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.

Veggie summer rolls on a platter with a bowl of peanut sauce.

Summer rolls are the perfect way to get your fresh veggies in.

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

  • No cooking involved, 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. You can even use fresh herbs like mint leaves or basil.
  • The peanut butter dipping sauce makes a statement. Everyone likes dipping their veggies and these rolls are no different.

Key Ingredients

Ingredients for making summer rolls on a white surface.

Rice wrappers are a fun ingredient you might not be familiar with. These delicate sheets let the filling literally shine through.

Fresh mint adds a bright, fresh flavor as well as a quick pop of green.

Peanut butter is a quick little boost of protein and makes for a creamy dip.

Veggies are where you can get creative wtih these summer rolls. Select what looks fresh and bright and aim for a variety of colors. I like using bell peppers and cabbage.

Recipe Steps

Process photos of wrapping up veggie summer rolls.

Step One

Dip each wrap in warm water individually before filling. They will become pliable and transparent.

As always, please do 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.

A veggie summer roll cut in half on a small black plate with peanut sauce.

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. If you aren’t on a vegan or vegetarian diet, you can use cooked mini shrimp to add to the rolls.

Recipe FAQs

Can I make these summer rolls ahead?

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.

What if I’m allergic to peanuts?

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.

Is this recipe gluten-free?

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.

A vegan summer roll being dipped into a bowl of peanut sauce.

More Healthy Warm-Weather Recipes You Might Like

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Veggie summer rolls on a platter with a bowl of peanut sauce.

Vegan Summer Rolls with Peanut Sauce


Description

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.


Ingredients

Units Scale
  • 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
  • 816 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

  1. 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.
  2. 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.
  3. Fill each of the remaining wrappers until you have used up all of the sliced vegetables. Place the filled wrappers on a serving plate.
  4. 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.
  5. Serve the summer rolls with the dipping sauce on the side.

Notes

  1. 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.
  2. Store any leftovers in a covered container in the refrigerator for up to 4 days.
  3. 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

Keywords: summer rolls, spring rolls, vegan summer rolls, veggie summer rolls

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