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These vegan summer rolls (also called Vietnamese fresh spring rolls) are filled with crunchy veggies, lots of fresh herbs, savory tofu, and chewy rice noodles. Dipped in a sweet, savory and umami peanut sauce, they make a vibrant and healthy lunch or dinner!
Why You’ll Love these Summer Rolls
The peanut sauce is just SO good. Like you want to pour it on everything good. Plus, the fresh herbs, crunchy veggies and sweet fruit make these summer rolls perfect for any Spring or Summer weeknight dinner.
Emily’s Recipe Notes:
- Taste: The peanut sauce is sweet and savory with umami flavors. Each bite has fresh mint, basil and cilantro…plus a burst of sweetness from strawberries and sliced apples. There’s no shortage of flavor here!
- Texture: Crunchy, fresh vegetables with chewy rice noodles and a creamy dipping sauce… a perfect pairing!
- Difficulty: Once you get a hang of how to roll the wrappers, they’re pretty easy to make.
- Customizability: Very customizable. Swap in your favorite veggies, fruits or herbs.
- Time: Under 40 minutes… and even faster if you prep the peanut sauce and tofu the day before.
Ingredients:
Ingredient Notes & Substitutions
- Thin Rice Noodles: I used thin noodles made for Pho in my summer rolls, but you can also use vermicelli noodles or glass noodles.
- Rice Paper Wrappers: The brand I used was by Blue Dragon. I found mine in the International aisle of local grocery store but you could also get them at your local Asian Market.
- Fresh Herbs: My favorites are fresh mint, basil and cilantro. You could also use thinly sliced green onion or Thai basil.
- Tofu: Be sure to use extra-firm or super firm tofu for the best texture. You could also use my five spice tofu recipe for a different flavor!
- Fresh Veggies: You can use any of your favorite fresh vegetables! Think carrots, cucumber, bell peppers, bean sprouts, purple cabbage and more.
- Fruit: While it may seem odd, thinly sliced fruit adds such a delicious pop of sweetness to each bite. My favorites are strawberries and thinly sliced apples. You could also use mango.
Helpful Equipment
Here are a few tools that will make creating this recipe extra easy:
- Clean Kitchen Towel: For keeping your hands dry
- Clean Work Surface or Cutting Board: For assembly the fresh spring rolls
- Large Pan: For making the tofu
- Shallow Dish: For soaking the rice paper sheets
Step-by-Step Instructions
🍓 *Ingredient Quantities are in the Recipe Card Below!*
STEP 1: Make the Peanut Sauce. Mix the sauce ingredients and warm water 1 tbsp at a time until smooth.
STEP 2: Prep the tofu. Drain it and lightly press with paper towels to remove excess moisture. Slice the block into strips. Toss in a shallow dish with ¼ of the peanut sauce.
STEP 3: Prep and cut the strawberries, cucumber, carrot, apple, red pepper, and avocado.
STEP 4: Soak the vermicelli noodles in hot water per the package directions.
📌 TIP: Drain the rice noodles and rinse in cold water to stop them from cooking. Then toss in a bit of oil to help them from sticking to each other.
STEP 5: Cook the tofu! Pan fry for 2-3 minutes each side until golden brown.
Assemble the Fresh Spring Rolls:
STEP 1: Fill a large shallow bowl or a large pan with warm water. Dip a rice paper wrap in the water for 5-10 seconds.
📌 TIP: I usually soak my wrappers for around 7-8 seconds. The wraps are easier to work with if they are a bit firmer. If you soak them too long, they become soft and will tear easily.
STEP 2: Let the excess water drip off and place on a clean work surface.
STEP 3: Add the veggie fillings, tofu, 1-2 tbsp chopped herbs and peanuts to the center.
📌 TIP: Lay the fillings you want to see once rolled on the bottom. For example, if you want to see strawberries or basil leaves, lay them down first and place other fillings on top.
STEP 4: Place softer fillings next, like rice noodles.
STEP 5: Fold the bottom of the wrap up over the filling.
STEP 6: Then fold the sides in. Press down gently to seal.
STEP 7: Tightly roll to close and seal.
STEP 8: Repeat with remaining wrappers. Then you’re ready to enjoy them.
Serving Ideas
Once everything is assembled and rolled, it’s time to serve them! I recommend sprinkling sesame seeds on top and enjoying with the creamy peanut sauce.
You can also add a squeeze of lime juice or serve them over a bed of fresh greens.
I definitely love enjoying these summer rolls on their own, but they would also make a great side dish or appetizer. Here are some recipes that you can pair them with:
Storage
Since rice paper wraps and rice noodles tend to harden if stored, these fresh spring rolls are best enjoyed immediately.
That said, you can definitely prep all the components ahead of time and store them in the fridge. Below are some tips:
- Peanut Sauce: This can be made up to 3-4 days in advance and stored in an airtight container in the fridge. The flavors will actually develop more and it will taste better if it’s made ahead of time!
