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Vegan Summer Rolls #Summer #rolls #tofu #vegetables #ricewrapper #glutenFree #vegan

Vegan Summer Rolls with Peanut Coconut Dipping Sauce

  • Author:
  • Total Time: 25 mins
  • Yield: Makes 8 rolls, serves 4 1x


  • 2 medium carrots, grated
  • 2 Persian cucumbers, cut into long strips
  • 1 Hass avocado, slightly firm, sliced (squeeze lemon juice to avocado to avoid turning brown)
  • 8 oz extra firm, high protein tofu (here we used Trader Joe's brand)
  • a bunch of pea sprouts, alfalfa sprouts, cilantro, or parsley
  • 1 tbsp corn starch
  • 1/2 tsp salt
  • 8 round rice paper sheets
  • 1/2 lemon
  • Warm water
  • For the Peanut Coconut Sauce
  • 3 tbsp peanut butter
  • 2 tbsp coconut milk ( here we used So Delicious Culinary Coconut Milk )
  • 2 tbsp maple syrup
  • 1 tsp diced hot cherry peppers
  • 1 tbsp rice vinegar


  1. Cut tofu into 8 slices, and cut each slice in half. Dust with 1 tablespoon of corn starch and 1/2 tsp salt.
  2. Heat 1 tablespoon of canola oil in a non stick skillet and cook tofu, over medium-low heat, 2-3 minutes per side. Set aside to cool slightly
  3. Place warm water in a round pie dish, insert rice paper sheets just to soften them and carefully take them out.
  4. Place rice paper on a plate or cutting board and arrange 2 pieces of tofu, some carrots, cucumber strips, sprouts and avocado in the center. Roll as shown in the picture.
  5. To prepare the coconut peanut sauce, whisk all the ingredients together until well combined.
  6. Cut rolls in half before serving and serve with coconut peanut sauce.
  • Prep Time: 20 mins
  • Cook Time: 5 mins

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