Salt and Pepper Tofu Summer Rolls (Vegan Gluten-Free)

These Salt and Pepper Tofu Summer Rolls are easy to make and are packed with crunchy vegetables, salt and pepper crusted tofu served with a creamy tangy satay sauce. They are naturally vegan, gluten-free and high-protein.

I love making summer rolls all year long (they are not just for summer, despite the name) and have really enjoyed them this year in particular. They are so easy to make and so versatile, too, you can add whatever fillings you like and serve with whatever sauce you fancy. For these Salt and Pepper Tofu Summer Rolls I have chosen a salted and pepper crusted tofu, lots of fresh crunchy vegetables and juicy mango to dip into a peanut butter tangy satay sauce.

A bowl of Salt and Pepper Tofu Summer Rolls with satay sauce
Salt and Pepper Tofu Summer Rolls

Why will I love these Salt and Pepper Tofu Summer Rolls?

These summer rolls are a real winner, they are:

  • Fresh, vibrant and delicious
  • Crunchy and satisfying with raw vegetables
  • Tender and protein-rich with tofu
  • Easy to make with wholesome ingredients
  • Naturally vegan, gluten-free and easily nut-free
  • Great to meal prep and share
  • Served with a delicious gut-healthy satay sauce

If you already love these Salt and Pepper Tofu Summer Rolls then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredient list may seem long, but they are every day staples (as long as you have rice paper!):

  • Extra-firm tofu: it is important to use extra-firm tofu without any excess liquid for the best texture and shape. They also fry off well in sticks, making these rolls easy and mess-free. I love the organic long-life tofu from KoRo as the ingredients are simple but they are so easy to have in the cupboard.
  • Cornflour: this helps with coating the tofu strips so they when you pan-fry them, they are crispy. You can also use arrowroot powder.
  • Salt and pepper: essential for seasoning.
  • Oil for frying: I use light olive oil or coconut oil and you don’t need a lot. As long as your pan is non-stick, a light brushing of oil is all you need for frying off the tofu.
  • Sushi rice: or sticky white rice is best so that it sticks together nicely for inside the rolls. You can use other rice if that’s all you have, just be prepared that the rice may fall out as you eat them. You can also swap these for cooked and cooled noodles.
  • Rice papers: essential for summer rolls. You can find these in most supermarkets or wholefood stores.
  • Cucumber: for crunch and refreshment.
  • Pepper: for the colour and crunch. Any colour bell pepper is great here.
  • Mango: this adds so much summery juiciness that I just love!
  • Fresh mint: for freshness and other herbs like coriander or parsley will also be great.
  • Salad: I like to add some more green so spinach, lettuce or massaged kale are great in these Salt and Pepper Tofu Summer Rolls.
  • Seeds, roasted beans and nuts: these add so much crunch into the rolls that work so well. I’ve used the salt and pepper flavoured crunch snacks from Natures Heart which is a mix of roasted and super crispy beans, peas and pulses.
Dipping a Salt and Pepper Tofu Summer Roll into satay sauce
Salt and Pepper Tofu Summer Rolls

As for the satay sauce, this is so delicious:

  • Coconut yoghurt: this adds creaminess to the sauce and makes it much lighter than being all peanut butter. I use the Cocos Organic natural or light yoghurt which is great for gut health, too, as it’s packed with billions of live cultures.
  • Peanut butter: for the best satay sauce use smooth and runny peanut butter. You can also try this with other nut butters like cashew or almond or keep this nut-free by using tahini.
  • Tamari soy sauce: for the salty, umami richness.
  • Maple syrup: for sticky sweetness and to balance out the flavours. You can use other syrups like agave or vegan honey.
  • Garlic: fresh garlic is best if you have it for the most intense flavour but you can use dried garlic granules if you like/
  • Lime: for zing and to lighten up the satay sauce. I love using lime but lemon is also great.
Close up of Salt and Pepper Tofu Summer Rolls
Salt and Pepper Tofu Summer Rolls

How do I make these rolls?

