These sweet and savory peach summer rolls are stuffed with fresh, juicy summer peaches, fresh herbs and spiced tofu. They’re pure heaven when dipped in creamy peanut sauce!
Nothing says summer like peaches…except maybe summer rolls. Actually, no. Summer rolls literally say “summer,” so they don’t really say summer in the same way that peaches do. Maybe fresh herbs say summer like peaches. Delicious stuff that you can find an abundance of all summer long. That’s how I say summer.
Peach summer rolls must really say summer.
Did you ever have something dawn on you after it was under your nose forever? I ate and loved summer rolls for years before I realized they were a summer thing. Right? Like spring rolls are (generally) warm and fried and filled with veggies, but still perfect in the springtime when it might still be a bit nippy out.
Summer rolls, on the other hand, are cool and filled with raw, crispy vegetables, and in this case, fruit. So they’re perfect for summer.
And since it certainly feels like summer is in full swing, I figured now would be a good time to share my take on summer rolls with (oh so dreamy) peanut sauce.
I often make summer rolls with plain old tofu, but I thought a little spice might go nicely with the sweetness of the peaches in these rolls. So I whipped up a simple sauce with some soy, lime juice, a touch of sweetness from maple syrup, and some Chinese five spice. Pan-fry the tofu according to this method until crisp, then pour the sauce over it to form a nice flavorful coating.
Rolling these things can be tricky. You need to briefly soak the rice paper in water to soften it up, place your fillings in the middle, and then wrap them up just like little burritos. Have some extra wraps on hand for goof-ups, and remember: even ugly summer rolls are delicious. And if you have a total wipe out, just retrieve the fillings and start over with a brand new wrap.
Tips for Making Awesome Peach Summer Rolls
- Rice paper wraps can be found in the international foods sections of many supermarkets. If yours doesn’t have them, try an Asian market.
- When soaking your rice paper wraps, remove them from the water just a bit before you think you should. They might have some spots that aren’t quite fully softened, but they’ll be easier to handle and they’ll continue to soften up after they’re out of the water.
- Wishing you could make these when peaches aren’t in season? Try subbing mango!
- I sometimes like to include rice noodle vermicelli in my summer rolls. I skipped it this time, but go ahead and add some to your rolls if you like.
Tofu & Peach Summer Rolls with Peanut Dipping Sauce
These sweet and savory peach summer rolls are stuffed with fresh, juicy summer peaches, fresh herbs and spiced tofu. They're pure heaven when dipped in creamy peanut sauce!
For the Summer Rolls
- 1 tablespoon soy sauce or tamari
- 1 1/2 teaspoons maple syrup
- 1 teaspoon lime juice
- 1/2 teaspoon Chinese five spice
- 1/2 pound extra firm tofu, drained and pressed
- 1 tablespoon canola oil, or another high-heat oil
- 6 (8 inch) rice paper wrappers
- 1 medium ripe peach, thinly sliced
- 1/2 cup fresh basil leaves
- 1/2 cup fresh mint leaves
- 2-3 scallions, cut into 2-inch strips
For the Peanut Dipping Sauce
- 3 tablespoons natural peanut butter
- 1 1/2 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 tablespoon soy sauce or tamari
- 2-3 tablespoons coconut milk (can sub water)
Begin by making the wraps. Stir the soy sauce, maple syrup, lime juice, and five spice together in a small bowl.
Cut the tofu into (approximately) 1/2 inch by 2 inch strips. You'll need about 18 of them.
Coat a large skillet with oil and place it over medium heat. Add the tofu strips in a single layer and cook for about 10 minutes, flipping once or twice to achieve browning on multiple sides.
Pour the sauce over the tofu and continue cooking for about 2 minutes, until most of the sauce dries up and coats the tofu.
Remove the skillet from heat and transfer the tofu to a plate.
Fill a large shallow bowl (large enough to fit a rice paper wrap) with warm water.
Submerge a single rice paper wrap in the water and allow it to soften up for 30 seconds to 1 minute. Remove it when it's almost fully softened, and immediately transfer it to a work surface.
Arrange a few basil leaves, mint leaves and scallion pieces in a short strip at the center of the rice paper wrap. Top with about 3 tofu strips and a few peach slices.
Fold the side of the rice paper wrap closest to you over the fillings. Fold the right and left sides inward, then tightly roll everything away from you to fully enclose the toppings within the wrap.
Repeat until all of your wraps and fillings are used.
Whisk all ingredients for the peanut sauce together in a small bowl, thinning with as much coconut milk or water as you need.
Serve the rolls with peanut sauce for dipping.
The recipe generally yields six rolls, but this is a give-or-take number. Six is ideal, but like I said, these can be tricky. So, if you're new to summer rolling, you might have a tendency to overfill or, more likely, underfill. Keep a few extra wrappers on hand so you can use up all of your fillings if that happens.