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These summer rolls are loaded with fresh, crunchy vegetables and served with a savory peanut sauce! In just 20 minutes you’ll have a fun and healthy lunch or snack.

overhead image of peanut dipping sauce on a serving platter with sesame seeds on the side.

What are Summer Rolls?

Summer rolls are a traditional Vietnamese side dish. They’re an assortment of vegetables wrapped in rice paper. Think of them like a sushi roll, but instead of rice and seaweed, you just wrap everything up in a thin sheet of rice paper.

Summer rolls are most commonly served (and best served) with a side of savory peanut dipping sauce. The peanut sauce is honestly my favorite part. I could drink that stuff straight up. Creamy peanut putter, soy sauce, and fresh ginger come together in the most incredible, flavorful way possible! Dipping these summer rolls loaded with crisp, fresh veggies into luscious peanut sauce is nothing short of a dream come true. Guys, you gotta give this recipe a try. They’re vegan, gluten-free, and dairy-free!

summer rolls being dipped into peanut sauce.

What You Need To Make Summer Rolls with Peanut Sauce

Rice Wrappers – You’d be surprised by how easy rice wrappers are to find! I often locate them in the ethnic/asian aisle of my grocery store. And if all else fails, I can always find them at my local asian markets. If you’re not familiar with rice wrappers, they look sort of like a thinner tortilla. When you remove them from their packaging you’ll find that they’re dry and stiff. Though they simply need a bit of water to help rehydrate them for this recipe. Try not to overthink the process, follow the steps in the recipe below to prepare your rice wrappers.

Tofu – Tofu is an incredible source of protein and contains all nine essential amino acids! It also just sort of takes on the taste of whatever else you’re eating it with. In this case, the tofu soaks up the peanut sauce, which is DELICIOUS. Not only is tofu super easy to come by these days, but it’s super cheap too.

Peanut Butter – To me, peanut butter is typically only ever associated with sweet recipes. Though we turn the tables here by adding savory ingredients such as soy sauce and rice vinegar to create this peanut butter-based sauce. I prefer creamy peanut butter for a smoother sauce, though chunky works too. Just please, whatever you do, make sure the peanut butter you use has NO added sugar! Any sugar in the peanut butter would completely throw off the balance of flavors in this delicious sauce.

summer roll sliced in half on a plate, with cucumber, carrots, and tofu inside.

Adjust This Recipe

  • Make it Nut-Free: For a nut-free sauce, replace the peanut butter with tahini.
  • Add Shrimp: Make my shrimp spring rolls recipe instead!
  • The types and amounts of vegetables and herbs are simply suggestions – you can swap or remove anything you like!

Summer Rolls with Peanut Dipping Sauce

5 from 1 vote
Recipe by Samantha Course: MainDifficulty: Medium
Servings

6

servings
Prep time

20

minutes
Cooking time

0

minutes
Total time

20

minutes

These summer rolls are loaded with fresh, crunchy vegetables and served with a savory peanut sauce! In just 20 minutes you’ll have a fun and healthy lunch or snack.

Ingredients

  • 12 spring roll rice wrappers

  • 14 ounces extra firm tofu, sliced into about 12 sticks

  • 1 cup julienned carrots

  • 2 cups julienned cucumber

  • 1 cup napa cabbage, thinly sliced

  • 1/4 cup fresh mint, chopped

  • 1/4 cup fresh cilantro, chopped

  • 1/4 cup green onion, sliced

  • For the peanut sauce:
  • 1/2 cup creamy peanut butter

  • 2 tablespoons soy sauce

  • 2 tablespoons rice vinegar

  • 1 tablespoon toasted sesame oil, optional

  • 1 garlic clove, grated

  • 1 tablespoon fresh ginger, grated

  • 2-3 tablespoons warm water

Directions

  • Fill a shallow bowl with warm water, submerge one sheet of rice wrapper in water for about 5 seconds then transfer to a clean, damp dish towel.
  • Place filling in the center of wrapper and fold the end closest to you over the filling, then tuck sides in and towards the center, finish rolling to create a sealed summer roll. Repeat with remaining rice wrappers.
  • Make the sauce by adding all ingredients to a bowl and whisking until completely smooth.
  • Serve summer rolls with peanut dipping sauce and enjoy!

