These fresh vegan spring rolls or summer rolls with peanut sauce are the most delicious light meal I know - no cooking required! Naturally gluten free.
I love vegan spring rolls or summer rolls with peanut dipping sauce, mainly because they're an (almost) effortless veggie-packed meal that requires minimal cooking.
If you haven't yet tried making your own rolls, I heartily recommend it. (And don't be put off by the fact that rice paper wrappers can seem fiddly at first!
The beauty of fresh spring rolls is that they don't require any cooking, and they lend themselves to so many fresh ingredients - think crunchy veggies and sprouts, juicy mango, succulent tofu etc.
My recipe is just a guide, but if you want get creative with your spring rolls, trying adding vermicelli (rice noodles), cilantro, peanuts, sauerkraut, avocado etc. You can't really go wrong here as long as you keep things fresh and light.
These fresh spring rolls are inspired by the flavours of Vietnamese cuisine. For a more authentic recipe, I suggest these Lemongrass Tofu Fresh Spring Rolls from The Viet Vegan.
Why you'll love these
An easy way to eat your veggies - These fresh rolls use 6 different types of vegetables, and they taste so good that you won't realize how many you're eating. Veggies for health!
No cooking required! Honestly, the hardest part is chopping the veggies! Great for a lazy warm weather meal.
A great light meal - And if you want to make it heartier, why not serve these spring rolls with a soup?
High protein (if you use tofu or tempeh) - An easy way to get your protein! Tofu or tempeh add satisfying chewiness and up the protein content considerably, keeping you fuller for longer.
Main ingredients
Rice paper wrappers - Available in many supermarkets and most Asian grocery stores, these round white rice wrappers soften immediately when wet and are really stretchy, making them the perfect wrapper for fresh spring rolls.
Fresh vegetables - Carrots, purple cabbage, cucumber, bell peppers and green onion make these rolls crunchy and fresh. Try adding your favorite veggies and feel free to sub any you don't like.
Mint - I love the taste of mint in fresh spring rolls, but if you're not a fan try using cilantro instead.
Smoked tofu (optional) - Totally optional, but I love adding protein to these rolls. Buying tofu pre-smoked means you don't need to spend time marinating/cooking it.
Homemade peanut sauce - Don't skip it. Peanut butter, soy sauce and rice vinegar form the base of this dipping sauce. You can sub almond butter if you don't like peanuts. Don't scrimp on the soy sauce, as it provides a really savoury flavour!
Gluten free option - Just ensure your tamari/soy sauce is gluten free. Everything else should automatically be!
How to make rice paper rolls
Add all peanut dipping sauce ingredients to a small bowl and whisk to combine. Set aside.
Prepare all vegetables and tofu (if using) as described above. Place ingredients in separate bowls close to your workspace.
Pour warm water onto a large dinner plate or wide shallow bowl and submerge first rice wrapper in it.
After 5 seconds flip wrapper over to dip other side in water, then remove and place on a flat surface (rehydrated rice paper wrapper will continue to soften after being removed from water).
Place thin slices of vegetables, mint leaves and tofu (if using) on lower section of rice wrapper. Keep filling about 1-inch away from edge of wrapper.
Fold up bottom of wrapper until ingredients are just covered, then fold left and right side tightly over centre.
Keep rolling up wrapper from bottom until it is a tight roll.
Complete steps with all remaining spring roll wrappers. Optionally slice vegan rice paper rolls in half to display fresh veggies, and serve on a large platter with peanut dipping sauce.
Check out my web story on how to make vegan summer rolls.
Expert tips
Do not overfill rolls! The ingredients should make 8 rolls comfortably. These vegetable spring rolls should have enough ingredients in that they're plump but not bursting, as rice paper wrappers can tear if too full.
Don't submerge rice wrappers in water too long or they will get too soft too quickly. 5 seconds is long enough for the wrapper to begin softening, and it will continue to out of the water.
