These Vegan Summer Rolls are such a great Summer treat. These are great for lunch, dinner, or breakfast in Summer & Spring. You can add any ingredients to these rice wraps, like veggies, fruits, grains, etc., and serve with peanut dipping sauce.
These rolls are so versatile that you can add any ingredients of your liking. I like adding lots of veggies, which look gorgeous and taste great during summertime.
You can make these Summer rolls using fruits and serve them as a light dessert item. Being a vegetarian, I add an extra layer of air-fried & seasoned tofu as a protein substitute. Check out this short YouTube Video to assemble the Vietnamese spring rolls.
You can make them healthier by adding crispy tofu sticks or glazed chickpeas. But, of course, vermicelli noodles or rice noodles always work great in these Vegan Summer Rolls.
They are colorful and so delicious that you would want to eat them every day. They are easy to make, and you can customize them as you like.
The first one will be tricky if you haven't made these rolls. But when you keep making & practicing, then they will come out great & delicious eventually. You can also try my Vegan Pasta recipe or Orzo Pasta for delicious Summer recipes.
The post contains Helpful Tips & Tricks for making Vegan Summer Rolls. But if you're in a hurry, you can also click "Jump to Recipe' under the Heading to go directly to the Recipe Card, or you can also click Recipe Card from the Table of Contents below.
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ABOUT SUMMER ROLLS
Summer Rolls are known as Goi Cuon in Vietnamese. These are made with thin rice wrappers. You can stuff them with your favorite veggies, including bell peppers, cucumber, green onion, purple cabbages, etc. You can also add spinach or lettuce or cole slaw too. Finally, add an extra protein layer like tofu, chickpeas, or beans.
The best part of these summer rolls is these they are ways to make & require no cooking. You can customize as per your liking by adding your choice of veggies, greens, grain, beans, etc.
They work great for entertaining at parties or picnics or light & healthier lunch items.
INGREDIENTS & SUBS
Summer Rolls
- RICE PAPER WRAPPERS: You add all the filling in these rice wrappers. These are readily available in any grocery store. Or you can also get it from Amazon.
- GRAINS: I have used rice noodles, but you can add rice, quinoa, wild rice, orzo, etc. My personal favorite is rice noodles.
- GREENS: I have used lettuce in the recipe. But other green vegetables, like spinach or romaine, also work well.
- VEGGIES: I have used julienned cucumber, carrots, red bell pepper, etc. Basically, any colorful veggies will work in these summer rolls.
- HERBS: Green Onions, Cilantro, Basil, or Mint goes great in the recipe.
- PROTEIN: This is optional, but I like adding air-fried seasoned tofu to my Vietnamese Spring Rolls. Chickpeas & beans also work great too.
- DIPPING SAUCE: Any dipping sauce works with these versatile rainbow-colored spring rolls. But I like peanut sauce with it.
Peanut Sauce
For making this Spicy Peanut Sauce, you'll need:
- Peanut Butter
- Rice Vinegar
- Brown Sugar
- Hot Sauce
- Ginger & Garlic
- Lemon Juice
See the recipe card for quantities.
HOW TO MAKE VEGAN SUMMER ROLLS
** For the full recipe, check the recipe card below, but you refer here for step-by-step photo instructions.
PREPARE ALL INGREDIENTS: The recipe has only a few steps. So it is best to first prepare the ingredients. First, assemble all the ingredients by cutting all the veggies, herbs, tofu (or any protein), and rice noodles.
DIP WRAPPER: Next step is to dip the rice paper wrapper in warm water in a shallow dish. Take a shallow dish so that the rice wrapper can be dipped properly. I usually use a baking tray for hydrating the rice wrappers.
ADD FILLING: Add filling to the side closest to you and leave a 1-inch gap on all the sides. Then, add a small quantity of each ingredient.
WRAPPING: Start wrapping by folding the sides together. Fold the top and bottom sides first. Then, pick the side closest to you and start rolling it like a burrito.
DIPPING SAUCE: Whisk together all the ingredients of the peanut dipping in a bowl. I have used creamy peanut butter, minced ginger & garlic, chili sauce, vinegar, and soy sauce in the recipe.
