• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Damn Tasty Vegan
  • Vegan Spring Recipes
  • Recipe index
  • Lifestyle
  • About
  • Contact
menu icon
go to homepage
  • Vegan Spring Recipes
  • Recipe index
  • Lifestyle
  • About
  • Contact
  • Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Vegan Spring Recipes
    • Recipe index
    • Lifestyle
    • About
    • Contact
  • Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Appetizers & Side Dishes

    Easy Vegan Summer Rolls with Peanut Dipping Sauce

    Published: Mar 28, 2018 · Modified: Sep 7, 2023 by Maria · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    These vegan summer rolls are the perfect, healthy meal to eat when it's too hot to cook. Filled with fresh veggies, herbs, rice noodles and marinated tofu. A delicious creamy peanut sauce brings it all together. 

    Vegan fresh rolls cut in half and in a bowl next to homemade peanut dipping sauce.

    If you'd like some more Asian inspired vegan recipes, check out these Tofu Veggie Dumplings, Vegan Thai Red Curry with Tofu, Miso Glazed Tofu or this Baked Tofu with Peanut Sauce next.

    Jump to:
    • ❤️ Why you'll love this recipe
    • 🌱 Ingredients and substitutions
    • 👩‍🍳 Recipe tips
    • 🔪 Directions
    • 🥬 Serving suggestions
    • ❓ Recipe FAQs
    • 🍴 More recipes you'll love
    • 📖 Recipe

    ❤️ Why you'll love this recipe

    • Great for meal prepping! You can make up a big batch of these tofu summer rolls and then take them to work with you for a healthy lunch. 
    • Filled with plant-based protein, colorful veggies and fresh flavors. 
    • Easy and delicious way to get in some raw vegetables into your diet. 
    • Requires zero cooking, so it won't heat up your house. 

    🌱 Ingredients and substitutions

    Ingredients for vegan summer rolls laid out on a kitchen counter.

    You can use whatever fresh vegetables you love. This is very easy to adjust.

    • Rice paper wrappers - You can find rice wrapper in the Asian section of your grocery store. 
    • Thin Rice noodles - also sometimes called vermicelli noodles. I find these in the Asian section of my grocery store. 
    • Marinated tofu - Instead of cooking the tofu, I choose to let the tofu marinate overnight or at least for 20 minutes. I marinate it in soy sauce (substitute coconut aminos for gluten free), maple syrup, toasted sesame oil and rice vinegar. 
    • Veggies of choice - My favorites are shredded carrots (shredding them makes the wrap easier to eat), purple cabbage and thin strips of cucumbers. Bean sprouts would also be good in this. 
    • Fresh herbs - This really makes the dish. I love using either fresh cilantro, mint leaves or Thai basil (or whatever basil you have). 
    • Homemade peanut dipping sauce - This includes peanut butter, soy sauce, toasted sesame oil (make sure it's toasted oil because it has a richer flavor), maple syrup and rice vinegar. If you don't have rice vinegar, apple cider vinegar or lime juice work well.  

    👩‍🍳 Recipe tips

    Don't overstuff the rice paper wraps. Put all of the ingredients on the lower ⅓ of the rice paper. Try to bunch them together as much as possible.

    Tuck the sides in first by folding them over the veggies and tofu. Then roll the summer roll up. Try to keep the veggies tucked in and tight as you roll. 

    If the peanut sauce is too thick, add a little splash of warm water until you get the desired consistency. 

    If you'd like, you can make this pan-fried tofu by heating up an oiled pan frying the tofu for 5 minutes on each side. But these taste great just marinated and cold as well, especially if you don't want to heat up your house on a hot summer day. 

    🔪 Directions

    Make sure to scroll to the recipe card for full step-by-step instructions.

    Tofu strips marinating in a soy sauce based marinade.

    Step one: Gently squeeze excess water out of the tofu and then pat the tofu dry with a paper towel. Cut the tofu into strips. Add it to a small bowl with tofu marinade. Marinate for at least 15 minutes. Overnight is even better.

    Vermicelli rice noodles cooking in a pan on the store.

    Step two: Cook the rice noodles according to the package directions and run them under cool water. 

    Hand dipping rice paper roll into a bowl of water.

    Step three: Add water to a shallow bowl. Rotate the rice paper so all sides are wet. Don't hold the rice paper in the water for longer than 10 seconds. 

    Vegan tofu summer roll fillings on top of a rice paper wrap before getting rolled.

    Step four: Cut the vegetables into thin slices or shred them. Add the filling ingredients and vermicelli rice noodles to the bottom center of the rice wrapper. 

