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+ servings
a cut vegan summer roll dipped into the peanut sauce

Vegan Summer Rolls

These rolls are packed with veggies and can be easily adapted to fit your taste!

Ingredients

For the Rolls

  • 8 rice paper sheets
  • 2 ounces rice noodles, cooked according to the package
  • 1 medium cucumber, cut into matchsticks
  • 1 medium carrot, thinly shaved
  • 1 medium avocado, sliced
  • 1 cup shredded purple cabbage
  • 1/2 cup thai basil leaves, (optional)
  • 1 tablespoon sesame seeds

For the Peanut Dipping Sauce

  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce, or tamari or coconut aminos
  • 1 lime, juiced
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon grated garlic

Instructions 

To Make the Summer Rolls:

  • Fill a large bowl (big enough to fit the rice paper sheets) with warm water.
  • Dip a rice paper sheet into the warm water for 5-10seconds, or until it starts to soften.
  • Carefully transfer the rice paper to a cutting board and fill it with your desired toppings-- I like to use a small handful of rice noodles, a few sticks of cucumber, a slice of avocado, a small handful of cabbage, two thai basil leaves, and a sprinkle of sesame seeds. You don’t have to be exact with what toppings you include-- do whatever you like!
  • Fold the sides of the rice paper toward the middle, covering the filling. Then, fold the side closest to you over the filling and roll towards the top to completely enclose the filling-- just like you would a burrito.
  • Serve chilled or at room temperature with peanut dipping sauce.

For the Peanut Dipping Sauce:

  • Whisk together all of the ingredients in a small bowl. If needed, add water to thin to your desired consistency (for more of a spring roll friendly sauce, I add 1-2 tablespoons of water). Store in the fridge until ready to use.

Notes

Storing: Summer rolls can be stored in the fridge for 2-3 days before serving. Make sure they are stored in an airtight container coated with a light coating of cooking spray. Make sure they are covered to prevent them from drying out. Peanut sauce can be stored in an airtight container for 4-5 days in the fridge.
Freezing: Because this recipe contains fresh vegetables and delicate rice paper, freezing is not recommended. 

Nutrition

Calories: 190kcal, Carbohydrates: 24g, Protein: 6g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 2mg, Sodium: 421mg, Potassium: 306mg, Fiber: 4g, Sugar: 2g, Vitamin A: 1539IU, Vitamin C: 13mg, Calcium: 44mg, Iron: 2mg