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Rainbow Summer Rolls

Name: Rainbow Summer Rolls
Prep time: 30 min
Total time: 30 min
Ingredients: 8 rice papers; 1 avocado (sliced); 1 cup red cabbage (shredded); 1 Persian cucumber (sliced); 6 oz high protein super firm tofu (cut into 1/2” strips); 2 carrots (peeled and julienned); 1 red bell pepper (sliced); 1 tbsp sesame seeds; ½ cup cilantro; ½ cup powdered peanut butter; 1 tbsp sriracha; 1 tbsp coconut aminos (or soy sauce 2 tbsp rice vinegar); 2 tbsp maple syrup; ½ lime (juiced); 1 tsp sesame seeds

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These Rainbow Summer Rolls are colorful, crunchy, and totally refreshing. Wrapped in soft rice paper, packed with veggies and tofu, and served with a creamy and slightly spicy peanut dipping sauce. They make the perfect light lunch or appetizer. Fresh, fast, easy to customize and the perfect low carb recipe for summer!

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Easy Rainbow Summer Rolls

If you’re looking for a dish that says summer freshness, you need to try this recipe! I absolutely adore fresh rolls for their ease of preparation and the ability to customize with whatever you have on hand. These Rainbow Summer Rolls are the ultimate fresh, crunchy, colorful bite and are perfect for hot days when turning on the stove feels like a personal attack. Packed with crispy tofu, creamy avocado, crisp red cabbage, cool cucumber, sweet red pepper, shredded carrots, and a handful of fresh cilantro, they’re as fun to assemble as they are to eat. Dunk them in my lightened-up peanut sauce that’s big on flavor but easy on calories and fat—no oil, no nonsense. Whether you’re meal-prepping, hosting, or just looking for the perfect light lunch, these rolls are it. Crowd pleasing, fun to make and a fridge-friendly way to eat the rainbow.

What Are Summer Rolls?

Summer rolls, also known as fresh spring rolls or rice paper rolls, are a Vietnamese-inspired dish that’s made with raw vegetables, tofu (or shrimp), and sometimes noodles. All the fresh ingredients get wrapped in rice paper wrappers and served cold. Unlike fried spring rolls, summer rolls are not cooked once assembled, making them a refreshing, low fat, and low calorie option that’s packed with crunch, color, and nutrients. They’re often served with a flavorful dipping sauce like hoisin, soy, or spicy peanut.

Fresh Rolls, Rice Paper Rolls, Summer Rolls, Spring Rolls… What’s the Difference?

The terms are often used interchangeably, but there are subtle differences.

Summer rolls and fresh spring rolls refer to the uncooked versions made with rice paper wrappers.
Spring rolls may refer to either fresh or fried, depending on the region or restaurant.
Rice paper rolls are simply a descriptive term for the wrapper itself and can apply to both versions.

In this recipe, we’re sticking with the Vietnamese summer rolls style—light, crunchy, and perfect for summer!

Ingredients for Rainbow Summer Rolls with Peanut Sauce

These fresh spring rolls are bursting with colorful produce and plant-based protein. Here’s a breakdown of what makes these rainbow rolls and the best peanut sauce ever:

Rice paper wrappers: These delicate, translucent sheets are the foundation of all summer rolls. Once dipped in water, they become soft and pliable, perfect for wrapping your favorite fresh fillings. Look for traditional Vietnamese-style wrappers made with rice flour and tapioca starch for the best results.
Avocado: Creamy and rich, avocado balances the crunch of the vegetables and adds healthy fats.
Red cabbage: When shredded, cabbage brings the perfect pop of color and crunch. Napa cabbage or romaine lettuce would also work well here.
Persian cucumber: Thin cucumber slices add crispness and hydration. Regular English cucumbers would also work in this recipe.
Super firm tofu: This tofu is ideal for rice paper rolls because it holds its shape and is easy to crisp up.
Carrots: Classic and colorful, carrots offer crunch and a touch of sweetness. Julienned beets or daikon radish are common alongside or instead of carrots.
Red bell pepper: Any bell pepper will do. They add a bright, sweet, and juicy texture to your rolls.
Sesame seeds: A finishing touch that adds subtle nuttiness and a bit of visual flair.
Cilantro: Many people use mint, Thai basil or any fresh herb inside their rolls. I used cilantro and loved it!

Peanut Sauce Ingredients

Powdered peanut butter: This creates a creamy dipping sauce with a lighter texture and zero added oils. You can also use creamy natural peanut butter or almond butter for a different flavor.
Sriracha: A splash of heat brings balance to the richness of the sauce. Omit if you’re not a fan of spice.
Coconut aminos: This soy-free seasoning adds umami and saltiness. Tamari or low-sodium soy sauce are a perfect substitute.
Rice vinegar: A gentle tanginess that brightens the sauce.
Maple syrup: Natural sweetness rounds out the spice and acidity.
Lime juice: Adds a zesty, citrusy kick that brings the whole dipping sauce together.
Sesame seeds: Mixed into the sauce for texture and to echo the flavor in the rolls themselves. Optional, but a nice finishing touch.

What’s The Best Rice Paper for Spring Rolls or Summer Rolls?

For best results, look for round rice paper wrappers made with rice flour and tapioca starch. They should be thin and slightly translucent. Avoid overly thick or brittle brands, as they tend to tear easily. If you don’t know where to find them, locate your nearest Asian supermarket or the international section of the grocery store.

How to Make Rainbow Summer Rolls

These rainbow rolls are simple, vibrant, and come together in under 30 minutes. The key is in the prep—once your ingredients are ready, the rolling is easy and fun.

