Dairy-Free Fresh Summer Rolls
Delightfully light and bursting with vibrant flavors, these Dairy-Free Fresh Summer Rolls are the ultimate warm-weather treat! Perfect for healthy snacking or as a refreshing appetizer, this recipe combines crisp matchstick vegetables, golden pan-fried tofu, and tender vermicelli noodles wrapped in soft rice paper. Fresh herbs like mint and cilantro add an aromatic punch, while the creamy, tangy peanut butter dipping sauce—with a hint of sriracha—takes every bite to the next level. Ready in just 40 minutes, these summer rolls are vegan, gluten-free (with a GF soy sauce), and packed with wholesome ingredients, making them ideal for clean eating enthusiasts. Serve them at gatherings or enjoy them on your own for a nourishing, guilt-free delight!
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Recipe Information
Ingredients
- 12 pieces rice paper wrappers
- 100 grams vermicelli noodles
- 1 medium red bell pepper
- 1 large carrot
- 1 small cucumber
- 200 grams firm tofu
- 30 grams fresh mint leaves
- 30 grams fresh cilantro
- 6 pieces lettuce leaves
- 2 tablespoons soy sauce
- 1 medium lime
- 3 tablespoons peanut butter
- 1 teaspoon sriracha
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 2 tablespoons water
Instructions
Cook the vermicelli noodles according to package instructions. Once cooked, drain and rinse with cold water, then set aside.
Cut the red bell pepper, carrot, and cucumber into thin matchsticks. Set aside.
Slice the firm tofu into thin strips. In a non-stick pan, fry the tofu over medium heat until golden on all sides, approximately 8-10 minutes. Set aside to cool.
Prepare the dipping sauce by mixing the peanut butter, soy sauce, lime juice, sriracha, sugar, and sesame oil in a small bowl. Add water gradually until the sauce reaches a smooth, pourable consistency. Adjust seasoning to taste.
Fill a shallow dish with warm water. Dip a rice paper wrapper in the water for about 10 seconds or until it becomes pliable, but not too soft.
Lay the softened rice paper wrapper flat on a clean surface. Place a piece of lettuce in the center, leaving room at the edges to fold. Arrange a small handful of vermicelli noodles, a few strips each of red bell pepper, carrot, cucumber, and tofu on top of the lettuce.
Add a few mint leaves and cilantro sprigs for flavor.
Fold the sides of the rice paper over the filling, then gently roll it up tightly from bottom to top to create a neat roll.
Repeat the filling and rolling process for the remaining rice paper wrappers.
Serve the fresh summer rolls with the dipping sauce on the side.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1739 mg | 76% | |
| Total Carbohydrate | 226.9 g | 83% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 28.3 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1621 mg | 125% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2029 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