SPICY PEANUT SAUCE
Any dipping sauce will go great with these Summer Rolls. But they pair best with Peanut Dipping Sauce. It is savory, creamy, a little spicy, and full of deliciousness. It is easy to make and goes great as dipping with veggies. You can also use this sauce in Sesame Noodles or Thai Noodle Salad.
I have made Peanut Dipping Sauce by whisking creamy peanut butter with minced ginger & garlic, soy sauce, chili sauce, and vinegar. You can add or reduce the ingredients as per your liking and taste.
PRO TIPS
- Make sure to read the filling first before you start preparing the summer rolls. Then, start filling the wrap just as soon as it is wet.
- Soak the rice paper in warm water and not hot water. Dipping the rice paper in hot water will become soft pretty quickly, making it hard to roll correctly.
- Don't overfill the rolls, as it will tear the rolls.
- Make sure to cut the veggies in the same size and shape. Also, make sure the veggies are not too long or too short.
- Keep the work surface wet to avoid the rice wrapper from sticking.
STORAGE
It's best to eat these rolls soon after cooking them as the rice wrappers tend to get hard and chewy when left for a long time. Or you can wrap the rolls with a damp cloth so they won't lose moisture. You can then store them in an air-tight container.
FREQUENTLY ASKED QUESTIONS
You can add almost anything to these summer rolls per your taste, preference, and liking. Veggies like bell peppers, green onion, cucumber, and avocados. Greens like spinach, lettuce, or kimchi. You can also add a protein like tofu, chickpeas, or beans.
Yes, Vegan Summer Rolls are gluten-free if you add gluten-free soy sauce to the peanut sauce.
Summer Rolls are wrapped in a thin rice wrapper, and a filling of veggies is added. And it is served cold.
While Spring Rolls are made by wrapping the stuffing in wrap made with flour. And these rolls are then fried and served hot & crispy.
OTHER ASIAN RECIPES
- SINGAPORE NOODLES
- CHILI GARLIC NOODLES
- KIMCHI FRIED RICE
- PINEAPPLE FRIED RICE
- VEG SPRING ROLLS
- STEAMED BAO BUNS
- VEGAN THAI CURRY NOODLES
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📖 RECIPE CARD
Vegan Summer Rolls
Equipment
Ingredients
Summer Rolls:
- 6 Rice Papers
- 2-3 medium Carrots cut in matchsticks
- ½ Red Bell Pepper thinly sliced
- 1 Cucumber julienned
- 2 Scallion cut in length-wise
- 2-3 cups Lettuce
- ½ cup Mint Leaves
- ½ Cup Basil Leaves
- 1 cup Rice Noodles cooked
Peanut Dipping Sauce
- 2-3 tablespoon Soy Sauce
- 1-2 tablespoon Rice Vinegar
- 1-2 tablespoon Sesame Paste or Tahini
- 1 tablespoon Peanut Butter
- 1 tablespoon Brown Sugar
- 1 tablespoon Ginger minced
- 1 tablespoon Garlic minced
- 1 tablespoon Chili Oil or Schewchuan Sauce
Instructions
Peanut Dipping Sauce
- Add Peanut Sauce ingredients to a bowl and whisk the ingredients until properly combined.
Summer Rolls:
- First prepare & assemble noodles and vegetables so that it would be easier to make the rolls quickly.
- Prepare rice wrappers by dipping them in warm water. But don't soak them for too long, only as long as instructed in the package.
- Layer the rolls with the ingredients. Don't overfill them. Leave a gap of about 1 inch from all the sides.
- Start rolling by first folding top and bottom and then roll the sides like a burrito. It is best to keep the filling in the center and then roll the sides.
- Serve the Summer Rolls with Peanut Dipping Sauce.
Notes
- Make sure to read the filling first before you start preparing the summer rolls. Then, start filling the wrap just as soon as it is wet.
- Soak the rice paper in warm water and not hot water. Dipping the rice paper in hot water will become soft pretty quickly, making it hard to roll correctly.
- Don't overfill the rolls, as it will tear the rolls.
- Make sure to cut the veggies in the same size and shape. Also, make sure the veggies are not too long or too short.
- Keep the work surface wet to avoid the rice wrapper from sticking.
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