Easy Vegan Summer Rolls with smoky tofu and juicy mango. Served with an addictively delicious peanut dipping sauce. These rice paper rolls are perfectly crunchy on the inside and packed with flavor. Gluten-free and oil-free options.
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Tofu adds plant-based protein to these vegan summer rolls, transforming them into a balanced meal. Plus, the flavor combination of the smoky tofu paired with the sweetness of the mango is incredible.
This recipe was inspired by my Tofu Lettuce Wraps on this site, as well as these easy Vegan Dumplings.
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👩🏼🌾 Ingredients
- Fresh mint is a versatile herb. It works just as well in savory and sweet dishes. Use fresh cilantro instead if you do not have mint.
- Mangoes are low in calories and packed with nutrients. Choose fully ripe mangoes with flesh that yields when pressed, but is not mushy. Most varieties work well in this recipe, including Tommy Atkins and Ataulfo.
- Cucumber and bell peppers add a welcomed crunch. Feel free to substitute with whatever crunchy veggies you have on hand.
- Use store-bought smoked tofu to save time. Or follow the recipe for a homemade version. Use coconut aminos instead of olive oil for oil-free.
See the recipe card for quantities.
🫑 Substitutions
- Lettuce - Butterhead, Iceberg, Little Gem, or Looseleaf lettuce are good choices. Most types of green lettuce will work.
- Bell pepper - use red, orange, or yellow bell peppers or a mixture of colors
- Veggies - substitute the cucumber, and bell peppers for jicama, carrots, or other crunchy veggies as desired
- Mint - use fresh cilantro leaves instead
- Peanut butter - substitute with creamy almond, cashew, or SunButter as needed
- Tamari - use gluten-free tamari, and read nutrition labels, for gluten-free summer rolls
- Rice paper wrappers - Skip the Vietnamese spring roll wrappers and serve these ingredients as a salad instead. You will need to add more water to the peanut sauce for a dressing consistency. Add some toasted sesame oil, and toasted sesame seeds for even more flavor.
See my Vegan Asian-Inspired Recipes for more high-protein dinner ideas.
📖 How to Make Vegan Summer Rolls
Prepare filling: Cut the mango, cucumber, and bell pepper into matchsticks.
Step 1. Press the tofu and cut it into thin rectangles. Make the spice paste. Baste the rectangles with the paste. Bake at 425ºF for 20 minutes, flipping halfway.
Step 2. Cut the baked tofu rectangles into ¼-inch-thick batons. This recipe for smoked tofu is so versatile-use them in salads, wraps, sandwiches, and more.
Step 3. Make the creamy vegan peanut dipping sauce.
Step 4. Soak the rice paper for 10 seconds in water. It should still be firm when you remove it.
Step 5. Place some lettuce, tofu, mango, cucumber, bell pepper, and 2 to 3 mint leaves in the lower third of the rice paper (the third closest to you). Start with the lettuce, and stack the other ingredients on top, leaving at least 1 inch clear of fillings on all edges of the wrappers.
Step 6. Roll: Wrap the rice paper roll much like rolling up a burrito. Pick up the rice paper wrapper from the end closest to you, pulling it over the fillings to enclose them. Then, fold both sides in towards the center. Complete by rolling the whole roll away from you. You should end up with a log shape roll with the filling completely enclosed. Slice the summer rolls into halves for serving.
💡Expert Tips
- If you choose to cut the rice paper rolls for serving, use a sharp knife or they might tear. You can also serve them whole.
- Do not dunk the rice paper in water for too long or it will become mushy. It should still be slightly stiff. It will continue to soften as you work.
- Add as much filling as you can, without overstuffing the rice paper.
- Remove any hard stems from the mint and lettuce to prevent the rice paper from tearing.
- Storage: Prepare the number of summer rolls you will eat at one time. Refrigerate any remaining salad ingredients, smoked tofu, and peanut dipping sauce in separate containers. Transfer the opened rice paper wrappers to an airtight container or a large Ziploc bag. Recombine for serving. The smoked tofu and peanut sauce are good for up to 5 days.
- Freeze the tofu in an airtight freezer-safe container for up to 3 months.
🙋🏽♀️ Recipe FAQs
Spring rolls are wrapped in a dough of flour and water and then fried. Types of fillings include carrots, bamboo shoots, mushrooms, cabbage, and pork.
Summer rolls are wrapped in transparent rice paper and served uncooked and cool with a peanut dipping sauce. Fillings include raw julienned vegetables, fresh herbs, tofu, and shrimp.
Use a dry surface to roll the rice paper.
Fill a large shallow dish or pie plate with about 1 inch of cool room temperature water. Dunk one rice paper sheet into the water for about 3 to 4 seconds, or until it is just pliable enough to roll, but still stiff. (Read packet directions. Some brands require longer.)
Transfer the rice paper to a dry smooth surface. Place the filling in the lower third of the rice paper. Stack the fillings on top of one another, leaving at least 1 inch clear on all edges.
Wrap the rice paper similar to rolling a burrito. Pick up the rice paper wrapper from the end closest to you, and pull it over the fillings to enclose them. Then, fold both sides in towards the center. Roll the whole roll away from you so you end up with a log shape with the filling completely enclosed.
