Vegan Chicken Salad Summer Rolls (Print-Friendly Version)
Delight in vibrant summer rolls layered with creamy tofu salad, crisp veggies, and savory plant-based flavors.
# What You’ll Need to Make This:
→ Shredded Tofu Filling
01 -
2 tablespoons olive oil
02 -
2 tablespoons low-sodium soy sauce
03 -
1 tablespoon nutritional yeast
04 -
1 teaspoon vegan chicken bouillon powder or paste
05 -
1/2 teaspoon poultry seasoning
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
454 grams super firm tofu, shredded
→ Salad Mixture
09 -
120 millilitres vegan mayonnaise
10 -
60 millilitres sweet pickle relish
11 -
2 tablespoons Dijon mustard
12 -
2 tablespoons champagne vinegar
13 -
2 celery ribs, finely diced
14 -
53 grams finely diced red onion
15 -
1 small jalapeño, deseeded and finely diced (optional)
16 -
2 tablespoons fresh dill, minced
17 -
1 tablespoon fresh parsley, minced
18 -
1 teaspoon seasoned salt, plus more to taste
19 -
1 teaspoon freshly cracked black pepper, plus more to taste
→ Summer Roll Assembly
20 -
8 to 10 rice paper wrappers
21 -
Butter lettuce leaves
22 -
Thinly sliced tomato
23 -
Thinly sliced avocado
24 -
Vegan ranch dressing, for serving (optional)
# How to Prepare:
01 -
Preheat oven to 200°C. In a large mixing bowl, whisk together olive oil, low-sodium soy sauce, nutritional yeast, vegan chicken bouillon, poultry seasoning, garlic powder, and onion powder until well combined.
02 -
Add shredded super firm tofu to the bowl and toss until evenly coated. Spread tofu mixture onto a baking tray lined with parchment paper. Bake for 25 to 30 minutes, tossing halfway through, until golden and crisp on the edges.
03 -
Remove baked tofu from oven and allow to cool at room temperature for several minutes.
04 -
In a separate large bowl, combine vegan mayonnaise, sweet pickle relish, Dijon mustard, champagne vinegar, diced celery, diced red onion, jalapeño (if using), minced dill, minced parsley, seasoned salt, and black pepper. Whisk until thoroughly blended. Taste and adjust salt or pepper as preferred.
05 -
When tofu has cooled slightly, incorporate it into the salad mixture. Fold gently until the tofu is evenly distributed throughout the salad.
06 -
Fill a wide shallow bowl with room temperature water. Submerge one rice paper wrapper until just pliable, approximately 12–15 seconds. Place softened wrapper onto a lightly dampened clean work surface.
07 -
Position a few butter lettuce leaves towards the lower center of the rice paper. Top with 2–3 slices each of tomato and avocado, then add 2 tablespoons of the tofu salad mixture.
08 -
Fold the lower edge over the filling, tuck in the sides, and gently roll up tightly until the seam is sealed. Repeat with remaining wrappers and filling.
09 -
Cut each summer roll in half and serve immediately with vegan ranch, if desired.
# Extra Tips:
01 -
For best texture, ensure the tofu is super firm and well pressed before shredding.
02 -
If assembling ahead, store finished rolls under a damp cloth and serve the same day for optimal freshness.