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Tofu Caeser Summer Rolls (Low Carb, gluten Free)

Quick to prepare and can be served as an entree or healthy appetizer, this is my take on making homemade Vietnamese still fresh summer rolls at home.

I have had never tried Vietnamese food before, until I spent some time in Seattle where authentic Vietnamese restaurants are plentiful. The best thing I like was there spring rolls, and pretty much I ordered them all the time.

So, I decided to create a version of summer roll with my favorite vegan protein source ‘Tofu’. I’ve wanted to make summer rolls ever since I started this blog, just never got around to it because I always thought it was too much work.

But this summer has really gotten to me, and I’m trying to find any excuse not to switch on my oven. Now that doesn’t always work out, but when it does I’m over the moon with joy. So, determined to succeed, I put on some funky music and prepared everything I needed, for the rolling to go as smooth as possible. Well it did! There were a few that weren’t as tight or had a tear in them, but they still tasted just as good!

This recipe does not require you to cut too many veggies and carefully manage them to roll and not fall apart. The combination of lettuce, Avo’s and tofu creates a perfect blend especially with caeser salad dressing.

How to make Tofu Summer Rolls

Serves: 4 / Prep: 15 mins / Cook: 10 mins

Tofu Caeser Summer Rolls (Low Carb, gluten Free) 1

What you’ll need

  • 5/8 cup (100g) firm tofu
  • 1 tbsp. coconut oil
  • 4 Romaine lettuce leaves, shredded
  • 1/2 avocado, sliced
  • 2 tbsp. Parmesan grated
  • Caesar salad dressing
  • 4 rice paper wrappers
Tofu Caeser Summer Rolls (Low Carb, gluten Free) 2

What you need to do

  1. Slice the tofu into two this rectangles and press between a towel to remove excess moisture.
  2. Heat oil in a pan over medium-high heat and add the tofu. Season generously with salt and pepper. Cook for 4-5 minutes per side, until golden. Remove and let cool before slicing into 8 strips.
  3. Dip one rice paper in a bowl of warm water. Remove when slightly softened and place carefully on a plate lined with a dampened cloth or kitchen towel.
  4. Place a few strips of tofu in the center, top with avocado, and a sprinkle of parmesan. Lastly, top with some lettuce.
  5. Now fold the rice paper around the filling, firstly the sides, and then wrap tightly. Set the finished roll aside on your serving plate lined with a damp kitchen towel. Repeat with the rest of the papers.
  6. Serve straight away with the Caesar dressing as a dipping sauce.

Pro tip: dip your fingers in water, so your hands are damp when handling the spring roll wrapper, they will stick less

Resource: Make your own caeser dressing – get the recipe

Can you make tofu rolls ahead of time?

A few hours yes, but a day in advance no. The rice paper will harden in the fridge and loose that desirable chewy texture you want. I personally like my fresh rolls best right after they are made, but have found they can keep well for 2-3 hours at room temp. and still remain chewy texture. This especially makes a really fun appetizer! That being said, you can definitely prep all the ingredients in advance and just roll everything in the rice paper when you are ready to eat.

Try some of our other tofu recipes

Keto Tofu Scramble

→ Keto Curried Tofu Scramble ←

Keto Curried Tofu

→ Keto Curried Tofu with Spinach ←

Keto Tofu Steaks

→ Teriyaki Tofu Steaks ←

Tofu Caeser Summer Rolls (Low Carb, gluten Free) 4

→  Green Beans and Tofu Stir Fry With Roasted Peanuts

Recipe Card

If you like the recipe and make it then do leave us a comment…

Yield: Serves: 4

Tofu Caesar Summer Rolls

Tofu Caesar Summer Rolls

Easy to make meatless summer rolls, perfectly balanced flavors, delectable and so fresh and perfect for spring and summer.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 5/8 cup (100g) firm tofu
  • 1 tbsp. coconut oil
  • 4 Romaine lettuce leaves, shredded
  • 1/2 avocado, sliced
  • 2 tbsp. Parmesan, grated
  • Caesar salad dressing (sugar free)
  • 4 rice paper wrappers

Instructions

  1. Slice the tofu into two thin rectangles and press between a towel to remove excess moisture.
  2. Heat the oil in a pan over medium-high heat and add the tofu. Season generously with salt and pepper. Cook for 4-5 minutes per side, until golden. Remove and let cool before slicing into 8 strips.
  3. Dip one rice paper in a bowl of warm water. Remove when slightly softened and place carefully on a plate lined with a dampened cloth or kitchen towel.
  4. Place a few strips of tofu in the centre, top with avocado, and a sprinkle of parmesan. Lastly, top with some lettuce.
  5. Now fold the rice paper around the filling, firstly the sides, and then wrap tightly. Set the finished roll aside on your serving plate lined with a damp kitchen towel. Repeat with the rest of the papers.
  6. Serve straight away with the Caesar dressing as a dipping sauce.

Notes

Pro Tip: dip your fingers in water, so your hands are damp when handling the spring roll wrapper, they will stick less.

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Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 191 kcalTotal Fat: 10gCarbohydrates: 8gProtein: 5g

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