Recipe Video

Notes

  • Change up the filling ingredients however you’d like, use up whatever leftover fresh veggies you have on-hand!

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More Healthy Vegan Recipes You’ll Love

These healthy teriyaki chicken rice bowls come together in under 20 minutes! Fresh ginger, garlic, tamari to make it gluten-free, and honey to naturally sweeten things up. Ditch the takeout this week, and make this healthier recipe instead!

close-up image of healthy teriyaki chicken

What You’ll Need to Make Healthy Teriyaki Chicken Rice Bowls

Chicken Breast: Boneless and skinless chicken breasts, cut into bite-sized pieces cooks in just a matter of minutes! However, feel free to use any piece/cut of chicken you’d like. Or, if you’re feeling adventurous, replace the chicken with salmon or tofu – the possibilities are endless!

Ginger: Fresh, grated ginger adds tons of delicious fresh flavor to our healthy teriyaki chicken. I usually purchase a bunch of fresh ginger (it’s pretty cheap!) and store it in my freezer until I need to use it. But if you can’t find fresh ginger, feel free to use just 1 teaspoon of dried ground ginger in its place.

Tamari: What is tamari? Tamari is simply gluten-free soy sauce. It tastes exactly the same as soy sauce, but is 100% gluten-free. It’s safe for people who suffer from celiac disease or a gluten intolerance! However, if you’re fine with gluten, go ahead and use soy sauce in this recipe instead.

Honey: A refined sugar-free sweetener to help balance this teriyaki sauce! You won’t notice the difference between this honey-sweetened sauce and the sauce you’d order at a restaurant.

healthy teriyaki chicken rice bowls with sliced green onion on top.

Tips and Tricks

  • I served my healthy teriyaki chicken over white rice with a side of steamed broccoli, but feel free to serve yours with whatever you’d like! Brown rice, quinoa, or even cauliflower rice make a great base to these bowls. Also, any steamed veggie will pair perfectly with this meal!
  • The chicken cooks pretty quickly in this recipe, thanks to it being cut into such small pieces. Therefore, keep an eye on it and be careful not to overcook the chicken. It should only take a few minutes to cook through!

Adjust This Recipe to Your Dietary Needs

  • Make it Gluten-Free: Use tamari instead of soy sauce, which is 100% gluten-free.
  • Make it Vegan/Vegetarian: Replace the chicken with pressed and cubed tofu, and the honey with maple syrup!
  • Make it Paleo: To make a paleo teriyaki chicken, simply replace the honey with maple syrup and use coconut aminos instead of soy sauce – it’s that easy! Also, serve over cauliflower rice or with extra steamed veggies, instead of white rice.

Healthy Teriyaki Chicken Rice Bowls

5 from 6 votes
Recipe by Samantha Course: DinnerDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

These healthy teriyaki chicken rice bowls come together in under 20 minutes! Fresh ginger, garlic, tamari to make it gluten-free, and honey to naturally sweeten things up. Ditch the takeout this week, and make this healthier recipe instead!

Ingredients

  • 1 pound chicken breast, cut into 1-inch pieces

  • 1 tablespoons avocado oil

  • pinch of salt

  • 1-inch piece fresh ginger, peeled and grated

  • 3 garlic cloves, minced

  • 1/4 cup tamari, or soy sauce

  • 1 tablespoons lemon juice

  • 1 teaspoon sesame oil, optional

  • 2 tablespoons honey

  • 1 tablespoon corn starch

  • 3 tablespoons water

  • For serving:
  • 2 cups cooked rice

  • 1 crown broccoli, steamed

  • sliced green onions

  • sesame seeds

Directions

  • Heat olive oil in a large pan over medium heat, add in the chicken and sprinkle with salt. Cook chicken for 2-3 minutes per side or until cooked through. Transfer to a bowl and set aside.
  • Reduce heat to low, add in the ginger and garlic, cook for 1 minute or until fragrant. Add in the tamari or soy sauce, lemon juice, sesame oil, and honey, mix together. 
  • In a separate bowl, whisk together the cornstarch and water until the cornstarch has dissolved. Transfer corn starch and water to the sauce along with the cooked chicken. 
  • Stir until sauce thickens, about 3-4 minutes. Divide between four bowls with rice and broccoli, then top with sliced green onions and sesame seeds.

