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Vegan Summer Rolls

Vegan Summer Rolls (Vietnamese Fresh Spring Rolls)

  • Author: Veggie Anh
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Diet: Vegan


Vibrant, heavenly Vegan Summer Rolls (also known as Vietnamese fresh spring rolls or rice paper rolls) paired with a bomb peanut sauce dipping sauce that will keep you coming back for more!


Units Scale
  • 12-15 rice paper sheets
  • 400 g firm tofu
  • 1 tbsp oil
  • 100 g rice noodles
  • 1 mango
  • 2 avocados
  • 1 cucumber
  • 1 carrot
  • 2 red bell peppers
  • 15 g coriander
  • 15 g mint
  • 1/2 head of lettuce

For the dipping sauce

  • 2 tbsp crunchy or natural peanut butter
  • 3 tbsp soy sauce
  • 1 tbsp sugar
  • 2 cloves garlic
  • 50 ml water (add more to make it thinner)
  • Juice from 1/2 a lime


Prepping the ingredients

  1. Squeeze the excess water out of the tofu. You can do this by placing the tofu in napkins/kitchen towel then place a heavy object on top for 10 minutes.
  2. Meanwhile, wash the vegetables. Peel the carrots and mango. Cut the cucumber, carrot, lettuce, avocado, mango, and bell pepper into thin matchstick slices.
  3. Cut the avocado in halves and remove the pit. Peel the avocado skin and thinly cut it into thin slices.
  4. Cook the rice noodles in boiling water according to package instructions. For my noodles, I soak them in hot water for 8 minutes.
  5. Cut the tofu into thin slices.
  6. Fry the tofu in the oil until all sides are golden, the remove from the pan and set aside. Cut the tofu into thin slices.
  7. Prepare some hot water in a deep plate. Put all the ingredients (veggies, herbs, rice noodles and tofu) and rice paper on a plate.

Make the dipping sauce

  1. Combine all the sauce ingredients in a bowl and mix together. Put more water if you like a thinner consistency. 
  2. Microwave the bowl for 1 minute to help the sauce thicken and mix together better. Add the peanut pieces on top for decoration.

Make the spring rolls

  1. Dip the rice paper in the water for a few seconds, remove and transfer it to a clean plate/cutting board.
  2. Put a small amount of each ingredient on one edge of the rice paper, wrap in once, fold in the sides and keep rolling until you have a beautiful spring roll. (check the images above for instructions)
  3. You can eat the spring rolls as it is, or cut them in half and enjoy with the dipping sauce


The spring rolls do not freeze or refrigerated well as the rice paper gets dry over time. You should eat them immediately or within 2 days after making, if they even last that long.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Main Course, Side Dish
  • Method: chopping
  • Cuisine: vietnamese

Keywords: 30-minute meal, easy to make, healthy, rainbow veggies, summer meal, summer snack, vegan, vietnamese, rice paper rolls, fresh spring rolls, summer rolls

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