Vegan Summer Rolls

Super-easy, quick, plant-based and fully gluten-free, these rice paper rolls are delicious and colorful.

Course Appetizer, Main Course

Cuisine Asian

Keyword fresh spring rolls, fresh summer rolls, quick recipes, quick spring rolls, quick vegan dinner, quick vegan recipe, quickies, rice paper, rice paper dumpling, spring rolls, summer salad, summer vegan recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 449.5

Author carleigh

Equipment

Shallow bowl for the rice paper wrappers
Cutting board
Sharp knife
Bowl or pot for noodles
Jar for the dressing
Mini whisk

Ingredients

12 rice paper wrappers
12 leaves butter lettuce
1 medium cucumber thinly sliced into matchsticks
1 carrot thinly sliced into matchsticks
1 red bell pepper thinly sliced
100 grams vermicelli noodles cooked and cooled
1 cup radicchio or red cabbage thinly sliced
200 grams extra-firm tofu cut into strips (optional)
½ cup mint leaves

Angry Almond Dressing

¼ cup almond butter
1 lime juiced
3 tbsp sriracha
1 tbsp maple syrup
3 tbsp warm water
Pinch of salt

Instructions

If using tofu, pat it dry, cut into strips and spray or brush with a little bit of oil. I air fry mine for 10 minutes at about 400F.
Next, prepare the vermicelli noodles. Add them to a large bowl with hot water, and allow them to sit for around 10 minutes, until softened.
Now make your dressing. Combine the almond butter, maple syrup, sriracha, water and salt until a smooth dressing is formed.
Fill a wide, shallow dish with warm water, and submerge the rice paper wrappers, doing one at a time, for about 10 to 15 seconds until just pliable, and then place on a damp cutting board.
Place a butter lettuce leaf down in the lower third of the wrapper, followed by a small amount of the noodles and the rest of the vegetables, except for the mint.
Fold the bottom of the wrapper up over the filling, then fold in the sides, and roll tightly away from you, just like a burrito. Just before doing the final roll, add your mint leaves in a line for appearance.
Slice the summer rolls in half if desired, and enjoy immediately with the almond dressing.

Notes

Swap the tofu for edamame, tempeh, or seitan. If you're not chasing huge protein goals, you can even leave it out entirely.

Almond butter is delicious but you can use peanut butter or cashew butter. If you're allergic to nuts, swap for sunflower seed butter.

Feel free to get creative with the filling. Try it with different noodles, avocado, mango, or fresh herbs like cilantro or Thai basil.

Instead of almond dipping sauce, serve these vegan summer rolls with my lime cilantro dressing, ginger carrot miso dressing, or vegan green goddess dressing.
Works as an appetizer, a healthy snack, or a main course (adjust serving size).

Nutrition