These light and refreshing summer rolls are the quintessential summer dish. Freshly cut vegetables combined with mango, avocado and vermicelli noodles rolled together in soft rice paper and paired with a nut-free and soy-free creamy tahini-based sauce make it impossible to have just one. And with each one being fully customizable, they are perfect for cookouts and gatherings where everyone gets exactly what they want!
What are Summer Rolls?
Summer rolls are a Vietnamese dish and are often referred to as Vietnamese fresh spring rolls or Vietnamese summer rolls. My favorite is that they are called sommerrollen in Germany - rolls right off the tongue!
Traditional summer rolls, served cold, use a soft and translucent rice paper wrap to encase fresh vegetables, vermicelli noodles and shrimp (or pork) and are paired with a peanut dipping sauce which also typically includes soy.
This vegan version includes a colorful array of fresh vegetables, fruit and herbs along with vermicelli noodles which are naturally gluten-free. As there is no dairy in this dish, these vegetarian summer rolls are also 100% vegan. The two dipping sauce options are tahini-based and are therefore peanut-free and soy-free.
The Roll - What's in It?
In this recipe, you get the beauty of a handheld rainbow: red bell pepper, carrots, champagne mango, avocado, English cucumber and cabbage (or radishes). And while together it doesn't get much prettier, each of these ingredients on their own deserve a little praise for their health benefits:
- Red bell peppers: Red peppers contain 11 times more beta carotene and four times more vitamin C than green bell peppers.
- Carrots: Carrots are high in beta-carotene, which your body turns into vitamin A. This is good for eye health but also your immune system as well as healthy skin.
- Mangos: Mangos offer fiber, potassium and vitamins A and C, which together boost immunity, improve heart health and reduce your risk for many chronic diseases.
- Avocados: Avocados offer healthy fats, dietary fiber and nearly 20 vitamins and minerals such as potassium, folate, vitamin E, C and B6.
- Cucumbers: Cucumbers are low in calories, high in vitamin C, and high in water. They're also high in fiber, which makes them great for stomach health.
- Cabbage: Cabbage is high in fiber, low in calories and loaded with antioxidants, phytochemicals and vitamins. It is considered an excellent source of immune boosting vitamin C.
How to Assemble the Roll
The first step in assembling the roll is to soften the rice paper. Place a sheet of rice paper in a wide shallow bowl of warm water for approximately 5 seconds until it softens. Then lift it carefully from the water and place it onto a clean kitchen towel over a flat surface such as the kitchen counter or a cutting board.
Then simply add the fruits, veggies, noodles and herbs to the center of the sheet and wrap it up! The sheet will be extremely pliable and stretchy, so you can pack a good amount in there if desired.
To roll it, fold one edge up and over the fillings first. Then fold in the sides and roll it the rest of the way. Now you are ready to dip!
The Dipping Sauce
I love the crunchiness of the vegetables, the juiciness of the mangos and the creaminess of the avocados, but the real magic to this dish is the dipping sauce. My sauces are tahini-based and are therefore peanut-free.
Tahini has a peanut butter quality to it but is made up from sesame seeds ground into a paste. It is a great source of fiber, omega-3 and omega-6 fatty acids, iron, calcium, plant-based protein, and it has vitamin B and antioxidants galore.
The dipping sauce options provided below are both so delicious that I honestly could not decide which to feature, so you get both! The first dipping sauce is a simple quick and easy option with ingredients you likely have on hand: tahini, lime juice, maple syrup and salt. You can add water to thin as needed. When you whisk in water with tahini it makes it extra creamy.
The second dipping sauce option is a little more classic with the sesame oil and sesame seeds added. This is actually also the same sauce I use for my easy vegan stir-fry! The flavors are a bit more authentic to a summer roll dipping sauce but I know not everyone always has these ingredients on hand.
I also love the summer rolls paired with my Green Goddess Dressing for a fun, herby spin.
How to Store Leftover Summer Rolls
Store leftover summer rolls in the refrigerator in an airtight container for up to 3 days. Use parchment paper or another type of divider to keep the rolls from sticking to each other. When re-serving, lightly splash some water over them (do not douse!) about 15 minutes in advance to soften the wraps as they will be a little tough.
