Dip these refreshing vegetarian summer rolls in a flavorful peanut sauce for an ideal appetizer or light summer meal. No cooking required, easy to assemble, and ready in about 15 minutes.
Beautiful Veggie Rolls for Hot Summer Days!
When I visited Vietnam for the first time with my parents in 2016, we enjoyed lots of pho, bánh mì, and especially fresh vegetable rolls.
These rice paper rolls are bright, colorful, and light — a refreshing way to beat the heat at the height of summer.
If you haven’t tried no-cook fresh spring rolls before, you’re in for a treat. They brighten any table, and the hoisin-peanut dipping sauce keeps you coming back for more.
Why You’ll Love this Recipe:
- Simple Ingredients: Everything needed is easy to find at a regular grocery store — no specialty items required.
- Easy to Make: These rolls require no cooking: just soften the rice paper, add sliced fresh veggies, wrap, and serve with a quick dipping sauce.
- Gluten-Free, Dairy-Free & Vegan Friendly: This version is naturally gluten-free, dairy-free, and vegan, making it suitable for many dietary needs.
Ingredients You’ll Need:
Below is a visual overview of the ingredients used for these vegetarian summer rolls. Refer to the printable recipe card further down for exact measurements.
Recipe Notes + Substitutions:
- Rice Paper Wrappers: Soak each wrapper only until softened. Over-soaking makes them fragile and prone to tearing.
- Veggies: Cut vegetables into long, thin, even strips for easier wrapping and a cleaner roll.
- Hoisin & Soy Sauce: Use gluten-free hoisin and tamari if needed for a gluten-free result. Regular versions work if gluten isn’t a concern. Coconut aminos are a good soy-free swap.
- Nut Butters: Peanut butter gives the sauce its signature flavor; almond or cashew butter can substitute for peanut allergies.
- Lime, Garlic & Ginger: Fresh lime juice, garlic, and ginger brighten the sauce; bottled lime juice will work if fresh isn’t available.
How to Make Vegetarian Summer Rolls:
Dip Rice Paper Wrappers: Fill a large shallow dish with warm water. Working with one wrapper at a time, dip it for about 10–15 seconds until it softens. Avoid over-soaking to prevent tearing.
Prepare Veggies: Slice all vegetables into long, thin strips of similar length for even texture and easy rolling.
Prepare Dipping Sauce: Whisk hoisin, soy (or tamari), peanut butter, lime juice, sesame oil, minced garlic, and grated ginger. Thin gradually with warm water until you reach your preferred consistency. Garnish with sesame seeds if desired.
Assemble & Serve: Place the softened wrapper on a clean, damp surface. Add a small handful of greens and a few veggie strips in the center. Fold the bottom edge over the filling, fold in the sides, then roll tightly like a burrito. Repeat and arrange rolls on a platter with the peanut sauce on the side.
Tips:
- Don’t oversoak rice paper: Short soaks keep wrappers workable and prevent tearing.
- Add noodles: For a heartier roll, include cooked rice vermicelli (thin rice noodles).
- Extra crunch: Add raw bean sprouts or thin purple cabbage for more texture.
- Optional protein: Add cooked chicken, pork, shrimp, or fried tofu for a non-vegetarian or higher-protein version.
Vegetarian Recipes to Love:
Almond Flour Zucchini Bread (Gluten-Free, Dairy-Free)-
Creamy Strawberry Chia Pudding (Gluten-Free, Vegan)
-
Almond Flour Blueberry Muffins (Gluten-Free, Dairy-Free)
-
Coconut Milk Chia Pudding (Gluten-Free, Vegan)
P.S. If you make this recipe, please consider leaving a star rating or a review. Your feedback is appreciated. Check the recipe index for more ideas and follow the author on social platforms if you wish to see updates.
Vegetarian Summer Rolls with Peanut Sauce (Gluten-Free)
5 Stars
No reviews
- Author: Felicia Lim
- Total Time: 15 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
These vegetarian summer rolls are served with a creamy peanut-hoisin dipping sauce. They require no cooking, are quick to assemble, and make a light, refreshing meal or appetizer.
Ingredients
For the Vegetarian Summer Rolls:
- 12 rice paper wrappers
- 1 medium carrot, julienned
- 1 medium cucumber, julienned (seeds removed)
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 1 avocado, thinly sliced
- 1 medium golden beet, peeled and julienned
- 1 cup fresh spinach or mixed greens
For the Peanut Dipping Sauce:
- 1/4 cup hoisin sauce (gluten-free if needed)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon peanut butter (or almond/cashew butter)
- 1 tablespoon lime juice
- 1–2 tablespoons warm water to thin
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon mixed sesame seeds (optional)
Instructions
- Dip Rice Paper Wrappers: Fill a shallow dish with warm water. Dip one wrapper about 10–15 seconds until softened; do not over-soak.
- Slice Veggies: Cut vegetables into long, thin strips of similar length for easy wrapping.
- Place Veggies on Rice Paper: Lay the softened wrapper on a clean, damp surface. Add a small handful of greens and a few strips of each vegetable in the center.
- Fold & Assemble: Fold the bottom edge over the filling, fold in the sides, and roll tightly like a burrito. Repeat with remaining wrappers.
- Prepare Dipping Sauce: Whisk hoisin, soy/tamari, peanut butter, lime juice, sesame oil, garlic, and ginger. Add warm water gradually until desired consistency and top with sesame seeds if desired.
- Serve: Arrange rolls on a platter and serve with the peanut-hoisin dipping sauce.
Notes
Soak time: Soak wrappers only until pliable to prevent tearing.
Vegetable cuts: Even, thin strips make rolling easier and create a pleasing texture.
Substitutions: Use gluten-free or regular hoisin and soy sauce depending on dietary needs. For peanut allergies, substitute almond or cashew butter. Coconut aminos work as a soy-free alternative.
Fresh ingredients: Fresh lime, garlic, and ginger will give the best flavor in the sauce.
- Prep Time: 15 mins
- Category: Main Dish
- Cuisine: Asian