Fresh & Healthy Rainbow Summer Rolls

Rainbow summer rolls fresh healthy vegan whole food plant-based colorful

Taste the rainbow! While spring rolls are typically deep-fried, summer rolls are lighter and fresher, allowing the filling to really shine. Chewy noodles, aromatic herbs, and loads of colorful veggies join forces to make a deeply satisfying appetizer or entrée, no matter the season.

Prep Time20

Cook Time35

Total Time55

Servings: rolls

Calories: 202kcal

Author: Hannah Kaminsky

Ingredients

Summer Rolls Ingredients

8 ounces firm or extra-firm tofu drained & pressed
2 ounces glass noodles or rice vermicelli noodles
1/2 teaspoon butterfly pea tea powder HIGHLY optional, just for color
1/2 cup fresh cilantro
1/2 cup fresh basil
1/2 cup fresh mint
1 cup shredded red cabbage
1 cup shredded carrots
1 medium red bell pepper deseeded & thinly sliced
1 small mango thinly sliced
1 large avocado sliced
8 sheets rice paper 8 1/2-inch size

Sweet & Spicy Peanut Sauce Ingredients

1/4 cup crunchy peanut butter see notes for peanut-free options
2 tablespoons lime juice
1 tablespoon low-sodium soy sauce coconut aminos for gluten-free & soy-free
2-3 teaspoons sriracha
1 clove garlic, finely minced 1/2 teaspoon if using jarred
2-4 tablespoons water

Instructions

Preheat oven to 400℉ and line a baking sheet with parchment paper or a silicone baking mat. Slice tofu into 1/2-inch strips and place on baking sheet. Bake for 15 minutes, then flip & bake for 15 minutes more. Let cool completely.
Cook the noodles according to the instructions on the package, then rinse under cold water and thoroughly drain. Mix with the butterfly pea tea powder if using and set aside.
Meanwhile, prepare the dipping sauce. Place the peanut butter, lime juice, soy sauce, 2 teaspoons of sriracha, and garlic in a small bowl. Whisk to combine, then slowly drizzle in water until it reaches your desired consistency. Adjust the spice level by adding more sriracha, to taste.
To assemble the spring rolls, fill a shallow dish with water. Dip one sheet of rice paper in, making sure it's fully submerged, for only 10 seconds. It should still feel stiff, as it will continue to soften while you work.
Place the rice paper on a clean cutting board and arrange the fresh herbs in a line down the center. Then, arrange a small amount of the noodles, cabbage, carrots, mango, avocado, and tofu on top, being careful not to overfill.
Fold over the short top and bottom of the rice paper first, holding in the filling, then roll the sides tightly like a burrito. Place with the seam side down on a serving plate and repeat with the remaining ingredients. Keep covered with a lightly moistened paper towel to prevent them from drying out. Serve with dipping sauce on the side.

Notes

Serving suggestion: Enjoy these summer rolls as a snack or light meal all on their own! For a full feast, they’re great paired with Thai salads like som tum (green papaya salad) or soup like tom yum (hot and sour).

Notes: Make a peanut-free dipping sauce by substituting almond butter, sunflower seed butter, or soynut butter instead.

Summer rolls are great for prepping in advance and serving to a group! Simply keep them covered with a lightly moistened paper towel in an airtight container. Wrap them individually to prevent them from sticking together. Store in the fridge for up to 6 – 8 hours.

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