Have you had summer rolls before? They’re amazing! The first time I tried one at a Vietnamese restaurant I was in absolute heaven. This is my version of vegan summer rolls, and I think they’re the best ones I’ve ever eaten. They’re loaded with good stuff, but at the same time each of these rolls is so much better than the sum of it’s parts. Savory tofu, juicy mango, veggies and fresh herbs come together to create a flavor bomb of deliciousness! Let’s talk about how they’re made.
What You’ll Need
For the Summer Rolls
For the Sauce
Peanut butter. Creamy natural peanut butter works best for this recipe. If peanut butter isn’t an option for you, try making the sauce with almond butter instead.Soy sauce. Gluten-free tamari or liquid aminos can be substituted if needed.Maple syrup. You can use another liquid sweetener like agave if you like. Hoisin sauce.Lime juice. Use freshly squeezed for the best flavor.Water.
How to Make Vegan Summer Rolls
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Cook your tofu. Heat some oil in a skillet and add tofu strips. Pan-fry them for a few minutes on each side, until lightly browned and cripsy.Brush or spoon hoisin sauce over the tofu and cook it for a few minutes more, just long enough for the sauce to dry up a bit and caramelize on the tofu.
Prep all of your remaining fillings. This means cutting your herbs, peppers, avocado, and mango. Cook or soak your noodles according to the package directions, then give them a rinse in cold water. While you’re at it, mix up your sauce so it’s ready to go when you need it!Fill a shallow bowl or dish with warm water. I like to use a 9-inch round cake pan — it’s the perfect size!Now submerge a rice paper wrapper in the water and soak it briefly. I like to take mine out just before it saturates completely — this makes it easier to handle, and it will continue to soften up after you take it out.Arrange your fillings in a strip down the middle of your wrap. Now fold the top over the fillings, tuck in the sides, and roll the entire thing towards you.
Optionally top your summer rolls with a sprinkle of sesame seeds.
Rolling Tips
Rolling can be tricky if you’ve never made summer rolls before. Have some extra rice paper wraps on hand.If you have a wrapper tear after you’ve made a roll, feel free to unwrap it and start over with the same fillings and a brand new wrapper. (Snack on the torn one so it doesn’t go to waste!)You can also resolve tear issues by going for the double roll cheat: take a fully rolled summer with a tear in it, and wrap the whole thing up in a second wrapper. Nobody will ever know there’s two layers of wrapper!Your first batch of vegan summer rolls might not win any beauty contents. That’s okay! Even ugly summer rolls are delicious.
Leftovers & Storage
Summer rolls are best eaten on the day they’re made. If you do have leftovers, store them in a tightly sealed container to minimize drying out of the wrapper. They’ll last about 2 days in the fridge. Leftover peanut sauce will keep in a sealed container in the fridge for about 5 days, or in the freezer for about 3 months.
More Vegan Appetizers
Pico de GalloScallion PancakesMushroom Crostini with Herbed Cashew CheeseSmoky Tofu DumplingsVegan Stuffed Phyllo Cigars
