These vegan summer rolls are fun to make, full of flavor, and perfect as an appetizer or light meal! They're packed with hoisin tofu, tender noodles, crispy veggies and sweet mango, and served with a luscious peanut dipping sauce.
Make the peanut sauce by whisking all of the ingredients together in a small bowl. Thin with as much water as you need to reach the desired consistency.
Coat the bottom of a medium skillet with the oil and place it over medium heat.
When the oil is hot, add the tofu strips in an even layer.
Cook the tofu strips for about 5 minutes, carefully flip and cook for about 5 minutes more, until browned on both sides.
Brush or spoon the hoisin sauce over the tofu, rotating the strips to coat all sides.
Continue cooking the tofu for about 2 minutes, until the sauce begins to dry up and caramelize.
Remove the tofu from the skillet and transfer it to a plate.
Cook the rice noodles according to the package directions, then drain and rinse them with cold water.
Fill a shallow bowl or dish with warm water.
Submerge a single wrapper in the water and soak it until it become just pliable.
Remove the wrapper from the water and place it on a work surface.
Arrange the fillings in a strip along the middle of the wrapper: noodles, tofu, mango strips, pepper strips, avocado slices, scallion pieces, basil and mint leaves.
Fold the upper section of the wrapper over the fillings, tuck in the sides, then roll the wrap closed.
Repeat until all of the fillings and wrappers are used.
Optionally, sprinkle the rolls with sesame seeds. Serve with peanut sauce on the side.