This Vegan Summer Rolls Recipe, also called rice paper rolls or fresh spring rolls, is packed with fresh, nutritious ingredients and delivers amazing flavor—especially when served with my creamy peanut dipping sauce.
You can mix and match the fillings to create countless combinations, making them a fun, versatile option for a gluten-free appetizer, main dish, or even a creative dessert (yes, that’s an option too!).
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This post is all about how to make my vegan summer rolls recipe.
This was inspired by my crispy air fryer tofu recipe as I love looking for ways to include more tofu in my diet. Soy products like tofu are one of the top four cholesterol lowering foods, and as my fiancé has borderline high cholesterol these are the perfect snack to have ready in the fridge.
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🙋♀️ Why This Recipe is Dietitian Approved
- Low Calorie: These summer rolls are light yet filling, making them perfect for anyone looking to maintain or reduce their calorie intake.
- High Protein: Thanks to the crispy tofu and peanut sauce, these rolls pack a protein punch, making them a satisfying meal option.
- Gluten-Free: By using rice paper wrappers and gluten-free soy sauce or tamari, this recipe is safe for those with gluten sensitivities.
- Easy to Make: With simple ingredients and straightforward steps, these rolls come together in under 30 minutes.
- Great for Meal Prep: You can prepare the fillings ahead of time, making it easy to assemble fresh rolls throughout the week.
- Perfect for Vegetarian, Vegan, or Gluten-Free Diets: These rolls cater to a variety of dietary needs without sacrificing taste or nutrition.
- Customizable: Mix and match different fillings and sauces to keep things exciting and tailor the rolls to your personal preferences.
- Nutrient-Dense: Packed with colorful veggies, these rolls provide a wide range of vitamins, minerals, and antioxidants to support overall health.
🥘 Tips for Choosing Ingredients
- Tofu: Use extra firm tofu for the best texture. Don't make the mistake of buying silken tofu for this recipe. Press it well to remove excess moisture before cooking, so it crisps up nicely.
- Sesame Oil: Opt for toasted sesame oil for a richer, nuttier flavor.
- Soy Sauce: Chose gluten free if needed. If you cannot find soy sauce marked gluten-free, tamari is a good gluten-free substitute.
- Rice Paper Wrappers: Look for thin, translucent rice paper wrappers that soften easily when dipped in water. They may also be called Vietnamese Spring Roll Wrappers. I used these Blue Dragon ones.
- Green Leaf Lettuce: Choose fresh, crisp lettuce leaves without any brown spots or wilting. Romaine, little gem and butterhead lettuce all work well as their leaves are sturdy enough to hold the rest of your fillings.
- Mango: Select a ripe mango that’s slightly soft to the touch.
- Red Bell Pepper: opt for firm, bright red peppers with smooth skin. They should feel heavy for their size and be free of wrinkles or soft spots.
- Cucumber: Choose a cucumber that’s firm and has a dark green color. English cucumbers are ideal because they’re seedless and have a thinner skin.
- Avocado: Look for avocados that yield slightly to gentle pressure for perfect ripeness.
- Purple Cabbage: Pick a firm, dense head of cabbage with vibrant purple leaves. The brighter the color, the more antioxidants it contains.
- Cilantro/Coriander: Use fresh cilantro with vibrant green leaves and stems. Avoid bunches with yellowing or wilting leaves.
- Carrots: Choose carrots that are firm, smooth, and bright orange.
- Fresh Mint Leaves (Optional): Look for mint with vibrant, green leaves and a strong, fresh aroma. This herb adds a refreshing flavor to your rolls.
- Peanut Butter: Choose a smooth peanut butter. I always look for one made with 100% peanuts where possible, as many varieties now have added sugar. (Quick tip - check the ingredient list to figure this out)
- Lime Juice: Freshly squeezed lime juice is always the best choice. Look for limes that are firm but give slightly when squeezed, indicating they’re juicy.
🥣Substitutions
- Make it soy free! You can omit the tofu to make this recipe soy-free and make veggies wraps.
- Make it gluten-free! Make sure to use gluten-free soy sauce or tamari.
🔧Instructions
Step 1: Make the crispy tofu
Start with the crispy tofu first as this takes 10-15 minutes in the air fryer.
