodles, carrots, mint, basil, etc. Enjoy! 

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Fresh Summer Rice Wraps

These fresh rice wraps can be made for lunch, dinner, or an appetizer! Grab all the fresh ingredients, roll, and you have yourself a healthy dish!

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Appetizer, Main Dish

Cuisine: Asian, Gluten-Free, Vegan

Keyword: easy rice wraps, fresh rolls, healthy dinner recipes

Servings: 8 wraps

Calories: 159kcal

Author: Anjali Lalani

INGREDIENTS

• 4 leaves romaine lettuce , washed and dried
• 8 large rice paper wraps
• 15 oz firm tofu
• 1 avocado
• cooking oil
• hoisin sauce , Koon Chun Brand or for gluten-free use Sun-Luck Brand
• soy sauce , for gluten-free, use San-J Tamari

For the Dipping Sauce - use any dipping sauce you prefer, but here are some suggestions:

• Sweet Chili Sauce available at most local grocery stores
• Chili Sauce , I use Huy Fong Chili & Garlic Sauce or Sriracha Sauce
• Peanut Sauce , store bought or the recipe here

US Customary - Metric

INSTRUCTIONS

To Prepare Tofu:

• Cut both tofu blocks in half. Place each half in a clean paper towel one at a time and squeeze to remove excess storage liquid (without breaking up the tofu). Cut the tofu into long strips and pan fry on medium-high heat with a few tablespoons of vegetable oil until all the water is burned off and the tofu is lightly golden brown on most sides (be sure not to burn or smash the tofu). While the tofu is cooking, continue on to prepare the rest of the recipe.
• After the tofu is golden brown, add some soy sauce to the pan and mix to coat the tofu. Set aside.

To Prepare Wrap:

• Set a pot of water to boil over medium heat. Once the water is boiling, poor into a large covered bowl and set aside to keep hot (you will have to dip your fingers in, so not too hot).
• Tear each romaine lettuce leave into 3 or 4 pieces. Thinly slice the avocado lengthwise.

To Assemble:

• Take out one of the rice papers and place it in the bowl of hot water. Gently press the rice paper down in the water and soak until pliable (approx 10-20 sec.). The rice paper will soften very quickly. Remove from the water and place on a clean working surface.
• Place one piece of romaine lettuce in the center of the rice paper. Spread some hoisin sauce on the piece of lettuce. Add 2-3 pieces of prepared tofu and 2-3 slices of avocado lengthwise on top of the lettuce.
• Begin to roll by folding the bottom part of the rice paper over the filling. Tuck in the right and left side over the filling. Continue to roll forward until the end of the rice paper, keeping the folding as tight as possible.
• Repeat steps 5-7 and assemble the remainder of the rice wraps until you run out of filling.
• Cut each roll in half and serve with your favorite dipping sauce.

NOTES

Note - nutritional information does not include sauces

NUTRITION

Calories: 159kcal | Carbohydrates: 14g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 113mg | Potassium: 141mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 1mg

Did you Make this Recipe ?Mention @VegetarianGastronomy or tag #vegetariangastronomy!