    Vegetarian rice paper roll with fresh veggies getting rolled.

    Step five: Fold the sides into the middle of the wrap.

    Hand rolling up a vegan Thai tofu fresh roll.

    Step six: Roll the bottom up toward the top, keeping the sides tucked in. Roll all the way up, making sure to keep the summer roll tight. You'll get better with a bit of practice. 

    🥬 Serving suggestions

    Hand dipping a Thai fresh roll into homemade dipping sauce.

    These fresh summer rolls go great with vegan napa cappage kim chi and white rice. The spiciness and tartness are an amazing contrast. These also go well with Tofu Buddha Bowls.

    ❓ Recipe FAQs

    Can I use different vegetables?

    Absolutely! Use your favorite veggies. Just make sure to cut them up thinly or shred them so they fit in the salad rolls. Add in as many extra veggies as you'd like. 

    How long do these last in the fridge?

    They will last in the fridge for about 3 days in an airtight container. 

    What if I'm allergic to peanuts

    That's no problem. Instead of dipping this into a homemade peanut sauce, buy a bottle of sweet chili sauce from the grocery store or an Asian market. These taste amazing with the sweet chili sauce. 

    Are these vegetarian summer rolls gluten free?

    These are gluten free if you use a gluten free soy sauce or coconut aminos.

    🍴 More recipes you'll love

    • Quinoa tofu bowl with kale kidney beans and sweet potatoes on a counter.
      Quinoa Tofu Bowl with Peanut Sauce (vegan, high protein)
    • Crispy tofu cubes in a glass bowl.
      How To Make Crispy Tofu (Baked & Pan Fried)
    • Sesame ginger tofu cubes in a white serving bowl.
      Sesame ginger baked tofu
    • Close up of vegan dumpling on a plate with soy sauce.
      Vegan Tofu and Veggie Dumplings

    If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!

    📖 Recipe

    Vegan summer rolls cut in half and in a glass bowl.

    Easy Vegan Summer Rolls with Peanut Dipping Sauce

    Fresh and healthy summer rolls filled with vegetables and marinated tofu. Dip it in some homemade peanut sauce.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: thai
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6
    Calories: 478kcal
    Author: Maria
    Prevent your screen from going dark

    Ingredients

    US Customary or Metric

    Peanut Sauce

    • 2 tablespoon peanut butter
    • 2 tablespoon soy sacue
    • 1 tablespoon rice vinegar
    • 1 tablespoon maple syrup
    • 1 tablespoon water
    • ½ teaspoon toasted sesame oil

    Marinated Tofu

    • 2 cloves garlic
    • 3 tablespoon soy sauce
    • 1 tablespoon maple syrup
    • 1 tablespoon rice vinegar
    • 1 tablespoon toasted sesame oil
    • 1 block extra firm tofu

    Wrap fillings

    • 1 small Cucumber (julienned)
    • 1 Carrot (julienned)
    • 1 cup Red Cabbage (julienned)
    • ½ cup Fresh cilantro
    • ½ cup Fresh Mint
    • Lettuce
    • 6 Rice Paper Wraps
    • 2 cups Rice noodles

    Instructions

    Prepare tofu & rice noodles

    • Chop garlic and add it to a bowl with all of the "marinated tofu" ingredients.
      1 tablespoon rice vinegar, 1 tablespoon maple syrup, 2 cloves garlic, 1 tablespoon toasted sesame oil, 3 tablespoon soy sauce
    • Cut up tofu into lengthwise strips and marinate in the sauce for at least 10 minutes- the longer the better. Heat up a skillet and add 1 teaspoon of oil. Pan fry the tofu for 5 minutes on each side.
      1 block extra firm tofu
    • Prepare the rice noodles according to package. Once cooked, run them under cool water to stop them from over cooking and to cool them down.
      2 cups Rice noodles

    PREPARE PEANUT SAUCE

    • Mix all peanut sauce ingredients together
      2 tablespoon peanut butter, 2 tablespoon soy sacue, 1 tablespoon water, ½ teaspoon toasted sesame oil, 1 tablespoon maple syrup, 1 tablespoon rice vinegar

    ASSEMBLE

    • Add some water to a large plate. Dip rice paper into the water and quickly rotate it to get all sides wet. Don't over-soak this. Just do about 2 quick rotations and take it out. You want it to still be a little stiff when you take it out. It will gradually get softer as the water seeps in once you take it out of bowl.
      6 Rice Paper Wraps
    • On a cutting board, lay down the rice paper. Lay down the lettuce leaf first then the rice noodles, cilantro and mint then the veggies and the the tofu.
      1 small Cucumber, 1 Carrot, 1 cup Red Cabbage, ½ cup Fresh cilantro, ½ cup Fresh Mint, Lettuce
    • Roll it up by folding the end piece lengthwise first over all of the ingredients, tuck them in. Fold the sides in toward the middle and continue rolling length wise.
    • To eat, dip them in the peanut sauce and enjoy!

