Vegan Summer Rolls with Peanut Sauce
These Vegan Summer Rolls are the perfect warm weather appetizer or snack. Rice paper wrappers are filled with crunchy and colorful veggies and served with a sweet and flavorful peanut dipping sauce. This recipe is naturally vegan, gluten-free, and dairy-free.
Summer rolls are the perfect way to get your fresh vegetables in. it’s as simple as taking a rice wrapper and filing it like a burrito with crunchy veggies.
Served with a creamy peanut sauce, they are satisfying for either an appetizer, snack, or even a full meal.
Filled with crisp, raw vegetables, these are simply beautiful to look at in their transparent rice wrappers. They are also gluten-free and incredibly versatile.
Make them for a party or just make them for yourself. Either way, I know you are going to love these yummy Vegan Summer Rolls!
Why You Need This Recipe
- There is no cooking involved to make fresh summer rolls, just lots of chopping! You can even save time and use ready-prepped vegetables from the produce section. Or, use your food processor to shred your veggies for layering into the summer rolls.
- Add in all your favorite veggies here, or try some new ones like bean sprouts. You can even use fresh herbs like mint leaves or Thai basil.
- The peanut butter dipping sauce makes a statement. Everyone likes dipping their veggies and these rolls are no different.
Key Ingredients
Rice wrappers are a fun ingredient you might not be familiar with. These delicate sheets let the filling literally shine through.
To transform the rice paper sheet into a roll, you’ll need to soften it with hot water according to the package directions.
Fresh mint adds a bright, fresh flavor as well as a quick pop of green. You could use green onions as well.
Peanut butter is a quick little boost of protein and makes for a creamy dip. Maple syrup adds a touch of sweetness to the sauce.
Veggies are where you can get creative with these summer rolls. Select what looks fresh and bright and aim for a variety of colors. I like using bell peppers and cabbage.
See the recipe card below for the exact ingredients and measurements.
Recipe Steps
Step One
Dip each wrap in warm water individually before filling. They will become pliable and transparent.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Stack long strips of veggies just past the center of the wrap.
Ensure you aren’t using too much so the wrap doesn’t tear when you fold it.
Step Three
Gently fold the wrapper around the veggies like rolling up a burrito, tucking in the edges.
Step Four
Whisk the sauce ingredients until smooth and place in a pretty bowl for serving. I like to use a mixture of natural peanut butter, coconut aminos, sesame oil, and maple syrup. You can also add rice vinegar or lime juice.
I know you are going to love these Vietnamese summer rolls. They are a great way to use up fresh veggies and are perfect for a light meal when it’s hot outside.
Serve your salad rolls chilled or at room temperature.
Recipe Tips & Substitutions
- Feel free to double this recipe for a party. But, please note that the summer rolls are best served on the day they are made. They tend to stick together once they are filled and have sat for longer than a few hours.
- Store any leftovers in a covered container in the refrigerator for up to 4 days.
- Feel free to get creative with your fillings. You can use a variety of fresh sliced vegetables including thinly sliced cucumber. Or, try tofu slices to add protein. If you aren’t on a vegan or vegetarian diet, you can use cooked mini shrimp to add to the rolls.
Recipe FAQs
You can, but note that they are best made day-of. You run the risk of them sticking together as they sit, so if you are making them ahead, make sure and spread them out in an airtight container.
Try a natural almond butter to make the sauce instead. Any sort of nut butter will give you a rich creaminess in your dipping sauce.
The rice wrappers are gluten-free. I use coconut aminos in the dipping sauce as it is also naturally gluten-free. Tamari sauce is another option and if you aren’t avoiding gluten, then soy sauce will also work.
More Healthy Summer Recipes You Might Like
- Cucumber Ginger Lemon Water
- Strawberry Vinaigrette Salad Dressing
- Healthy Ambrosia Salad
- Gluten-Free Blueberry Crisp
- Whole30 Coleslaw
Don’t Miss These Peanut Butter Recipes
Vegan Summer Rolls with Peanut Sauce
These Vegan Summer Rolls are the perfect warm weather appetizer or snack. They are filled with crunchy and colorful veggies and served with a sweet and flavorful peanut dipping sauce. Vegan, gluten-free, and dairy-free.
- Total Time: 45 minutes
- Yield: 8 servings 1x
Ingredients
- 8 spring roll rice paper wrappers (I used Vietnamese Spring Roll Rice Wrappers)
- 1 red bell pepper, cored and sliced into thin strips
- 1 yellow bell pepper, cored and sliced into thin strips
- 1 cup thinly sliced purple cabbage
- 2 medium carrots, peeled and sliced into thin strips about 2 inches in length
- 8–16 fresh mint leaves, chopped finely
- 1/2 cup natural peanut butter
- 2 tablespoons coconut aminos (use reduced-sodium soy sauce if you aren’t on a gluten-free diet)
- 2 tablespoons maple syrup
- 1 teaspoon sesame oil
- 1/4 cup water for the sauce, plus extra water for preparing the rice paper wrappers
Instructions
- To make the summer rolls, you have to prep and fill each wrapper one at a time. Fill a medium mixing bowl with a few inches of warm water. Dip one rice paper wrapper into the warm water for about 5 seconds. The wrapper will become soft and pliable.
- Lay the wrapper on a flat surface and stack a slice of red bell pepper, yellow bell pepper, some cabbage, sliced carrots, and a sprinkling of chopped mint leaves in the middle of the wrapper. Then, fold the wrapper like a mini-burrito, folding over the top and then tucking in the sides and wrapping one more time. Do not overfill the wrappers or they will come apart.
- Fill each of the remaining wrappers until you have used up all of the sliced vegetables. Place the filled wrappers on a serving plate.
- When you have finished filling the summer rolls, make the dipping sauce. In a small bowl, combine the peanut butter, coconut aminos, maple syrup, sesame oil, and water. Use a whisk to mix the ingredients together until the sauce is smooth.
- Serve the summer rolls with the dipping sauce on the side.
Notes
- Feel free to double this recipe for a party. But, please note that the summer rolls are best served on the day they are made. They tend to stick together once they are filled and have sat for longer than a few hours.
- Store any leftovers in a covered container in the refrigerator for up to 4 days.
- Feel free to get creative with your fillings. You can use a variety of fresh sliced vegetables including thinly sliced cucumber. If you aren’t on a vegan or vegetarian diet, you can use cooked mini shrimp to add to the rolls.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Asian-inspired
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 188
- Sugar: 6.8 g
- Sodium: 289.5 mg
- Fat: 9 g
- Saturated Fat: 1.8 g
- Carbohydrates: 13.6 g
- Fiber: 2.2 g
- Protein: 4.3 g
- Cholesterol: 0 mg
Keywords: summer rolls, spring rolls, vegan summer rolls, veggie summer rolls
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
YUMMY!!! One of my favorite recipes for hot summer days.
★★★★★