Recipe Video

Notes

  • Storage: Store the rice and vegetables in a separate container than the teriyaki chicken. Place them both in airtight containers in the fridge for up to 3 days. 

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OTHER HEALTHY RECIPES YOU’LL LOVE

This kung pao tofu will quickly become one of your favorite dinner recipes! One pan and 15 minutes is all you need for this intensely flavorful meal. This kung pao tofu is also entirely vegan, plant-based, and gluten-free!

kung pao tofu on a plate over rice, with sesame seeds on top

What You’ll Need

Extra Firm Tofu – Extra firm tofu is the key to getting it super crispy! It will hold its shapes once cut and cooked, forming these little golden brown nuggets of perfection. Tofu is also the perfect blank canvas to really any recipe! It has very little flavor on its own, but absorbs all the flavors it’s paired with. The tofu in this recipe soaks up all of our delicious kung pao sauce, making it just incredible!

Red and Green Bell Peppers – Two bell peppers give this dish incredible color and brightness! Start by removing the core and any seeds from each pepper. Then, chop them into similarly-sized pieces. Stir fry the bell peppers for only a couple of minutes in the fourth step of this recipe. The goal is to get them tender, while still maintaining their bite.

Unsalted Cashews or Peanuts – You’ll find either cashews or peanuts in most kung pao recipes. They, too, give this overall dish the perfect crunchy texture that pairs beautifully with our smooth and tangy sauce. However, if you don’t like nuts, you can simply leave them out of your kung pao tofu.

kung pao tofu in a pan

Top Tips

  • Oil your pan well before frying up the tofu. If not enough oil is used, your tofu might stick to the pan – losing that delicious outer, crisp coating!
  • For an even saucier vegetable stir fry, double the sauce recipe! This kung pao tofu sauce is seriously so good, you’ll practically want to drink it. So don’t skimp on the sauce, and make as much as you’d like!
  • Feel free to turn this into a kung pao chicken recipe instead! To do this, simply replace the tofu with 2-inch cubes of chicken and cook them in the second step until fully cooked through. Then, use your chicken just as you would the tofu in the remainder of the recipe.
close-up image of kung pao tofu on a plate over rice

Adjust This Recipe To Your Dietary Needs

  • Make it Gluten-Free: To ensure this recipe is completely gluten-free, use tamari instead of soy sauce. Tamari is the gluten-free equivalent to soy sauce and tastes exactly the same!
  • Make it Nut-Free: For a nut-free version, simple leave out the cashews or peanuts in this recipe. But if you’d still like that nutty flavor, you can add in a couple tablespoons of sesame seeds instead.

One-Pan Kung Pao Tofu

5 from 2 votes
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

This kung pao tofu will quickly become one of your favorite dinner recipes! One pan and 15 minutes is all you need for this intensely flavorful meal. This kung pao tofu is also entirely vegan, plant-based, and gluten-free!

Ingredients

  • For the tofu:
  • 14 ounces extra firm tofu, cut into cubes

  • 2 tablespoons cornstarch

  • 2 tablespoons sesame oil or avocado oil

  • For the veggies:
  • 3 garlic cloves, minced

  • 2-inch piece ginger, grated

  • 3 scallions, sliced (white and green parts separated)

