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.
For other delicious Asian-inspired vegan recipes, try Thai Peanut Noodle Salad and Asian Chopped Salad With Sesame Dressing.
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.
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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.
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.
- 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
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.
Step 1: Slice the tofu into long rectangular pieces about 1 cm thick.
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.
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.
Step 4: Slice your veggies into thin sticks, roughly chop your herbs, slice your avocado, and prepare your lettuce.
Step 5: Make the Thai peanut sauce.
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.
Step 7: Place your fillings in the center of a softened rice paper, leaving space on both sides.
Step 8: Fold the sides inward over the filling, then fold the bottom up to cover the ingredients.
Step 9: Tightly roll the paper upward until sealed, like rolling a burrito.
Step 10: Be gentle and firm to keep the roll intact, and repeat the process for the remaining rolls.
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.
Summer Rolls FAQS
Yes, you can prepare the fillings and store them separately. Assemble the rolls just before serving to maintain their freshness.
Vegan summer rolls can be gluten-free if you use gluten-free soy sauce or tamari to marinate the tofu.
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.
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.
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.
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.
More Vegan Asian-Inspired Recipes
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
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
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.
Regi Pearce says
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.