Gingery Tofu Summer Rolls

gingery tofu summer rollsI’ve seen a new trend popping up over the last summer or two: summer roll parties! I have to admit, I kind of love it. Summer rolls are pretty much the perfect food when it’s insufferably hot out – they’re cool, crisp, and filled with watery vegetables and fresh herbs. Since they’re eaten at room temperature the fillings can all be made ahead, which mean you can actually spend time with your guests instead of in the kitchen. Sure, your guests will have to do a little work – but once they get the hang of it, filling summer rolls is really easy and is a great social activity. Plus they’ll get to customize their rolls with whatever fillings they like best. Just approach it like it’s a “fancy” taco night!

tofu summer rolls-2

Summer rolls are great with any lean grilled protein, like homemade pork sausage or shrimp, but this time I made them with gingery marinated tofu. We made these during a heat wave, and the tofu was a nice change from heavier feeling meats. I used organic sprouted tofu from Wildwood, which is high in protein so it really fills you up. It soaks up the marinade beautifully and, once seared in a hot pan, has a great texture that was crispy on the edges but smooth and creamy inside. It really gave the summer rolls a lot of flavor! For fun, I also made a short video that shows how I assemble the rolls. It’s the first video I’ve made and it got cut off at the end (and I couldn’t figure out how to reshoot just one part), but I think it’ll give you at least a general idea. (Plus, I made a video! Yay! Fun!)

Gingery Tofu Summer Rolls with Pineapple Dipping Sauce
Serves: 20
For the gingery tofu:
  • 10 ounces (1/2 brick) Wildwood Sprouted Tofu
  • 4 tablespoons ponzu
  • 2 tablespoons freshly grated ginger
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
For the dipping sauce:
  • ¼ cup pineapple juice
  • 2 tablespoons fish sauce
  • 1 teaspoon lime juice
  • freshly grated ginger
For the summer rolls:
  • 20 spring roll wrappers (rice paper wrappers)
  • leaf lettuce
  • cucumber, cut into thin spears
  • carrot, cut into matchsticks
  • leaf lettuce
  • fresh mint
  • fresh basil
  • 4 ounces rice stick noodles, cooked according to package instructions
To prepare the tofu:
  1. Cut the tofu into 20 strips: First, slice it in half across the equator to create two large, thin rectangles. Then cut each rectangle into 5 long strips; cut each strip in half lengthwise. Pat dry.
  2. Combine the ponzu, ginger, sugar, and sesame oil in a dish just large enough to hold to tofu. Mix well; add the tofu, turning it to coat. Cover and refrigerate overnight.
  3. Remove tofu from marinade and pat off excess moisture. Heat the vegetable oil in a large skillet set over high heat. When the oil is hot, add the tofu and cook until golden and crisp (1-2 minutes on each side). Remove from pan and let cool.
Prepare the dipping sauce:
  1. Whisk together pineapple juice, fish sauce, and lime juice. Season with ginger to taste.
To assemble the spring rolls:
  1. Soak a spring roll wrapper in warm water until softened, about 10 seconds. Lay on a flat surface. Place a leaf of lettuce of lettuce at the top left of the wrapper (around the 10:00 position). Top with a slice of tofu, cucumber, carrot, mint and basil. Add a small amount of noodles. Fold the wrapper in half, bringing the bottom section up over the fillings. Fold the left side of the wrapper over the fillings; roll tightly.
  2. Repeat with remaining wrappers and fillings. Serve with dipping sauce.
Nutrition Information
Calories: 167 Fat: 3.7 Carbohydrates: 28 Fiber: 1 Protein: 5

For a chance to win a $100 Visa Gift Card, tell me in the comments below: What would be your ideal recipe when using Wildwood products?

Sweepstakes Rules:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

  1. Leave a comment in response to the sweepstakes prompt on this post
  2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
  3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 10/1/2013-10/31/2013.

Be sure to visit the Wildwood brand page on where you can read other bloggers’ reviews and find more chances to win!



  1. I would love to try this recipe with their tofu! looks tasty!

  2. Stephanie Knight says:

    I would definitely use the wildwood tofu for other great dishes! I love grilled tofu on salads, especially asian salads. I would start with some cabbage, add some carrots, edamame, radishes, and grilled tofu. I make this delicious spicy peanut butter dressing and I would pour that all over. I love cabbage in salads because even with the dressing on, it keeps the crunch. The grilled tofu would help make it heartier/more filling!

  3. I have never tried tofu before but this looks amazing! I’d also like to try their salsas on tacos!

  4. I would like to try the Wildwood Original Meatless Meatballs and I would
    make spaghetti and meatballs for my family. This is a meal my kids would love, especially with cheese to sprinkle on top.

  5. I love tofu! My favorite dish is sweet and sour tofu! Its sooo good!!

  6. I would make tofu stir fry
    elena150980 at yahoo dot com

  7. I’d use the meatless crumbles and make chili!

  8. i’ve never experimented with tofu, so i’m not sure what i’d do with a sampling of it. i’d have fun though, that’s for sure!

  9. Lisa Brown says:

    My ideal dinner recipe would be spicy homemade chili and tofu with rice on the side.
    jslbrown_03 at yahoo dot com

  10. Lisa Brown says:
  11. I love the Super Firm Tofu. My ideal recipe would be a Coconut Tofu, stir fried in coconut oil with pineapple chuncks. I lightly batter tofu squares, then roll them in sweetened coconut flakes. Stir fry them until golden, stir fry pineapple chunks. Make a sauce with soy sauce, pineapple juice and a little cornstarch. Heat until thick, then add back the pineapple and coconut tofu.