  • 1 red bell pepper, chopped

  • 1 green bell pepper, chopped

  • 1 cup raw unsalted cashews or peanuts

  • For the sauce:
  • 1/4 cup vegetable broth

  • 3 tablespoons soy sauce, use Tamari for gluten-free

  • 1 tablespoon rice vinegar, or white wine vinegar

  • 1 tablespoon brown sugar

  • 2 teaspoons corn starch

  • 1 teaspoon sriracha

  • 1 teaspoon sesame oil

Directions

  • Place cubed tofu in a bowl with cornstarch and toss to evenly coat.
  • Heat sesame oil in a large pan over medium-high heat, then fry tofu in a single layer for 2-3 minutes per side or until golden brown. Remove cooked tofu and set aside.
  • Add garlic, ginger, and white parts of scallions to pan and cook for 2-3 minutes or until fragrant.
  • Add in red and green bell peppers, sauté for 2-3 minutes then place tofu back into pan along with green parts of scallions and cashews or peanuts.
  • Whisk together all sauce ingredients in a bowl, then pour into pan and reduce heat to a simmer. Simmer until sauce has thickened then serve over rice.

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If your only experience with fried rice is Chinese take-out, you’ll love this fresher-tasting, gluten-free version.

One of my favorite parts of hibachi is the fried rice! Whether you want it as a full meal or a side dish, you can’t go wrong with this hibachi fried rice recipe. Made with gluten-free soy sauce, and full of good-for-you vegetables, it is quick and easy to make, and is sure to be a big hit.

What You Need To Make Hibachi Fried Rice

  • Rice – Jasmine, calrose, short-grain rice, and long-grain rice are some of my favs to use when cooking hibachi fried rice. 
  • Vegetables – I’ve used onions, corn and carrots, but you can also add in other veggies of your choice. If all you have is a bag of frozen vegetables, that’ll work just fine!
  • Grated Ginger – Just two teaspoons of fresh grated ginger goes a long way in making this hibachi fried rice. The next time you’re at the store, pick up a knob of fresh ginger in the produce section. Once home, store it in the freezer to make it last longer.
  • Soy Sauce & Toasted Sesame Oil – Along with the delicious taste, soy sauce also adds a nice brown color in the recipe.  Although optional, the toasted sesame oil brings tons of nutty flavor to this hibachi fried rice.
  • Avocado oil – When compared to traditional olive oil used in a lot of recipes, avocado oil will perform better when heated to high temperatures.

Adjust This Hibachi Fried Rice Recipe To Your Diet

  • Make it Vegan: Use vegan butter and omit the egg.
  • Make it Grain-Free: Substitute the rice for some cauliflower rice (the dish won’t get as crispy and “fried,” but will still taste delicious!)
  • Make it Paleo: Use cauliflower rice, coconut aminos instead of soy sauce, and avocado oil instead of butter.

Tips For Making Hibachi Fried Rice

  • Use rice you’ve made ahead of time instead of freshly cooked rice. Freshly cooked rice tends to clump together and does not crisp up as easily.
  • For more protein, add some cooked shrimp or cubes of tofu!
  • Consider varying the veggies like snow peas, broccoli florets and chopped zucchini for delicious additions.

Hibachi Fried Rice Recipe (Gluten-Free, Dairy-Free, Vegan Option)

5 from 1 vote
Recipe by Samantha Course: Main, SidesCuisine: AsianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

One of my favorite parts of hibachi is the fried rice! Whether you want it as a full meal or a side dish, you can’t go wrong with this hibachi fried rice recipe. Made with gluten-free soy sauce, ginger and full of good-for-you vegetables, it is quick and easy to make, and is sure to be a big hit.

Ingredients

  • 2 tablespoons avocado oil

  • ½ onion, chopped

  • 1 cup frozen mixed vegetables

  • 2 teaspoons grated ginger

  • 2 eggs, whisked

  • 2 tablespoons butter, I used non-dairy butter

  • 3 cups cooked rice, cooled

  • 3 tablespoons soy sauce

  • 1 teaspoon toasted sesame oil, optional

Directions

  • Heat avocado oil in a large skillet over medium-high heat, add in onion, frozen vegetables, and ginger – sauté for 2-3 minutes.
  • Move vegetables to the side of the skillet and pour whisked eggs into the center. Scramble eggs in pan until fully cooked, then toss with the veggies.
  • Add in the rice and butter, cook for 5 minutes stirring every 30 seconds.
  • Pour in soy sauce and sesame oil, toss to coat rice in sauce then pack into bowls and serve.

