Easy Vegan Summer Rolls

Easy Vegan Summer Rolls loaded with crisp vegetables, tofu, and a peanut dipping sauce. Quick, easy & tasty, perfect for Summer!

There’s nothing like fresh, crunchy, and colorful food on a hot day, and this Easy Vegan Summer Rolls recipe is exactly that.

Packed with crisp vegetables, tofu, and light rice noodles, all wrapped in delicate rice paper and served with a creamy peanut dipping sauce, these rolls are the ultimate summer bite.

Why are they perfect for summer?

They’re refreshing, hydrating, and require almost no cooking; just a quick bake for the tofu and a dip in hot water for the noodles and wrappers. No standing over a hot stove, no heavy ingredients, just light, wholesome flavors that leave you feeling energized instead of weighed down.

Best of all, they’re surprisingly easy to make.

Once you’ve prepped your veggies and tofu, it’s a simple dip-roll-enjoy process. The rice papers may look delicate, but after one or two rolls, you’ll feel like a pro.

Plus, they’re endlessly customizable! You can use whatever fresh produce you have on hand, making them a perfect “fridge-cleanout” recipe (see our ingredient list for swap recommendations!).

So why should you make this recipe today? Because these vegan summer rolls are:

• Beautiful: they look like rainbows on your plate.
• Nutritious: loaded with fiber, plant protein, and fresh herbs.
• Fun to eat: dip them generously into the silky peanut sauce for the full experience.
• Crowd-pleasing: they work as a light lunch, appetizer, or centerpiece for a dinner spread.

Once you try this Easy Vegan Summer Rolls recipe, it’s bound to become a staple in your hot-weather cooking rotation!

Ready to roll?

Easy Vegan Summer Rolls Ingredients

Let’s break down the ingredients in this Vegan Summer Rolls recipe:

For the Summer rolls, you will need:

• Rice paper wrappers: the delicate “skin” that holds everything together; the rice paper gets chewy and slightly elastic once softened. Can’t find them? Use large collard leaves or Swiss chard leaves, blanched quickly in hot water, as a sturdy, leafy wrap.
• Tofu: the main protein source. You can swap for tempeh, seitan strips, or even edamame beans inside the rolls for protein.
• Tofu seasoning: Soy sauce, sesame oil, paprika, garlic powder, salt, pepper. Seasoning prevents tofu from being bland.
• Vegetables: we chose carrots, bell peppers, cucumber, purple cabbage, and lettuce. You can also try other vegetables, like zucchini, green cabbage, shredded kale, or baby spinach! And try adding fruits like mango or apple slices for extra sweetness.
• Rice vermicelli noodles: the neutral base that makes the rolls more filling, adds a soft, chewy bite. Swap with quinoa, brown rice, or leave out for a lighter, veggie-only roll.
• Lime juice: brightens the flavors
• Fresh herbs: Mint, cilantro, and Thai basil are classics, but you can experiment with dill, parsley, or even fresh chives for a different twist.

For the Peanut Dipping Sauce, you will need:

• Peanut butter: the rich, creamy base. You can also use almond butter, cashew butter, or even tahini (sesame paste) for a nuttier, slightly bitter flavor.
• Rice vinegar: adds acidity that balances the fattiness of peanut butter. You can substitute with apple cider vinegar or lime juice.
• Coconut milk: adds creaminess, smooth texture, and subtle sweetness. Use oat milk, soy milk, or water for a lighter sauce.
• Soy sauce: salty, umami backbone of the sauce. Try also tamari (gluten-free), coconut aminos (sweeter), or miso paste mixed with water.
• Maple syrup: sweetness to balance savory and tangy elements. Swap for agave nectar, brown sugar, or even date syrup.
• Ginger & Garlic
• Chili paste / sriracha (optional): for heat

How to make Easy Vegan Summer Rolls

Here is a detailed, foolproof guide with tips and tricks so your summer rolls come out fresh, vibrant, and neat every time:

Prepare the tofu

Wrap the tofu in a clean towel, place a weight on top, like a heavy pot or a book, then press for 15 minutes. This removes excess moisture, helping it absorb seasoning and crisp up better.

Once pressed, slice the tofu into thin strips or slabs (about 1 cm / 1/2 inch thick) so they fit nicely in the rolls. Season with salt, pepper, paprika, and garlic powder. Drizzle with oil and mix well.

Bake or air-fry at 200°C (390°F) for about 15 minutes, flipping halfway, until golden and crisp at the edges.

Let the tofu cool slightly before rolling. Warm tofu can steam inside the wrappers and make them soggy.

Prepare the cabbage

Finely shred the purple cabbage with a knife or mandoline, then season with a pinch of salt and a squeeze of lime juice. Toss well and let sit for 10 minutes.

This quick marination softens the cabbage (like a mini slaw), tones down bitterness, and makes it easier to bite through in the rolls.

Prepare the rest of the vegetables

Thinly slice the carrot, cucumber, and bell pepper into even strips (matchstick size, ~6–7 cm long). Make sure they are all sliced into evenly sized strips. This will make rolling easier and prevent tearing. 

Keep lettuce leaves whole or tear into halves that match the width of the rice papers.

