Can I make these summer rolls ahead of time?

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.

Vegan Summer Rolls with Peanut Sauce

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
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

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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.

Author: Carrie Forrest, MPH in Nutrition
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