Summer Rolls | Life Made Sweeter

These Summer Rolls are a refreshing and nutritious meal filled with crisp veggies, tofu (or your choice of protein), and a creamy peanut sauce. Perfect for a light lunch or appetizer!

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Updated April 2024

Summer Rolls: A Refreshing and Flavorful Delight

Get ready to elevate your summer dining experience with these delightful Summer Rolls! Packed with fresh, vibrant ingredients and bursting with flavor, these fresh rice paper rolls are a perfect choice for a light and satisfying meal or snack.

They’re easy to put together with any protein, veggies and herbs you like. The nutty peanut sauce adds so much mouthwatering flavor to each bite, but you can substitute it as you please and still get drool-worthy results. Once you’ve made these summer rolls for the first time, you’ll start going through your rice paper like crazy!

What’s the Difference Between Spring Rolls and Summer Rolls?

There are two types of Vietnamese spring rolls – fried ones (chả giò) and fresh ones (gỏi cuốn). Chả giò are very similar to Chinese Spring Rolls as they use wrappers made with wheat flour and are always cooked after they’re assembled. Gỏi cuốn are wrapped in thin rice papers and served cold as soon as they’re built, so they’re commonly referred to as summer rolls instead of spring rolls.

While they’re certainly not the same thing, summer rolls are considered a more raw version of spring rolls. In turn, they’re also healthier!

Recipe Ingredients

These salad rolls can be customized with any protein, herbs, vegetables and dipping sauce of the maker’s choice. For now, let’s look at a foolproof lineup that our family adores. Scroll to the recipe card toward the bottom of this post to see the amounts you’ll need.

For the Summer Rolls

• Extra Firm Organic Tofu: Adds protein and texture to the rolls. If you’re not a fan of tofu, feel free to use tempeh instead. For paleo and Whole30 wraps, use oyster mushrooms, shredded jackfruit or shredded chicken if you’re not plant-based.
• Coconut Aminos: Provides a savory umami flavor to the tofu marinade.
• Pure Maple Syrup: Adds a hint of sweetness to balance the savory flavors. You can also use Lakanto sugar-free maple syrup or any other sticky liquid sweetener such as vegan honey, agave or liquid monk fruit.
• Rice Paper Wrappers: The base of the rolls, providing a chewy and translucent wrapper for the fillings. If these don’t work with your diet plan, use collard green leaves like in these Collard Wraps, coconut wraps or jicama wraps instead. You can usually find rice paper wrappers in the the International aisle of a large grocery store or at any Asian supermarket. Amazon, Walmart and Target usually carry them as well. Pure tapioca paper wrappers work for paleo as well.
• Fresh Vegetables: Including bell pepper, carrot, red cabbage, avocado, and romaine lettuce, adding crunch, color, and nutrients.
• Assorted Fresh Herbs: Such as cilantro, mint, and Thai basil, infusing the rolls with aromatic freshness.

For the Peanut Sauce

• Peanut Butter: Offers a rich and creamy base for the sauce. Can be substituted with almond butter or sunflower seed butter for a nut-free option.
• Coconut Aminos: Provides depth of flavor and saltiness to the sauce.
• Pure Maple Syrup: Adds sweetness to balance the savory and tangy elements.
• Toasted Sesame Oil: Infuses the sauce with nutty aroma and depth of flavor.
• Lime Juice: Adds a refreshing citrusy kick to brighten up the sauce.
• Water: As needed to thin out the sauce.

Instructions: How to Make Summer Rolls

You’ll love how quickly these Vietnamese veggie wraps come together. Here’s a detailed run-through to guide the way:

1. Prepare the Tofu: Marinate tofu strips in a flavorful mixture of coconut aminos, maple syrup, and chili flakes, then pan-fry until golden and crispy. Don’t want to turn on the stove? Make Air Fryer Tofu instead.

• Assemble the Rolls: Soften rice paper wrappers in warm water, then fill with a colorful array of veggies, tofu strips, and fresh herbs.

• Make the Peanut Sauce: Whisk together peanut butter, coconut aminos, maple syrup, sesame oil, lime juice, and water until smooth and creamy.
  
• Serve and Enjoy: Dip the freshly made rolls in the luscious peanut sauce and indulge in the burst of flavors and textures with every bite.

Can I Prep Them Ahead of Time?

Sure! If you’d like to prepare these summer rolls in advance, it’s best to hold off on the assembly since they’re meant to be enjoyed fresh.

The vegetables can be washed, cut, and refrigerated in separate airtight containers or ziplock bags for up to 3 days. The tofu can be cooked up to 3 days ahead of time and kept in an airtight container in the fridge after it has cooled. Assemble the wraps right before you serve them.

