Easy Vegan Summer Rolls
These refreshing and delicious Vietnamese summer rolls are a perfect appetizer or can even be a meal. Enjoy!
Servings Prep Time
4servings 25minutes
Cook Time
20minutes
Servings Prep Time
4servings 25minutes
Cook Time
20minutes
Ingredients
Rolls
Peanut Dipping Sauce
Instructions
Prepare all your ingredients before assembling the rolls
  1. First prep all your veggies that will go in the rolls. Veggies should all be washed and chopped thinly to fit into summer rolls. I prefer to peel & deseed my cucumbers, but it’s optional. I buy my carrots pre-shredded to save time. For the lettuce, I recommend removing the ribs to prevent it from poking through the rice paper wrapper.
  2. Soak the rice noodles in hot water for 2-3 minutes (until soft) and then remove from the water so they don’t overcook.
  3. For the protein, I use pre-marinated tofu if I have it (like Nasoya Teriyaki baked tofu) or you can marinate your own fresh tofu in some soy or teriyaki sauce for a few minutes. Once marinated, slice thinly and saute for a few minutes on each side until golden brown.
Assembling the summer rolls
  1. Get a large bowl of hot water and dunk in a rice paper sheet until it starts to soften. Lay out on the cutting board and layer in all your ingredients. Wrap up like a burrito, folding all the edges in, and roll up as tightly as possible. Repeat until you’ve made enough for everyone (this recipe should make about 8 summer rolls).
  2. Mix up all the peanut sauce ingredients together (with or without the hot sauce) and serve some in a small dish topped with crushed peanuts to dip the rolls in. Bon appetit!