Imagine a medley of veggies, rice noodles, and pan-fried tofu all rolled into a chewy rice paper wrapper. These rolls are great for lunch, dinner, or snacking!
Plus, you can customize the filling to your liking for the perfect bite.
These rolls get even tastier with our peanut hoisin sauce! It pairs beautifully with the crisp veggies and elevates the dish to a whole new level.
Looking for more summer meals? Our Mediterranean quinoa pasta salad and mushroom chow mein are perfect for warm weather!
free 7-day vegan meal plan
Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.
Recipe highlights
- Veggie-packed
- Easy to make and customizable
- Variety of textures
- Perfect for summer
To make these delicious rolls, you’ll need a cutting board, knife, small bowl, and measuring equipment!
Ingredients needed
- Rice paper — delicate, chewy wrap for our yummy fillings.
- Rice noodles — adds texture and heartiness!
- Avocado — creamy and buttery goodness.
- Carrot, cucumber, bell pepper, purple cabbage — our crispy and colorful veggies.
- Green onions and cilantro — adds a fresh, tangy flavor.
- Pan-fried tofu — protein-packed, crispy, and delicious.
- Peanut hoisin sauce — the perfect mix of savory, umami, and sweet.
Find the exact measurements and additional flavor recommendations below!
How to make fresh tofu summer rolls
Make the rice noodles
Prepare the noodles according to the package instructions. Once they are done, rinse under cold water and drain well. Set aside while following the other steps.
Make the tofu
Remove any excess moisture from the tofu by squeezing it and patting it dry with a clean kitchen towel. See our FAQ for other methods of extracting the water.
Cut the tofu into pencil-thick slices, then add the tofu to a shallow bowl. Sprinkle tofu with 2 tablespoons of soy sauce and cornstarch, then toss to combine.
Add the sesame oil to a non-stick frying pan. Place over medium-high heat. Once the oil is hot, add the marinated tofu slices in a single layer.
Fry for around 3 minutes, until golden brown and crispy on one side.
Add the remaining soy sauce and agave syrup to the pan and give everything a good stir.
Flip the tofu slices so that they can get crispy on the other side, too! Once they are done, set them aside.
Make the peanut sauce
Add all sauce ingredients to a small saucepan. Whisk to combine, then let it simmer over medium-low heat for two minutes.
Add water as needed to achieve a slightly runny texture and a smooth, glossy look.
Adjust to taste preferences, then transfer to a small serving bowl.
Make the rolls
Materials needed: a plastic cutting board, a damp kitchen towel to place over the rice paper rolls, and a shallow bowl full of warm water.
Start by dipping one rice paper sheet into the water for a few seconds until all sides have been dampened. Transfer it onto your cutting board.
Add a very small handful / few pieces of all the filling ingredients to the bottom third of the rice paper. Don’t overfill it and keep the sides clear!
Tuck in the sides, then tightly roll it forward until the seam is sealed. Place seam side down on a serving platter and cover with a towel.
Repeat with the remaining rice paper sheets and filling! Serve your summer rolls fresh with homemade dipping sauce.
Storage
For any leftovers, wrap each roll separately so they do not stick together. Store in an airtight container in the fridge for 2-3 days.
Serving suggestions
Our fresh summer rolls are delicious as they are, but feel free to add the veggies you love!
Additional ingredients
- Butter lettuce
- Mung bean sprouts
- Vegan egg
- Vegan shrimp
- Jalapeno
- Mint
- Basil
Sauces
- Soy sauce
- Sweet and sour
- Sweet chili
- Vegan fish sauce
FAQs
How do I wrap spring rolls?
Be gentle with the rice paper! Only dip the rice paper for a short amount of time and roll quickly (but carefully). Only add a small amount of filling and tuck in the sides before fully rolling.
What’s the difference between summer rolls and spring rolls?
Summer rolls are made with rice paper and served cold! Spring rolls are served warm and wrapped in a dough, then fried. Both are delicious! Just note that summer rolls are healthier as they are served fresh.
- Easy Quinoa Veggie Bowl
- Healthy Vegan Bibimbap
- Tofu Buddha Bowl With Tahini Dressing
- Satay Sweet Potato Lentil Curry
Did you make our fresh tofu summer rolls and like it? We’d love to read about it, so be sure to leave a review and share it in the comments below. You can also Pin this recipe here!
Ingredients
Filling
- 4 oz rice noodles dry (110 g)
- 1 carrot cut into matchsticks
- ½ cucumber cut into matchsticks
- 1 avocado pitted & sliced
- ½ medium bell pepper julienned
- 1 cup purple cabbage shredded (65 g)
- 2 green onions sliced
- ¼ cup fresh cilantro chopped
Pan-fried tofu
- 8 oz firm tofu 225 g, drained
- 3 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp agave syrup
- 1 tbsp cornstarch
Peanut hoisin sauce
- 6 tbsp hoisin sauce
- 3 tbsp crunchy peanut butter
- 1 tsp sesame oil
- 1 clove garlic minced
Instructions
Make the rice noodles
- Prepare the noodles according to the package instructions.
- Once they are done, rinse under cold water and drain well. Set aside while following the other steps.
Make the tofu
- Remove any excess moisture from the tofu by squeezing it and patting it dry with a clean kitchen towel. See our FAQ for other methods of extracting the water.
- Cut the tofu into pencil-thick slices, then add the tofu to a shallow bowl.
- Sprinkle tofu with 2 tablespoons of soy sauce and cornstarch, then toss to combine.
- Add the sesame oil to a non-stick frying pan. Place over medium-high heat. Once the oil is hot, add the marinated tofu slices in a single layer.
- Fry for around 3 minutes, until golden brown and crispy on one side.
- Add the remaining soy sauce and agave syrup to the pan and give everything a good stir.
- Flip the tofu slices so that they can get crispy on the other side, too! Once they are done, set them aside.
Make the peanut sauce
- Add all sauce ingredients to a small saucepan.
- Whisk to combine, then let it simmer over medium-low heat for two minutes.
- Add water as needed to achieve a slightly runny texture and a smooth, glossy look.
- Adjust to taste preferences, then transfer to a small serving bowl.
Make the rolls
- Materials needed: a plastic cutting board, a damp kitchen towel to place over the rice paper rolls, and a shallow bowl full of warm water.
- Start by dipping one rice paper sheet into the water for a few seconds until all sides have been dampened. Transfer it onto your cutting board.
- Add a very small handful / few pieces of all the filling ingredients to the bottom third of the rice paper. Don’t overfill it and keep the sides clear!
- Tuck in the sides, then tightly roll it forward until the seam is sealed. Place seam side down on a serving platter and cover with a towel.
- Repeat with the remaining rice paper sheets and filling! Serve your summer rolls fresh with homemade dipping sauce.
Notes
- For any leftovers, wrap each roll separately so they do not stick together. Store in an airtight container in the fridge for 2-3 days.
- Check out our serving suggestions for additional ingredients and sauces!
Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.
A warm day calls for a fresh, healthy meal! These vegan tofu summer rolls are packed with veggies and dipped in a delicious sauce.