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
Rice paper wrappers get super sticky once they're moistened. To prevent sticking and tearing, we suggest using a slightly wet plastic cutting board. (Avoid using a wood surface – it will stick.)
Unfortunately, there's no easy way to store summer rolls. As they sit in the fridge, the rice paper wrapper dries and and becomes super tough. You also run the risk of them all sticking together.
However, if you really want to prep them ahead of time, you can wrap each individual summer roll in plastic wrap. Store for up to 2 days in the refrigerator.
If you're serving these vegan summer rolls for a dinner party or holiday, you can keep them fresh by placing in a container lined with damp paper towel. Cover with another layer of damp paper towel. Serve within a few hours to prevent drying out.
Related recipes
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Print📖 Recipe
Vegan Summer Rolls
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Vegan
Description
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!
Ingredients
- 14 oz extra firm tofu
- 2 tbsp low sodium tamari or soy sauce
- 1 tbsp mild white miso
- 1 tsp rice vinegar
- 1 tsp coconut sugar
- 1 tsp sesame oil
- 2 small baby bok choy, sliced thinly
- 1 yellow bell pepper, sliced into thin strips
- 1 watermelon radish, julienned (optional)
- 2 carrots, julienned
- ¼ lb. snow peas, julienned
- 3-4 oz thin rice noodles, cooked according to package directions
- Rice paper wrappers
Miso Sesame Sauce:
- ⅓ cup white miso
- ⅓ cup warm water
- ⅓ cup sesame oil
- 3 tbsp rice vinegar
- 3 tsp low sodium tamari or soy sauce
- 1 ½ tbsp coconut sugar
- 1 ½ tsp ground ginger
- 1 ½ tsp red pepper flakes
- ¾ teaspoon garlic powder
- ⅓ cup finely minced green onion
- 3 tbsp sesame seeds
Instructions
- Drain tofu and pat dry. Wrap in a clean dish towel or several paper towels and set something heavy (a cast iron skillet) on top to press out moisture. Let sit for 30 minutes.
- Meanwhile, prep all vegetables for summer rolls. If you're not sure how to julienne vegetables, check out this helpful tutorial.
- 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.
- Whisk together all ingredients for miso sesame sauce. Taste and adjust as desired.
- 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.
- Assembly: fill a wide rimmed plate with water. Submerge rice paper wrapper in water for a few seconds.
- 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. (Visual guide in blog post.)
- Serve with dipping sauce and enjoy!
Notes
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.
Storage: Unfortunately, there's no easy way to store summer rolls. As they sit in the fridge, the rice paper wrapper dries and and becomes super tough. You also run the risk of them all sticking together. However, if you really want to prep them ahead of time, you can wrap each individual summer roll in plastic wrap. Store for up to 2 days in the refrigerator.
Vegetable substitutions: any crunchy, fresh vegetable tastes great in these vegan summer rolls. You can use purple cabbage, cucumber, bean sprouts, avocado, microgreens, etc.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size:
- Calories: 627
- Sugar: 13.3 g
- Sodium: 438.6 mg
- Fat: 30.4 g
- Carbohydrates: 66.6 g
- Fiber: 14.7 g
- Protein: 25.3 g
Sarah says
We always loved summer rolls and the sesame sauce is a fun way to change our usual way of eating them!
Angie says
This is incredibly easy to make and delicious. This is my go to when I have a bunch of veggies that I need to eat in a hurry. The sauce is so flavorful, I could drink it by the cupful. This recipe is in regular rotation and is always a hit!
Lexi says
Haha love that about the sauce, it is one of my favorites too! So glad you love this recipe, thank you so much for your comment 🙂
Nicole says
Sauce is completely addictive! Yum!
Lexi says
Thank you, so glad you enjoyed!