Recipe: Vegan summer rolls

Lately, I’ve been trying out a whole bunch of new vegetarian and vegan recipes to bring more diversity to my menus. I came across a recipe for summer rolls, and I fell in love. Rice paper can be a little finicky, but once you get a hang of it, it’s awesome! You can do so many things and create so many different concoctions that taste great. Below is one recipe for spring rolls I’ve found to be absolutely delicious.

Because there are so many options, I’ve added a few alternatives in case you want more flavor. But here’s the truth: You can add nearly any vegetable to a summer roll. Just make sure you cut it in bit-size pieces.



  • 16 pieces of rice paper
  • 1 c fresh basil leaves
  • 1 large cucumber, julienned
  • 2 c julienned jicama
  • 1 c julienned carrots
  • 1 c shredded red cabbage

Vegan recipe: Summer rollsOptional:

  • 1 c fresh cilantro or parsley leaves
  • 2 Haas avocados, thinly sliced

Peanut sauce

  • 2/3 c warm water
  • 1/2 c peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp grated fresh ginger
  • 1 garlic clove, crushed

Other things you’ll want

  • A clean working space.
  • A large, somewhat deep dish (a pie plate, frying pan or cookie sheet will work great).
  • A towel with which to dry the rice paper a little bit.


  1. Fill the large dish with warm water (at least 1/2 in. should cover the bottom of the dish).
  2. Submerge one piece of rice paper into the warm water for 10-15 seconds.
  3. Take the piece out of the water and place it on the towel to pat dry(ish).
  4. Put the rice paper on your clean surface for assembly.
  5. Start placing your vegetables and herbs about 1/3 up the rice paper wrapper. (Keep in mind that your ingredients will make 16 wraps. Plan accordingly.)
  6. Once you’ve got the ingredients on the wrapper, begin to roll it up, tucking the sides in on the way up.
  7. Place on a plate, seam down.
  8. Continue steps 2-7 until all your summer rolls are complete.
  9. To make the sauce, place all ingredients into a bowl and whisk until blended.
  10. Once done, serve the sauce and summer rolls together.
  11. Eat. Enjoy. Repeat.

Some notes to get better summer rolls

  • In case the word “julienned” threw you off, it simply means to cut the vegetables into matchstick-sized pieces.
  • The thinner you cut your vegetables, the easier it will be to fill and eat the rolls.
  • Be sure to let the rice paper sit in the water long enough that it becomes flexible, but not too long. If it gets too wet, it will become nearly impossible to use efficiently.
  • Feel free to use a different dipping sauce if you don’t like peanut butter. Dipping it in soy sauce alone also tastes pretty good.

If you try this recipe, let me know how it turned out! And if you added/subtracted some ingredients, tell me what you swapped and if you liked it.

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