Tips for Success

We have a few helpful hints that will make this easy recipe even more of a breeze. You’re gonna do great!

• Ensure the rice paper wrappers are fully softened but Don’t Over-Soak the Rice Papers: You only need to submerge the rice paper in warm water for a second or two. After that, lay it flat on your cutting board, add the fillings and wrap it up without wasting any time. The longer you wait, the more waterlogged the wrapper will become. It’s very difficult to work with if it’s soggy. For this same reason, be sure to soften the papers and wrap the rolls one by one.
• Wrap Carefully: Rice paper is very thin and delicate – if you pull it too hard or dig your nail into it while you’re wrapping up the fillings, it will rip. Try your best to wrap the rolls as tightly as you can in a gentle manner. Remember to assemble them on a slick surface that the papers won’t stick to.
• Serve the Rolls Immediately: Let these rolls sit out at room temperature as little as possible. If you’re not serving them right away, you should transfer them to the fridge to preserve their freshness.

Variation Ideas

We can’t imagine ever getting bored of these summer rolls. Especially when there are so many variations to enjoy!

• Make Traditional Summer Rolls: Gỏi cuốn are typically filled with cooked shrimp, pork, vermicelli rice noodles and raw shredded cucumber, then served with Vietnamese fish sauce (nước chấm). If you eat meat and would like to take a more traditional approach to this dish, go right ahead!
• Use Another Dipping Sauce: Speaking of Vietnamese fish sauce, there are plenty of dips aside from peanut sauce that pair beautifully with these rolls. Hoisin sauce and sweet chili sauce are prime examples.
• Protein Options: Try adding cooked shrimp, crab meat, or thinly sliced grilled chicken for additional protein and flavor variations.
• Vegetarian/Vegan Options: For a vegetarian or vegan version, swap the tofu or chicken with marinated and grilled portobello mushrooms, shredded jackfruit or seasoned chickpeas.
• Fruit Additions: Incorporate fresh fruit such as mango slices, papaya, or pineapple for a sweet and tangy twist to your rolls.

Serving Suggestions: What Goes With Gỏi Cuốn?

Depending on the size of each serving, summer rolls can be a snack, a side dish, an appetizer or a light meal.

• Dipping Sauces: Serve the rolls with a variety of dipping sauces such as sweet chili sauce, hoisin sauce, or a tangy soy ginger sauce for added flavor.
• Garnish with Crunch: Top the rolls with crushed peanuts, sesame seeds, or crispy fried shallots for an extra layer of texture and flavor.
• Accompaniments: Pair the rolls with a side of jasmine rice, vermicelli noodles, or a refreshing cucumber salad for a complete and satisfying meal. Other options include Tropical Bahn Mi Tacos, Grilled Shrimp or Pho Noodle Soup if you’re enjoying them as a side or appetizer. If you want to serve fresh spring rolls as a main course, these sweet, nutty and tangy Miso Brussels Sprouts are definitely a go-to accompaniment.

Storage, Make-Ahead, and Freezer Suggestions:

• Make-Ahead: It’s best to enjoy these salad rolls shortly after you make them. However, you can prepare the fillings and peanut sauce ahead of time and store them separately in airtight containers in the refrigerator for up to 2 days. Assemble the rolls just before serving for optimal freshness.
• Freezing Instructions: If you want to freeze the rolls for later enjoyment, assemble them as directed but omit the peanut sauce. Place the assembled rolls in a single layer on a baking sheet and freeze until firm. Once frozen, transfer the rolls to a freezer-safe bag or container, placing parchment paper between layers to prevent sticking. They can be stored in the freezer for up to 1 month. Thaw overnight in the refrigerator before serving, and prepare the peanut sauce fresh.
• Storage: Leftover rolls can be stored in an airtight container in the refrigerator for up to 2 days. To prevent them from drying out, place a damp paper towel over the rolls before sealing the container. You can bring your summer rolls to room temperature before you enjoy them if you’d like. If you forget to wrap them before you store them, they’ll stick together and rip when you try to remove them.

Frequently Asked Questions (FAQs):

• Can I make these rolls ahead of time? Yes, you can assemble the rolls up to a few hours in advance and store them covered in the refrigerator until ready to serve.
• Can I make these rolls gluten-free? Absolutely! Simply use gluten-free tamari or coconut aminos instead of soy sauce in the marinade and sauce.
• Are these rolls suitable for vegans? Yes, these rolls are completely vegan-friendly, packed with plant-based protein and fresh veggies for a nutritious and satisfying meal.

With their vibrant colors, refreshing flavors, and customizable fillings, these Summer Rolls are sure to become a staple in your warm-weather culinary repertoire. Enjoy the taste of summer in every bite!

