Summer Rolls with a Vietnamese Pesto
I used up the ingredients I had in the fridge, but you can add in any extra veggies you have on hand, like peppers, carrots, or even cabbage. The mozzarella is optional; it makes the rolls a bit more filling and adds protein, but they’re just as good without it.
Ingredients
- 300g Firm tofu
- 3 tbsp corn flour
- 1 tsp garlic powder
- ½ tsp chilli powder
- 1 tsp onion powder
- 1 Cucumber, cut into thin matchsticks
- 2 medium carrots, cut into thin matchsticks
- 1 celery stick, cut into thin matchsticks
- 1 packet rice noodles
- 8 sheets rice paper
- 4 lettuce leaves, torn into pieces
- 6–8 fresh mint leaves
- 6–8 coriander sprigs
- 6–8 chives, trimmed
- 1 ball mozzarella (optional, about 125 g)
Vietnamese Pesto
- 1 large bunch basil
- 1 large handful rocket
- 1 large bunch coriander
- 2–3 tbsp fish sauce
- 1 tsp sugar
- 3 tbsp olive oil
- 1 handful cashews, toasted
- 1 green chili, roughly chopped
Step 1
Pat the tofu dry and cut into strips. In a bowl, combine the corn flour, garlic powder, chilli powder, and onion powder. Add the tofu strips and toss until evenly coated. Drizzle lightly with oil, then air-fry for about 20 minutes until golden and crisp. Set aside.
Step 2
Thinly slice the cucumber, carrots, celery, and chillies into matchsticks.
Step 3
In a blender, combine basil, coriander, rocket (if using), fish sauce, sugar, olive oil, toasted cashews, and green chili.
Blend until smooth, adding a splash of water if needed to loosen. Taste and adjust seasoning
Step 4
Blanch the rice noodles and set aside.
Step 5
Fill a shallow dish with warm water and briefly dip a sheet of rice paper in it for 10–15 seconds, just until it becomes soft and flexible.
Step 6
Lay the softened rice paper on a clean surface. Place a small piece of lettuce in the center, then layer some cucumber, carrots, celery, fresh herbs, a strip or two of tofu, the rice noodles and a little mozzarella.
Step 7
Fold the sides of the rice paper in, then roll tightly from the bottom up to enclose the filling. Repeat with the remaining sheets.
Step 8
Arrange the summer rolls on a platter and serve with the Vietnamese pesto for dipping.