• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Nuts and Twigs
  • Summer
  • About
  • Recipes
  • Subscribe
  • Free Guides
menu icon
go to homepage
  • Summer
  • About
  • Recipes
  • Subscribe
  • Free Guides
subscribe
search icon
Homepage link
  • Summer
  • About
  • Recipes
  • Subscribe
  • Free Guides
×
Nuts and Twigs » Recipes » Vegan Main Courses

Vegan Summer Rolls

Published: Jul 21, 2023 · Modified: Jan 6, 2025 by Regi Pearce · This post may contain affiliate links · 1 Comment

Filled with marinated tofu and colorful veggies and wrapped in a delicate rice paper wrapper, these vegan summer rolls are beautiful and packed with flavor and nutrients.

Jump to Recipe Jump to Video Pin Recipe

For other delicious Asian-inspired vegan recipes, try Thai Peanut Noodle Salad and Asian Chopped Salad With Sesame Dressing.

bunch of summer rolls in a bowl

If you're new to plant-based eating, some ingredients may seem unfamiliar to work with at first. Rice paper wrappers were unfamiliar to me as an ingredient to use at home when I first started out.

However, after a quick visit to my local grocery store, I discovered that it is easy to find in the international section.

So don't be overwhelmed by ingredients like rice paper wrappers - they are readily available and can make an amazing meal!

Pair this delicious meal with Blueberry Lavender Lemonade for a refreshing summer treat.

Jump to:
  • What are Vegan Summer Rolls?
  • Why You'll Love These Rolls
  • Ingredients
  • Variations
  • How to Make Vegan Summer Rolls
  • Top Tips
  • Summer Rolls FAQS
  • More Vegan Asian-Inspired Recipes
  • Vegan Summer Rolls
  • Comments

What are Vegan Summer Rolls?

Vegan summer rolls, also known as fresh spring rolls or salad rolls, are a popular Vietnamese dish made by wrapping various fresh vegetables, herbs, and protein alternatives in translucent rice paper. They are often served chilled and accompanied by a flavorful dipping sauce.

uncut vegan summer roll on a cutting board with several other rolls

Why You'll Love These Rolls

  • Vegan summer rolls are the perfect option for a light and refreshing meal any time of year.
  • They’re incredibly easy to make.
  • They’re easily customizable, so feel free to mix up your fillings and dipping sauces for endless variety. See below for ideas.
  • They also travel well, making them good for picnics, potlucks, or lunch at work or school.
  • You can serve it at a party where guests can customize their roll with their own preferred fillings and sauces.
  • These rolls are a healthier alternative to fried spring rolls.
  • You can make a big batch and store them in the fridge for 1-2 days for a quick and easy meal or snack. See storage instructions in the FAQs for the best results.

Ingredients

Here is what I like to include in these summer rolls. See the recipe card for suggested ingredients.

ingredients for summer roll
  • The beauty of these rolls is that you can add pretty much any veggies you like, so feel free to get creative!
  • fresh herbs - your choice of cilantro, mint, basil, or Thai basil
  • tofu - alternatively, use tempeh or marinated seitan

Other dipping sauces to complement vegan summer rolls

  • Hoisin sauce
  • Sweat and sour sauce
  • Soy-based sauces: Soy sauce, tamari, or ponzu provide a salty umami flavor.
  • Trader Joe's Sweet Chili Sauce
overhead pic of easy Thai Peanut Sauce in a bowl with garnishes of scallions, red chili peppers, and crushed peanuts. It's surrounded by vegetable spring roll and vegetable sushi rolls.

Variations

  • Vary the veggies and fruits like apples, bean sprouts, mangos slices, spinach, water chestnuts, jicama strips, radishes, pickled ginger, sesame seeds, and scallions.
  • Vary the fresh herbs. Use cilantro, mint, or Thai basil.
  • Add rice noodles.
  • Use tempeh, chickpeas, or marinated seitan instead of tofu.

How to Make Vegan Summer Rolls

Here are the pictures showing what you'll be doing. See the recipe card for details.

slicing tofu with a knife

Step 1: Slice the tofu into long rectangular pieces about 1 cm thick.

marinating tofu in a glass container

Step 2: Place in a container along with the soy sauce, scallions, and rice wine vinegar. Marinate it in the fridge for 30 minutes to 1 hour.

hand holding a bottle of vinegar pouring into a bowl of red cabbage

Step 3: Use a mandoline or knife to slice the cabbage. Place in a bowl and combine with 2 tbsps of rice wine vinegar. Let sit for 30 minutes.

hand slicing cucumbers.

Step 4: Slice your veggies into thin sticks, roughly chop your herbs, slice your avocado, and prepare your lettuce.

ingredients for Thai Peanut Sauce in a bowl with a hand showing red pepper flakes about to be poured in.

Step 5: Make the Thai peanut sauce.

rice paper being dunked in water.

