If spending hours in a hot kitchen isn't your idea of summer fun, these vibrant, no-cook Vegan Summer Rolls are for you! With a rainbow of fresh veggies and soft, chewy rice paper, these rolls are not only a feast for the eyes, but they're also easy to assemble. They make the perfect addition to any summer meal or gathering.
You don't have to be vegan to fall in love with these Vegan Summer Rolls.
They are surprisingly full of flavor and guaranteed to have your taste buds dancing a little gig.
It has been almost ten years since I first made them and I will still never forget it. My omnivore family ate them all before I could even snap a photo they were so good!
Make this for your family, and watch their faces light up with each crunchy, flavorful bite.
Ingredients
- Spring Roll Rice Paper Wrappers: If rice paper is hard to find, you can experiment with lettuce wraps for a crunchier alternative.
- Cooked Quinoa: Couscous or finely chopped cauliflower can be great substitutes if you're looking for a change.
- Julienned Carrots: Their sweet crunch is irresistible in the mix. Feel free to swap in bell peppers or zucchini for a different kind of crunch.
- Sprouts: These little guys add a fresh, earthy tone. Alfalfa or broccoli sprouts are both excellent choices, but feel free to use whatever sprouts you love.
- Chopped Napa Cabbage: Adds a slightly sweet, crunchy texture. Regular cabbage can serve as a stand-in if Napa cabbage isn't available.
- Chopped Lettuce: Brings a refreshing crispness to each bite. Mixed greens or spinach can easily take its place for a different flavor profile.
- Chopped Cilantro and Basil: These herbs infuse the rolls with fresh, aromatic flavors. If cilantro isn't your thing, try mint or parsley for a fresh twist.
- Toasted Sesame Seeds: They add a nutty crunch that's simply divine. Crushed peanuts or sunflower seeds can work wonderfully as alternatives.
Peanut Dipping Sauce
- Natural Peanut Butter (or Almond): This creamy base can easily be swapped with cashew butter for a different nutty flavor.
- Hot Water: Helps to thin the sauce to your desired consistency. Warm broth could add an extra layer of flavor if preferred.
- Tamari/Soy Sauce: For those who are gluten-free, ensure you're reaching for GF tamari. Coconut aminos is another great gluten-free option that adds a unique sweetness.
- Lime Juice: Brightens the sauce with a tangy kick. Lemon juice works as a zesty substitute.
- Seasoned Rice Vinegar: Adds depth with its sweet and tangy profile. Apple cider vinegar could be used for a sharper tang.
- Tomato Paste or Ketchup: For a hint of sweetness and color. Tomato sauce can be used in a pinch, just reduce the liquid elsewhere.
- Minced Garlic and Fresh Ginger: These aromatics add a punch of flavor that's hard to beat. Ground versions can be used in a hurry, but there's nothing like the fresh stuff.
- White Miso (Optional): It deepens the flavor with umami richness. If unavailable, a dash of soy sauce or a bit of nutritional yeast can help mimic this savory element.
- Crushed Red Pepper Flakes: For those who like it hot, adjusting the amount lets you control the heat. Paprika or a dash of hot sauce are great alternatives for different types of warmth.
How to Make Vegan Summer Rolls
- Soak a rice paper wrapper in hot water until it's just soft, then lay flat on a clean surface.
- On the right third of the wrapper, spread a layer of quinoa.
- Add lettuce, carrots, sprouts, cabbage, cilantro, and basil on top of the quinoa.
- Drizzle a tablespoon of peanut sauce over the veggies, then sprinkle some sesame seeds.
- Carefully roll the wrapper over the filling, folding in the sides as you go.
- Keep the completed roll under a damp towel to stay moist while making the rest.
- For serving, slice rolls in half and pair with extra peanut sauce for dipping.
- To prepare the sauce, blend all sauce ingredients until smooth, then taste and adjust seasoning if necessary.
