Best Tofu & Bok Choy Summer Rolls (Easy)

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Because you are working with delicate ingredients like silken tofu and tender vegetables, these summer rolls give you a meal that is genuinely good for you without feeling heavy. The combination of soft tofu, crisp bok choy, and crunchy bean sprouts creates a satisfying texture contrast, and airtight food storage containers* help keep your prepped ingredients fresh until you are ready to assemble.

Tofu and Vegetable Fillings

These summer rolls combine rice paper wrappers with a nutritious blend of protein-rich tofu, fresh vegetables, and crisp bean sprouts, all bound together with a flavorful sweet chili and soy sauce mixture. The combination creates light rolls that work as an appetizer or light meal, and storing your prepped fillings in airtight food storage containers* keeps everything crisp and ready to go.

Use firm silken tofu rather than softer varieties so the strips stay in shape during rolling and handling. The rice paper sheets need careful handling as they tear easily once softened, and you want to keep them moist but not oversaturated during the rolling process. Fresh baby bok choy and bean sprouts work best if you use them within a day or two of purchase for the crispest texture in the finished rolls.

Rice Paper Soaking Technique

Proper rice paper preparation is essential for perfectly constructed tofu and bok choy summer rolls. Working with one sheet of rice paper at a time, soak each 7-inch rice paper sheet in a bowl of warm water until it reaches a just-softened state. This careful timing is important – oversoak and the paper becomes fragile and prone to tearing, while undersoak and it will be too stiff to fold properly. Once softened, carefully transfer the rice paper to a cutting board that has been lined with a clean tea towel, which stops the paper from sticking and makes handling much easier.

The rice paper holds your summer rolls, which should contain 10.5 oz of firm silken tofu that has been halved horizontally and cut into strips, along with 12 halved baby corn cobs and 24 baby bok choy leaves that have been boiled, steamed, or microwaved until tender. Before assembly, combine 1/3 cup of sweet chili sauce with 1 tbsp of soy sauce, setting aside half of this mixture for serving. Toss the tofu strips with the remaining chili-soy sauce mixture to coat evenly.

Once your rice paper is properly softened and positioned on the tea towel-lined board, arrange the prepared tofu, corn, bok choy, and 5 oz of fresh bean sprouts across the surface. Carefully roll up the rice paper to completely enclose all the fillings, creating a neat cylinder. Serve these summer rolls with the reserved chili sauce mixture as a dipping accompaniment.

Peanut Sauce Pairs Wonderfully

Peanut sauce is an excellent alternative to chili sauce for these summer rolls. Whisk together creamy peanut butter, a splash of soy sauce, lime juice, and a touch of maple syrup or agave nectar. The richness of peanuts works well with the fresh vegetables and delicate tofu. Make your sauce slightly thinner than you’d think – it’ll coat the rolls better when you dip them. This nutty option is a satisfying alternative to plain chili sauce.

Final Thoughts

You now have everything you need to make these summer rolls a regular part of your cooking rotation. These rolls work well for meal prep because you can put them together ahead and keep them in the fridge for up to two days. They’re also flexible – swap in different vegetables based on what you have on hand. The key to success is keeping your rice paper soft and not filling each roll too much. Practicing a few times gets you comfortable with the rolling technique, making the whole process faster and more enjoyable each time you make them.