Veggie Summer Rolls Recipe

Vietnamese vegetarian summer rolls with avocado, tofu & fresh rainbow veggies. Serve them with 3 dipping sauces - peanut sauce, hoisin & Vietnamese dipping sauce!

But whatever you call them, they're great for the summer and make a healthy, crunchy meal with three different dipping sauces that are full of Vietnamese flavors!

Vegan

You'll love these three delicious spring roll dipping sauces to go along with these fresh spring rolls. They offer different flavor profiles and spice so that you'll have something everyone can enjoy.

High Protein Vegan Summer Rolls

Summer rolls, called Goi Cuon in Vietnamese, are wrapped with fresh rice paper wrappers that are translucent and filled with fresh, raw vegetables. They are not fried and are served cold or room temperature.

Spring rolls, called Cha Gio in Vietnamese, are wrapped with a wheat flour wrapper and usually filled with glass noodles, cabbage, and ground meat. They are then deep fried and served hot.

You can cut them into cross sections that are about 2 inches long for easier dipping and eating. Otherwise, you can serve them whole with sauces on the side.

Veggie

Tofu And Veggie Summer Rolls

Wrap each individual summer roll in plastic wrap and place them in an airtight container with a damp sheet of paper towel on top. Store it in the fridge.

Wrapping them in plastic wrap prevents the rice paper wrapper from drying out and getting hard. It also prevents them from sticking together. They will last for 2 to 3 days in the fridge. You can definitely make this ahead!

Vegan