Step 6: Place in a container along with the soy sauce, scallions, and rice wine vinegar. Marinate it in the fridge for 30 minutes to 1 hour.

filled summer roll

Step 7: Place your fillings in the center of a softened rice paper, leaving space on both sides.

two hands beginning to roll a summer roll

Step 8: Fold the sides inward over the filling, then fold the bottom up to cover the ingredients.

two hands rolling a summer roll

Step 9: Tightly roll the paper upward until sealed, like rolling a burrito.

two hands rolling a summer roll

Step 10: Be gentle and firm to keep the roll intact, and repeat the process for the remaining rolls.

one half a summer roll stacked on another half

Top Tips

  • Number 1 tip - Do not soak the rice paper too long, as it will become almost impossible to work with and will rip easily.
  • Cut vegetables and herbs into thin, uniform strips. This makes them easier to roll and eat when they’re shaped the same.
  • Do not overstuff the rice paper wrapper to prevent tearing.
  • Keep a water bowl nearby to wet your hands while working with the wrappers. They can get sticky!
  • Serve the rolls soon after assembly for the freshest taste, or cover them with a damp towel to prevent them from drying out.
  • Make sure to roll the summer rolls on a wet towel or damp cutting board instead of a plate. This will help prevent them from sticking and tearing.
hand holding a bowl of summer rolls cut in half

Summer Rolls FAQS

Can I make vegan summer rolls ahead of time?

Yes, you can prepare the fillings and store them separately. Assemble the rolls just before serving to maintain their freshness.

Are vegan summer rolls gluten-free?

Vegan summer rolls can be gluten-free if you use gluten-free soy sauce or tamari to marinate the tofu.

How do I store leftover vegan summer rolls?

If you have leftover rolls, store them in an airtight container in the refrigerator. Place a damp towel over the rolls to prevent the rice paper from drying to maintain its freshness.

Can I freeze vegan summer rolls?

I do not recommend freezing the rolls. The texture of the rice paper may change upon thawing. It is best to consume them fresh for the best flavor.

How do I keep these rolls from sticking together in a lunch box or for a picnic?

Place a small sheet of parchment paper between each roll or wrap the assembled rolls in a sheet of parchment paper before placing them in the lunch box or picnic basket. This will help keep the rolls from sticking together and maintain their freshness.

How do I keep the rolls fresh if I'm not eating them right away?

If you do not eat your rolls within 4-6 hours, place them in an airtight container lined with a damp paper towel to prevent them from drying out.

a bowl of summer rolls cut in half

More Vegan Asian-Inspired Recipes

  • Asian chopped salad with sesame dressing.
    Asian Chopped Salad With Sesame Dressing
  • top view of asian-inspired avocado toast being grabbed by a hand.
    Asian-Inspired Avocado Toast
  • spicy asian cucumber salad in a bowl.
    Spicy Asian Cucumber Salad
  • top view of spicy miso butter beans on toast.
    Spicy Miso Butter Beans On Toast

Got a minute? I'd love for you to dive into the comments and rate these vegan summer rolls. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.

vegan summer rolls in a bowl held by a hand

Vegan Summer Rolls

Regi Pearce
These summer rolls are great as a light lunch or snack and perfect for bringing on a summer picnic. Plus, they’re easily customizable to your taste preferences, so feel free to mix up your fillings and dipping sauces for endless variety!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Marinate 30 minutes mins
Total Time 45 minutes mins
Course main course
Cuisine Asian-Inspired, Vegan
Servings 12 rolls
Calories 120 kcal

Ingredients
  

  • 14 ounces extra firm tofu cut into long rectangular strips
  • 8 tablespoons rice wine vinegar divided - 6 tbsps for the tofu marinade, 2 tbsps for the cabbage
  • 2 tablespoons soy sauce
  • 2 scallions chopped
  • 2 carrots cut into long matchsticks or shredded
  • 2 cups red cabbage shredded
  • 1 red bell pepper cut into long matchsticks
  • 1 English cucumber cut into long matchsticks
  • 1-2 avocados sliced
  • ½ cup fresh basil alternatively, use mint, Thai basil, or cilantro.
  • lettuce butter lettuce is a great choice
  • 12 rice paper wrappers
  • vegan peanut sauce
Get Recipe Ingredients

