Pad Thai Wraps / Rolls

It's not common for my husband to like healthy food.... (like salads and soups) but I have to admit that he has come a long way and now eats broccoli, tofu and a whole lot of other vegetables that he once refused to even look at.... So I was quite surprised when he complained that I haven't made the summer rolls in a long time - essentially they have a salad of veggies and seasoned tofu wrapped to make a roll.

Wanting something warm for dinner, I decided to twist my usual recipe to make a Pad thai inspired filling... so it's basically a combination of the Pad Thai recipe with the Vietnamese Summer Roll recipe. I sauteed veggies and tofu and added in a splash of the tangy, sweet pad thai sauce & added in some crushed peanuts - we loved it !



Vietnamese Spring roll wrappers (rice wrappers) - here's a link that shows how to wrap them

Cabbage - 3/4 cup loosely packed shredded into thin, long strips
Carrot - 2 medium, julienned into thin slivers
Mung sprouts - about 2 cups
Tofu puffs - about 8, cut into strips (you could use sauteed tofu too)
Spring Onions - 3 to 5 stalks, chopped
Cucumber - cut into thin strips
Garlic - 3 to 4 cloves, minced
Soy sauce - 1 tsp
Sriracha chilli sauce - to season
Roasted Peanuts - 1/3 cup, chopped coarsely
Oil - 2 tsp
Salt to taste
Coriander leaves/Spring onions - for garnish

For the Sauce:
Tamarind extract - 1 cup (soak tamarind in water and extract juice)
Soy sauce -2 tbsp
Jaggery - about 1 to 2 tbsp (or to taste)
Sriracha chilli sauce - 2 tsp (optional)
Salt - to taste

1) Heat oil & add garlic, next add the cabbage and carrot and saute with a bit of salt. Add about 1 cup of sprouts and a tsp of soy sauce and some sriracha if you want some extra spice. Remove from the stove while veggies are still tender crisp (so a few minutes in a hot stove should do). Stir in the chopped spring onions and set aside.

2) Make the sauce by simmering together the tamarind juice, soy sauce, sriracha and brown sugar/jaggery till it thickens to a sauce.

3) Heat a tsp of oil and add the tofu puffs with a splash of sriracha and a tsp of water which will allow the tofu puffs to soften a bit and absorb some spicy flavor. Use your favorite seasoning if sriracha is not your thing.

3) Heat some water in a wide, shallow pan (this is to dip the rice roll wrappers) - it should be a more than warm but not boiling hot.

4) Dip the rice roll wrapper (one at a time) and once it softens (takes about a minute or lesser) lay it out on a flat surface and it's time to make the rolls - in one corner, put the sauteed veggies, top them with some fresh sprouts, cucumber, tofu, peanuts and coriander leaves, drizzle some of the tamarind sauce and a bit of sriracha - roll it like you would a burrito (refer to this link for more detailed pictures). Serve with the tamarind based pad thai sauce for dipping and enjoy.


  1. Wow those rolls looks absolutely stunning and highly tempting,makes me hungry.

  2. Those Wraps look so delicious and inviting.

  3. Looks superb, got to try this, sure every one will love it!

  4. Woww... looks so beautiful and colorful.. thanks for the wonderful recipe dear :)
    Indian Cuisine

  5. Looks very interesting and healthy.. definitely going to try this one..

  6. They looks super super delicious.

  7. Roll with Thai touch, looks delicious!

  8. Greattt Wraps :)

  9. Not only Tempting ...but so very Beautifull....

  10. sooooooooper yummy recipe lavanya..thanks for sharing..:)
    Tasty Appetite

  11. first time in your space....n u hav an awesome space here....these rolls r too tempting to resist colorful....happy to follow u visit mine when u hav time :-)


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