The dipping sauces should be stored in a separate container for 5-7 days.
Can Summer Rolls be Made Ahead of Time?
Summer rolls are best when served immediately because the rice paper wrapper tends to dry out. If you plan to serve a few hours after making, it is best to wrap them individually in a moist towel until serving.
Spring Rolls vs. Summer Rolls - What's the Difference?
Spring rolls are typically wrapped with dough and are fried, whereas summer rolls are wrapped with rice paper and are served cold.
More Rainbow Recipes
More No-Cook Summertime Recipes
Let's Make these Vegan Summer Rolls!
This recipe is very easy to make because it is essentially raw. There is no real cooking here outside of the vermicelli noodles. It is basically just slicing fruits and veggies and then mixing together a dipping sauce.
This recipe is also kid-friendly! Kids can pick and choose what they include in their rolls and then can dunk them into the dipping sauce. My kids have so much fun any time I make this and it is such an easy way to get them to eat vegetables.
These rainbow summer rolls are vegan, gluten-free, nut-free, soy-free and refined sugar-free! It's a really delicious allergy-friendly option to put on the table. If you make it, please comment below and tag me on Instagram so I can see your creations!Print
These light and refreshing summer rolls are the quintessential summer dish. Freshly cut vegetables combined with mango, avocado and vermicelli noodles rolled together in soft rice paper and paired with a nut-free tahini-based sauce make it impossible to have just one. And with each one being fully customizable, they are perfect for cookouts and gatherings where everyone gets exactly what they want!
- 8 circular rice papers (also known as spring roll rice wrappers)
- 1 red bell pepper, cut into matchsticks
- 2 large carrots, peeled, ends removed, cut into matchsticks
- 1 ripe Ataulfo mango (champagne mango/yellow mango), skin and core removed, cut into matchsticks
- 2 ripe avocados, thinly sliced
- 1 English cucumber, cut into matchsticks
- 1 cup red cabbage, shredded OR 1 cup watermelon radishes or regular radishes, thinly sliced
- 1 cup cooked Vermicelli noodles
- 1 cup microgreens (or arugula or other greens)
- 1 cup fresh mint leaves, stems removed
- 1 cup fresh cilantro and/or Thai basil leaves, stems removed
Dipping Sauce Option 1 (Simple Version):
- ¼ cup tahini
- ¼ cup water
- 1 large juicy lime, juiced
- 1 tablespoon maple syrup
- ¼ teaspoon salt
Dipping Sauce Option 2 (Classic Version):
- ¼ cup tahini
- ½ tablespoon toasted sesame oil
- 2 tablespoons toasted white sesame seeds
- 2 large juicy limes, juiced
- 2 tablespoons maple syrup
- ½ teaspoon salt
- ¼ teaspoon ginger
- water to thin as needed
- Prepare your ingredients and whisk together your dipping sauce(s). Arrange prepared veggies in assembly line fashion near your workspace. Fill a large, wide shallow bowl with warm water (a cake pan or pie dish works well here).
- Dip one rice paper sheet in at a time. Dip the rice paper sheet for about 5 seconds. Once dipped it will soften slightly, remove from the water carefully making sure to keep the rice paper flat and not sticking to itself. Lay on a clean kitchen towel or a flat surface like a large wide plate or a cutting board.
- Add veggies, herbs and noodles to the bottom quarter of the rice paper closest to you. Be careful not to overfill. Tuck the side edges of the rice paper in and then roll from the bottom up into a burrito shape. Repeat with remaining rice papers.
- You can cut the summer rolls in half if desired. Serve immediately with your desired dipping sauce.
- Best when fresh if using the avocado. Otherwise, store leftovers in an airtight container with parchment paper separating them so they do not stick together. Store in the refrigerator for up to four days. You can make the dipping sauces in advance and store for up to five days in an airtight container in the refrigerator.
Store leftover dipping sauce for up to five days. Use well-stirred, runny tahini for this dressing. I like the brand Soom (not sponsored).
Another dipping sauce option that we love is my green goddess dressing. Highly recommend!
- Prep Time: 10
- Category: Entree
- Method: No-Cook
- Cuisine: Vietnamese
Keywords: sommerrollen, vegan summer rolls