Vegan Summer Rolls with Peanut Sauce
Ingredients:
- 8 rice paper wrappers (22cm/8.5in)
- 100 g (2 oz) rice vermicelli noodles, cooked and cooled
- 200 g (1 cup) baked or pan-fried tofu, cut into strips
- 100 g (1) carrot, julienned
- 150 g (1) cucumber, julienned
- 100 g (1) red bell pepper, thinly sliced
- 30 g (1 cup) fresh lettuce leaves or mixed greens
- 15 g (1/4 cup) fresh mint leaves
- 15 g (1/4 cup) fresh cilantro
- 15 g (1/4 cup) fresh Thai basil (optional)
- For the dipping sauce:
- 60 g (1/4 cup) peanut butter
- 30 ml (2 tbsp) soy sauce or tamari
- 15 ml (1 tbsp) rice vinegar
- 15 ml (1 tbsp) maple syrup
- 3 g (1 clove) garlic, minced
- 2-3 tbsp warm water, to thin
- Chili flakes or sriracha, to taste (optional)
Equipments:
- Shallow dish for water
- Cutting board
- Sharp knife
- Small mixing bowl (for sauce)
Nutrition:
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Don't over-soak the rice paper — dip it just until pliable; it will continue to soften as you work, and over-soaking makes it tear easily.
Prep all fillings before rolling — having everything sliced and ready to go makes the rolling process quick and much less stressful.
Instructions:
- Prep the fillings. Cook the vermicelli noodles according to package directions, drain, and rinse with cold water. Julienne the carrot, cucumber, and bell pepper.
- Make the dipping sauce. Whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, garlic, and warm water until smooth. Adjust water for desired consistency.
- Soften a rice paper wrapper. Dip one rice paper wrapper in a shallow dish of warm water for about 10-15 seconds, until pliable but not fully soft. Lay flat on a clean, damp surface.
- Fill the wrapper. Arrange a small amount of lettuce, noodles, tofu, carrot, cucumber, bell pepper, and herbs in a line across the lower third of the wrapper.
- Roll. Fold the sides in, then roll tightly from the bottom up, like a burrito, to enclose the filling.
- Repeat and serve. Repeat with the remaining wrappers and filling. Serve immediately with the peanut dipping sauce.
Common Mistakes: Overfilling the wrapper — too much filling makes the rolls difficult to close and prone to tearing; use a modest amount per roll.
Storage: Best eaten the same day. Store rolled summer rolls wrapped individually in damp paper towels and plastic wrap in the fridge for up to 1 day to prevent the rice paper from drying out or sticking together.
Swaps: Swap tofu for baked tempeh or extra vegetables for a lighter version. Any combination of julienned vegetables works — try avocado, mango, or purple cabbage.
Tips: Use a wide, shallow bowl of warm (not hot) water for dipping the rice paper. Keep a slightly damp kitchen towel on your work surface to prevent the rolls from sticking as you work.
Rice paper wrappers — the traditional wrapper for Vietnamese summer rolls, becoming soft and pliable when briefly soaked in water.
Rice vermicelli — adds a light, chewy base to the filling without weighing the rolls down.
Baked or pan-fried tofu — provides protein and a satisfying bite alongside the crisp, fresh vegetables.
Fresh herbs — mint, cilantro, and Thai basil are essential to the bright, aromatic flavor that defines these rolls.
Peanut dipping sauce — a rich, savory-sweet counterpoint to the light, fresh rolls.
Vegan Summer Rolls with Peanut Sauce
Ingredients:
- 8 rice paper wrappers (22cm/8.5in)
- 100 g (2 oz) rice vermicelli noodles, cooked and cooled
- 200 g (1 cup) baked or pan-fried tofu, cut into strips
- 100 g (1) carrot, julienned
- 150 g (1) cucumber, julienned
- 100 g (1) red bell pepper, thinly sliced
- 30 g (1 cup) fresh lettuce leaves or mixed greens
- 15 g (1/4 cup) fresh mint leaves
- 15 g (1/4 cup) fresh cilantro
- 15 g (1/4 cup) fresh Thai basil (optional)
- For the dipping sauce:
- 60 g (1/4 cup) peanut butter
- 30 ml (2 tbsp) soy sauce or tamari
- 15 ml (1 tbsp) rice vinegar
- 15 ml (1 tbsp) maple syrup
- 3 g (1 clove) garlic, minced
- 2-3 tbsp warm water, to thin
- Chili flakes or sriracha, to taste (optional)
Equipments:
- Shallow dish for water
- Cutting board
- Sharp knife
- Small mixing bowl (for sauce)
Features:
Why These Ingredients:
Rice paper wrappers — the traditional wrapper for Vietnamese summer rolls, becoming soft and pliable when briefly soaked in water.
Rice vermicelli — adds a light, chewy base to the filling without weighing the rolls down.
Baked or pan-fried tofu — provides protein and a satisfying bite alongside the crisp, fresh vegetables.
Fresh herbs — mint, cilantro, and Thai basil are essential to the bright, aromatic flavor that defines these rolls.
Peanut dipping sauce — a rich, savory-sweet counterpoint to the light, fresh rolls.
Prep:
Don't over-soak the rice paper — dip it just until pliable; it will continue to soften as you work, and over-soaking makes it tear easily.
Prep all fillings before rolling — having everything sliced and ready to go makes the rolling process quick and much less stressful.
Instructions:
- Prep the fillings. Cook the vermicelli noodles according to package directions, drain, and rinse with cold water. Julienne the carrot, cucumber, and bell pepper.
- Make the dipping sauce. Whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, garlic, and warm water until smooth. Adjust water for desired consistency.
- Soften a rice paper wrapper. Dip one rice paper wrapper in a shallow dish of warm water for about 10-15 seconds, until pliable but not fully soft. Lay flat on a clean, damp surface.
- Fill the wrapper. Arrange a small amount of lettuce, noodles, tofu, carrot, cucumber, bell pepper, and herbs in a line across the lower third of the wrapper.
- Roll. Fold the sides in, then roll tightly from the bottom up, like a burrito, to enclose the filling.
- Repeat and serve. Repeat with the remaining wrappers and filling. Serve immediately with the peanut dipping sauce.