- Tofu: The tofu can be marinated 3-4 days in advance, or you can even cook it ahead of time and store it in the fridge. Because the summer rolls are served cold, the tofu doesn’t need to be reheated.
- Veggies: These can be thinly sliced a day or two in advance. Store them in an airtight container in the fridge.
- Fresh Herbs & Fruit: These are best prepared when you are ready to assemble to prevent the fruit from oxidizing and the herbs from going bad.
- Rice Noodles & Wrappers: These are also best prepared when ready to serve the summer rolls.
Helpful Tips for the BEST Vegan Summer Rolls
- Prep the Peanut Sauce and Tofu Ahead of Time: This makes assembly and rolling the vegan summer rolls super easy and quick.
- Use a Clean, Flat Surface: Clean off a counter or use a large cutting board to lay out the soaked rice paper wrappers. A large work area makes assembly easier.
- Use Water that is Warm to the Touch but not Scalding: Water that is too hot will cause the rice paper wraps to soften too quickly. This makes them tear easier.
- Only Soak the Wraps for 10 seconds: Same as the note above, the longer you soak the wraps the softer they get. This makes them more difficult to roll.
More Delicious Vegan dishes:
Vegan Summer Rolls with Peanut Sauce
Rate this RecipeIngredients
Peanut Dipping Sauce:
- ½ cup smooth peanut butter, 120g – melted
- 1 ½ tbsp low-sodium soy sauce, 23g – or coconut aminos
- 2 tsp sambal oelek or sriracha, 8g
- 1 tbsp toasted sesame oil, 12g
- 1 ½ tbsp minced garlic, 13g – about 3-4 cloves
- 1 tbsp minced ginger, 10g – about 1 large knob
- ½ tbsp agave nectar or maple syrup, 15g
- 1 ½ tbsp rice vinegar, 21g – or juice of ½ lime
- 5-6 tbsp warm water, plus more as needed
Ingredients:
- 8 oz extra-firm tofu
- ½ cup fresh strawberries, thinly sliced
- 1 cup English cucumber, ½ a cucumber, julienned
- ½ cup peeled and julienned carrots, 1 large carrot
- 1 medium apple, julienned
- ½ cup red or yellow bell peppers, thinly sliced
- ½ large ripe avocado, thinly sliced
- 4 oz rice vermicelli noodles
- 1-2 tbsp neutral oil or toasted sesame oil
- 8-10 rice paper wraps
- ¾ cup fresh mint leaves, cilantro, basil and/or Thai basil leaves, roughly chopped
- ¼ cup toasted peanuts, 30g – roughly chopped
- 1 tbsp toasted black sesame seeds, for garnish
Instructions
Make the Peanut Sauce:
- In a glass measuring cup or bowl, mix the sauce ingredients. Add the warm water 1 tbsp at a time until smooth and the sauce reaches a pourable consistency.½ cup smooth peanut butter, 1 ½ tbsp low-sodium soy sauce, 2 tsp sambal oelek or sriracha, 1 tbsp toasted sesame oil, 1 ½ tbsp minced garlic, 1 tbsp minced ginger, ½ tbsp agave nectar or maple syrup, 1 ½ tbsp rice vinegar, 5-6 tbsp warm water
Prep the Tofu, Vegetables & Rice Noodles:
- Drain the tofu and lightly press with paper towels to remove excess moisture. Slice the block into ¼” by 2” strips. Toss in a shallow dish with ¼ of the peanut sauce to coat. Set aside.8 oz extra-firm tofu
- Prep and cut the strawberries, cucumber, carrot, apple, bell pepper, and avocado.½ cup fresh strawberries, 1 cup English cucumber, ½ cup peeled and julienned carrots, 1 medium apple, ½ cup red or yellow bell peppers, ½ large ripe avocado
- Soak the rice noodles in hot water for 4 minutes (or per the package directions). Drain, rinse in cold water, and toss with 2-3 tsp sesame oil.4 oz rice vermicelli noodles
- Heat a large non-stick skillet with 1 tbsp of neutral oil over medium-high heat. Add the marinated tofu and pan fry for 2-3 minutes each side until golden brown. Remove from the heat when done.1-2 tbsp neutral oil or toasted sesame oil
Assemble the Fresh Spring Rolls:
- Fill a large shallow bowl or a large pan with warm water. Dip a rice paper wrap in the water for 10 seconds, remove and place on a clean work surface.8-10 rice paper wraps
- Add the veggie fillings, noodles, tofu, 1-2 tbsp chopped herbs and peanuts to the center.¾ cup fresh mint leaves, ¼ cup toasted peanuts
- Fold the bottom of the wrap up over the filling, then fold the sides in. Roll to close and seal.
- Repeat with remaining wrappers. Serve with sesame seeds sprinkled on top and the peanut dipping sauce.1 tbsp toasted black sesame seeds
Recipe notes
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Categories:
Appetizers, Feel Good Food, Seasonal, Sides & Snacks, Spring, Summer, Tofu Recipes, Vegan Main Courses, Vegan Proteins, Vegan Recipes,
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