As a mom of two, I’m always looking for healthy and delicious recipes that the whole family will love, and these Vegan Summer Rolls are definitely a favorite in our house! They’re perfect for summer gatherings, picnics, or as a light lunch or dinner. Plus, they’re so easy to make and can be customized with your favorite veggies and herbs. My kids love helping me assemble these rolls, and they’re always a hit with guests!
Number of Servings: Makes 8 rolls
Prep Time: 20 minutes
Cooking Time: 0 minutes
Total Time: 20 minutes
Cuisine: Vegan, Vietnamese
Ingredients:
For the summer rolls:
- 8 rice paper wrappers
- 2 cups cooked vermicelli rice noodles
- 1 cup thinly sliced lettuce
- 1 cup matchstick carrots
- 1 cucumber, seeded and julienned
- 1 bell pepper, thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh basil leaves
For the peanut dipping sauce:
- 1/4 cup smooth peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- Water, as needed to thin the sauce
Equipment/Utensils Required:
- Large shallow dish or bowl
- Cutting board and knife
- Vegetable peeler
- Kitchen scissors
- Small mixing bowl
- Whisk
Preparation Steps:
- Prepare all the ingredients for the summer rolls and arrange them on a clean, dry work surface.
- Fill a large shallow dish or bowl with warm water. Working with one rice paper wrapper at a time, soak the wrapper in the warm water for about 15-20 seconds, or until it becomes soft and pliable.
- Carefully transfer the softened rice paper wrapper to your work surface.
- Arrange a small handful of rice noodles in the center of the wrapper, leaving about an inch of space on each side.
- Top the noodles with a small amount of lettuce, carrots, cucumber, bell pepper, mint, cilantro, and basil.
- Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll tightly to seal.
- Repeat with the remaining rice paper wrappers and filling ingredients.
- To make the peanut dipping sauce, whisk together the peanut butter, soy sauce, maple syrup, lime juice, garlic, and ginger in a small bowl. Add water, a tablespoon at a time, until you reach your desired consistency.
- Serve the summer rolls immediately with the peanut dipping sauce on the side.
Nutritional Information (per serving – 1 roll with dipping sauce):
- Calories: 144
- Total Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (per serving):
- Vitamin A: 50%
- Vitamin C: 29%
- Calcium: 3%
- Iron: 7%
- Folate: 13%
Vegan Summer Rolls with Peanut Dipping Sauce
As a mom, I'm always looking for healthy and delicious recipes that the whole family will love, and these Vegan Summer Rolls are definitely a favorite in our house! They're perfect for summer gatherings, picnics, or as a light lunch or dinner. Plus, they're so easy to make and can be customized with your favorite veggies and herbs. My kids love helping me assemble these rolls, and they're always a hit with guests!
Ingredients
For the summer rolls:
- 8 rice paper wrappers
- 2 cups cooked vermicelli rice noodles
- 1 cup thinly sliced lettuce
- 1 cup matchstick carrots
- 1 cucumber seeded and julienned
- 1 bell pepper thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh basil leaves
For the peanut dipping sauce:
- 1/4 cup smooth peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 clove garlic minced
- 1 teaspoon grated fresh ginger
- Water as needed to thin the sauce
Instructions
- Prepare all the ingredients for the summer rolls and arrange them on a clean, dry work surface.
- Fill a large shallow dish or bowl with warm water. Working with one rice paper wrapper at a time, soak the wrapper in the warm water for about 15-20 seconds, or until it becomes soft and pliable.
- Carefully transfer the softened rice paper wrapper to your work surface.
- Arrange a small handful of rice noodles in the center of the wrapper, leaving about an inch of space on each side.
- Top the noodles with a small amount of lettuce, carrots, cucumber, bell pepper, mint, cilantro, and basil.
- Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll tightly to seal.
- Repeat with the remaining rice paper wrappers and filling ingredients.
- To make the peanut dipping sauce, whisk together the peanut butter, soy sauce, maple syrup, lime juice, garlic, and ginger in a small bowl. Add water, a tablespoon at a time, until you reach your desired consistency.
- Serve the summer rolls immediately with the peanut dipping sauce on the side.
Notes
Nutritional Information (per serving – 1 roll with dipping sauce):
- Calories: 144
- Total Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Vitamin A: 5%
- Vitamin C: 2.9%
- Calcium: 3%
- Iron: 7%
- Folate: 13%
