• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About & Contact
    • Work with Me
  • Subscribe
  • Terms of Use
    • Privacy Policy
    • Disclaimer
  • My Account
Vancouver with Love
  • Recipes
    • Mains
    • Desserts
    • Breakfasts
    • Sides
    • Snacks
    • Holiday Recipes
    • Drinks & Smoothies
  • How To Guides
  • Travel
  • Podcast
  • 20 Min Dinners eBook
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Travel Guides
  • How To Guides
  • Subscribe
  • About / Contact
  • Podcast
  • 20 Min Dinners Ebook
×
Home » Recipes » Mains » Vegan Summer Rolls with Tempeh

Vegan Summer Rolls with Tempeh

Published: Jul 15, 2021 Modified: Aug 21, 2023 by Elizabeth · 8 Comments

These fresh vegan summer rolls with peanut sauce are the ultimate easy meal! Made with tempeh (or tofu), they're delicious and gluten free.

Jump to Recipe
Vegan Spring Rolls with peanut sauce nearby.

Please note, these Summer Rolls are inspired by Vietnamese salad rolls, but they are not culturally authentic - this recipe is just my personal take on them. For a more authentic recipe, may I suggest these Lemongrass Tofu Fresh Spring Rolls from The Viet Vegan (an incredible Vietnamese Canadian food blogger).

I love vegan summer rolls, or salad rolls, mainly because they're an (almost) effortless meal that requires minimal prep and cooking, and because they contain an abundance of fresh veggies and protein.

If you haven't yet tried making your own summer rolls, then I heartily recommend. Don't be put off by the fact that rice wrappers can be a little fiddly to start with (and scroll down for my Reel showing you how I wrap them).

They're such a great way to enjoy a bunch of delicious fresh ingredients that you'll be a pro in no time!

Also, the beauty of fresh summer rolls is that they don't require any frying, and they lend themselves to so many fresh ingredients.

My recipe is just a guide, but if you want to add rice noodles, cilantro, peanuts, avocado etc. - do it! You can't really go wrong with ingredients here as long as you keep things fresh and light.

Rice paper rolls accompanied by a dish of peanut sauce.

SUMMER ROLL FAQS

What's the difference between spring rolls and salad/summer rolls?

From my understanding, spring rolls are the general term for what is created when you roll ingredients inside a thin wrapper. Summer or salad rolls are a type of spring roll, usually associated with Vietnamese cuisine and fresh, not fried. They're often served with a peanut dipping sauce.

Because these rolls are both spring rolls and summer rolls, you'll find me using both terms in this post. Thanks to Lane of Cooking with Lane for explaining the difference much better than I can - you can find her full informative article here.

Why don't you use vermicelli in your summer rolls?

Personally, I'm not a hug fan of vermicelli (rice noodles), so tend to just pack my vegan summer rolls with plant protein and veggies. I'm aware that this makes the recipe less culturally authentic though, so feel free to add them to yours! They're a great addition and take just minutes to prepare.

Why do you use tempeh and not tofu in your summer rolls?

Because I love tempeh! It has a great savoury taste that I enjoy and think compliments the rolls well. I frequently use raw tofu instead though, because it's faster to prepare (it doesn't need to be cooked) and lets the flavour of the dipping sauce really shine. Feel free to swap it out if you prefer tofu!

More easy lunch & dinner recipes

  • Chickpea pizza on parchment paper, sliced into pieces. Basil leaves sit nearby.
    Chickpea Flour Pizza Crust (Easy, Gluten-Free)
  • Grey plate of vegan creamy spinach pasta sauce on fettuccine. Dish is decorated with basil leaves and there is a fork nestled into the plate.
    Vegan Spinach Pasta Sauce (10 minute, easy recipe)
  • Overhead shot of one white enamel bowl of Gluten-free Millet Tabbouleh on a white plaster background surrounded by forks, parsley leaves and a napkin. The tabbouleh contains tomatoes, parsley and cucumber.
    Gluten-free Tabbouleh (with millet)
  • White Bean & Artichoke Vegan Sandwich on a white chopping board. In the background is a dish of artichokes, a silver butter knife and some vegetable pieces.
    White Bean & Artichoke Vegan Sandwich (gluten-free)
Tempeh being fried in a small frying pan.

HOW TO WRAP RICE WRAPPERS

Rice wrappers can be fiddly at first, but I promise once you get the hang of them you'll be a pro. The key is to not let them get too sticky, and to wrap them tightly!

1) Pour about 1 cup of warm (not boiling or cold) water onto a dinner plate - ideally use a plate that has a bit of a dip in it.

2) Submerge one side of the rice wrapper in the warm water, then after 5 seconds flip it over to submerge the other side.

3) Remove and place the wrapper on a chopping board or similar flat surface (it will likely still feel a bit stiff - it takes a few seconds to soften fully).

4) Add your ingredients to the top half of the wrapper, in the centre.

5) Fold the bottom half of the wrapper up over the ingredients, then tightly wrap the left and right side of the wrapper over the filling, leaving it exposed it at the top. Voila!
And if you're still struggling, check out my reel below showing you exactly how to wrap spring rolls!


Check out my web story on how to make spring rolls with rice paper.

A chopping board with sliced collard greens, surrounded by cut vegetable sticks.
Vegan Spring Roll being wrapped in rice paper wrapper.

Wondering how to go vegan? Check out my simple guide!

