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    Urban Bliss Life » All Recipes » Asian Recipes » Vegan Summer Rolls

    Published: April 7, 2023 / Updated: April 8, 2023 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Vegan Summer Rolls

    2 shares
    Jump to Recipe Print Recipe
    vegan summer rolls cut in half showing the vegetables and vermicelli noodles with text that reads Vegan Salad Rolls.
    vegan summer rolls cut in half showing the vegetables and vermicelli noodles with text that reads Vegan Summer Rolls.
    vegan summer rolls cut in half showing the vegetables and vermicelli noodles with text that reads Vegan Summer Rolls.

    These Vegan Summer Rolls are delicious and healthy - and easy to make at home! These salad rolls can be enjoyed as snacks, appetizers, or the main course for a quick lunch or weeknight dinner.

    vegan summer rolls cut in half showing the vegetables and vermicelli noodles

    If you're looking for a healthy dish that's full of crunchy delicious 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!!

    Jump to:
    • 🌟 Why this recipe works
    • 🛒 Ingredient notes
    • ✅ Step-by-step instructions
    • 👩🏻‍🍳 Recipe FAQs
    • 🍽 Serving ideas
    • 🍷 🥂 Wine pairings
    • 🍳 Kitchen tools and equipment
    • More Asian recipes
    • Vegan Summer Rolls

    🌟 Why this recipe works

    vegan summer rolls cut in half showing the vegetables and vermicelli noodles with a side of thai peanut sauce in a bowl.

    These easy 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 easy 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 easy Thai peanut sauce or dip them in simple soy sauce,

    🛒 Ingredient notes

    sliced veggies and rice paper rolls to make vegan summer rolls.

    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 easy summer rolls.

    First, cook the noodles according to package directions.

    rice paper roll with cilantro leaves on a wooden cutting board.
    rice paper roll topped with sliced colorful vegetables on a wooden cutting board.
    rice paper roll topped with vermicelli rice noodles and sliced colorful vegetables on a wooden cutting board.
    1. 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.
    2. 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.
    3. Add a tablespoonful of rice vermicelli noodles on top.
    rice paper roll topped with vermicelli rice noodles and sliced colorful vegetables on a wooden cutting board.
    hand holding a rolled up vegan summer roll filled with sliced colorful vegetables above a wooden cutting board.
    hand holding a sliced open vegan rainbow roll above a bowl of thai peanut sauce.

    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

    vegan summer rolls cut in half showing the vegetables and vermicelli noodles
    What's the difference in spring rolls vs summer rolls?

    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

    colorful plate with several vegan summer rolls cut in half showing the vegetables and vermicelli noodles with a side of thai peanut sauce in a bowl.

    These salad rolls make for a tasty snack or appetizer, or a healthy lunch or delicious 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 Instant Pot Broccoli or one of these delicious 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

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      Instant Pot Basmati Rice
    • Thai basil beef with red peppers, green onions, and white rice.
      Thai Basil Beef
    • chicken teriyaki donburi bowl with brown rice, teriyaki chicken, corn, edamame, pineapple, red pepper.
      Chicken Teriyaki Donburi
    • pad see ew in a white bowl above pad thai in a white bowl, both on a green patterned napkin with side of sesame seeds.
      Pad See Ew Vs Pad Thai

    Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

    vegan summer rolls cut in half showing the vegetables and vermicelli noodles

    Vegan Summer Rolls

    5 from 1 vote
    Prep Time: 15 minutes mins
    Cook Time: 0 minutes mins
    Total Time: 15 minutes mins
    Recipe by Marlynn Schotland
    These salad rolls are made with simple, wholesome ingredients. They're healthy, delicious, and great to enjoy as a snack, appetizer, side dish, or the main course!
    Servings: 6 rolls
    Calories: 372kcal
    PRINT PIN RATE

    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. 
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 372kcal | Carbohydrates: 83g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 273mg | Potassium: 279mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4575IU | Vitamin C: 88mg | Calcium: 44mg | Iron: 2mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

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