Press your tofu to remove any excess liquid. This can be done by wrapping the tofu in a clean tea towel or kitchen paper. Place a weight, like a large can of food or a frying pan, on top. Let sit for 30 minutes. This will squeeze out the extra moisture
Preheat your air fryer. If your air fryer does not have a pre-heat option, simply let it run for a few minutes to heat up.
Slice the tofu into strips, then toss in the sesame oil, soy sauce, cornstarch and seasonings.
Air fry at 400F for 10-15 minutes, tossing halfway until its nice and crispy. You can also bake your tofu at 400F for 25-30 minutes if you don't have an air-fryer. I recommend spraying your air-fryer basket with non-stick spray beforehand to avoid the tofu sticking.
Step 2: Prepare the veggies
Julienne the carrots and cucumber into thin strips. Slice the avocado and mango into thin slices and finely shred the red cabbage.
Step 3: Assemble the rolls
- For efficiency set up three plates in an assembly line. Add cold water to the base of the first plate. Dampen the base of the second plate to avoid the rolls sticking (this plate will be used for the rolling process). The third plate is for the finished rolls.
- In the first plate, immerse the rice paper wrapper in cold water for 10-15 seconds then transfer the soaked rice paper to the next dampened plate.
- Add the fillings to the side of the wrapper (not directly in the middle). Start with the green leaf lettuce.
- Layer the julienned carrots, cucumber, avocado slices, and shredded cabbage on top of the lettuce leave. Don't overstuff.
- Fold the side with the fillings over once, then fold up the ends. After the ends have been rolled up continue rolling like a burrito. Wrap tightly.
- Add the summer roll to the third plate as this is the serving plate.
- Repeat the process until you've used all of your fillings!
Step 4: Make your dipping sauce
Make the peanut sauce by mixing all of the ingredients together. Add water to thin as needed. Whisk until combined well and a smooth and creamy consistency is achieved.
Step 5: Serve
Serve immediately while they're fresh.
Optional: Garnish with sesame seeds & mint leaves
👩🎓 How to roll summer rolls
First don't make these mistakes:
- Only use one sheet of rice paper per roll - this might sound obvious, but I thought using 2-3 might be helpful when I first did this as the rice paper can be so delicate. But I was very WRONG. The final product ended up too hard with a shell-like exterior.
- Do not overfill the rolls! This will make rolling very difficult, and the end product will not be very durable
Top tips
- Use cold water. It probably says to use warm water on the packet instructions, but I found cold water easier. When I used warm water, they became too delicate too fast and were more difficult to work with
- If you are new to rolling rice paper, place the fillings first in a lettuce leaf. Then, roll the filling into the lettuce leaf before rolling the roll. This helps contain the fillings more until you become a more experienced rice paper connoisseur.
- Instead of placing your lettuce leaf with the filling directly into the middle of the roll, place it to the side. Start by rolling from that side. Once rolled over once, fold in the ends and then finish rolling the rest of the roll.
A simple step-by-step guide to rolling:
- Set up an assembly line of plates: In the first plate add cold water to the base. We will use this plate for dipping the rice paper. Dampen the base of the second plate slightly. We will use this place for rolling and by dampening the base the rice paper is less likely to stick. The third plate is for the finished rolls.
- Soak the Rice Paper: Dip one rice paper wrapper into cold water for about 10-15 seconds. The paper should be soft but still slightly firm, as it will continue to soften as you add the fillings.
- Lay It Flat: Carefully lay the softened wrapper flat on plate number two.
- Add the Fillings: Place your green leaf lettuce first, slightly off-center, toward the bottom third of the wrapper. Layer the rest of your fillings (veggies, tofu etc.) on top. Don’t overstuff, or the roll will tear.
- Roll: Roll the rice paper over the lettuce leaf and back onto itself. It should now be in the center of the rice paper roll.
- Fold the Sides In: Before going any further now fold the sides of the wrapper over the fillings. This helps keep everything tucked in as you roll.
- Finish Rolling: Continue rolling the wrapper tightly over the fillings, tucking them in as you go. Think of it like rolling a burrito—keep it snug but gentle to avoid tearing the wrapper.
- Seal and Serve: Once rolled, the wrapper will stick to itself, sealing the roll. Place the finished roll seam-side down on a serving plate and continue with the rest.