Additions
Try adding any of the following to your spring rolls:
- Alfalfa sprouts or bean sprouts
- Mango
- Cilantro, Thai basil or other fresh herbs
- Avocado
- Crispy tofu
- Vermicelli (thin rice noodles)
- Peanuts
- Sauerkraut
Storage
These fresh veggie spring rolls are best eaten immediately, as the rice paper wrappers can toughen up over time.
I recommend prepping ingredients beforehand and storing in an airtight container (or covered in plastic wrap) in the fridge for up to 3 days, then making the rolls when you want them.
FAQS
From my understanding, spring rolls is the general term for ingredients rolled inside a thin wrapper. Summer rolls or salad rolls are a type of spring roll, usually fresh (not fried) and often served with a peanut dipping sauce. I use both names in this recipe. Thanks to Cooking with Lane for explaining the difference.
Regular spring rolls in the grocery store or in restaurants can be vegan, but not always. Although often they have a vegetable filling, they can also contain meat and egg products, and can come with fish sauce for dipping.
These veggie spring rolls are very healthy, because not only do they contain lots of vegetables and lean protein (smoked tofu), but they're fresh and not fried, making their fat content a lot lower.
These vegan spring rolls already contain a source of protein (if you include the smoked tofu), but to make them even higher in plant-based protein I recommend using cooked tempeh instead, as tempeh is higher in protein than tofu.
More summer dinner recipes
Easy Fresh Vegan Spring Rolls
Ingredients
- 8 rice paper wrappers
- 1 carrot (medium), thinly sliced
- ½ cup shredded red cabbage
- ½ red bell pepper, thinly sliced
- ½ yellow bell pepper, thinly sliced
- 4" piece cucumber, thinly sliced
- 2 green onions, thinly sliced
- 1 cup spinach or lettuce leaves, shredded
- Handful mint leaves, shredded
Optional
- ½ 180g pack smoked tofu, sliced thinly (can also use crispy tofu or cooked tempeh)*
Peanut dipping sauce
- 2 tablespoon peanut butter
- ½ tablespoon soy sauce, tamari or coconut aminos
- ½ tablespoon maple syrup
- 1 tablespoon unflavoured oil or sesame oil
- 1 tablespoon water
- 1 teaspoon rice vinegar or apple cider vinegar
Instructions
- Add all peanut dipping sauce ingredients to a small bowl and whisk to combine. Set aside.
- Prepare all vegetables and tofu (if using) as described above. Place ingredients in separate bowls close to your workspace.
- Pour warm water onto a large plate or wide shallow bowl and submerge first rice wrapper. After 5 seconds flip wrapper over and dip other side in water, then remove and place on cutting board.
- Place thinly sliced vegetables, mint leaves and tofu (if using) on lower section of rice wrapper. Keep filling 1 inch away from edge of wrapper.
- Fold up bottom of wrapper until ingredients are just covered, then fold left and right side tightly over centre. Keep rolling from bottom until completely closed.
- Complete steps with all remaining wrappers. Optionally slice rolls in half to display colourful veggies, and serve on a large platter with dipping sauce.
Notes
Nutritional information per serving
If you’ve tried these easy vegan summer rolls, please leave a comment or tip for others below. I'd love to know how you’ve made them your own!
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Jeannie
I love this combo peanut sauce and fresh spring rolls, they are easy to prepare and quick too.
Elizabeth
Thanks Jeannie! Me too - love that they're so easy to throw together. The perfect summer dinner.
Kayla DiMaggio
These vegan spring rolls were so delicious! They made the perfect lunch!
Elizabeth
Ah I'm so glad you enjoyed them Kayla! That makes me so happy to hear. :))
Mama Maggie's Kitchen
It looks incredibly delicious. I wish this were in front of me.
Elizabeth
Haha I'm so glad you think so! I feel exactly the same way (sadly I've eaten them all now). 🙂
Lisa
I love these and make them all the time. Such a refreshing meal on a hot summer day!
Elizabeth
I'm so glad you do! They're one of my favourite recipes on a summer's day too. 🙂
Linda
Such tasty sauce
Elizabeth
So glad you like it!
Gilly Penwell
Hello! Can you use green cabbage instead of red? Thanks 🙂
Elizabeth
You absolutely can!