How long should I marinate the tofu for these summer rolls?

The extra-firm tofu should marinate in the soy sauce, ginger, and lemon mixture for at least 15 minutes at room temperature while you prepare the other ingredients.

What's the best way to handle the rice paper for wrapping?

Dip each rice paper sheet in warm water for a few seconds until moistened, then lay it flat and wait about a minute for it to become soft and pliable before adding fillings.

Do I need to cook the Swiss chard before adding it to the rolls?

No, the recipe specifies using thinly sliced raw chard with the stems removed, adding a fresh, crisp element to the summer rolls.

What makes the dipping sauce for these rolls unique?

The dipping sauce combines hoisin sauce, soy sauce, sugar, sesame oil, sriracha, and lemon juice, creating a balanced sweet, savory, and spicy flavor profile.

How should I store leftover Swiss Chard Summer Rolls?

The recipe advises that rice paper stiffens if left out too long, so it's best to wrap and eat them fresh. If you must store them, wrap individually in plastic and refrigerate, consuming within a day for best texture.

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Swiss Chard Summer Roll With Citrus Soy-Marinated Tofu
[Vegan]

LL By: Linda Ly

Author Bio

Isn't it about time to start nose-to-tail cooking with vegetables? Learn how to make the... Read More

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Plated Swiss Chard Summer Rolls, sliced in half, revealing citrus soy-marinated tofu, green chard, basil, avocado, and matchstick carrots, served with small bowls of hoisin-sriracha dipping sauce.

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Swiss Chard Summer Roll With Citrus Soy-Marinated Tofu [Vegan]

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Vietnamese food is known for its veggie-heavy main courses and intensely aromatic herbs, and the freshness of all the meals is what makes them so light and inviting. Summer rolls (traditionally known as gỏi cuốn) are an exceptional example of putting vegetables front and center of the meal. Stuffed into... Read More

Ingredients You Need for Swiss Chard Summer Roll With Citrus Soy-Marinated Tofu [Vegan]

For the Marinated Tofu:

1/3 cup (80 ml) soy sauce
1-inch (2.5 cm) piece ginger, minced
Zest and juice of 1 lemon
1 block (14 ounces, or 390 g) extra-firm tofu, sliced ½ inch (1.3 cm) thick crosswise

For the Dipping Sauce:

1/2 cup (125 g) hoisin sauce
1/2 cup (60 ml) soy sauce
1 1/2 tablespoons (20 g) sugar
11/2 tablespoons (25 ml) sesame oil
2 teaspoons sriracha
Juice of 1 lemon

For the Wraps and Fillings:

16 to 18 sheets rice paper (22 centimeter [about 8 1/2 inches] diameter)
1 bunch chard, stems removed and leaves thinly sliced
1 bunch basil, torn into bite-size pieces
2 avocados, sliced
2 carrots, cut into 2-inch (5 cm) matchsticks
1 cucumber, cut into 2-inch (5 cm) matchsticks

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How to Prepare Swiss Chard Summer Roll With Citrus Soy-Marinated Tofu [Vegan]

For the Marinade:

To make the marinade, combine the soy sauce, ginger, lemon zest, and lemon juice in a resealable plastic bag. Add the tofu to the bag and gently toss, making sure all the slices are coated. Let stand at room temperature while you prepare the remaining ingredients, at least 15 minutes.
To make the dipping sauce, combine all the sauce ingredients in a large bowl. Divide the sauce among smaller bowls for each guest and set aside.

For the Rolls:

Remove the tofu from the bag and discard the marinade. In a large, dry skillet over medium-high heat, fry the tofu, browning each side for about 3 minutes until a toasty crust forms. Transfer the tofu to a cutting board, cut into thinner slices lengthwise, and set aside with the other fillings.
Fill a large bowl with warm water. Using both hands, dip the rice paper in the water for a few seconds until the whole sheet is moistened. Carefully lay the rice paper flat on your work surface, smoothing out any folds, and wait a minute for the sheet to become soft and pliable.
Layer the marinated tofu, chard, basil, avocado, carrots, and cucumbers in the bottom third of the rice paper. Tightly fold the bottom edge over the fillings and roll the paper away from you. Fold the sides in about halfway up and continue rolling to the end. Repeat with the remaining rice paper and fillings, and serve the rolls with the dipping sauce.
The rice paper will start to stiffen if left out for too long, so it’s best to wrap as you eat.