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.
❤️ 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
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.
Make sure to scroll to the recipe card for full step-by-step instructions.
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.
Step two: Cook the rice noodles according to the package directions and run them under cool 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.
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.
Step five: Fold the sides into the middle of the wrap.
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
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
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.
They will last in the fridge for about 3 days in an airtight container.
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.
These are gluten free if you use a gluten free soy sauce or coconut aminos.
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Easy Vegan Summer Rolls with Peanut Dipping Sauce
- 1 small Cucumber (julienned)
- 1 Carrot (julienned)
- 1 cup Red Cabbage (julienned)
- ½ cup Fresh cilantro
- ½ cup Fresh Mint
- 6 Rice Paper Wraps
- 2 cups Rice noodles
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 together2 tablespoon peanut butter, 2 tablespoon soy sacue, 1 tablespoon water, ½ teaspoon toasted sesame oil, 1 tablespoon maple syrup, 1 tablespoon rice vinegar
- 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!
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.