More Healthy Vegan Dishes to Try

Summer Rolls

Sweet and spicy strips of tofu are wrapped in rice paper along with fresh veggies and herbs in these healthy Summer Rolls! Paired with a simple peanut sauce, you’ll have them on the table in 30 minutes or less. Gluten-free and vegan with paleo, Whole30 and low-carb/keto options.

Course: Lunch

Cuisine: Vietnamese

Keyword: fresh summer rolls, goi cuon, rice paper wraps, vietnamese spring rolls

Servings: 10

Calories: 111 kcal

Author: Kelly

Ingredients

For the Summer Rolls

• 12 oz extra firm organic tofu , pressed and drained. If you’re not a fan of tofu, you can also sub with tempeh. For paleo or Whole30, sub with oyster mushrooms, shredded jackfruit or cooked and shredded / thinly sliced chicken or protein of choice.
• 1 tbsp coconut aminos , you can also sub with gluten-free tamari or low sodium soy sauce if you’re not gluten-free
• 1 tsp pure maple syrup , or you can also sub with Lakanto sugar-free maple syrup or any other preferred sticky liquid sweetener for lower sugar. Vegan honey or agave also work.
• ½ tsp red pepper chili flakes
• 8-10 rice paper wrappers , you can also sub with large collard green leaves (lightly steamed with stems removed), coconut wraps or jicama wraps for low carb, keto, paleo or Whole30. Pure tapioca wrappers also work for paleo.
• 1 yellow bell pepper , thinly sliced
• 1 large carrot , thinly sliced
• 1 cup shredded red cabbage
• 1 avocado sliced
• 8 romaine lettuce leaves , cut in half
• Assortment of fresh herbs of choice: cilantro mint, Thai basil

For the Peanut Sauce

• 2 tbsp creamy or crunchy peanut butter , you can also sub with almond butter, cashew butter or sunflower seed butter for peanut-free / paleo / Whole30.
• 1.5 tbsp coconut aminos , you can also sub with gluten-free tamari or low sodium soy sauce if you’re not gluten-free
• 1 tbsp pure maple syrup , you can also sub with Lakanto SF maple syrup or any other preferred sticky liquid sweetener for lower sugar. Vegan honey or agave also work.
• 1 tsp toasted sesame oil
• Juice of half a lime
• 2-3 tbsp water as needed to thin out the sauce

Instructions

1. Heat 1 tbsp oil in a frying pan on medium heat. Cut tofu into strips about ½ inch wide and add to the pan.

2. Fry for a few minutes on each side until golden, add the coconut aminos, maple syrup and red pepper chili flakes and fry for another minute until golden and crispy. You can also use this air fry tofu if you prefer to not to use the stove.

3. Assemble the spring rolls. Submerge one rice paper in warm water for 10 seconds until softened then carefully transfer to a plastic cutting board.

   Add a few pieces of carrot, pepper, one or two strips of tofu, a small handful of cabbage, slice of avocado, a lettuce leaf or two and a sprig or two of fresh herbs of choice.

4. Carefully lift one end of the wrapper over the top of the filling and carefully tuck under the filling. Tuck both sides in and keep rolling, keeping it tight until fully rolled. Repeat with remaining ingredients. It will make 8-10 spring rolls. Carefully cut them in half.

5. Add all the peanut sauce ingredients to a medium bowl and whisk until creamy and combined.

6. Serve with spring rolls and enjoy.

Recipe Notes

• Make-Ahead: It’s best to enjoy these salad rolls shortly after you make them. However, you can prepare the fillings and peanut sauce ahead of time and store them separately in airtight containers in the refrigerator for up to 2 days. Assemble the rolls just before serving for optimal freshness.

• Freezing Instructions: If you want to freeze the rolls for later enjoyment, assemble them as directed but omit the peanut sauce. Place the assembled rolls in a single layer on a baking sheet and freeze until firm. Once frozen, transfer the rolls to a freezer-safe bag or container, placing parchment paper between layers to prevent sticking. They can be stored in the freezer for up to 1 month. Thaw overnight in the refrigerator before serving, and prepare the peanut sauce fresh.

• Storage: Leftover rolls can be stored in an airtight container in the refrigerator for up to 2 days. To prevent them from drying out, place a damp paper towel over the rolls before sealing the container. You can bring your summer rolls to room temperature before you enjoy them if you’d like. If you forget to wrap them before you store them, they’ll stick together and rip when you try to remove them.

Nutrition Facts

Summer Rolls

Amount Per Serving (1 roll)

Calories 111 Calories from Fat 36

% Daily Value*

Fat 4g6%

Carbohydrates 15g5%

Fiber 3g12%

Sugar 2g2%

Protein 5g10%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.