Tofu Mango Summer Rolls with 5 minute Makhani dipping sauce or Butter Sauce. You have to try these fresh rolls with Creamy, spicy and lightly sweet Indian sauces. Vegan Gluten-free Recipe Jump to Recipe

What what! You heard that right. Summer rolls with a spiced, creamy Indian dipping sauce! Now you know what to do with all those insane sauces in my book!

I was thinking of what else to do with the amazing things in the book for days when one is not inclined to cook up an Indian feast. And this is one of them ideas! You can use the sauces or the entire dish from the Mains chapter in several ways, by adding them to burrito wraps, using as pizza sauce, serving as a dip with roasted veggies, as dip with Summer rolls!

I used my super quick makhani sauce from One Pot Meals chapter in my book . yuhmm hummmm! 2 weeks to go! I cannot wait for the shipping to start!

You can use any of the other sauces like the lasooni sauce (soo garlicky so good!), mango curry sauce (you know mango), madras sauce (Ssspicy!), pasanda sauce, shahi sauce (creamy)..or use the Butter Sauce from the blog here. There are about 15 more sauces in the book. you get the picture :). You can also serve these with sweet chili sauce.

The summer rolls have mango, hot green chilies, tofu, cucumber, cilantro and spinach. Use any summer roll filling you like. Noodles work with the dip too! And if you have some sauce leftover, just add in veggies and some non dairy milk and cook until the veggies are tender. Easy makhani veggies!





Please ignore my messy summer rolls. Those sturdy spinach leaves did not help with probably the second time in my life I am making some fresh rolls :). I always end up eating them outside.

I got the dip idea from Courtney when she posted about serving an Indian sauce dip with roasted cauliflower for her bollywood party on her Instagram. Now that must have been an awesome party!

More goodies from the blog.

Steps:

Chop up the ingredients or get help from anyone standing around to just eat ;). Though I am a bit finicky about raw stuff. I am known to give a stink eye if I do not see freshly washed hands, cutting board and knife handling raw food. so as well do it myself.

Prep your summer roll station with a large plate filled with warm water. Soak each rice paper roll in the plate for about 10 seconds. Place on another flat wet surface. Pile up. fold and roll and place on the serving plate.

Blend up the makhani sauce, warm to thicken, pour in a bowl and serve.