Tips and Tricks
- The Soak and Roll Technique: Soak each wrapper in warm water for just a few seconds. Enough to soften, but not too long that they become too delicate to handle.
- Quinoa Queen (or King): Let's talk about the base - quinoa. It's a fantastic protein-packed alternative to noodles. For an extra flavor kick, try cooking your quinoa in vegetable broth instead of water. Check out this post for how to cook quinoa.
- Mix it Up: The beauty of these rolls is their versatility. Don't have carrots? No problem! Swap in some thinly sliced red pepper for a pop of color. Missing sprouts? Let's invite avocado to the party for some creamy goodness. Remember, each veggie brings its own unique flair to the stage.
- Saucy Secrets with a Side of Brand Love: For that delectable peanut dipping sauce, natural peanut butter works wonders. Brands like Justin's or Whole Earth offer that creamy, dreamy texture we're after.
- Keep Them Cozy: If you're not serving the rolls immediately, keep them under a damp cloth to prevent the wrappers from drying out.
More Vegan Recipes to Try
- Vegan Black Bean Soup: On those cozy nights when comfort is what you crave, dive into a bowl of this rich and smoky soup. With black beans at its heart and a hint of spice to warm you up, it's like a hug in a bowl.
- Crunchy Quinoa Salad: This salad is a symphony of textures and flavors that'll make your heart sing.
- Vegan Quinoa Salad: With turmeric, dried fruit, and nuts tossed with fluffy quinoa and a tangy vinaigrette, it's a dish that brings the sunshine to your plate, no matter what the weather outside says.
- White Bean Salad: This salad is a celebration of simplicity, where tender white beans meet fresh veggies, and a fresh herb dressing brings it all together.
Vegan Spring Rolls with Quinoa and Peanut Sauce
Ingredients
- 10 Spring Roll Rice Paper Wrappers
- 2 cups cooked quinoa
- ½ cup julienned carrots
- ½ cup sprouts
- 1 cup napa cabbage chopped
- 2 cups lettuce chopped
- ¼ cup chopped cilantro
- ½ cup chopped basil
- ¼ cup sesame seeds toasted
Peanut Dipping Sauce
- ½ cup natural peanut butter or almond
- ¼ cup hot water
- 2 tablespoons tamari/soy sauce if you are GF - use GF tamari
- 2 tablespoons lime juice
- 2 tablespoon Seasoned Rice Vinegar
- 2 teaspoons tomato paste or ketchup
- 2 cloves garlic minced
- 2 teaspoons white miso optional
- 1 tablespoon fresh ginger minced
- ½ teaspoon crushed red pepper flakes
Instructions
- Working one at a time, soak wrappers in a large bowl of hot water for a few seconds and then transfer to a clean dry work surface.
- Place the quinoa across the right â…“ of each wrapper. Top with lettuce, carrots, sprouts, cabbage, cilantro and basil. Add a tablespoon of sauce and sesame seeds and roll the wrapper tightly over the filling, tucking the ends in as you roll. Cover with a lightly damp towel as you continue to make your rolls. When ready to serve cut in half and serve with additional sauce.
- To make sauce combine all ingredients in a blender or food processor and process until smooth. Adjust seasonings to taste.
Sandra Watkins McGrandle
Do you have info/recommendations (even a brand) for the rice paper wrappers? I have Ranch 99 grocery stores near me so I'm sure I could find some there. Thanks!
Wendy Polisi
I don't have a specific brand I use, but I have no issues finding them at the grocery store in the ethnic section.
Victoria
I made this for dinner tonight, and additionally, the peanut sauce as an alternative dressing. Everything turned out really well. My husband even commented twice during dinner how "tasty" it was. then said we should put this on our regular rotation. The only variations I did was adding in some pre-cooked chicken instead of cooking it with meal,, using half soy/half fish sauce in the dressing, and adding some finely shredded lettuce to expand the meal. I thought toasting the cashews elevated the flavor a lot. I thought it was easy to prep and to make, and to eat. No leftovers 😀