One of the tastiest ways to use your fresh summer vegetables is to whip up this quick summer rolls recipe—which we especially love because they’re so customizable. Keep scrolling to see what we rolled into our vegetarian version, and feel free to sub in avocados, ground pork, or any other ingredients you’ve got on hand.
But first, let’s answer some common summer roll questions you might have on your mind.
What is the Difference Between Spring Rolls and Summer Rolls?
A great question, with a really simple answer. Spring rolls and summer rolls can both include fresh vegetables, both can be vegetarian or include meat, and both often come with a tasty peanut sauce. The main difference is that spring rolls wrappers are deep fried, making them crispy and warm, while summer rolls are wrapped in rice paper that’s served fresh and chilled.
Can I Make Summer Rolls the Night Before?
Absolutely! Summer rolls are an easy make-ahead lunch, snack, or dinner. They store well in an air-tight container for a few days, but are usually at their tastiest within the first day after you make them, since they’re still at their crunchiest.
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Get the recipe for Easy Vegetarian Summer Rolls:
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Easy Vegetarian Summer Rolls
- Yield: 12 1x
Description
Keep things cool and use all of your in-season veggies with these quick and refreshing summer rolls.
Ingredients
For the Crispy Tofu:
- 8 ounces extra firm tofu
- Drizzle of olive oil
For the Summer Rolls:
- 12 sheets rice paper
- Pan fried tofu, from above
- 1 head of lettuce
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1 cup radishes, thinly sliced
- 1 cup purple cabbage, thinly sliced
- ½ cup mint leaves
For the Peanut Sauce:
- ½ cup peanut butter
- ¼ cup soy sauce
- 2 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 2 tablespoon honey
- 1 teaspoon ground ginger
- ⅓ cup water
Instructions
- For the tofu: Drain the tofu and cut into 1/4″ strips. Put a large skillet over medium heat and coat the bottom with oil. It is important to heat the oil before coating the tofu. When the oil is hot, place the tofu in the pan, using a spatula to flip every minute or so to ensure both sides become crispy and cook evenly. Cook the tofu for about 5-7 minutes or until slightly golden. Remove the tofu from the pan and place on paper towels to remove excess oil.
- For the summer rolls: Fill a pie dish or a rimmed plate with warm water. Soak the rice paper, one sheet at a time, in the warm water until softened and ready to roll (about 15-30 seconds should do the trick).
- Prep your vegetables, cutting them into thin strips, no longer than 3 inches.
- Lay the rice paper on a cutting board or clean counter, and add your vegetables and tofu until the center of the rice paper is full.
- To wrap your summer rolls, start by folding the bottom up and over the filling away from you. Gently tuck and roll the ingredients towards you like a burrito. Then, fold the left and ride sides inwards towards each other and roll the entire summer roll away from you until it’s sealed.
- For the peanut sauce: Combine all of the ingredients in a bowl and whisk until well combined and the sauce is smooth.
- Enjoy immediately, or store in a sealed container in the fridge for up to three days.
Keep reading:
Bobby Flay’s Summer Veggie Frittata
