Vegan recipe

Crispy Hoisin Tofu Summer Rolls

Serves 2

A summer roll is just a summer roll, right? Wrong! These tasty, fresh rolls are packed with chopped veggies, and Hoisin Tofu Pieces and paired with a homemade peanut dip.

They’re perfect for enjoying outdoors or preparing early to take along to a picnic!

Hoisin Tofu Pieces Find out more


8 rice paper sheets
1 x Pack of Cauldron Hoisin Tofu
1 tbsp Sesame oil
70 g red cabbage, shredded
1 spring onion, sliced thinly
½ carrot, peeled and julienned
½ red bell pepper, sliced thinly
2 tbsp bean sprouts, washed
1 tbsp soy sauce

100g creamy peanut butter
2 tbps rice vinegar
2 tbsp soy sauce
2 tbsp maple syrup
1 tbsp toasted sesame oil
2 cloves garlic, pressed or minced
2 to 3 tbsp water, as needed


  1. Heat frying pan and add sesame oil before adding all cut veggies and cook them for 2 minutes
  2. Add bean sprouts and soy sauce. Stir and cook for another 1 minute. Remove and mix in Hoisin Tofu Pieces
  3. One at a time, submerge a rice paper sheet in warm water and place it on a clean surface. Add filling in the middle around the lower third. Fold in sides and roll up. Continue with remaining wrappers and place on parchment paper
  4. Shallow fry and place on kitchen towel
  5. Mix all sauce ingredients until smooth