These vegan rice paper rolls are filled with fresh vegetables and paired with a savory peanut dipping sauce.
These rice paper wraps, also known as vegetable summer rolls or veggie summer rolls are easy to make and perfect for a nourishing snack, appetizer, or quick meal.
I love that these vegan rolls are filled with fresh vegetables. It's a great way to increase and enjoy your daily veggie intake.
Most importantly, you summer rolls with peanut sauce might just be the best combination in the entire world. This savory and creamy peanut sauce for summer rolls is perfect for dipping, but also delicious over rice noodles!
You can find my Spicy Peanut Noodles recipe here!
These vegan rice paper rolls are made with the freshest and best ingredients around!
I prefer the following ingredients, but you can mix and match and fill these rolls with your favorite fresh fruits, vegetables, or noodles.
Rice Paper: This is what you'll use to wrap all of your yummy fruits and veggies in. You can use collard greens or other lettuces as wraps instead, but I think that these shelf-stable rolls are the best!
Rice Noodles: Since most of our other ingredients are fresh fruits and veggies, I like putting some rice noodles into these wraps to give them a little extra substance.
Lettuce: Any type of lettuce will do. I like using romaine or green leaf lettuce because that's usually what I have in my fridge already.
Cabbage: I tend to lean more toward red cabbage for a nice pop of color. The cabbage is a great way to add crisp texture to your vegan summer roll.
Carrots: Cut those carrots into nice matchsticks for easy wrapping, rolling, and eating. You can also purchase shredded carrots for an easier recipe.
Cucumber: The cucumber adds great flavor and freshness to these rolls.
Bell Pepper: I used red bell pepper for a fun pop of color in these rolls but you can use any color that you like best.
Mango: The mango is a fun way to add a bit of sweet flavor.
Cilantro: Another great way to add a great pop of flavor in these Thai summer rolls.
Peanut Sauce: I love using this homemade peanut sauce for my summer roll sauce (you can find the recipe below in the recipe card). You can also use a sweet chili sauce or try this dipping sauce from one of my favorite food bloggers!
See recipe card below for quantities.
It can be a little daunting to learn how to roll rice paper at first, but I promise it's really easy once you get the hang of it!
You'll want to start out by washing and prepping all of your fresh ingredients according to the ingredient list (see below). Then set everything aside clustered by ingredient.
Prepare a large bowl of fresh water and dip one sheet of rice paper into the water so the entire sheet gets wet. Take it out of the water right away and blot it try with a clean dish towel.
Place the rice paper sheet on a clean surface (I prefer a cutting board) and place your ingredients on the sheet as pictured above.
By the time you've finished placing your ingredients on top, the rice paper will have softened nicely and is ready to roll!
You'll roll it up like a burrito. Start by taking the end closest to you and wrapping it over the ingredients on top of the roll. Then fold the right and left sides of the rice paper in toward the center. Finally complete the roll by rolling the summer roll away from you so it's nicely wrapped up like a burrito.
Cut it in half if you prefer, mix together all of the ingredients for your peanut sauce, dip, and enjoy!
Substitutions and Additions
This recipe is made for summer rolls vegan or vegetarian style!
If you're looking to make this recipe gluten-free, you'll want to remove the soy sauce from the peanut sauce and replace it with either coconut aminos or tamari sauce.
You can play around with the ingredients and fill your vegan summer roll with your favorite fruits, vegetables, and flavors.
This is a great recipe for meal prepping and for preparing ahead of time.
You'll want to make sure that you store the summer roll sauce in a separate container.
If everything is stored in the fridge in an airtight container, the sauce lasts up to 5 days, and the summer rolls last up to 4.
Be sure to try these delicious plant based recipes next:
Vegan Summer Rolls
- 8 sheets rice paper
- 1 cup rice noodles cooked
- 1 cup lettuce shredded
- 1 cup carrots julienned
- 1 cup cucumber julienned
- 1 cup red cabbage shredded
- 1 cup cilantro
- ½ cup mango thinly sliced
- ½ cup peanut butter
- ¼ cup soy sauce
- ½ tablespoon ginger freshly grated
- 1 clove garlic minced
- 1 tablespoon sesame oil
- 1 tsp maple syrup
- ½ teaspoon crushed red pepper
- 3 tablespoon cool water
- Wash and prep all ingredients as listed above.
- Mix all peanut sauce ingredients together and set aside.
- Fill a large bowl with water and dip one sheet of rice paper into the water until the entire sheet is wet. Remove from the water right away and gently dab off any excess water with a clean dish towel.
- Place the rice paper on a cutting board and fill place your desired fruits and veggies inside in the middle of the rice paper (see picture above).
- You'll then roll the rice paper up like a burrito. Start by taking the side closest to your body and pulling it over the mound of ingredients. Then tuck both the right and left side over. Finally continue to roll up the rice paper (again, picture wrapping up a burrito).
- Continue this process until you've filled and wrapped each summer roll, one at a time. Cut in half, dip into the peanut sauce, and enjoy!