Instructions
 

  • Marinate the Tofu: Place the tofu with 6 tbsps of vinegar, soy sauce, and scallions in a small bowl. Let it sit submerged in the mixture for 30 minutes to one hour in the fridge. Shake it gently halfway through to ensure all the tofu is marinating.
  • Soften the Cabbage: Meanwhile, toss the shredded red cabbage with the remaining vinegar. Let it sit for 30 minutes to soften, then drain the cabbage and remove as much liquid as possible. Pat dry with a paper towel.
  • Prep the Vegetables: While the tofu marinates and the cabbage sits, julienne your veggies into thin matchsticks, roughly chop your herbs, and slice the lettuce and avocado.
  • Make the Dipping Sauce: Make the peanut sauce.
  • Prepare the Rice Paper: To prepare the rice paper, you must have a pie dish or a tray with a few inches of warm water. Dip one sheet of rice paper into the water until it becomes soft and pliable (around 15 seconds), then lay it flat on a wet towel or damp cutting board instead of a plate. This can take a bit of practice, but don’t worry if your first few rolls aren’t perfect!
  • Roll the Summer Rolls: Place a small amount of your veggies and herbs in the center of the rice paper, leaving about 1-2 inches on either side. If you’re feeling fancy, you can get creative with the placement for a more visually appealing roll. Next, fold the sides over the filling, then tightly roll the entire thing up, like a burrito. Repeat until you’ve used up all your fillings.
  • Serve: Serve with the peanut sauce and enjoy.

Video

Notes

Make sure to roll the summer rolls on a wet towel or damp cutting board instead of a plate. This will help prevent them from sticking and tearing.
Nutritional information is only an estimate. 
These rolls are easily customizable to your taste preferences, so feel free to mix up your fillings and dipping sauces for endless variety! See the post for ideas.
To make this gluten-free, substitute soy sauce with tamari or coconut aminos when marinating the tofu.
Vegan summer rolls are best when fresh, within 4-6 hours. Leftovers can be stored in the fridge for 1-2 days in an air-tight container, but they may lose some crunchiness. For the tastiest experience, enjoy them soon after making them. 

Nutrition

Calories: 120kcal | Carbohydrates: 17g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 311mg | Fiber: 3g | Sugar: 2g | Calcium: 40mg | Iron: 2mg
Keywords 30 minute recipe, gluten free, raw
Tried this recipe?Please consider Leaving a Review!

More Vegan Main Courses

  • A close-up of a fluffy sandwich bun filled with creamy no-mayo chickpea salad and leafy greens, resting on top of a mint green lunch container surrounded by mini cornbread muffins.
    No-Mayo Chickpea Salad
  • crispy vegetable fritters stacked on a plate.
    Crispy Vegetable Fritters
  • Sheet Pan Gnocchi with Maple-Dijon Glaze on a sheet pan.
    Sheet Pan Gnocchi with Maple-Dijon Glaze
  • cauliflower rice burrito bowls.
    Cauliflower Rice Burrito Bowls

About Regi Pearce

Hello! I am Regi, the creator of Nuts & Twigs. I debunk the myths that vegan food is all nuts and twigs and offer plant-based scrumptiousness that goes far beyond that "rabbit food" stereotype. So grab your fork and put on your stretchy pants, 'cause you're gonna want seconds.

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Regi Pearce says

    March 01, 2025 at 7:59 am

    5 stars
    These vegan summer rolls are my go-to for a quick, refreshing meal or snack. The mix of crisp veggies, fresh herbs, and chewy rice paper makes every bite super satisfying, and the dipping sauce takes it to the next level. Perfect for meal prep, easy to customize, and I love making it with my kids.

    Reply

Primary Sidebar

Regina Pearce

I'm Regi.

Head nut, chief twig, and creator of Nuts & Twigs. My husband, Rob, and I live in Colorado. Here, you can expect delicious vegan recipes that make you realize that a life without cheese is not only possible but also worth living.

What kind of person builds a blog called Nuts & Twigs?

Curious? Read Behind the Apron


Summer Recipes

  • vegan chickpea tuna salad in a bowl with a spoon.
    Vegan Chickpea Tuna Salad
  • Trader Joe’s Falafel Naan Wrap.
    15-Minute Trader Joe’s Falafel Naan Wrap
  • vegan banana ice cream in a glass; side view
    Vegan Banana Ice Cream
  • side angle of vegan caesar pasta salad in a white bowl.
    Vegan Caesar Pasta Salad
  • crispy vegetable fritters stacked on a plate.
    Crispy Vegetable Fritters
  • homemade Italian vinaigrette in a jar.
    Homemade Italian Vinaigrette

Popular Recipes

  • walnut meat in a bowl next to brown rice
    Easy Walnut Taco Meat
  • vegan sushi bake casserole with the garnishes side view
    Vegan Sushi Bake
  • angle side view of a hand placing a plate of Vegan Grits With Savory Mushrooms and Collard Greens on a table.
    Vegan Grits With Savory Mushrooms and Collard Greens
  • bowl of angel hair pasta salad.
     Angel Hair Pasta Salad
  • bunch of sliced high protein lupini seitan
    High-Protein Lupini Bean Seitan
  • jar of the lemon vinaigrette.
    Easy Lemon Vinaigrette

Footer

back to top

About

  • About
  • Frequently Asked Questions
  • Contact Me

Information

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Copyright © 2024

bunch of summer rolls in a bowl

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required