    Video

    Notes

    Check the photos in the post to see how to roll the summer roll.
    Don't overstuff the rice paper wraps. Put all of the ingredients on the lower ⅓ of the rice paper. Try to bunch them together as much as possible.
    Tuck the sides in first by folding them over the veggies and tofu. Then roll the summer roll up. Try to keep the veggies tucked in and tight as you roll. 
    If the peanut sauce is too thick, add a little splash of warm water until you get the desired consistency. 
    If you'd like, you can make this pan-fried tofu by heating up an oiled pan frying the tofu for 5 minutes on each side. But these taste great just marinated and cold as well, especially if you don't want to heat up your house on a hot summer day. 

    Nutrition

    Calories: 478kcal | Carbohydrates: 88g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 1170mg | Potassium: 359mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2135IU | Vitamin C: 12mg | Calcium: 82mg | Iron: 3mg
    Tried this recipe? Tag me today!Mention @DamnTastyVegan or tag #DamnTastyVegan!

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    More Vegan Appetizers and Side Dishes

    • Crispy golden brown vegan air fryer zucchini fries on a white plate with vegan ranch dipping sauce.
      Easy Crispy Vegan Air Fryer Zucchini Fries
    • Diced air fryer potatoes on a white plate.
      Crispy Air Fryer Diced Potatoes
    • Frozen brussels sprouts in a white bowl that have been cooked in an air fryer.
      Easy Air Fryer Frozen Brussels Sprouts
    • Sautéed delicata squash after being cooked in a pan on the stove.
      Easy Sautéed Delicata Squash

    About Maria

    Maria is the creator of the blog and YouTube channel Damn Tasty Vegan. She has been a vegetarian since 2005 and vegan since 2015. She loves showing new vegans how easy and delicious living a vegan lifestyle can be. She is passionate about animal welfare and strives to help change the way animals are viewed and treated, by helping people transition to a vegan lifestyle.

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Woman with sunglasses sipping a green juice with a straw.

    Hi, I'm Maria Rose! I'm a professional singer by night, and recipe developer by day. I run this blog and am also the creator of the One Month (30 minute) Meal Plan. I love helping people learn how to cook easy and delicious plant based meals.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Fresh Spring Recipes

    • Israeli couscous salad in a serving dish.
      Israeli couscous salad (pearl couscous)

    • Overhead view of large mixing bowl filled with rainbow salad.
      Crunchy rainbow salad

    • Roasted asparagus on a plate
      Easy air fryer asparagus

    • Orzo with cashew cream and roasted vegetables in a bowl.
      Creamy vegan orzo with chickpeas and roasted vegetables

    • Couscous stuffed peppers topped with melted vegan cheese in a casserole dish.
      Vegan Chickpea and Couscous Stuffed Peppers

    • Instant pot sweet potato curry in a bowl over quinoa.
      Easy Instant Pot Sweet Potato Curry with Chickpeas and Kale

    Popular Posts

    • Sticky glazed maple miso tofu in a pink bowl on top of rice.
      Sticky Glazed Maple Miso Tofu

    • Vegan Jackfruit Nachos
      Easy jackfruit nachos

    • Piece of bread dipped in vegan fondue
      Easiest vegan fondue (dairy free cheese fondue)

    • Crispy tofu cubes in a glass bowl.
      How To Make Crispy Tofu (Baked & Pan Fried)

    • Baked potato without foil on a plate topped with butter.
      Perfect baked potato (without foil)

    • Close up of banana protein pancakes with bananas and strawberries on top.
      Banana Protein Pancakes without Eggs

    Footer

    ↑ back to top

    Information

    • Privacy Policy
    • Accessibility policy
    • Disclaimer

    Newsletter

    • Get your free Vegan High Protein Grocery List Download!

    Contact

    • Contact

    Copyright © 2025 Damn Tasty Vegan on the Foodie Pro Theme

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    • Facebook
    • Pinterest
    • LinkedIn
    • Twitter

    Rate This Recipe

    Your vote:




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

    Recipe Ratings without Comment

    Something went wrong. Please try again.