This post may contain affiliate links. Please read our disclosure policy.
If you’re looking for a simple Summer Roll recipe that’s loaded with veggies, protein, AND easy to make, then look no further! I love making these extra big for ease and like how many veggies I can stuff into 1 roll!
I didn’t grow up eating summer rolls as a kid but I fell madly in love with them in college! The texture of the rice paper was something I had to get used to at first but now we eat them on a very regular basis!
Since we crave them so often, I’ve been making them at home more and love it. Once you get done chopping ALL the stuff, these come together quickly!
Ingredients we’re working with:
- Rice paper wrappers
- Vermicelli noodles- these are technically optional but I love that they make the rolls more filling!
- Tofu- I love to marinate mine ahead of time but that is totally optional
- Red Bell pepper
- Cabbage
- Radish
- Carrot
- Cucumber
- Avocado
- Peanut sauce for dipping!
- Optional add-ins: mint leaves, cilantro, bean sprouts, other veggies you love!
Making them is easy too!
Prep all of your ingredients and when ready to make, run the rice paper wraps under warm water for about 10 seconds each. Lay them down on a piece of parchment paper OR a damp towel. I use 3 for these giant rolls and lay them in a triangle so that they’re all overlapping in the center.
Neatly add on all of the veggies starting with the lettuce. Once everything is in there, tuck in the sides and roll it up TIGHTLY being careful not to tear the rice paper. Serve and enjoy!
As usual, PLEASE let me know if you make this recipe and how you like it! You can come back here and leave a comment and/or tag me on instagram (@foodwithfeeling).
More yummy recipes to try:
- Rainbow Veggie Pizza
- Jackfruit Enchiladas
- Tofu Tikka Masala
- Spicy Tofu Burritos
- Vegan Lentil Soup
- One Pot Taco Pasta
- Vegan Meatloaf
Giant Tofu Spring Rolls
Ingredients
- 21 sheets of rice paper, 3 per roll
- ½ block of firm or extra firm tofu, pressed
- optional teriyaki sauce for marinating
- 2 large carrot, peeled and julienned
- 1 ½ cup of cabbage, shredded
- 1 cucumber, julienned
- 1 bell pepper, julienned
- lettuce leaves, you can use any greens here, I used simple iceberg lettuce
- 1 avocado, thinly sliced
- 4 oz of rice noodles, vermicelli noodles, cooked according to package directions
- 5 large radishes, thinly sliced
- peanut sauce for serving
Instructions
- To marinate the tofu *if desired*: I used a simple teriyaki marinade from Trader Joe’s but my homemade sauce is also delicious! Press the tofu and put it in a shallow dish. Cover with the marinade and let sit for 30+ minutes. Discard the marinade and set the tofu aside.
- Prep all of your ingredients and have them ready before starting to stuff the rolls.
- Prepare your rice paper wraps as you’re ready to roll them but running each wrap under WARM water for 10 seconds each. I like to use 3 wraps per roll and run them under the water at the same time. I lay the wraps down in a triangle so that they’re all slightly overlapping in the center
- Lay the green leaves down in the center of the rice paper. Stack up the remaining ingredients (minus the peanut sauce) so that you’re using about 1/7 per roll. I usually just eyeball it to try and make them all even.
- Tuck the sides of the rice paper in and start rolling the wrap from one end and tuck it gently but tightly over the top of the veggies. Fold over the sides and continue to roll. Watch my video to see how I do it.
- Enjoy immediately (ideally) or the next day with a big bowl of peanut sauce!
