Vegan Summer Rolls

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If you are looking for a fun and delicious way to use up fresh veggies, my Vegan Summer Rolls recipe is perfect. These gluten-free rolls can be customized with your favorite vegetables and fillings, then dipped into a flavorful sauce for a traditional Vietnamese experience. In just 10 minutes, you will have a healthy appetizer, snack, or light lunch packed with nutrition.

I have to admit, there is something incredibly refreshing about biting into a crisp, veggie-packed summer roll! Some call them fresh spring rolls or salad rolls to distinguish them from the fried version, but no matter what you call them, they are always a hit. I love making these alongside my vegan egg rolls for the perfect balance of crunchy and fresh, especially when paired with a delicious dipping sauce!

The concept is simple, but the flavors are even better than you might expect! These vegetarian Vietnamese rice paper rolls are light, fresh, and filled with wholesome plant-based ingredients. And to keep the meal true to its roots, why not finish with a classic Vietnamese dessert? You will not want to miss my pandan honeycomb cake a sweet, fluffy treat that pairs perfectly!

🥘 Ingredients

My vegan fresh spring rolls use simple, healthy ingredients for a boost of nutrition to your diet! Here is what you need:

Rice Paper Sheets: Rice paper wrappers are the casing that holds these summer rolls together. It comes dry, and once you get it wet you can easily wrap them up much like a burrito.

Veggie Fillings: For this exact recipe pictured in this post I use sliced green onions, shiitake mushrooms, cucumber, red pepper, and cilantro. Feel free to swap out for any vegetables of your choosing.

Rice Noodles: I love adding in thin rice noodles for a fun texture! You can use other Asian style noodles like kelp or shirataki noodles, too.

Extra Firm Tofu: For added protein in my vegan summer roll bites I use tofu! This is optional and can be left out for a soy-free version. I’ve made these rolls with raw tofu and baked – both are tasty! You can use my tofu skewers recipe for inspiration if you want to add extra flavor, just cut the tofu into strips instead of cubes.

🔪 How To Make

Making my vegan Vietnamese summer rolls is super quick and straightforward! The first thing you need to decide is what you want inside. You also need some quality rice paper. The trickiest part of making a summer roll is getting the right amount of wetness on your rice paper. Too much will make it tough to work with. Follow along with my step-by-step instructions for the easiest, fool-proof approach!

Prepare Rice Paper: First, I soak a piece of rice paper in warm water for 5 seconds, then I place it on a flat surface.

Add Fillings: Next, I put a few pieces of each ingredient in the center of the rice paper, making sure to not overfill it.

Fold The Paper: Now, I fold one side inward over the fillings. Then, I fold the two adjoining sides inward over the folded side.

Roll: Finally, I roll tightly like a burrito. See post for step by step pictures. Rice paper tends to stick easily so don’t worry about it being perfect while you fold. As you roll it will stick and come out ok.

Serve: I love serving this with a variety of dipping sauces, and even as part of a bigger spread as an appetizer!

📖 Variations 

These vegan summer rolls are one of my favorite fresh and fun meals, and I love how easy they are to customize. For a variation, try these:

More Vegetables: I love using green onions, mushrooms, cucumber, and red pepper, but the options are endless. Try adding a half cup of shredded carrots, radishes, cabbage, avocado, or fresh herbs like cilantro or Thai basil for extra crunch and flavor.

Other Proteins: Instead of tofu, I sometimes fill these rolls with half a cup of tempeh, chickpeas, or edamame for a protein boost. If you are not vegan, you can use any meat you like to make them your own.

Herbs: Swapping cilantro for fresh mint or Thai basil gives the rolls a whole new flavor. I love how just a few leaves add a bright, fresh twist to every bite.

Rice: When I want a heartier roll, I replace the noodles with half a cup of white or brown rice.

🍽 Serving Suggestions

For me, tofu summer rolls are all about the dipping sauce! I love pairing them with a variety of flavors, depending on my mood. Sometimes I go for a classic peanut sauce, using the one from my vegan peanut noodles recipe, or a simple tamari or soy sauce. For a rich, umami kick, I take inspiration from my garlic miso mushrooms and whip up a miso-based sauce.

For a light and refreshing lunch, I like to pair them with a hearty dish. My go-to favorites are tofu fried rice for a savory meal or sweet and sour tofu for a delicious balance of tangy and crispy goodness. Together, they make the perfect combination of fresh and flavorful.

🫙 Storage Instructions

Fridge: Keeping my vegetable summer rolls fresh is easy with the right method! I have tested a few different ways, but my favorite is wrapping each roll individually in plastic wrap to keep them from drying out. Here are four simple storage methods that work well to keep them fresh for later.

1. Cover them with a damp dish towel to hold the moisture
2. Wrap them individually with plastic wrap.
3. Rub each one with a tiny bit of sesame oil then wrap in plastic.
4. Wrap each one in a lettuce leaf.

Once you choose a storage method, I recommend placing the rolls in an airtight container and keeping them in the fridge for up to two days. This helps maintain their freshness and flavor so they still taste great the next day. I do not suggest freezing them, as the texture and taste change once defrosted.

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