With a bit of practice, you’ll be rolling perfect summer rolls in no time!
📦How to store leftovers
Refrigeration: Place the leftover summer rolls in an airtight container. You can layer them between sheets of parchment paper or wax paper to prevent sticking. Store them in the refrigerator for up to 2-3 days.
Avoid Overcrowding: Ensure that the rolls are not crowded in the container, as this can cause them to stick together and become soggy.
Keep the Dipping Sauce Separate: Store the peanut sauce or any other dipping sauces in separate, airtight containers. This prevents the rolls from becoming soggy and keeps the sauce fresh. The peanut butter dip sauce will last up to 5 days in the refrigerator.
To Refresh: If the rolls become a bit dry in the fridge, you can lightly moisten them with a damp paper towel before serving. Alternatively, you can serve them with a fresh batch of dipping sauce to add moisture and flavor.
Freezing (Optional): While summer rolls are best enjoyed fresh, you can freeze them if necessary. Wrap each roll tightly in plastic wrap and place them in a freezer-safe bag or container. To enjoy, thaw in the refrigerator overnight and serve with fresh dipping sauce. Note that freezing may affect the texture, so they’re best eaten fresh if possible.
🙋♀️ FAQ
Spring rolls are wrapped in dough and fried; therefore, summer rolls will contain less fat and, in general, are considered healthier.
Try adding de-shelled edamame beans as a great vegan protein source or sprinkling hemp seeds on top. If you don't follow a vegan diet, you can add shredded chicken or tinned tuna with some mayonnaise.
📜 The Recipe
Vegan Summer Rolls Recipe
Equipment
- air fryer if you don't have an airfryer you can bake the tofu instead
Ingredients
For the crispy tofu
- 1 block extra firm tofu pressed
- 1 tablespoon sesame oil
- 2 tablespoon corn starch
- ½ tablespoon soy sauce
- 2 teaspoon seasonings e.g., paprika, garlic powder, salt & pepper
- 1-2 tablespoon sesame seeds optional
For the rolls
- 1 pack rice paper rolls or spring roll wrappers (15-17 in 1 pack)
- 15 lettuce leaves
- 1 mango julienned
- 2 red bell peppers sliced
- 1 large cucumber thinly sliced
- 2 avocadoes thinly sliced
- ½ purple cabbage thinly sliced
- 2 carrots cut into ribbons
- ½ cup fresh mint leaves optional
Peanut dipping sauce
- 60 mls smooth peanut butter (¼ cup)
- 1 tablespoon soy sauce tama
- 2 tablespoon lime juice
- 1 tablespoon maple syrup
- 1 teaspoon sriracha or more to taste
- ¼ teaspoon minced garlic
- ¼ teaspoon minced ginger
- 3 tablespoon water to thin as needed
Instructions
To make the crispy tofu
- Press your tofu to remove the liquid and preheat your air fryer. If your air fryer does not have a pre-heat option, simply let it run for a few minutes to heat up.
- Slice the tofu into strips, then toss in the sesame oil, soy sauce, cornstarch and seasonings.
- Air fry at 400F for 10-15 minutes, tossing halfway until its nice and crispy. You can also bake your tofu at 400F for 25-30 minutes if you don't have an air-fryer. I recommend spraying your air-fryer basket with non-stick spray before hand.
For the rolls
- First, slice and prep all of the veggies.
- For efficiency set up three plates in an assembly line. Add cold water to the base of the first plate. Dampen the base of the second plate to avoid sticking (this plate will be used for rolling). The third plate is for the finished rolls.
- In the first plate, immerse the rice paper wrapper in water for 10-15 seconds then transfer to the next plate.
- Add fillings to the side of the wrapper (not directly in the middle). Start with the green leaf lettuce and add the rest of the fillings onto the lettuce. Don't overstuff.
- Fold the side with the fillings over once, then fold up the ends. After the ends have been rolled up continue rolling like a burrito. Wrap tightly.
- Add the summer roll to the third plate as this is the serving plate.
- Repeat the process until you've used all of your fillings!
- Make the peanut sauce by mixing all of the ingredients together. Add water to thin and mix well.
- Optional: Garnish with sesame seeds & mint leaves
- Serve immediately while they're fresh
Video
Notes
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