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

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.


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


  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.


  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