Vegetarian Summer Rolls with Peanut Sauce (Gluten-Free)
Dip these refreshing vegetarian summer rolls in a flavor-packed peanut sauce for the perfect appetizer or summer meal! No cooking involved, super easy to make, and ready in 15 minutes!
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Beautiful Veggie Rolls for Hot Summer Days!
When I visited Vietnam for the first time with my parents in 2016, we ate plenty of pho, bahn mi, and mostly veggie rolls.
Bright, colorful, and light, these cool and fresh vegetable rolls wrapped in rice paper were a saving grace from the hot, sweltering heat in the height of summer.
If you’ve never tried these no-cook fresh spring rolls before, you’re in for a treat! They make a light meal that will brighten up any table, and the delicious hoisin-peanut sauce will make you go back for seconds!
Why You’ll Love this Recipe:
- Simple Ingredients: The main ingredients for these vegetarian summer rolls are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing these veggie rolls doesn’t require any cooking at all – just soak the rice paper sheets until softened, then place the sliced fresh veggies inside and wrap! Then prepare a super easy dipping sauce and enjoy.
- Totally Gluten-Free, Dairy-Free & Vegan: The best part is that these Vietnamese fresh rolls are 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances, or those simply on a gluten-free diet or vegan diet will be able to enjoy them without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this veggie summer rolls recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Rice Paper Wrappers: Dip the rice paper wrappers in water for only as long as necessary to soften them, then remove them from the bowl of water. If you leave them to soak for too long, the rice papers will be too soft and can easily tear.
- Veggies: Make sure to slice the vegetables long and thin (cut them as evenly thin and in the same length as possible), so it will be easier to wrap them in the rice papers.
- Hoisin Sauce: I used gluten-free Hoisin sauce to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular Hoisin sauce instead.
- Soy Sauce: I used gluten-free soy sauce (tamari) to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead. If you are allergic to soy, I recommend swapping the soy sauce for coconut aminos instead.
- Peanut Butter: Peanut butter is a key ingredient for the flavor profile of the sauce. However, if you are allergic to peanut, you can easily use almond butter or cashew butter instead.
- Lime Juice: Freshly squeezed lime juice is the best, but if you only have bottled lime juice, that will work well too.
- Garlic and Ginger: Make sure to use fresh garlic and ginger because they add a beautiful flavor to the sauce.
How to Make Vegetarian Summer Rolls:
Dip Rice Paper Wrappers in Water:Â Fill a large shallow dish or bowl with warm water. Working with one rice paper wrapper at a time, dip it into the water for about 10-15 seconds until it softens. Be careful not to over-soak, as the thin rice wrappers can become too delicate to handle.
Prepare Veggies:Â Slice the vegetables long and thin (cut them as evenly thin and in the same length as possible), so it will be easier to wrap them in the rice papers.
Prepare Dipping Sauce:Â In a small bowl, whisk together the hoisin sauce, soy sauce, peanut butter, lime juice, sesame oil, garlic, and ginger. Gradually add warm water until the sauce reaches your desired consistency. Sprinkle with mixed sesame seeds for added texture.
Assemble & Serve:Â Lay the softened rice paper wrapper on a clean, damp surface (like a cutting board or kitchen towel). Place a small handful of spinach or mixed greens in the center, followed by a few strips of each vegetable. Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll it up tightly, like a burrito. Repeat with the remaining wrappers and filling ingredients. Arrange the rice paper rolls on a platter and serve with the creamy peanut sauce on the side.
Dish by Dish Tips:
- Don’t Oversoak Rice Paper Wrappers: Be careful not to over-soak, as the delicate rice paper wrapper can become too delicate to handle.
- Add Rice Vermicelli: Feel free to add cooked vermicelli noodles (thin rice noodles) to the fresh veggies for a more filling meal.
- Optional Vegetables: if you like some additional crunch, go ahead and add raw bean sprouts or thinly sliced purple cabbage.
- Add Protein: If you wish to add some protein, you can add cooked chicken or pork strips, cooked prawns or even fried tofu.
Other Gluten-Free Asian Recipes You’ll Love:
Vegetarian Recipes to Love:
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Vegetarian Summer Rolls with Peanut Sauce (Gluten-Free)
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Dip these refreshing vegetarian summer rolls in a flavor-packed peanut sauce for the perfect appetizer or summer meal! No cooking involved, super easy to make, and ready in 15 minutes!
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 gluten-free Hoisin Sauce
- 1 tablespoon gluten-free soy sauce (tamari sauce)
- 1 tablespoon peanut butter
- 1 tablespoon lime juice
- 1–2 tablespoons warm water
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon mixed sesame seeds (optional, for garnishing)
Instructions
- Dip Rice Paper Wrappers in Water: Fill a large shallow dish or bowl with warm water. Working with one rice paper wrapper at a time, dip it into the water for about 10-15 seconds until it softens. Be careful not to over-soak, as the wrapper can become too delicate to handle.
- Slice Veggies: Slice the vegetables long and thin (cut them as evenly thin and in the same length as possible), so it will be easier to wrap them in the rice papers.
- Place Veggies on Rice Paper: Lay the softened rice paper wrapper on a clean, damp surface (like a cutting board or kitchen towel). Place a small handful of spinach or mixed greens in the center, followed by a few strips of each vegetable.
- Fold & Assemble: Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll it up tightly, like a burrito. Repeat with the remaining wrappers and filling ingredients.
- Prepare Dipping Sauce: In a small bowl, whisk together the hoisin sauce, soy sauce, peanut butter, lime juice, sesame oil, garlic, and ginger. Gradually add warm water until the sauce reaches your desired consistency. Sprinkle with mixed sesame seeds for added texture.
- Serve and Enjoy: Arrange the rice paper rolls on a platter and serve with the hoisin dipping sauce on the side.
Notes
Rice Paper Wrappers: Dip the rice paper wrappers in water for only as long as necessary to soften them, then remove them from the bowl of water. If you leave them to soak for too long, the rice papers will be too soft and can easily tear.
Veggies: Make sure to slice the vegetables long and thin (cut them as evenly thin and in the same length as possible), so it will be easier to wrap them in the rice papers.
Hoisin Sauce: I used gluten-free Hoisin sauce to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular Hoisin sauce instead.
Soy Sauce: I used gluten-free soy sauce (tamari) to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead. If you are allergic to soy, I recommend swapping the soy sauce for coconut aminos instead.
Peanut Butter: Peanut butter is a key ingredient for the flavor profile of the sauce. However, if you are allergic to peanut, you can easily use almond butter or cashew butter instead.
Lime Juice: Freshly squeezed lime juice is the best, but if you only have bottled lime juice, that will work well too.
Garlic and Ginger: Make sure to use fresh garlic and ginger because they add a beautiful flavor to the sauce.
- Prep Time: 15 mins
- Category: Main Dish
- Cuisine: Asian
