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Vietnamese Summer Rolls served with an irresistible Peanut Dipping Sauce! Packed with crisp vegetables, fresh herbs, and tofu, these summer rolls are light, vegan, and absolutely delicious!
Summer rolls, also known as gỏi cuốn or fresh spring rolls, are a classic in Vietnamese cuisine! Rice paper is briefly dipped in water and then filled with crunchy vegetables, tofu, rice noodles, and fresh herbs. The whole thing is tightly rolled into a roll, cut in half, and can be easily eaten by hand.
The result is a light yet filling dish that offers a welcome refreshment, especially on warm summer days. Unlike their fried cousins, the spring rolls, summer rolls are a fresh, uncooked, lighter, and healthier option. You can vary the ingredients as you like.
But what would a Vietnamese summer roll be without its sauce? Right, only half as delicious! The peanut sauce is the star of this dish and gives the summer rolls their distinctive flavor. It combines the creamy texture of peanut butter with the umami of soy sauce, a hint of sweetness, and a touch of spiciness.
This sauce makes every fresh summer roll an irresistible experience. Alternatively, hoisin sauce or a light Vietnamese dipping sauce, nuoc cham, is often served with it. If you like, you can also try it with sweet chili sauce! 😉
Ingredients
See recipe card for quantities.
- Rice Paper – Round rice paper wrappers with a size of ∅ 22 cm are perfect; if it’s too small, rolling becomes trickier.
- Vegetables – Use raw, crunchy vegetables of your choice, such as carrots, cucumbers, bell peppers, purple cabbage, bean sprouts, or spring onions.
- Rice Vermicelli Noodles – They add a light level of satiety to the rolls.
- Tofu – Adds a savory flavor and some protein. I love to use smoked or baked tofu. If you can only get regular tofu, cut it into sticks and brush with some of the peanut sauce. Bake for 30 minutes at 350°F (180°C).
- Lettuce – Makes rolling a bit easier. Leaf lettuce works best since you can “wrap” the ingredients well in the large leaves.
- Herbs – Fresh herbs like cilantro, mint, or basil add freshness.
- Peanut Sauce – The homemade dipping sauce!
Step-by-Step Visual Guide
- Prepare the Peanut Sauce: Mix all the ingredients in a bowl and dilute with water if necessary. The sauce can sit for a while to develop its flavors.
- Cook the Rice Noodles: Prepare according to the package instructions and rinse with cold water.
- Cut the Vegetables and Tofu: Slice into fine strips. Wash and dry the lettuce and herbs.
- Soak the Rice Paper: Fill a large bowl (or tart dish) with water and soak a sheet of rice paper for about 15 seconds. It should be soft but still slightly firm.
- Fill and Roll: Place the rice paper on a work surface and layer in the following order: herbs, vegetables, tofu, rice noodles, and lettuce.
- Then, place the end of the rice paper tightly over the filling, fold in the sides, and roll tightly. → They must be rolled tightly, otherwise, the ingredients may fall out when dipping.
- Serve: Cut the tofu summer rolls in halves and serve with the homemade peanut dipping sauce.
Don’t give up!
Rolling can be a bit challenging at first, but don’t worry; with a bit of patience, you’ll get better with each attempt. The most important thing is not to overfill the rice paper and roll it firmly but gently to prevent tearing. Remember, it’s perfectly fine if the first few rolls don’t look perfect. With time and practice, you’ll become a summer roll pro.
Variations
- Fruity: Thinly sliced mango or peach adds a touch of sweetness! I especially like this version in summer.
- Low Carb: For a low-calorie version, skip the rice noodles and fill them with more crunchy vegetables.
- Glass Noodles: Substitute rice noodles with cellophane noodles.
Storage
The rolls stay fresh packed in an airtight container in the refrigerator for a day. Tip: Don’t place the rolls too closely together, as they may stick and tear later, depending on the rice paper.
The peanut sauce will keep in the fridge for about three days and can be diluted and used as a dressing for an Asian salad.
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📖 Recipe
Summer Rolls
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Ingredients
Peanut Sauce
- ½ cup peanut butter
- ¼ cup water
- 2 ½ tbsp soy sauce
- 2 tbsp lime juice
- 1 tsp sesame oil
- 1 tsp sriracha sauce or chili sauce of choice
- ½ tsp maple syrup
- 1 small clove garlic finely grated or pressed
- ½ tbsp ginger finely grated
Summer Rolls
- 14 rice papers ∅ 8.5 inch / 22cm
- 3 oz rice vermicelli
- 7 oz smoked or baked tofu cut into sticks
- 2 carrots cut into thin sticks
- ½ cucumber seeded & cut into thin sticks
- 14 small leaves leaf lettuce or a few large ones, teared apart
- a bunch fresh mint leaves & cilantro optional
Instructions
Peanut Dipping Sauce
- Mix all the ingredients in a bowl and dilute with water if necessary. The sauce can sit for a while to develop its flavors.
Summer Rolls
- Prepare rice noodles according to the package instructions and rinse with cold water.
- Cut the vegetables and tofu into fine strips. Wash and dry the lettuce and herbs.
- Fill a large bowl (or tart dish) with water and soak a sheet of rice paper for about 15 seconds. It should be soft but still slightly firm.
- Place the rice paper on a work surface and layer in the following order: herbs, vegetables, tofu, rice noodles, and lettuce.
- Then, place the end of the rice paper tightly over the filling, fold in the sides, and roll tightly. → They must be rolled tightly, otherwise, the ingredients may fall out when dipping.
- Cut the summer rolls in halves and serve with the homemade peanut dipping sauce. You can also serve them with this nuoc cham sauce!
Notes
- Rice Paper: Use round spring roll rice papers with a size of ∅ 22 cm.
- Tofu – Adds a savory flavor and some protein. I love to use smoked or baked tofu. If you can only get regular tofu, cut it into sticks and brush with some of the peanut sauce. Bake for 30 minutes at 350°F (180°C).
- Fruity: Thinly sliced mango or peach adds a touch of sweetness! I especially like this version in summer.
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- Leftovers: Store leftover rolls in an airtight container for up to one day in the fridge. The peanut sauce stays fresh for up to 3 days if stored in the fridge.
