I’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!
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!)