These Vegan Summer Rolls are tasty and healthy – and simple to make at home! These salad rolls can be enjoyed as snacks, appetizers, or the main course for a quick lunch or weeknight dinner.
If you're looking for a healthy dish that's full of crunchy tasty flavor, try this Vegan Summer Rolls recipe.
These fresh summer rolls are also sometimes called salad rolls and fresh spring rolls. You'll find similar rolls popular in both Vietnamese cuisine and Thai cuisine. They are similar to Vietnamese salad rolls, Vietnamese spring rolls, and Thai summer rolls.
Our summer roll recipe is vegetarian and vegan, paleo, and whole30 compliant. But more important than all that: it tastes amazing!!
[feast_advanced_jump_to]🌟 Why this recipe works
These simple vegan summer rolls are a cinch to make and so snackable! You will love these rolls for so many reasons.
- Chop up the veggies on Meal Prep day for simple assembly during the week.
- If you already have the veggies prepped, or if you buy pre-cut vegetables, you can make this in under 10 minutes!
- These salad rolls are super healthy: they're vegan, paleo, keto-friendly, and whole30 compliant.
- They taste amazing!
- Serve them with our simple Thai peanut sauce or dip them in simple soy sauce,
🛒 Ingredient notes
Rice paper wrappers – You can find rice paper wrappers at your local grocery store, usually in the Asian section. These wrappers do not require refrigeration. They are also easily found at any Asian supermarket or you can buy them online.
Sliced vegetables – This is where you can get creative! Have fun using the most colorful, favorite veggies. To get you started, we love using:
- Red – red bell pepper
- Orange – Carrots, orange bell pepper, or mango
- Yellow – yellow bell pepper
- Green – Cucumber, thinly sliced cabbage, or zucchini
- Blue/Purple – Red cabbage (also known as purple cabbage)
Noodles – Use thin rice noodles (vermicelli rice noodles) in these salad rolls.
Fresh herbs – this salad roll recipe calls for cilantro leaves, which add a nice, fresh herbal flavor to the summer rolls. But you can use mint leaves, Thai basil leaves, chopped green onion, or even fresh parsley leaves.
✅ Step-by-step instructions
Full instructions with nutritional information are in the recipe card at the bottom of this post. Here's a visual step-by-step guide to help you make these simple summer rolls.
First, cook the noodles according to package directions.
- Dip each rice wrapper into a large bowl of hot water to soften the wrapper. If it's your first time making these, take your time. The wrappers become clingy and can easily rip once they are wet. Place the soft, wet wrapper onto a cutting board. Place a few cilantro leaves in the middle.
- Place a handful of sliced veggies on top in the center. For the full rainbow effect, place them in red, orange, yellow, green, purple order.
- Add a tablespoonful of rice vermicelli noodles on top.
4. Carefully fold in the sides of the wrapper to meet in the center.
5. Then roll the wrapper up and secure the other two ends.
6. Serve with our Thai peanut sauce, our Homemade Sweet Chili Sauce, soy sauce, hoisin sauce, or your favorite peanut dipping sauce.
👩🏻🍳 Recipe FAQs
Spring rolls are made with thicker, flour-based spring roll wrappers and are usually fried. Summer rolls are also known as salad rolls, and are made with a thin, translucent rice paper sheet or rice paper wrapper.
What can you use instead of rice paper wrappers?In this salad roll recipe, you can substitute lettuce leaves for the rice paper wrapper, if you want.
What's the best way to store summer rolls?You can store these summer rolls in an airtight container in the refrigerator for up to four or five days. To help them keep their shape and not fall apart, wrap each individual roll in plastic wrap first.
🍽 Serving ideas
These salad rolls make for a tasty snack or appetizer, or a healthy lunch or tasty dinner. Serve them with our Thai creamy peanut sauce or sweet chili dipping sauce.
If serving them as an appetizer or side dish, serve them with Thai Chicken Salad or Steak and Sesame Garlic Noodles. To keep the whole meal vegetarian, serve this summer roll recipe with Thai Red Curry Noodles or Vegetarian Soba Noodle dish.
You can also serve these as a main course for a light meal. In that case, serve them with a side of Pressure-cooker Broccoli or one of these tasty Asian Side Dishes.
🍷 🥂 Wine pairings
Pair these salad rolls with a crisp white wine, like a Pinot Grigio, a dry Riesling, or a Sauvignon Blanc.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here's what you'll need:
- Cutting board and knife – you'll need a sturdy cutting board and sharp knife to prep the fresh vegetables.
- Pot – You'll need a large pot to cook the rice vermicelli noodles.
More Asian recipes
- Taiwanese Popcorn Chicken (Yan Su Ji)
- Air Fryer Teriyaki Chicken
- Asian Crunch Salad
- Filipino Mango Float
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Vegan Summer Rolls
By Marlynn Schotland Prep Time: 15 mins Cook Time: 0 mins Total Time: 15 mins Servings: 6 rolls These salad rolls are made with simple, wholesome ingredients. They're healthy, tasty, and great to enjoy as a snack, appetizer, side dish, or the main course!Ingredients
- 6 rice paper wrappers
- 1 cup thinly sliced red bell peppers
- 1 cup julienned carrots (or matchstick)
- 1 cup thinly sliced yellow bell peppers
- 1 cup thinly sliced cucumbers
- 1 cup thinly sliced red cabbage
- 2 cups cooked rice vermicelli noodles
Instructions
- Fill a shallow large round bowl with warm water about halfway full.
- Dip each rice wrapper into the bowl of warm water to soften the wrapper. If it's your first time making these, take your time. The wrappers become clingy and can easily rip once they are wet. Place the soft, wet wrapper onto a cutting board. Place a few cilantro leaves in the middle.
- Place a handful of sliced veggies on top in the center. For the full rainbow effect, place them in red, orange, yellow, green, purple order.
- Add a tablespoonful of rice vermicelli noodles on top.
- Carefully fold in the sides of the wrapper to meet in the center.
- Then roll the wrapper up and secure the other two ends. Dip your fingers into the warm water and use the water to secure the ends, if necessary.
- Repeat with the other wrappers, vegetables, and noodles.
Notes
Makes about 6 salad rolls Serving: Serve with our Thai peanut sauce, our Homemade Sweet Chili Sauce, soy sauce, hoisin sauce, or your favorite peanut dipping sauce. Storage: store in an airtight container in the refrigerator for up to four or five days.Nutrition
Calories: 372 kcal, Carbohydrates: 83 g, Protein: 6 g, Fat: 1 g, Saturated Fat: 0.2 g, Polyunsaturated Fat: 0.3 g, Monounsaturated Fat: 0.2 g, Cholesterol: 2 mg, Sodium: 273 mg, Potassium: 279 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 4575 IU, Vitamin C: 88 mg, Calcium: 44 mg, Iron: 2 mgNutrition information is automatically calculated, so should only be used as an approximation.