Vietnamese vegetarian summer rolls filled with avocado, tofu and crisp rainbow vegetables. Serve them with three dipping sauces — peanut, hoisin and a classic Vietnamese nuoc cham.
These fresh Vietnamese vegetarian summer rolls are packed with vibrant vegetables, creamy avocado and protein-rich tofu. They’re light, colorful and perfect for warm weather meals or a healthy appetizer.
Also known as fresh spring rolls, rice paper rolls or rainbow rolls, they’re not fried — just wrapped in delicate rice paper and served chilled with flavorful dipping sauces.
Why you’ll love this recipe
- Healthy and naturally gluten-free when using gluten-free sauces — a bright, veggie-forward meal for summer.
- Easy to make low-carb: simply omit the vermicelli rice noodles.
- Make-ahead friendly — assemble ahead and store properly to keep the rice paper soft (see Make ahead instructions).
- Flexible ingredients — swap vegetables or protein to match what you have on hand.
3 Dipping Sauces
These three dipping sauces complement the fresh rolls with different flavor profiles so everyone can find a favorite: a creamy peanut sauce, a sweet-savory hoisin sauce and a bright Vietnamese nuoc cham.
- Peanut dipping sauce — rich, creamy and nutty.
- Hoisin dipping sauce — sweet and savory, great for those who prefer a milder dip.
- Vietnamese dipping sauce (nuoc cham) — tangy, citrusy and slightly sweet with a touch of heat.
Ingredients you’ll need
- Protein – firm or fried tofu (or another protein you like).
- Crunchy vegetables – bell peppers, carrots, cucumbers, red cabbage.
- Base – spring mix or shredded lettuce.
- Fresh herbs – cilantro, Thai basil and/or mint.
- Wrapper – rice paper (about 22–25 cm / 9–10 inch).
- Extras – avocado, cooked vermicelli rice noodles, bean sprouts.
Step by step instructions
- Cut firm tofu into 1/2-inch pieces and pan-fry until golden brown; then slice into strips.
- Fill a shallow dish with about a third of an inch of water. Dip one rice paper wrapper for approximately two seconds — it should still feel a little stiff but will quickly soften on the work surface.
- Place the wrapper on a flat surface. Near the edge closest to you, add a layer of spring mix or shredded lettuce and shredded red cabbage to protect the wrapper from moisture.
- Top with julienned peppers, carrots, cucumber, tofu strips, avocado, cooked vermicelli and fresh herbs. You can arrange the vegetables in a neat row for a colorful cross-section, or pile them for a heartier roll.
- Fold the uncovered edge up over the filling and roll a quarter turn to secure. Fold the left and right sides inward, then continue rolling tightly until sealed.
- Let the finished roll sit for about a minute so the wrapper stops feeling tacky. Slice crosswise into 2-inch pieces if desired and arrange on a plate.
- Serve with the peanut sauce, hoisin sauce and nuoc cham for dipping.
Make ahead instructions
You can prepare these up to 2–3 days ahead.
- Do not cut the rolls. Keep each roll whole to help retain moisture.
- Wrap each roll individually in plastic wrap to prevent drying and sticking.
- Place wrapped rolls in an airtight container lined with a damp paper towel and refrigerate for up to 3 days.
Frequently asked questions
Summer rolls (Goi Cuon) are wrapped in translucent rice paper and filled with fresh vegetables, herbs and often protein like shrimp or tofu. They are served fresh, not fried. Spring rolls (Cha Gio) use a wheat-based wrapper, are typically filled with a cooked mixture and then deep-fried and served hot.
Serve them whole or cut into 2-inch pieces for easier dipping. Arrange sauces on the side. A popular option is to offer the ingredients deconstructed so guests can assemble their own rolls.
Wrap each roll individually in plastic wrap and place them in an airtight container with a damp paper towel on top. Store in the refrigerator for 2–3 days. This prevents the rice paper from drying out and keeps rolls from sticking together.
More vegetarian recipes:
- Asian Sesame Broccoli Salad
- PF Chang’s Inspired Vegetarian Lettuce Wraps
- Spicy Korean Cucumber Salad (Oi Muchim)
- Stir-Fried Garlic Scapes
- Thai Basil Tofu Stir Fry (Pad Krapow)
Vegetarian Summer Rolls with 3 Dipping Sauces
Equipment
- Mandoline Slicer (optional for quick, even slicing)
Ingredients
Summer Rolls
- 1 cup shredded carrots
- ½ large red bell pepper, julienned
- ½ large yellow bell pepper, julienned
- 6 cocktail cucumbers, julienned
- 16 oz firm tofu, cut into ½ inch strips
- 3–4 cups spring mix or shredded lettuce
- 1 cup shredded red cabbage
- 1 avocado, sliced into ½ inch strips
- 4 oz dried vermicelli rice noodles, cooked
- 1 cup fresh herbs (cilantro, basil, mint)
- Rice paper wrappers (about 10-inch / 25 cm)
Vietnamese Dipping Sauce – Nuoc Cham
- ¼ cup vegan fish sauce (or light soy sauce for vegan)
- ¼ cup sugar
- ⅓ cup water
- 2 Tbsp lime juice
- 2 tsp rice wine vinegar
- 1 clove garlic, finely diced
- 1 small Thai chili, finely diced (optional)
- Garnish: shredded carrot
- 1 tsp chili garlic sauce (optional)
Hoisin Dipping Sauce
- ½ cup hoisin sauce
- 4 tsp sugar
- 4 tsp water
- 4 tsp lime juice
- Chopped peanuts for garnish
Peanut Dipping Sauce
- ¼ cup creamy peanut butter
- ¼ cup lite coconut milk (or water)
- 1½ Tbsp hoisin sauce
- 1½ Tbsp lime juice
- 1 tsp brown sugar
- Chopped peanuts for garnish
- 1 Tbsp chili garlic sauce (optional)
Instructions
Make the dipping sauces
- Combine each sauce’s ingredients in a bowl and set aside the garnishes. Add garnishes just before serving. Yield: about ¾ cup peanut sauce, ¾ cup hoisin sauce, 1 cup nuoc cham.
Pan fry the tofu
- Cut tofu into ½-inch strips. Heat 1 tsp oil in a pan over medium-high heat and pan-fry tofu until golden, about 4–5 minutes. Set aside.
Assemble the summer rolls
- Add about ⅓ inch of water to a shallow dish. Dip a rice paper wrapper for ~2 seconds and place it on a flat surface.
- Layer spring mix and shredded cabbage near the edge closest to you to protect the wrapper from moisture.
- Add peppers, carrots, tofu, avocado, noodles and herbs. Arrange flat for a visible rainbow or pile for a hearty roll.
- Fold the uncovered edge over the filling and roll a quarter turn. Fold sides in and continue rolling tightly until sealed.
- Let each roll rest 1 minute until it’s no longer tacky. Slice into 2-inch pieces if desired and serve with the three sauces.
Notes
- Vegetarian/vegan swap: Replace fish sauce with light soy sauce or a vegan fish sauce alternative.
- Rice paper wrappers are delicate: dipping 2 seconds usually softens them just enough. Too long in the water and they can tear; too short and they’ll be stiff and hard to roll.
Nutrition
Carbohydrates: 58 g,
Protein: 19 g,
Fat: 22 g,
Sodium: 2135 mg,
Fiber: 9 g
Nutrition information is an approximation.
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