Vegan Summer Rolls

5 from 4 votes

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.

Prep Time10

Total Time10

Course: 30 Minutes or Less, Lunch

Cuisine: Japanese, Vegan, vegetarian

Diet: Gluten Free, Vegan, Vegetarian

Servings: rolls

Calories: 158kcal

Author: Anjali Shah

Ingredients

For The Summer Rolls:

20 sheets rice paper
2 green onions , sliced
6 shitake mushrooms , sliced
1 cucumber , sliced
½ red pepper , sliced
½ cup cilantro , stems and leaves in tact
2 cups rice noodles , or you can use other Asian style noodles like kelp or shiratake noodles
1 package firm tofu , use as is or bake (see notes)

Sauces For Dipping:

peanut sauce
miso sauce

US Customary - Metric

Instructions

Soak a piece of rice paper in warm water for 5 seconds, then place on flat surface.
Put a few pieces of each ingredient in center of rice paper. Don’t overfill.
Fold one side inward over the fillings.
Fold the two adjoining sides inward over the folded side.
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.
Dip in sauces and enjoy!

Notes

My #1 Secret Tip for this vegan summer rolls recipe is to have all your fillings prepped and ready before soaking the rice paper, then roll immediately after. For the best vegan summer rolls, I always slice and arrange everything ahead of time because rice paper can be tricky to work with, especially if you are new to it. (I promise it gets easier with practice!) If the rice paper sits too long after soaking, it starts to dry out and becomes less pliable. By having everything ready, you can add your ingredients as soon as the rice paper is damp, making the rolling process much smoother.
Other slicing methods: I usually slice the veggies with a knife, but a mandoline makes it even easier to get thin, even slices. It is a great option if you want a more uniform look and texture.

Do not overfill: I learned this the hard way, but trust me, less is more when it comes to filling these rolls. Overstuffing makes the rice paper tear and the fillings spill out, so keeping it light helps everything hold together.

Soaking the rice paper: I always use warm or room-temperature water to soak the rice paper for about five seconds. It continues softening as I add the fillings, so soaking it too long makes it sticky and harder to work with.

DIY station: If I am making these for guests or with my kids, I set up a build-your-own station with different fillings. It makes the process more fun and lets everyone create their own perfect roll!

Nutrition