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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

This vegan elote is fresh, tangy, and delicious! Make this recipe for your next summertime party or barbecue – it’s crazy easy and even non-vegans love it!

vegan elote on a baking sheet with fresh lime wedges

This vegan elote is literally my summer dream come true. Elote, also known as Mexican street corn, is one of those things where if it’s on a menu, there’s a 1,000% chance I’m ordering eat. As soon as the weather warmed up, the corn cravings hit HARD. And I couldn’t wait to make it to a local Mexican restaurant to enjoy some elote. So I made it myself! I was also set on developing a recipe that both I (the dairy-free one) and my sister (the vegan one) could enjoy.

With literally just a few simple swaps, I took this classic summertime favorite and turned it into a classic vegan summertime favorite. And trust me, I’ve fed this vegan elote recipe to plentyyyyy of non-vegans and none of them (not a single one!!!) could tell the difference. Practically bursting with flavor, be sure to add this easy recipe to your 4th of July lineup. You won’t be disappointed.

What You Need To Make Vegan Elote

Corn – Ahh corn season, let us rejoice! Sweet corn peaks between July and September, making right now the best time to buy it and eat it. While we’ve literally just kicked off corn season, I’m already sad about it soon being over. Though short, corn season is oh-so sweet (see what I did there hehe). Anyway, back to the recipe – pick up four sweet corns on the cob with preferably the husk on. The husk on will make for a more fresh and flavor-packed vegan elote, though husk off will make for less cleanup. If the husk is on, easily remove it by peeling away at the green leaves (aka the husk) and be sure to remove as much of those stringy fibers as possible. Once clean, snap off the end where the husk attaches to the corn and start on this recipe.

Vegan Mayonnaise – Feel free to use whatever brand of vegan mayonnaise you’d like in this vegan elote recipe! I used the Follow Your Heart Vegenaise and had great results. Vegan mayo is quite a bit thinner than regular mayo, which is why I keep the lime juice to a minimum in this recipe. Though don’t worry, that lime flavor still manages to shine through! If you’re not vegan, you can use an equal amount of regular mayonnaise in its place.

Adjust This Recipe To Fit Your Diet

  • Add Cheese: If not vegan or dairy-free, sprinkle your finished elote with a little bit of queso fresco!
  • Make it Less Spicy: While I definitely wouldn’t classify this recipe as spicy, the chili powder add just the tiniest bit of heat. If you’re concerned about this, feel free to use just 1/4 teaspoon of chili powder instead. Or you can replace the chili powder with smoked paprika if you’d like.
  • Use Regular Mayonnaise: Regular mayo can be used as a 1:1 swap for the vegan mayo in this recipe!

Vegan Elote (Mexican Street Corn)

0 from 0 votes
Recipe by Samantha Course: SidesCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

40

minutes
Total time

45

minutes

This vegan elote is fresh, tangy, and delicious! Make this recipe for your next summertime party or barbecue – it’s crazy easy and even non-vegans love it!

Ingredients

  • 4 corn on the cob

  • 1/2 cup vegan mayonnaise

  • 1/2 tablespoon lime juice

  • 2 teaspoons lime zest

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon salt

  • Fresh cilantro, chopped

Directions

  • Preheat oven to 350° Fahrenheit.
  • Wrap each corn on the cob in aluminum foil, place on a baking sheet and bake for 40 minutes, turning halfway through.
  • Mix together the vegan mayonnaise, lime juice, lime zest, chili powder, and salt in a bowl.
  • Once corn is done cooking, brush with mayo and top with cilantro.

Recipe Video

Notes

  • Elote OFF the Cob: Feel free to remove the corn from the cob after cooking and then mixing the kernels in with the sauce for an easier to eat vegan elote off the cob!

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More Vegan Recipes Everyone Will Love

This sous vide asparagus is incredibly tender and delicious! This method yields perfectly cooked asparagus with minimal effort every time.

fresh lemon being squeezed over sous vide asparagus

If you own a sous vide throw ya hands in the aiiiiiir! I’m still pretty new on the sous-vide-scene, having only owned mine for a few months now. Though I gotta say, I already can’t stop using it! The sous vide is the new crockpot in my opinion. It gives you the magical ability to throw something in there, then return to a perfect meal or side dish without worry every time. This sous vide asparagus is no exception to that. Except, thanks to asparagus’ quick-cooking abilities, you’ll only need to leave it to cook for about 10 minutes. Once done, you’ll have the tastiest, most tender fool-proof asparagus of all time!

What You Need To Make Sous Vide Asparagus

Asparagus – This easy vegetable pairs well with most meals, making it a year-round favorite. Though when cooking asparagus, there is always one thing to cook in mind – it cooks quickly. Despite setting the sous vide to a pretty low temperature, you will still only need to set the time to 10 minutes. Your cook time may vary slightly, depending on the thickness or thinness of your asparagus. Though my recommendation is to start slowly, give your asparagus a quick check, then continue to cook if needed. I used pretty medium-sized asparagus and found that just 10 minutes left my asparagus tender with a slightly crunchy bite – yum!

Butter – The butter is used for flavor in this recipe, and just a tablespoon gives delicate asparagus that delicious savory taste. I used vegan butter since we like to keep things dairy-free around here, though any kind of butter will do! You can even leave the butter out altogether if you’d like.

Lemon Juice and Zest – A touch of lemon right before serving brings some freshness back into the sous vide asparagus. Lemon juice and zest is totally optional in this recipe, but highly recommended!

Why Sous Vide?

  • The sous vide does an incredible job at keeping the temperature consistent, giving you amazing results every time.
  • Cooks slower in seasoning, giving the flavors time to permeate and develop throughout the food.
  • The sous vide does all the work for you – just set it, then walk away and return to a perfectly cooked meal or side dish!

Sous Vide Asparagus

0 from 0 votes
Recipe by Samantha Course: SidesDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

This sous vide asparagus is incredibly tender and delicious! This method yields perfectly cooked asparagus with minimal effort every time.

Ingredients

  • 1 bunch asparagus

  • 1 tablespoon butter (I used dairy-free)

  • 1 garlic clove, minced

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • Fresh lemon juice and zest, optional

Directions

  • Toss all ingredients to a zip-top bag, toss asparagus in bag to coat in spices then remove air from bag.sous vide asparagus process photo 1
  • Drop in sous vide bath set to 180° Fahrenheit (or 82° Celsius) for 10 minutes. If the bag floats to the top, add a few metal utensils to help weigh it down.sous vide asparagus process photo 1
  • Remove bag from bath, then remove asparagus from bag and finish off with fresh lemon juice and zest.sous vide asparagus process photo 3

Notes

  • If you’re not vegan or dairy-free, finish this asparagus off with some shredded parmesan cheese for even more flavor!

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Share it and tag @samdoesherbest on Instagram!

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