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Vegan Summer Rolls

Vegan Summer Rolls with Tahini-Based Dipping Sauce


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!


Units Scale

Summer Rolls:

  • 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):

  • 1/4 cup tahini
  • 1/4 cup water
  • 1 large juicy lime, juiced
  • 1 tablespoon maple syrup
  • 1/4 teaspoon salt

Dipping Sauce Option 2 (Classic Version):

  • 1/4 cup tahini
  • 1/2 tablespoon toasted sesame oil
  • 2 tablespoons toasted white sesame seeds
  • 2 large juicy limes, juiced
  • 2 tablespoons maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon ginger
  • water to thin as needed


  1. 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).
  2. 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.
  3. 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.
  4. You can cut the summer rolls in half if desired.  Serve immediately with your desired dipping sauce.
  5. 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 summer rolls in an airtight container for 3-4 days. Separate each roll with parchment paper or another type of divider to keep them from sticking to each other.

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