Cook the rice vermicelli

Soak the noodles in boiling water for 3 minutes (or according to package instructions) until just tender.

Drain, then rinse under cold water to stop cooking and keep them springy.

Set aside in a bowl, tossing lightly with a few drops of sesame oil if you like, to prevent sticking.

Make the peanut sauce

In a blender or food processor, combine: peanut butter, rice vinegar, coconut milk, soy sauce, maple syrup, ginger, and garlic.

Blend until smooth, adding warm water 1 tbsp at a time until it reaches dipping consistency.

Taste and adjust to your liking! Add more soy sauce for saltiness, maple syrup for sweetness, or chili paste for heat.

Assemble the Summer Rolls

Fill a large shallow dish (like a pie plate) with cold or lukewarm water.

Dip one rice paper wrapper for 5–8 seconds only, just until it softens slightly. Don’t over-soak the rice paper, as it will continue softening on the board. If it gets too sticky, you’ve soaked too long.

Lay the softened wrapper on a clean cutting board or damp kitchen towel to prevent sticking.

Layer fillings on the bottom third: a piece of lettuce first (it acts as a “pocket”), then noodles, cabbage, veggies, herbs, and tofu. Drizzle a little peanut sauce inside if desired.

Roll tightly and repeat with the remaining wrappers and fillings.

How to roll the Summer Rolls:

Rolling the summer rolls is easy! First, fold the sides inward like a burrito. Tuck the bottom flap over the fillings. Roll up firmly but gently to avoid tearing.

Don’t overstuff the rolls! Less is more for a neat roll.

Serve!

Arrange rolls on a platter, seam side down. Cut in half with a sharp knife (dampen the blade for a cleaner cut).

Serve immediately with a bowl of peanut dipping sauce.

Extra tips:

• Keep a damp tea towel over finished rolls to prevent them from drying out while you work.
• If making ahead, store rolls in an airtight container with each roll wrapped in a lightly damp paper towel. Eat within a few hours, as rice paper dries out in the fridge.

Serving ideas

Summer rolls are super versatile, and the way you serve them can turn them into a light snack, a refreshing starter, or even the star of a full meal!

Here are some serving ideas:

As a starter or appetizer

• Arrange the rolls on a large wooden board or platter, seam side down, and cut in half for easy grabbing. Serve with multiple small dipping bowls of peanut sauce around the platter.
• Make smaller rolls (cut rice papers in half before rolling) for bite-sized party snacks.

As a light lunch:

• Serve 3–4 rolls per person with a side of peanut sauce and a small green salad dressed with lime and sesame oil.
• Add fresh fruit on the side (mango slices, pineapple, or melon) to balance the savory peanut dip.

As part of a full meal:

• Pair with a hot soup like miso soup, pho-style broth, or coconut-lime soup for a cozy yet balanced meal.
• Serve alongside Asian-inspired grain bowls (like brown rice or quinoa with sesame veggies) for extra heartiness.

For parties or gatherings

• Lay out all fillings separately (tofu, noodles, veggies, herbs, lettuce). Set a bowl of warm water and rice papers at the center so guests can roll their own. This prevents storage issues and makes it interactive.
• Along with peanut sauce, include chili-lime soy dip, hoisin sauce, or sweet chili sauce for dipping.
• Serve on colorful platters or banana leaves for a festive presentation.

Storage tips

Here are some storage tips for your Vegan Summer Rolls, since rice paper and fresh veggies need special handling to stay fresh:

Short-term (use within the same day / a few hours):

• Keep them moist! Place finished rolls on a plate or tray lined with a lightly damp kitchen towel. Cover with another damp towel and plastic wrap or place in an airtight container.
• Store in a single layer to prevent them from sticking together and tearing. If you need to stack, separate layers with parchment paper.
• Rolls are best kept at cool room temperature if serving within 2–3 hours. In the fridge, rice paper can harden and crack.

Medium-term (1 day):

• If you must refrigerate, wrap each roll individually in plastic wrap or a lightly damp paper towel. Place them in an airtight container.
• Before serving, let the rolls sit at room temperature for 20–30 minutes to soften again. A light misting of water can help revive slightly dry wrappers.

Long-term:

Summer rolls don’t freeze well. Rice paper becomes brittle and veggies watery. For make-ahead, it’s better to prep fillings separately (tofu, chopped veggies, sauce) and assemble rolls fresh.

How to store the Peanut Dipping Sauce:

• Fridge: Store in an airtight jar or container for up to 5–6 days. The flavors actually improve after a day. The sauce may thicken in the fridge. Simply stir in a splash of warm water, coconut milk, or lime juice before serving to loosen.
• Freezer: Peanut sauce can be frozen for up to 2 months. Defrost overnight in the fridge, then whisk or blend again until smooth.

For parties or meal prep:

• Prep tofu, noodles, veggies, and peanut sauce in advance (the day before). Store each in a separate container.
• Assemble rolls fresh the day you serve them. It takes only 20–30 minutes and keeps them tasting restaurant-fresh.

 

Similar recipes:

Fresh Vegan Rainbow Spring Rolls

Homemade Vegan Sushi Rolls

Vegan Tofu Cabbage Rolls

Vegan Spring Rolls with Mixed Salad

This recipe is sponsored by Hofer Slovenija.