Print Recipe Pin Recipe
5 from 16 votes

Vegan Summer Rolls with Tempeh and Peanut Sauce

These fresh vegan summer rolls with peanut sauce are the ultimate easy meal! Made with tempeh (or tofu), they're delicious and gluten free.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Main Course, Salad, Snack
Cuisine: Asian, gluten-free, healthy, vegan, vegetarian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 rolls
Author: Elizabeth Emery

Ingredients

  • 1 240g pack tempeh (can use tofu if preferred - see note below), sliced into thin strips
  • 2 tablespoon unflavoured cooking oil (I like avocado or sesame)
  • Salt to taste
  • 1 carrot (medium), shredded
  • ¾ cup shredded cabbage
  • ½ red pepper, sliced into strips
  • 4" piece cucumber, sliced into strips
  • 1 cup shredded collard greens or spinach
  • Alfalfa sprouts
  • 8 rice paper wrappers

Peanut Dipping Sauce

  • 2 tablespoon peanut butter
  • ½ tablespoon Braggs or soy sauce
  • 1 tablespoon unflavoured oil
  • 1 tablespoon water

Instructions

  • Prepare all vegetables and tempeh as described above.
    A chopping board with sliced collard greens, surrounded by cut vegetable sticks.
  • Add all dipping sauce ingredients to a small bowl and stir to combine. Set aside.
    Bowl of peanut sauce with vegetables nearby.
  • On a medium heat, sauté tempeh in oil until golden on all sides (about 10 mins). Season to taste with salt and set aside.
    Tempeh being fried in a small frying pan.
  • Pour warm water onto a dinner plate and submerge your first rice wrapper in it. After 5 seconds flip it over to dip the other side in water, then remove. Place wrapper on a chopping board, and fill one half with carrot, cabbage, pepper, cucumber, collards, alfalfa sprouts and tempeh.
  • Fold up bottom of rice wrapper, then fold each side over the ingredients tightly.
    Vegan Spring Roll being wrapped in rice paper wrapper.
  • Serve all rolls on a large platter with the dipping sauce.
    A vegetable salad roll being dipped in peanut sauce.
Tried this recipe?Leave a rating above and mention @vancouverwithlove or tag #vancouverwithlove on Instagram!

Notes

  • If using tofu instead of tempeh, there is no need to cook it. Raw tofu works fine in summer rolls!
  • Although these rolls don't contain rice noodles (vermicelli), feel free to use them if you wish. To prepare, soak noodles in boiling water for several minutes until softened, then rinse.

If you’ve tried these vegan summer rolls, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!

Follow Vancouver with Love on Instagram, Pinterest and Facebook!

« How to Grow Alfalfa Sprouts
3 Ingredient Banana Oat Pancakes (vegan) »
  • Facebook
  • Twitter
  • Email

If you're a brand and love my work, learn more about Working with Me and feel free to get in touch!

Reader Interactions

Comments

  1. Jeannie

    July 16, 2021 at 6:05 am

    5 stars
    I love this combo peanut sauce and fresh spring rolls, they are easy to prepare and quick too.

    Reply
    • Elizabeth

      July 19, 2021 at 6:54 pm

      Thanks Jeannie! Me too - love that they're so easy to throw together. The perfect summer dinner.

      Reply
  2. Kayla DiMaggio

    July 16, 2021 at 3:16 pm

    5 stars
    These vegan spring rolls were so delicious! They made the perfect lunch!

    Reply
    • Elizabeth

      July 19, 2021 at 6:55 pm

      Ah I'm so glad you enjoyed them Kayla! That makes me so happy to hear. :))

      Reply
  3. Mama Maggie's Kitchen

    July 17, 2021 at 1:44 am

    5 stars
    It looks incredibly delicious. I wish this were in front of me.

    Reply
    • Elizabeth

      July 19, 2021 at 6:58 pm

      Haha I'm so glad you think so! I feel exactly the same way (sadly I've eaten them all now). 🙂

      Reply
  4. Lisa

    August 18, 2021 at 4:09 pm

    5 stars
    I love these and make them all the time. Such a refreshing meal on a hot summer day!

    Reply
    • Elizabeth

      August 26, 2021 at 5:15 pm

      I'm so glad you do! They're one of my favourite recipes on a summer's day too. 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Elizabeth Emery of Vancouver with Love sitting at a kitchen table eating a vegan dessert.

Welcome! Vancouver with Love is a plant-based food blog, sharing a love of vegan recipes and travel

Read more →

  • Facebook
  • Twitter
  • Pinterest
  • Instagram

Most Popular

  • Cookie Dough Overnight Oats in a glass jar with chocolate chips.
    Cookie Dough Overnight Oats (vegan, gluten free)
  • Stuffed dates with peanut butter, chocolate drizzle and sea salt flakes.
    Stuffed Dates with Peanut Butter & Chocolate
  • 3 Ingredient Oatmeal Waffles on a plate decorated with strawberries and coconut whipped cream.
    3 Ingredient Oatmeal Waffles (vegan, gluten-free)
  • Bowl of crispy tofu surrounded by green leaves, red cabbage and carrots. Topped with sesame seeds.
    How to Make Crispy Tofu (easy, healthy, no-fry)

Web Stories

Footer

↑ back to top

Contact

  • About / Contact
  • Work with me / Press

Newsletter

  • Sign Up! for emails and updates
  • Facebook
  • Twitter
  • Pinterest
  • Instagram

Terms of use

  • Privacy policy
  • Disclaimer
  • Terms of use

Copyright © 2023 Vancouver With Love

This site uses cookies to improve your experience. By using this site you agree to our use of cookies. Please refer to our privacy policy for more information.AcceptPrivacy Policy