  12. Marie Nicole Hemphill says:

    I’d love to use the tofu to fry it up in planks and top with a delicious Korean sauce!

  13. Susan Broughton says:

    I would use the Wildwood Tofu to make lots of delicious recipes like taco’s.

  14. I’d use their Wildwood® Original Meatless Meatballs in a meatball sub.
    mami2jcn at gmail dot com

  15. tweet–

  16. I have never had tofu before and that is from someone who has been a vegetarian for more than 30 years. keep thinking I should really give it a try …..

  17. D Schmidt says:

    I think I would make Tofu and Salsa Breakfast Burrito’s

  18. Pad thai! Love it and the WIldwood tofu would be perfect in it. soluckyducky at gmaildtcom

  19. I see that they have meatless meatballs – I’d love to have spaghetti and meatballs

  20. Make-your-own party ideas are kind of my favorite. They take so much of the stress off the host! And when they involve summer rolls…they are definitely all the better.

  21. My ideal recipe would be one that my kids wouldn’t even know what they were eating! Seared in a pan just like chicken with some veggies would be perfect!

  22. My ideal recipe would be the wildwood® original meatless meatballs either in some spaghetti with veggies, or in a yummy meatless meatball sub! both are recipes the kids would enjoy.

  23. I’d use their long noodles to create a healthy, tasty shrimp pasta dish.

  24. We would use the silken tofu in homemade mapo tofu. Tofu is also great for puddings and pumpkin pie filling!

  25. Cynthia Gaarder says:

    Salmon and pinapple with this :) for sure

  26. I would use the Wildwood Sprouted Tofu and marinate some strips of it in soy sauce, sugar and water; then serve that with brown rice and roasted vegetables.

    margueritecore [at] gmail [dot] com

  27. onefrugalgirl says:

    I’d make a balsamic orange dish without meat! Yummy!
    onefrugalgirl AT gmail DOT com

  28. I would like to try the meatless crumbles in my lasagna recipe.

  29. Wildwood is my favorite brand of tofu. I most like to use it for baked lemon rosemary tofu.

  30. susan1215 says:

    I would like to use the Wildwood Original Meatless Meatballs and I would
    make spaghetti and meatballs.
    s2s2 at Comcast dot net

  31. Nataly Carbonell says:

    For spaghettis

  32. Nataly Carbonell says:
  33. I’d like to make Peanut Noodles with the Tomato & Herbs Angel Hair (the dish uses ginger, sesame oil, green onions, peanut butter, soy sauce, and of course, noodles).

    madelinebrubaker {at} gmail [dot] com

  34. I
    would use Sproutofu super firm to make miso soup.
    at gmail dot com

  35. -

  36. I would make one of my fave soups! Ginger, Tofu, Sweet potatoe and Mustard & Collard greens! I love your recipe too~ spring rolls are so refreshing :)

  37. Whitney Lindeman says:

    I’d make a grilled tofu “burger.”
    walindeman at gmail dot com

  38. I have a great Thai tofu recipe that would be great to make with Wildwood tofu. Grilled with lot of spice and then fresh peanut butter and sesame seeds in top

  39. I would love to try frying the tofu.

  40. Janice Cooper says:

    I would use the meatless crumbles and make sloppy joes

  41. i’d use meatless meatballs with my fave sweet and sour sauce and serve over rice with grilled pineapple.


  42. I am not really ‘into’ Asian flavors, so I think I’d like to make some scrambled tofu. I especially like the recipe in Recipes from the Moon by Gary Beardsworth.

  43. I think the Southwest Veggie Burgers on the grill sound like a great dinner!

  44. tofu curry!

  45. melindajoy says:

    stir fry

  46. melindajoy says:
  47. Harmony B says:

    Would love to make tofu parm.

  48. Meatball pasta

  49. I would want to try their hummus, and maybe mix in some of their salsa. Bean burritos- yum!

    chambanachik at gmail dot com

  50. rebeccagraham says:

    I would make spaghetti and meatballs with the meatless meatballs.

  51. nicolegreene says:

    I would use the Pasta Slim Tofu Spaghetti Noodles to make Spaghetti since that’s one of our favorite dishes!

  52. erica best says:

    i would make soppy joes

  53. maria cantu says:

    Pasta with the meatless meatballs.
    MCantu1019 at aol dot com

  54. i would make spaghetti and use the meatless meatballs

    debbiebellows (at) gmail (dot) com

  55. I would use the tomato herbs and angel hair pasta and top it with shrimp

    tbarrettno1 at gmail dot com

  56. WWillows6 says:

    I would love to make fish tacos with Wildwood/Emerald Valley Kitchen Organic Salsa.

    Lisa Garner
    lisalmg25 at gmail dot com

  57. Betty Curran says:

    I’d like to try the Mexican Inspired Meatless Crumbles to make tacos.

    willitara [at] gmail [dot] com

  58. i’d make shrimp alfredo with their spinach fettuccine noodle

  59. The ideal recipe would be my teriyaki vegetarian burger. Can’t wait to make some

    amy [at] utry [dot] it

  60. Whitney Lynn Bellows says:

    I would make the spaghetti with meatless meatballs

  61. erinfromlongisland says:

    I’d make hoisin-glazed tofu to go with
    a veggie stir fry and jasmine rice

  62. AngelaLilly says:

    Wildwood® SprouTofu® Silken Water Pack in my yummy, fresh fruit, breakfast smoothie!
    14earth at gmail dot com

  63. Thomas Murphy says:

    I would make Tofu Tikka Masala.


Leave a Comment


Rate this recipe: