side angle view of sliced summer rolls on a marble serving board with items surrounding.

5 from 1 reviews

Fresh, easy and versatile, these summer rolls make a perfect for a snack, appetizer or light lunch. Plus, there’s two delicious dipping sauces for even more versatility!



Sweet Chili Sauce (2 servings)

Peanut Sauce (2 servings)


Dipping sauces: Mix your dipping sauce together first, let set so the flavors can mingle. It will taste much different after a few minutes. Taste for flavor before serving.

Water bowl: Fill a large bowl with warm water. Depending on the size of your sheets you can use a shallow pie dish or large bowl or pot.

Wet rice paper: Dip the rice paper in the warm water for just 2 – 3 seconds, it should be stiff, and will soften as you begin to work.

Assemble: On a non-porous work surface, lay the rice paper sheet and layer the ingredients on the edge closest to you at the 1/3 mark. Start with the leafy greens, carrots, cucumber, tofu, red pepper and herbs (really any way you want to layer is fine).

Tuck & roll: After layering the ingredients, ‘tuck and roll’ the edge closest to you, by bringing the edge up and over the fresh veggie mound. Gently but firmly, tuck it under and roll away from you. At the 2/3 mark, fold the ends up onto the roll, and continue rolling tucking them under until the roll is finished.

Serve with choice of dipping sauce.

Makes 6 summer rolls, 2 rolls per serving.

Store: Leftovers can be stored in the refrigerator for up to 3 days in a covered container. To keep them from sticking together, place a piece of saran wrap, wax or parchment paper between the rolls.


Don’t over soak the rice paper. The paper only needs to be dipped for 2 – 3 seconds. It will be slightly stiff, but soften as you begin working and rolling. If it’s dipped too long it will become hard to work with.

Double the rice sheets. When making for future meals, consider doubling up the rice paper for each roll to strengthen them so they don’t fall apart from softening due to storing.

Soy-Free: When making the dressings, use tamari or coconut aminos in place of soy sauce. Don’t use the optional tofu.

Nut-Free: When making the peanut dressing, use sunflower butter in place of nut butters.

Nutritional information is calculated with tofu + sweet chili sauce.

Keywords: summer rolls, summer rolls recipe