Recipe Video

Notes

  • Serve it with Gluten-Free Dumplings for an Asian-inspired meal.
  • Store it away: divide this recipe into meal prep containers to grab-and-go throughout the week or refrigerate it in one big container to reheat for dinner.

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Other Recipes You’ll Love

This easy chicken teriyaki is gluten, dairy, and refined sugar-free! It’s the tastiest thing you’ll make all week and requires less than 30 minutes to throw together. This better-than-takeout recipe is the perfect meal to assemble after a busy work day when you want something both light AND satisfying!

Chicken Teriyaki

Guys, let’s be honest here – teriyaki sauce is SO good. If you don’t think so, well then I’m sorry, you’re in the wrong place. For years and years I bought bottles of teriyaki sauce from the store thinking it’d be hard to make myself at home. Wellllll I was wrong. So wrong. Chicken teriyaki is actually very easy to make at home, and much tastier. I made my recipe healthier than the others you’d find online because, uh…. have you met me?? It’s just what I do. Honey replaces refined sugar and low-sodium tamari replaces soy sauce. Though because I know these healthier ingredients aren’t always what we have on-hand, I’ve included tons of easy swaps to make sure anyone and everyone can make this recipe!

What You Need To Make Chicken Teriyaki

Fresh Ginger – The ginger is what makes this dish, in my opinion. If you don’t have any fresh ginger, you can substitute it with 1/2 teaspoon of dried ginger instead.

Tamari – Literally just soy sauce’s gluten-free, lower-sodium cousin. It tastes incredibly similar to soy sauce but is that much better for you. Though if you don’t have tamari, you can use soy sauce instead.

Honey – Most teriyaki sauces are made with sugar, like a lot of sugar. I love using honey for its natural sweetness and healthy dose of antioxidants. You can substitute maple syrup or regular ole’ sugar for the honey in this recipe.

Adjust This Recipe To Your Dietary Needs

Paleo: To make this chicken teriyaki paleo, use coconut aminos instead of tamari, maple syrup instead of honey, and arrowroot starch instead of corn starch. You can also serve this over cauliflower rice with a side of roasted broccoli for a low-carb meal – YUM!

Vegan/Vegetarian: Tofu would make a great replacement for the chicken in this recipe. Simply cut into into 1-inch squares and cook it the exact same way you’d cook the chicken. If making this vegan, use maple syrup instead of honey.

Chicken Teriyaki

0 from 0 votes
Recipe by Samantha Course: Main CourseCuisine: AsianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

29

minutes

Ingredients

  • 1 Pound Chicken Breast, cut into 1″ pieces

  • 1 Tablespoon Olive Oil

  • Pinch of Salt

  • 1 Tablespoon Fresh Ginger, grated

  • 3 Garlic Cloves, minced

  • 1/4 Cup Tamari, see Notes

  • 1 Tablespoon Lemon Juice, see Notes

  • 1 Teaspoon Sesame Oil, optional

  • 2 Tablespoons Honey, see Notes

  • 1 Tablespoon Corn Starch

  • 3 Tablespoons Water

Directions

  • Heat olive oil in a large pan over medium heat, add in the chicken and sprinkle with salt. Cook chicken for 2-3 minutes per side or until cooked through. Transfer to a bowl and set aside.Chicken Teriyaki Process Photo 1
  • Reduce heat to low, add in the ginger and garlic, cook for 1 minute or until fragrant. Add in the soy sauce, lemon juice, sesame oil and honey, mix together.Chicken Teriyaki Process Photo 2
  • In a separate bowl, whisk together the cornstarch and water until the cornstarch has dissolved. Transfer corn starch and water to the sauce along with the cooked chicken.Chicken Teriyaki Process Photo 3
  • Stir until sauce thickens, about 3-4 minutes.Chicken Teriyaki Process Photo 4

Notes

  • Tamari: You can use soy sauce or coconut aminos instead of tamari.
  • Lemon Juice: You can use white vinegar or rice vinegar instead of lemon juice.
  • Honey: You can use maple syrup or sugar instead of honey.

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More Better Than Takeout Recipes You’ll Love