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Vegan Summer Rolls

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Vegan Summer Rolls

Vegan summer rolls (with peanut dipping sauce) that taste as good as they look.

We love how rice paper wrappers open up a world of possibilities for rolls like this. Super easy to prepare and so customizable.

If you’re new to rice papers, we got you covered (video below).

Let’s go!

Vegan Summer Rolls
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5 from 3 votes

Vegan Summer Rolls

Easy vegan summer rolls recipe by Veganbell
Course Lunch
Cuisine General
Keyword rice paper roll, vegan spring roll, vegan summer roll
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 7 rolls
Calories 70kcal
Author Veganbell

Recipe Video

Ingredients

To prepare tofu,

  • 1 tablespoon soy sauce
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili flakes
  • Salt and pepper
  • 1/2 tablespoon olive oil
  • 250 gm. tofu (9 oz.)
  • 1/2 tablespoon olive oil

To prepare peanut sauce,

  • 1/4 cup peanut butter
  • 1/4 teaspoon garlic (minced)
  • 1/4 teaspoon ginger (minced)
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon lemon juice
  • 1/2 tablespoon sugar (powdered)
  • Salt and pepper
  • 1/2 teaspoon chili oil
  • 2 tablespoons warm water

To prepare roll,

  • Rice paper
  • Cabbage (shredded)
  • Cucumber (thinly sliced)
  • Carrot (thinly sliced)
  • Bell peppers (sliced)
  • Cilantro
  • Sesame (toasted, to garnish)

Instructions

Sauteeing the tofu,

  • In a large bowl, add soy sauce + oregano + chili flakes + salt + pepper + 1/2 tablespoon olive oil. Mix well using a spoon.
  • Next, add the tofu slices and toss to coat.
  • Set a pan over low-medium heat. Add 1/2 tablespoon olive oil. Once it's hot, add the tofu slices and saute for 3 minutes on each side. (I use a fork to turn the tofu). Once they're properly sauteed, remove from the heat and set aside.

Preparing the peanut sauce,

  • In a medium mixing bowl, add peanut butter + garlic + ginger + soy sauce + lemon juice + sugar + salt + pepper + chili oil + warm water. Stir and mix until smooth. Set aside.

Preparing the rice paper,

  • In a large bowl (that isn't shallow), add around 3 cups of warm water. Dip 1 piece of rice paper for 5-6 seconds and immediately remove it from the water. Make sure it doesn't stick to itself. 
  • Transfer the paper to a chopping (or any large, clean) board. Add the following ingredients just below the center of the rice paper - cabbage, cucumber, carrot, bell pepper, and cilantro. You can stack them on top of each other.
  • Carefully roll the paper - folding the sides as you roll your way up to the top. Slice them in two. Repeat until you've used up all your tofu (you should be able to make 6-8 rolls)
  • Garnish the peanut sauce with toasted sesame seeds. Dip and serve! 

Notes

  1. We suggest brushing your chopping board using a bit of oil before you place the rice paper on it. This prevents the paper from sticking itself with the board. 

Nutrition

Serving: 1roll | Calories: 70kcal | Carbohydrates: 10.2g | Protein: 7.1g | Fat: 5.4g | Saturated Fat: 2g | Sodium: 38.4mg | Potassium: 96.8mg | Fiber: 2.7g | Sugar: 10g | Vitamin A: 6070IU | Vitamin C: 106.7mg | Calcium: 158mg | Iron: 3.5mg
Tried this recipe?Mention @veganbell24 or tag #veganbell!

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Arti
Arti

I used the leftover peanut sauce that I had from your udon noodles and it turned out really so yum. I can see myself making so many variations of this roll.