Vietnamese vegetarian summer rolls with avocado, tofu & fresh rainbow veggies. Serve them with 3 dipping sauces – peanut sauce, hoisin & Vietnamese dipping sauce!
These Vietnamese vegetarian summer rolls are filled with an assortment of rainbow colored vegetables, creamy avocado, and protein rich tofu!
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They can go by various names – summer rolls, fresh spring rolls, rainbow rolls, or rice paper rolls.
But whatever you call them, they’re great for the summer and make a healthy, crunchy meal with three different dipping sauces that are full of Vietnamese flavors!
Read more: how to make quek quek sauce | Family Cuisine
- Why you’ll love this recipe
- 3 Dipping Sauces
- Ingredients you’ll need
- Step by step instructions
- Make ahead instructions
- Frequently asked questions
Why you’ll love this recipe
- It’s a healthy, gluten free meal with tons of vibrant, colorful veggies and tofu. A perfect summer time meal! (Note: the sauces will need adjustments to be gluten free)
- Make it low carb friendly by leaving out the vermicelli rice noodles.
- You can make this ahead of time – see the FAQ for how to store them.
- It’s versatile – swap out the vegetables and protein for what you have on hand.
3 Dipping Sauces
You’ll love these three delicious spring roll dipping sauces to go along with these fresh spring rolls. They offer different flavor profiles and spice so that you’ll have something everyone can enjoy.
- Peanut dipping sauce – creamy, rich, and nutty
- Hoisin dipping sauce – sweet and savory
- Vietnamese dipping sauce – tangy, citrusy, sweet
Ingredients you’ll need
- Protein – fried tofu; substitute with any protein of your choice
- Crunchy vegetables – red and yellow bell peppers, carrots, cucumbers, red cabbage
- Base – spring mix or shredded lettuce
- Fresh herbs – cilantro, basil, mint
- Wrapper – rice paper, 22cm
- Extras – avocado, thin vermicelli rice noodles, bean sprouts
Step by step instructions
- Cut the firm tofu into ½ inch pieces and pan fry them until they’re golden brown. Cut them into strips. (Photos 1 and 2)
- Dip the rice paper wrapper into water for 2 seconds and place it on a flat surface. Dip it too long and the wrapper will easily tear and be too sticky. It should be stiff at first but it will soften up in seconds. (Photo 3)
- Starting with the side closest to you, add the spring mix, shredded red cabbage, and the rest of the vegetables on the wrapper. Place the tofu, avocado, rice noodles, and herbs on top of the vegetables. (Photos 4, 5, 6).
- Alternatively, you can place the filling on top of each other into a pile. (Photo 7)
- Starting from the end closest to you, roll up the rice paper wrapper until all the filling is contained. (Photos 8 and 9)
- Fold in the left and right sides of the wrapper and roll it up completely. (Photo 10)
- Cut the rice paper roll crosswise into 2 inch pieces and lay them on a plate. Serve with peanut, hoisin, and nuoc cham sauces.
Make ahead instructions
You can make these up to 3 days ahead:
- Leave the summer rolls whole (don’t cut them into pieces).
- Wrap each individual roll in plastic wrap. This prevents the rice paper wrapper from drying out and getting hard. It also prevents them from sticking together.
- Place them in an airtight container and place a damp paper towel on top of the wrapped rice paper rolls. This helps keep the wrapper moist and soft. Keep it in the fridge for up to 3 days.
Frequently asked questions
More vegetarian recipes:
- Asian Sesame Broccoli Salad
- PF Chang’s Vegetarian Lettuce Wraps
- Spicy Korean Cucumber Salad
- Stir Fried Garlic Scapes
- Thai Basil Tofu Stir Fry
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