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5 from 6 votes

Vegan Summer Rolls

These Vegan Summer Rolls are healthy and super easy to make. A great way to sneak in veggies and plan for meal prep
Prep Time15 mins
Cook Time0 mins
Course: Appetizer, Main Course, Vegan
Cuisine: Vietnamese
Keyword: gluten free, vegetarian, Vietnamese
Servings: 12
Calories: 131kcal
Author: Ayeh
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  • 12 rice paper sheets
  • 250 g firm tofu
  • 2 medium carrots
  • 2 medium cucumbers
  • red cabbage
  • 75 g vermicelli noodles
  • ¾ avocado
  • Handful of fresh Mint
  • 1 teaspoon olive oil


  • Slice tofu in rectangular pieces, 1 centimeters in thickness and pan fry in olive oil on a high heat until golden on both sides. Once cooked, slice into strips
  • Cook vermicelli noodles as per packet instructions. They are usually cooked by letting them stand in a bowl with boiling water for 10 minutes, then drain when soft
  • Prepare all the remaining fillings by slicing the vegetables into thin strips.  You can use a knife or mandolin to achieve a better consistency
  • Prepare a work station where you will be making your rolls, like a kitchen benchtop or chopping board, having all your fillings close by.
    Place down a clean damp kitchen tea towel which will be used to roll the rice paper rolls on. Fill a tray with cold water which is large enough to dip the rice paper sheets into. 
  • Dip a rice paper sheet into the water for a few seconds until all sides have been dampened and place on the kitchen towel.
    Place the fillings on the ⅓ section of the sheet closet to you. Don't overfill as they can rip easily and keep the sides clear
  • Start to roll by lifting the bottom wrapper closet to you and pulling it over the fillings, giving it a little tuck so its nice and compact.  Then fold the two sides in to close the ends off and continue rolling lengthways until the end
    Repeat the process to make the remaining rolls
  • Enjoy by dipping into your favourite sauce, I like to dip into my homemade Peanut Sauce or even my Gyoza sauce



  • You can refrigerate any leftovers rolls to enjoy the next day. They can keep for a few days in the fridge however it's best to consume fresh as the rice paper sheets become a little chewy
  • If you have leftover fillings, you can use them to make fresh rolls the next day which is what I like to do as rolling the summer rolls only takes a few mins to make which makes them great for meal prep


Calories: 131kcal | Carbohydrates: 20g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 132mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1853IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 1mg