Rice papers are gluten-free. Choose a brand that is labeled gluten-free.
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Vegan Summer Rolls
Ingredients
For the smoked tofu:
- 16 ounces extra firm tofu pressed and drained, or pre-pressed super firm tofu (1 16-ounce block)
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- ½ teaspoon chipotle powder
- ¼ teaspoon salt or to taste
- 2 tablespoons olive oil or coconut aminos
For the filling:
- 2 medium mangoes pitted and peeled
- 1 large English cucumber ends trimmed
- 1 large bell pepper ribs removed and seeded
- 1 cup fresh mint leaves (1 ounce fresh mint)
- 4.5 ounces green lettuce leaves tough parts removed (about 1 small head)*
For the peanut dipping sauce:
- ⅓ cup creamy peanut butter
- 1 tablespoon tamari or soy sauce (preferably reduced sodium)
- 2 teaspoons fresh lime juice plus more to taste (about 1 lime)
- 1 tablespoon maple syrup plus more to taste
- 1 teaspoon minced ginger
- 1 garlic clove
- 2 teaspoons sriracha (optional)
- 3 to 4 tablespoons warm water
For serving:
- 16 sheets Vietnamese spring roll wrappers (rice paper)
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Instructions
- Preheat the oven to 425ºF.
- Prepare tofu: Cut the block of tofu widthwise into approximately 16 (¼-inch-thick) rectangles. Lay them on paper or kitchen towel and pat dry both sides. Transfer them to a large nonstick baking sheet in a single layer.
- Prepare spice paste: In a medium bowl, mix the smoked paprika, garlic powder, chipotle powder, and salt to taste. Add the olive oil and mix well until fully incorporated, adding a little water as needed to thin out the paste if it is too thick. (For oil-free, use coconut aminos instead of oil.)
- Cook tofu: Use a pastry brush to coat the top and bottom of the tofu rectangles with the spice paste. Bake them for 10 minutes. Flip them over and brush with any remaining paste. Bake for about 10 minutes more, or until lightly crispy. Cut each rectangle lengthwise into about 6 (¼-inch-thick) batons.
- Prepare filling: Cut the mango, cucumber, and bell pepper into matchsticks about the size of the tofu sticks.
- Rice paper: Fill a large shallow dish or pie plate with about 1 inch room temperature water. Dunk one rice paper sheet into the water for 3 to 4 seconds (see packet directions), or until it is just pliable enough to roll, but still stiff.
- For serving: Place some lettuce, tofu, mango, cucumber, bell pepper, and 2 to 3 mint leaves in the lower third of the rice paper (the third closest to you). Start with the lettuce, and stack the other ingredients on top, leaving at least 1 inch clear of fillings on all edges of the wrappers.
- Roll: Wrap the rice paper roll much like rolling up a burrito. Pick up the rice paper wrapper from the end closest to you, pulling it over the fillings to enclose them. Then, fold both sides in towards the center. Complete by rolling the whole roll away from you. You should end up with a log shape roll with the filling completely enclosed.
- Make peanut sauce: Add the peanut butter, tamari, lime juice, maple syrup, and ginger to a medium bowl. Press or grate the garlic into the bowl. Add sriracha, and warm water as needed, stirring continuously until fully incorporated. Adjust maple syrup, and lime juice to taste.
Notes
- Super firm tofu comes pre-pressed (Wildwood, Nasoya). No pressing required. For extra firm tofu, press for at least 20 minutes before using to remove excess water.
- For oil-free, use coconut aminos instead of olive oil to make the spice paste. Add water to thin out the mixture as needed until it is spreadable.
- Lettuce - Butterhead, Iceberg, Little Gem, or Looseleaf lettuce are good choices.
- Remove any hard stems from the mint and lettuce to prevent the rice paper from tearing.
- Do not dunk the rice paper for too long or it will become mushy. It should still be slightly stiff. It will continue to soften as you work.
- Add as much filling as you can, without overstuffing the rice paper.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Violet Pickles says
Great recipe find! In the past, I have found spring rolls to be laborious with the cutting of all the veggies, boiling the noodles and then the rice paper. It felt like an ordeal. This simplifies it to a T. I left out the rice paper, but I can see this will be less daunting for when I do plan in making them with the paper. The sauce is DELICIOUS. I went a bit overboard using the tasty sauce but it’s practically unavoidable. I am happy to have used up vegetables with a hit of a meal.
Nisha Melvani, RDN says
So glad to hear you are enjoying these rolls! Thank you.
Erin says
Delicious. I need practice on rice paper rolling so will just have to make it more often.
Nisha Melvani says
Yay! Great reason to keep on making them.
Primla Goddard says
Another very ingenious and refreshing meal that is perfect for a main course or
a side dish. Love this one.
Nisha Melvani says
Thank you. They look beautiful too! Great for entertaining.
Amina says
I love these summer rolls. They’re easy to make and my whole family loves them!
Nisha Melvani says
Makes me so happy! Thank you.
Neena Chandiramani says
Wow, this one is a star ⭐️ AMAZING!
Nisha Melvani says
Thank you!