If you're looking for a fresh, vibrant, and healthy meal idea, this Vegan Summer Rolls recipe is exactly what you need.
These rice paper rolls are packed with crisp vegetables, creamy avocado, and tender vegan chicken-style pieces. The combination of flavors is perfectly balanced, and when paired with a tangy satay dip, it becomes an irresistible dish you’ll want to make over and over again!
I love making these vegan summer rolls when I want something that feels fresh and satisfying without being heavy. The combination of crunchy carrots, creamy avocado, and fragrant coriander wrapped in soft rice paper is so good. Plus, the satay dip takes the flavor to the next level with its creamy, zesty, and slightly spicy kick.
What I really enjoy about this recipe is how customizable it is. Don’t have vegan chicken-style pieces? Swap them for tofu sticks or go full veggie. Missing a specific vegetable? Just use whatever you have on hand. The possibilities are endless, and every batch feels unique.
It’s also a great way to use up leftover produce while still creating a beautiful, wholesome dish.
❤️ What's Great About this Recipe
- 🌱 Totally Vegan: These Vegan Summer Rolls are plant-based and packed with fresh, vibrant ingredients!
- 🕒 Quick & Easy: Ready in just 20 minutes - perfect for a busy day or when you want something fast but satisfying.
- 🥗 Packed with Fresh Veggies: Crisp carrots, cool cucumber, creamy avocado, and more - every bite is refreshing!
- 🍜 Customizable Filling: Use your favorite veggies, swap the vegan chicken-style pieces for tofu, or go full veggie - super versatile!
- 🥢 Great for Sharing: Serve these at parties, gatherings, or as a light lunch or dinner. Everyone loves them!
- 🤤 Flavor Explosion: The tangy, creamy satay dip is the ultimate pairing - so good you’ll want to use it on everything!
- ❄️ Perfect for Hot Days: Served cold, these rolls are light, refreshing, and exactly what you need when the weather warms up.
- 🍽️ Fun to Make: Rolling these up is easy and enjoyable - get the whole family involved!
- 🧑🍳 Beginner-Friendly: No fancy skills required. If you can chop veggies, you can make these!
- 🥒 Healthy & Balanced: Packed with wholesome ingredients and plant-based protein - simple and satisfying.
- ✨ Visually Stunning: These rolls look as amazing as they taste - perfect for Instagram-worthy food pics!
🌱 Ingredients for Vegan Summer Rolls
- Rice papers - Look for round or square rice papers, typically found in the Asian section of your grocery store. These form the base of the summer rolls.
- Vegan chicken-style pieces (e.g. Oumph!) - This adds a hearty, protein-packed filling. If unavailable, you can substitute with tofu sticks or go fully veggie.
- Cucumber - Cut into thin julienne strips for easy rolling and a refreshing crunch in every bite.
- Carrot - Peel and julienne the carrots to pair with the cucumber, adding a slightly sweet and crisp texture.
- Avocado - Slice into thin pieces for a creamy element that balances the crunch of the other vegetables.
- Spring onions - Chop into small pieces to add a subtle, tangy flavor to the rolls.
- Rice noodles (vermicelli) - Cook these until tender, then let them cool. They help make the rolls more filling.
- Fresh coriander - Use as-is for a fragrant, herbaceous layer. If you're not a fan, you can omit or replace with parsley.
- Sesame seeds (optional) - Sprinkle these on top for a nutty crunch, or leave them out if you prefer.
For the Vegan Satay Dip
- Lime juice - Adds tanginess to balance the richness of the peanut butter. Freshly squeezed is best.
- Smooth peanut butter - Provides the creamy base for the dip. Choose unsweetened for the right flavor.
- Dark soy sauce - Brings depth and umami to the dip. Regular soy sauce can work as a substitute if needed.
- Sriracha or hot sauce - Adds a spicy kick. Adjust the amount depending on your heat preference.
- Garlic powder (optional) - A pinch of this enhances the flavor, but it’s optional if you prefer a milder dip.
Variations
Don't want it spicy? Leave out the hot sauce from the dip and add a little extra peanut butter (or tahini!) instead.
Not a fan of peanut butter? Maybe try another dip. How about this Spicy Butter Bean Dip or this zesty Avocado Lime Crema? Or a Vegan Cheese Dip or a tangy Tofu Sour Cream? Definitely check out these other vegan dips & sauces!
🔪 Equipment
- Cutting board - Use a sturdy one for cutting vegetables and assembling rolls.
- Sharp knife - Essential for slicing vegetables thinly and evenly.
- Non-stick frying pan - Ideal for cooking vegan chicken-style pieces without sticking.
- Small bowl - For mixing the satay dip.