There are only a few steps to prepare to make these Salt and Pepper Tofu Summer Rolls:

  • Prepare the tofu: slice the tofu intro strips and toss in the cornflour, salt and pepper mix.
  • Fry off the tofu: till golden and crisp.
  • Cook the rice: and allow to cool fully.
  • Prepare all the fillings: into equal lengths and shapes.
  • Place one rice paper in warm water: and leave for a few seconds till softening the place on a board.
  • Fill the middle of the rice paper with all the fillings: laying them in the centre.
  • Lift the bottom of the paper up and over the filling: and tuck in the edges and continue to roll the Salt and Pepper Tofu Summer Rolls like burritos.
  • Make all the summer rolls and chill for 10 minutes: this makes them easier to slice.
  • Meanwhile prepare the satay: by stirring together all the ingredients till smooth.
  • Use a sharp knife to slice the rolls in half: and enjoy with the sauce.

How long will they last?

These are best eaten fresh as the rice paper rolls dry out over time but they are good for 1-2 days. Store them in the fridge in an airtight container.

Can I use other fillings?

Yes, you can use any number of fillings. You can use different vegetables like shredded red or white cabbage, chopped carrot or cooked aubergine wedges. You can also try out different flavours on the tofu, too.

Are these gluten-free and nut-free?

Yes, these are naturally gluten-free, just make sure that you’re using tamari soy sauce (which is gluten-free) as regular soy sauce is not gluten-free. To make these nut-free, use tahini in the satay instead of peanut butter.

Salt and Pepper Tofu Summer Rolls with two hands
Salt and Pepper Tofu Summer Rolls

I love these summer rolls, what else can I make?

I hope you are going to love these Salt and Pepper Tofu Summer Rolls and for more ideas, how about my:

Salt and Pepper Tofu Summer Rolls (Vegan Gluten-Free)

  • Servings: 2 as a main or 4 as a side
  • Difficulty: easy
  • Print

These Salt and Pepper Tofu Summer Rolls are easy to make and are packed with crunchy vegetables, salt and pepper crusted tofu served with a creamy tangy satay sauce. They are naturally vegan, gluten-free and high-protein.


    For the Tofu:
  • 200g extra-firm tofu
  • 1 tbsp cornflour
  • Salt and pepper
  • Oil, for frying
  • For the Rolls:
  • 100g sushi/sticky white rice
  • 8 rice papers
  • 100g cucumber
  • 1 red pepper
  • ½ mango
  • Fresh mint, parsley or coriander
  • Salad leaves
  • 1 pack (50g) Salt and Pepper Crunch (roasted beans, peas, seeds)
  • For the Satay:
  • 60g coconut yoghurt
  • 60g smooth peanut butter
  • 1 tbsp tamari soy sauce
  • 1 tbsp maple syrup
  • 1 garlic clove, crushed
  • 1 lime, juiced


  1. Prepare the tofu: slice the block in half and in half again widthways and then slice into 16 strips. Stir the cornflour with 1 big pinch of salt and ½ tsp black pepper. Work in batches to toss the tofu in the cornflour mix.
  2. Heat a non-stick pan with some oil and add the tofu strips (working in batches as needed to fit in the pan) and fry off on all sides till golden brown.
  3. Cook the rice according to packet instructions and cool down in the fridge.
  4. For the rolls: chop all the vegetables and the mango into thin strips, about the same length as the tofu.
  5. Have a shallow bowl or plate with an edge filled with lukewarm water. Dip one rice paper sheet into the water and allow to soften for 30 seconds. Allow the water to drip off and lift onto a plate or chopping board. Into the centre of the roll, place some salad leaves and top with some cucumber, pepper, mango, 2 tbsp of the cold rice, two strips of tofu, some fresh herbs and a sprinkling of salt and pepper crunch.
  6. Start from the bottom and carefully lift the rice paper over the filling, to cover it completely, now tuck in the sides as you roll forward, like you’d roll a burrito. Continue to seal in the top edge and place on a parchment lined plate. Repeat to make all 8 and chill in the fridge for 10 minutes.
  7. Make the satay sauce by stirring all the ingredients together till creamy.
  8. With a sharp knife, slice the rolls in half and serve alongside the satay sauce with some extra crunch on top, fresh herbs and lime wedges. Enjoy straight away or keep for 1-2 days in the fridge in a sealed container.
Landscape photo of Salt and Pepper Tofu Summer Rolls
Salt and Pepper Tofu Summer Rolls

I look forward to hearing what you think of these Salt and Pepper Tofu Summer Rolls so please let me know in the comments below. If you do make these summer rolls, I’d love to see them so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With salt and pepper love x

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