Green Summer Rolls with Homemade Peanut Sauce

Fresh, colorful, and packed with flavor, these Green Summer Rolls are a vibrant Vietnamese-inspired dish made with marinated tofu, crisp vegetables, glass noodles, and fresh herbs, all wrapped in delicate rice paper. Paired with a creamy homemade peanut sauce, they make a light yet satisfying appetizer, snack, or main dish.

Why You’ll Love This Recipe

Summer rolls are as fun to make as they are to eat. They’re endlessly customizable, naturally vegan, and loaded with fresh textures and flavors. The peanut dipping sauce ties everything together with a rich, tangy-sweet finish.

• Healthy and nutrient-rich

• Vegan and dairy-free

• Fresh and light, yet filling

• Perfect for summer meals

• Gorgeous presentation for entertaining

• Paired with the best homemade peanut sauce

• Gluten-free with tamari or GF soy sauce

• Customizable fillings

• Easy to prepare in batches

• A fun, hands-on recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the rolls:

• 400 g tofu, pressed

• ½ cup soy sauce

• 1 teaspoon Chinese five-spice powder

• 2 teaspoons sesame oil

• 15 rice paper wrappers

• 100 g glass noodles

• 2 carrots, thinly sliced

• 1 cucumber, thinly sliced

• 250 g asparagus, trimmed and pan-fried

• 1 zucchini, thinly sliced

• Fresh spinach leaves

• Handful of fresh mint

• Lettuce leaves

For the peanut sauce:

• ⅓ cup peanut butter (room temperature)

• 1 teaspoon brown sugar

• ½ tablespoon soy sauce

• 2 teaspoons lime juice

• 1 teaspoon rice vinegar

• ½ teaspoon ginger powder (or freshly grated ginger)

• ⅓ cup warm water

Directions

Prepare the tofu

1. Press tofu to remove excess water, then cut in half.

2. In a shallow pan, whisk together soy sauce, sesame oil, and five-spice powder. Add tofu and marinate for 15 minutes per side.

3. Pan-fry tofu until golden brown on both sides. Let cool, then slice into thin strips.

Prepare the vegetables and noodles

4. Thinly slice cucumber, zucchini, and carrots into matchstick-sized pieces.

5. Pan-fry asparagus for 2–3 minutes until tender-crisp, then cut to match the other vegetables’ length.

6. Soak glass noodles in boiling water for 2–3 minutes, then drain and cool.

7. Wash and prepare spinach, lettuce, and mint leaves.

Assemble the rolls

8. Fill a wide plate with warm water. Dip a rice paper wrapper into the water for a few seconds, then lay it on a flat wooden surface.

9. Layer ingredients in the center: lettuce, spinach, vegetables, noodles, tofu, and mint.

10. Fold the bottom of the wrapper over the filling, tuck in the sides, and roll tightly to seal.

11. Repeat with remaining wrappers and filling.

Make the peanut sauce

12. In a medium bowl, whisk together peanut butter, brown sugar, soy sauce, lime juice, rice vinegar, ginger, and warm water until smooth. Adjust consistency with more water if needed.

Serve

13. Arrange summer rolls on a plate and serve immediately with peanut sauce for dipping.

Servings and timing

This recipe makes about 15 rolls (serves 5 people).
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Variations

• Spicy peanut sauce: Add chili flakes or sriracha to the dipping sauce.

• Different herbs: Use cilantro, Thai basil, or dill instead of mint.

• Fruit twist: Add mango or avocado slices for sweetness and creaminess.

• Crunch factor: Include shredded red cabbage or bean sprouts for extra texture.

• Grain swap: Replace glass noodles with quinoa or rice for a heartier filling.

• Gluten-free: Use tamari instead of soy sauce.

• Tofu alternative: Try tempeh or seitan for variety.

• Nut-free: Use sunflower seed butter in place of peanut butter.

• Extra greens: Add kale or arugula for a peppery note.

• Baked tofu: Bake the marinated tofu at 375°F (190°C) for 25 minutes instead of pan-frying.

Storage/Reheating

• Summer rolls are best eaten fresh, but they can be stored in an airtight container in the fridge for 1–2 days. Place a damp paper towel over the rolls to prevent sticking.

• Peanut sauce can be refrigerated in a sealed container for up to 5 days. Stir before serving and thin with water if needed.

• Not freezer-friendly, as rice paper doesn’t thaw well.

FAQs

How do I stop rice paper from tearing?

Work quickly and avoid over-soaking. Use a wooden board for rolling—it grips better than smooth surfaces.

Can I make these ahead of time?

Yes, but they’re best enjoyed fresh. If making ahead, wrap each roll in damp parchment paper to keep them from drying out.

Can I serve these warm?

They’re traditionally served at room temperature, but the tofu and veggies can be added warm if preferred.

What’s the difference between summer rolls and spring rolls?

Summer rolls are fresh (not fried) and wrapped in rice paper, while spring rolls are usually fried with wheat wrappers.

Can I bake or fry these?

No, rice paper is delicate and meant to be eaten fresh. For crispy rolls, use spring roll wrappers instead.

What if my rolls stick together?

Keep them separated on a tray lined with parchment or lightly oiled to prevent sticking.

Can I skip the noodles?

Yes, but noodles add bulk and texture. You can replace them with extra veggies or grains.

What peanut butter works best?

Smooth, unsweetened peanut butter works best for a creamy sauce.

Can I use store-bought peanut sauce?

Yes, but homemade has fresher flavor and allows you to adjust sweetness and tang.

What can I serve with summer rolls?

Pair with miso soup, a light salad, or extra peanut sauce for dipping.

Conclusion

These Green Summer Rolls with Homemade Peanut Sauce are fresh, light, and bursting with flavor. Packed with marinated tofu, crisp veggies, herbs, and noodles, they’re as nourishing as they are delicious. With their vibrant presentation and addictive dipping sauce, they’re perfect for a healthy lunch, appetizer, or party platter.