Vegan Summer Rolls

These vegan summer rolls are filled with sesame miso glazed tofu, crunchy fresh vegetables and served with a miso dipping sauce. They're refreshing, nutritious and so much fun to make!

Why we love this recipe

• Refreshing, healthy and colorful. These vegan summer rolls are just as tasty as they are beautiful! They're also nutritious and a great way to get in a few extra servings of vegetables.
• Vegan and gluten free: perfect for just about any dietary restrictions.
• Easy to adapt with a variety of fillings, proteins and sauces.
• Perfect for lunch or a light dinner!

Ingredients

Here are the key ingredients you'll need to make these vegan summer rolls:

• Rice paper wrappers
• Tofu
• Fresh, crunchy vegetables (carrot, radish, pepper, bok choy, snow peas, cucumber, etc)
• Rice noodles
• Miso dipping sauce

Ingredient Notes

• Rice paper wrappers need to be softened in water for a few seconds before using. Each brand is a bit different, so read the packaging to see how long you'll need to soak them. Some only take a few seconds, while other need closer to 30 seconds to soften up.
  • Rice paper wrappers (aka spring roll wrappers) are available at most grocery stores, typically in the international section (near soy sauce).
• Miso: we prefer milder white or yellow miso in this recipe.
• Tofu: extra firm is the best option for these vegan summer rolls. It's important to press the tofu for about 30 minutes before using to remove as much moisture as possible.
  • To save time, you can also use store-bought flavored tofu. I absolutely love these Thai curry tofu nuggets and often use them in this recipe when I'm feeling lazy!
• Rice noodles: thin, vermicelli-style rice noodles are best for these summer rolls. They cook super quickly (in just a few minutes).
• You can use soy sauce or tamari if you're gluten free.
• Vegetable substitutions: any crunchy, fresh vegetable tastes great in these vegan summer rolls. You can use purple cabbage, cucumber, bean sprouts, avocado, microgreens, etc.

Step-by-step instructions

Step 1: Make miso tofu

Drain tofu and pat dry. Wrap in a clean dish towel or several paper towels and set something heavy (like a cast iron skillet) on top to press out moisture. Let sit for 30 minutes. 

Once tofu is done pressing, slice in half widthwise, then slice into 1" strips. Whisk together tamari, miso, rice vinegar, coconut sugar and sesame oil. Brush mixture onto both sides of tofu.

Heat a skillet to medium. Place tofu strips in pan and cook for 5-6 minutes on each side. Brush any remaining marinade on tofu while cooking. 

Step 2: Prep ingredients

Meanwhile, prep all vegetables for summer rolls.

You'll want each component sliced into thin strips (a knife technique called julienne). If you're not sure how to julienne vegetables, check out this helpful tutorial. 

Next, cook rice noodles according to package directions. Thin rice noodles cook VERY quickly – they typically just need to soak in hot water for a minute or two.

Step 3: Assemble summer rolls

Fill a wide rimmed plate with water. Submerge rice paper wrapper in water for a few seconds until pliable.

Transfer rice paper wrapper to a slightly damp surface (a plastic cutting board works well). Place filling ingredients neatly in the middle bottom part of the wrapper, leaving space on both sides and the bottom. 

Wrap the right and left sides over the filling, then roll from the bottom up, using your fingers to keep the filling tucked in.

Serve with dipping sauce and enjoy!

Step 4: Make miso dipping sauce

Whisk together all ingredients for miso sesame sauce. Taste and adjust as desired. 

Miso can sometimes be difficult to whisk, so if it's not fully incorporated, you can blend in a small food processor.

Expert Tips

• Prep everything ahead of time. You'll have to work quickly once you moisten the rice paper wrapper, so it's best to have all of your ingredients laid out neatly and conveniently. I like to place everything on a cutting board or sheet pan so it's easy to grab.
• Don't overfill. It's easy to go crazy with adding a ton of filling, but the less filling, the easier to roll. You only need a few pieces of each vegetable and 1-2 strips of tofu.
• Don't skip the dipping sauce! These vegan summer rolls are a bit dry on their own, and the only seasoning comes from the tofu. Dipping sauce brings everything together and adds so much flavor.
• Not a fan of miso? Try this peanut sauce for dipping.
• For extra flavor, add fresh herbs to your summer rolls. I love using fresh cilantro, mint and/or thai basil.

Frequently asked questions

Related recipes

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

Print

📖 Recipe