- Whisk or fork - Use for combining the dip ingredients smoothly.
- Kettle or bowl of hot water - Needed to soften the rice paper sheets.
🧑🍳 Instructions (Step-by-Step)
Step 1: Prepare the Ingredients
Wash and peel the vegetables. Cut them into thin julienne strips. Cook the rice noodles and vegan chicken-style pieces.
Step 2: Soften the Rice Papers
Wet each rice paper sheet with water and lay it flat on a cutting board.
Step 3: Assemble the Rolls
Place small amounts of filling, starting with coriander or avocado, on the bottom half of the rice paper. Add the other ingredients without overfilling.
Step 4: Roll the Summer Rolls
Fold in the sides, then roll tightly from the bottom up. Repeat for all rice papers.
Step 5: Make the Satay Dip
Mix lime juice, peanut butter, soy sauce, sriracha, and garlic powder until smooth.
Step 6: Serve
Serve the vegan summer rolls with the satay dip. Sprinkle with sesame seeds if desired.
🍽️ Serving Tips
Serve these Vegan Summer Rolls fresh and chilled. Pair them with the tangy satay dip for the perfect balance of flavors. Arrange the rolls on a platter for easy sharing. Sprinkle sesame seeds for a little crunch if you like.
These summer rolls are great as a light lunch, snack, or party appetizer. Enjoy them right away for the best taste!
❄️ Storing Leftovers
Store any leftover Vegan Summer Rolls in an airtight container. Place them in the fridge and eat within 1-2 days. Keep the rolls and dip separate to maintain freshness.
💡 Expert Tips & Tricks
- Don’t Overfill the Rolls: Use about 2 tablespoons of filling per roll. Overfilling can make it hard to roll the rice paper tightly and may cause it to tear.
- Work Quickly with Rice Paper: Once the rice paper is wet, it becomes sticky and delicate. Lay it flat and add your fillings promptly to avoid it sticking to your surface or tearing.
- Keep the Rolls Tight: When rolling, gently fold in the sides first, then roll from the bottom while keeping the filling compact. A tight roll ensures the ingredients stay in place.
- Use Warm Water for Rice Paper: Use warm water (not hot) to soften the rice paper. This ensures it becomes pliable without breaking.
🔜 Related Recipes
If you enjoyed this Vegan Summer Rolls recipe, you might also love my Vegan Satay Pasta for a creamy, nutty twist on a classic or the Vegan Chicken Pieces recipe, perfect for adding a hearty and flavorful plant protein to your meals.
📌 If you love Pinterest you can pin any of the images to your boards!
📖 Recipe Card
Vegan Summer Rolls with Satay Dip
Equipment
- 1 cutting board
- 1 frying pan non-stick
- 1 sharp knife
- 1 small bowl
Ingredients
- 6-8 rice papers round or square
- 200 g vegan chicken-style pieces I used Oumph!
- ½ cucumber cut julienne
- 1 carrot cut julienne
- ½ avocado sliced
- 2 spring onions chopped
- 100 g rice noodles (vermicelli) cooked
- 1 handful fresh coriander
- sesame seeds optional
For the satay dip:
- 2 tablespoon lime juice
- 2 tablespoon smooth peanut butter
- 2 teaspoon dark soy sauce
- 1-2 teaspoon sriracha hot sauce
- ¼ teaspoon garlic powder
Instructions
- Start by cooking the chicken-style pieces in a non-stick frying pan with a little splash of oil. In the meantime, prepare all your vegetables and wash, peel and cut them to size where needed.
- Set up a little work station next to a sink or a large shallow bowl of water. Keep a cutting board in the middle and place your veg and cooked vegan chicken-style pieces around so you have everything to hand.
- Begin by briefly wetting the first rice paper sheet. You can do this by briefly running it under tap water until the water has reached all corners or by dunking it into the shallow water bowl. Alternatively you can also generously brush the sheet with water on both sides. Place the wet sheet down on the cutting board.
- Start to pile up your fillings in the middle of the bottom half of the sheet. I like to start with some fresh coriander or avocado, then adding small amounts of each ingredient on top. Ensure not to overload it, or you will struggle to close your rolls. About 2 tablespoons of filling in total is about enough for each roll.
- To roll everything up, gently fold both sides of the rice paper towards the middle until they slightly overlap, then use both hands to carefully fold over the bottom and roll up the entire summer roll.
- Repeat until you’ve filled all your rice papers.
- To create the spicy satay dip, add all the dip ingredients to a small bowl and whisk them up until combined.
- Serve your summer rolls cold alongside the dip & sprinkled with sesame seeds (optional).
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mohan kumar
Thank you so much for the recipe!
romylondonuk
You're most welcome! Glad you're enjoying it!