These Vegan Summer Rolls are a light and fresh no-cook lunch idea—they’re filled with lots of flavourful herbs and veggies!
These summer rolls are one of my go-to meals when I want something healthy and fresh but don’t feel like cooking. They’re like spring rolls, but not fried, just super fresh, light, and so good dunking into some sweet chili sauce.
Why you’ll love this recipe
- Fresh and flavourful: These vegan summer rolls are packed with crisp veggies, fresh herbs, and marinated tofu for a light but super satisfying bite.
- Healthy and customizable: Loaded with plant-based protein and you can switch up the fillings with whatever you’ve got on hand.
- No-cook and easy: No oven, no stove, just a little prep and roll. Perfect for hot days or when you don’t feel like cooking.
Ingredients and substitutions
- Rice paper wrappers – you could use spring roll wrappers instead, but you’ll need to soak them in warm water for a few minutes instead of 5 seconds.
- Red cabbage – swap out for another cabbage of your choice or even bok choy.
- Cucumber – zucchini would also be good.
- Carrot matchsticks – add some celery instead for a bit of crunch.
- Red pepper – substitute for another colour bell pepper like yellow or orange pepper.
- Cilantro – leave this out if you’re not a fan of cilantro.
- Mint – parsley or extra basil can be used instead.
- Basil – extra mint or oregano if you don’t have any basil.
- Sweet chili sauce – you could also use a combination of hot sauce and honey, or plum sauce and hot sauce.
Marinated tofu
- Extra-firm tofu – if you’re not a fan of tofu, make these summer rolls with cooked shrimp or ground pork for a non-vegan option.
- Low sodium soy sauce – coconut aminos or tamari are the best substitutes here.
- Apple cider vinegar – red wine vinegar or rice wine vinegar would also work.
- Sesame oil – use a neutral cooking oil like avocado oil instead.
How to make summer rolls
Step 1: Press the tofu
Place the tofu between two kitchen towels, and use a heavy object to squeeze out as much liquid as possible.
Step 2: Marinate the tofu
Cut the tofu into strips then marinate for at least 20 minutes.
Step 3: Prep the fillings
Wash and slice the veggies and herbs then gather everything for assembling.
Step 4: Wet the rice paper wrappers.
Dip the rice paper wrappers in warm water for about 5 seconds to soften them.
Step 5: Wrap your summer rolls
Add a small amount of each topping to the centre of the rice paper wrapper, then tuck in the sides and roll away from you until tightly wrapped.
Step 6: Finish and serve
Serve with sweet chili sauce and enjoy!
How to Wrap Summer Rolls Like a Pro
They might seem tricky at first, but they’re actually pretty easy once you get the hang of it. Here are a few tips:
- Use warm water: This will make the rice paper flexible enough for rolling. Make sure the water’s not too hot, or the rice paper will start to fall apart.
- Don’t over-soak: Dip the rice paper in warm water for about 5 seconds, then lay it flat. It’ll keep softening as you work, so don’t wait until it’s super floppy or it’ll tear.
- Don’t overstuff: It’s tempting to load them up, but keep it light so you can actually roll them properly without everything falling out. This recipe will make 16 rolls, so keep that in mind when dividing up the ingredients.
- Roll it tight: Fold in the sides, then roll it away from you like a burrito, keeping it snug as you go so everything stays together.
- Work on a damp surface: A slightly damp cutting board helps prevent sticking and makes rolling easier.
- Don’t let them touch: Once rolled, keep them slightly apart or they can stick together.
Frequently asked questions
What are summer rolls?
Summer rolls are fresh rice paper rolls filled with veggies, herbs, and tofu. You could use another protein like cooked shrimp or ground pork too. They’re similar to spring rolls, but not fried, so they’re lighter, fresher, and usually served with a dipping sauce. Sweet chili sauce is my favourite!
How do you keep summer rolls from sticking or tearing?
It really just comes down to how you handle the rice paper and how you roll them. Go light on filling, don’t over-soak, and keep them apart. I’ve got all my best tips above to help you get it right.
Can you make them ahead of time?
Summer rolls are best served fresh and shouldn’t be made more than two hours ahead. If you’re prepping for a party or a regular meal, you can marinate the tofu and chop the veggies the day before, then store everything in airtight containers in the fridge. When you’re ready to serve, just wrap and enjoy.
What to serve summer rolls
- Sweet chili sauce, plum sauce, peanut sauce, hoisin sauce or hot chili sauce
- A fresh quinoa salad or a simple green salad with an easy vinaigrette
- A bowl of warm ginger carrot soup or pho noodle soup
Storing and reheating
Make ahead: These summer rolls are best served fresh, but you could make them up to two hours in advance and store them in the fridge wrapped tightly in plastic wrap. To save on time, you can prep the tofu and marinate it in advance as well as slicing the veggies.
Storing: Store the marinated tofu in an airtight container in the fridge for up to 3 days. Store the sliced veggies in airtight containers in the fridge the night before so they stay fresh and crisp.
Freezing: While you can’t freeze the finished summer rolls, you can freeze the marinated tofu. Freeze it in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge, then use it in fresh rolls or another tofu dish.
Meal Prep Tools
- Grab some glass meal prep bowls to pack up your weekly lunches.
- You can buy rice paper wraps here.
- If you cook a lot of tofu, you’ll want to get this tofu press to make pressing tofu easier.
- **Get my full list of tools here**
Vegan Summer Rolls + Sweet Chili Sauce
Equipment
Ingredients
- 16 rice paper wrappers
- 1 cup red cabbage thinly sliced
- 1 cup cucumber cut into matchsticks
- 1 cup carrot matchsticks or grated carrot
- 1 red pepper thinly sliced
- 1/2 cup cilantro chopped
- 1/2 cup mint chopped
- 1/2 cup basil chopped
- 1/2 cup sweet chili sauce to serve
Marinated tofu
- 1 block extra-firm tofu cut into thin 1 inch strips
- 1/2 cup water
- 1/2 cup low sodium soy sauce or tamari if gluten-free
- 2 tbsp apple cider vinegar
- 1 tbsp sesame oil or sunflower oil
Instructions
- Add block of tofu to a large plate in between two clean kitchen towels. Add a heavy object such as a large textbook over tofu to squeeze out as much liquid as possible.
- Cut tofu into thin 1-inch strips, then mix up water, soy sauce, apple cider vinegar and sesame oil in a large bowl. Add tofu strips and let sit for 20 minutes, gently tossing occasionally for flavours to sink in. Discard liquid when done marinating.
- Meanwhile, while tofu is marinating, prepare veggies.
- Soften rice paper wraps in a shallow, large bowl of warm water (like a pasta bowl), dipping for 5 seconds before removing and placing on a large cutting board.
- Add a small amount of each veggie/herb/tofu to the center of your wrap, tucking the ends in and rolling away from you until tucked and wrapped. Dip rolls in sweet chili sauce, then serve and enjoy!
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