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!
- 1 tablespoon soy sauce or tamari
- 1 ½ teaspoons maple syrup
- 1 teaspoon lime juice
- ½ teaspoon Chinese five spice
- ½ 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
- ½ cup fresh basil leaves
- ½ cup fresh mint leaves
- 2-3 scallions, cut into 2-inch strips
- 3 tablespoons natural peanut butter
- 1 ½ tablespoon maple syrup
- 1 tablespoon lime juice
- 1 tablespoon soy sauce or tamari
- 2-3 tablespoons coconut milk (can sub water)
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Begin by making the wraps. Stir the soy sauce, maple syrup, lime juice, and five spice together in a small bowl.
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Cut the tofu into (approximately) ½ inch by 2 inch strips. You'll need about 18 of them.
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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.
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Pour the sauce over the tofu and continue cooking for about 2 minutes, until most of the sauce dries up and coats the tofu.
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Remove the skillet from heat and transfer the tofu to a plate.
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Fill a large shallow bowl (large enough to fit a rice paper wrap) with warm water.
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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.
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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.
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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.
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Repeat until all of your wraps and fillings are used.
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Whisk all ingredients for the peanut sauce together in a small bowl, thinning with as much coconut milk or water as you need.
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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.