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Summer Rolls

Summer Rolls
Summer Rolls

Summer rolls are one of the best ways to eat a load of tasty, healthy veg! These summer rolls are particularly fresh and delicious, filled with loads of veg and some beautifully crispy tofu. We’ve serve ours with a wonderful, zippy dipping sauce!

Ingredients
Method

Before you start

Tofu press | Frying pan | Julienne peeler | Shallow bowl

Ingredients

For the tofu

  • 280g firm tofu
  • Vegetable oil, for frying
  • Salt to taste
  • 2 medium carrots
  • 1 cucumber
  • ¼ red cabbage
  • 4 spring onions
  • 1 romaine lettuce
  • 30g fresh coriander
  • 10g fresh mint
  • 8 rice paper sheets

For the dip

  • 2 inches fresh ginger
  • 1 garlic clove
  • 4 tbsp rice vinegar
  • 4 tbsp light soy sauce
  • 2 tbsp rapeseed oil
  • 2 tbsp caster sugar
  • 1 tsp dried chilli flakes
  • 2 tsp sesame seeds

Method

  1. 1.

    Cook the tofu | Press the tofu in a tofu press for at least 10 minutes | Place the block of tofu on its side and cut it lengthwise into 4 sheets | Warm 1cm of vegetable oil in a frying pan over medium heat | Lay the tofu sheets in the frying pan and fry on both sides until golden brown and crispy | Remove the sheets of crispy tofu from the frying pan and lay them on the plate lined with kitchen paper | Once most of the excess oil has been absorbed place the sheets of tofu on a chopping board and cut into matchsticks | Season with a little salt and set aside

  2. 2.

    Prepare the vegetables | Peel, trim and shred the carrots with a julienne peeler | Cut the cucumber in half lengthwise, scoop out the watery seeds and shred with the julienne peeler | Trim the spring onion and finely slice lengthwise | Cut the romaine lettuce lengthwise into quarters and cut out the white part of the quarters | Shred the lettuce at an angle | Core the red cabbage and shred | Pick the coriander and mint leaves

  3. 3.

    Make the dip | Peel and finely grate the ginger and garlic and add to a small mixing bowl | Add the rice vinegar, soy sauce, oil, caster sugar and chilli flakes to the bowl and stir to combine

  4. 4.

    Make the summer rolls and serve | Pour 1cm cold water into the shallow bowl | Dip a sheet of rice paper in the water and transfer it to a chopping board | Neatly lay some tofu matchsticks, carrot, cucumber, spring onion, lettuce, coriander and mint down the middle of the rice sheet | Tightly roll the ingredients up in the sheet of rice paper neatly tucking the ends in so you’re left with a small opaque burrito | Repeat the process, piling the Summer Rolls up on a plate | Serve immediately with the dipping sauce