Vegan Summer Rolls


Vegan Summer Rolls

Vegan Summer Rolls

These vibrant summer rolls make a DELICIOUS lunch/dinner idea.

I 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, I got you covered! (video below)

Vegan Summer Rolls

I used thinly cut slices of bell peppers, carrots, cucumbers, shredded cabbages, and sauteed tofu slices as the filling.

Vegan Summer Rolls

The peanut dipping sauce is the star of this recipe. It’s super easy to make and taste SO good.

Vegan Summer Rolls

After everything was prepped and ready, I filled the (briefly) soaked rice papers with the veggies + tofu and rolled them.

Divided each roll into two and it looked something like this.

Vegan Summer Rolls

Verdict: This vegan summer roll turned out so vibrant and flavorful. The juices of cucumber + bell peppers with the sweet/spicy peanut sauce + fried tofu and the mildly chewy texture of rice papers make this a great lunch/brunch/dinner.

You can’t go wrong with this one. Let’s do this! 🙂

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 70 kcal
Author Veganbell


To prepare tofu,

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)


Sauteeing the tofu,

  1. In a large bowl, add soy sauce + oregano + chili flakes + salt + pepper + 1/2 tablespoon olive oil. Mix well using a spoon.

  2. Next, add the tofu slices and toss to coat.

  3. 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,

  1. 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,

  1. 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. 

  2. 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.

  3. 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)

  4. Garnish the peanut sauce with toasted sesame seeds. Dip and serve! 

Recipe Video

Recipe Notes

  1. I 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 Facts
Vegan Summer Rolls
Amount Per Serving (1 roll)
Calories 70 Calories from Fat 49
% Daily Value*
Fat 5.4g8%
Saturated Fat 2g13%
Sodium 38.4mg2%
Potassium 96.8mg3%
Carbohydrates 10.2g3%
Fiber 2.7g11%
Sugar 10g11%
Protein 7.1g14%
Vitamin A 6070IU121%
Vitamin C 106.7mg129%
Calcium 158mg16%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.

If you enjoyed this Vegan Summer Rolls recipe, check out this Easy Jackfruit Tacos I posted earlier.
If you enjoy my blog, do check out my Instagram.

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