Prep Summer Roll Ingredients

Start by cooking the tofu. Heat a non-stick or cast iron skillet over medium-low heat. Add a minimal amount of oil (optional), then arrange your tofu strips in an even layer. Cook, rotating every few minutes, until all sides are golden. While the tofu cooks, wash and slice your veggies: red cabbage, Persian cucumber, red bell pepper, carrots, and avocado. Tear fresh cilantro leaves and set aside.

Assemble the Rice Paper Rolls

Ready to assemble? Start by adding a shallow bowl or high rimmed plate with a bit of water (enough to submerge the rice paper). Start by dipping each wrapper in warm water for only 5 to 7 seconds. That’s it. It will still feel a little stiff when you pull it out, but it will continue to soften as you work. Lay the wet rice paper wrap on a flat, clean surface. Don’t soak too long—it will continue to soften as you build the roll. Add fillings to the center: start with avocado and tofu for structure, then layer in cucumber, pepper, carrots, and cabbage. Top with cilantro and a sprinkle of sesame seeds.

To roll, fold the sides inward, then roll tightly from the bottom up, just like a burrito. Set aside on a plate, spaced apart so they don’t stick!

How to Keep Rice Paper Rolls from Sticking and Tearing

Working with rice paper wrappers might seem intimidating at first, but once you get the hang of it, it’s quite easy. The key is understanding how the paper behaves and how to keep it from tearing or sticking together during the process. You might tear one or two before you get the hang of it!

Don’t let it touch the others—seriously. Fresh summer rolls love to stick to each other, and if they do, they’ll likely tear when you try to separate them. If you’re preparing a batch ahead of time, wrap each roll individually in plastic wrap or use parchment paper between the layers and store them in an airtight container.

Rainbow Summer Rolls Variations

One of the best things about this easy spring roll recipe is how flexible it is. While the combination of tofu, avocado, and crisp veggies makes for a beautiful rainbow roll, you can mix and match based on what you love or what’s already in your fridge. Mangos are a very common addition to summer rolls; they add a bite of sweetness that is difficult to resist! For a heartier roll, layer in a few strands of soaked rice noodles—they’re traditional in Vietnamese rice paper rolls and help bind the filling together.

You can also add asparagus or zucchini ribbons for added texture. You can also play with your protein; think tempeh, seitan, tvp, or even a handful of edamame tucked into the wrap! Don’t be afraid to experiment, there is no wrong way to fill your summer rolls! It’s all about what you like and have the patience to juilenne!

What To Serve With Summer Rolls

I went ahead and paired my summer rolls with a spicy peanut sauce, but you could truly dip these babies in anything! chili garlic sauce, sweet and sour sauce or whatever your heart desires! If you want to serve these alongside some other dishes to make a meal out of it, consider coconut rice, a simple salad or miso soup! These summer rolls are perfect as an appetizer, light lunch, or party platter.

How to Store Vegan Summer Rolls

Fresh is best, but you can store assembled vegan summer rolls in an airtight container for up to 24 hours. Wrap in saran wrap or place a damp paper towel between layers to prevent sticking. Keep the peanut dipping sauce separate until serving. The rice paper may become slightly chewy over time, but the flavors will still be fresh and satisfying.

Summer Roll FAQ

Can I make summer rolls ahead of time? Yes! They’re best enjoyed the day you make them, but they’ll keep in an airtight container in the fridge for up to 24 hours.

What’s the difference between summer rolls and spring rolls? Summer rolls are fresh and uncooked; spring rolls are often fried. Both may use rice paper wrappers but differ in texture and preparation.

Are summer rolls healthy? Absolutely. They’re low fat, low calorie, and packed with fresh vegetables, making them a great option for light meals or snacks.

Did you make this recipe?

Don’t forget to leave a rating and review below! Check out these recipes next:

Rainbow Collard Wraps

Crispy Rice Paper Dumplings

Summer Rolls

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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fresh summer rolls with tofu, cabbage, carrots, herbs, and avocado, served on a white plate

Jackie Akerberg

Rainbow Summer Rolls

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Prep Time 30

Total Time 30

Servings: 8 rolls

Course: Appetizer, lunch

Calories: 169

Equipment

stove

Ingredients

8 rice papers
1 avocado, sliced
1 cup red cabbage, shredded
1 Persian cucumber, sliced
6 oz high protein super firm tofu, cut into 1/2” strips
2 carrots, peeled and julienned
1 red bell pepper, sliced
1 tbsp sesame seeds
½ cup cilantro

Peanut Sauce Ingredients

½ cup powdered peanut butter
1 tbsp sriracha
1 tbsp coconut aminos,
or soy sauce 2 tbsp rice vinegar
2 tbsp maple syrup
½ lime, juiced
1 tsp sesame seeds

Method

Start by heating a large non-stick or cast iron skillet over medium low heat. Add the tiniest bit of oil to coat the pan if desired (optional). Arrange your tofu sticks in an even layer and rotate every 3-4 minutes until they're golden on each side. Prep your other veggies while they're cooking.
Next, dip one rice paper at a time into a wide, shallow bowl of warm water. Only dip for a few seconds and immediately place on a clean, flat surface. Arrange your fillings in the middle of the wrap, starting with the avocado, tofu, peppers, and cucumber slices, and finishing with the fluffier ingredients like the carrots, cabbage and cilantro, and finally a sprinkle of sesame seeds.
Carefully and tightly roll up your wraps burrito style and set aside, making sure not to touch the rolls to each other as they will stick and cause tearing. Repeat with remaining wraps and ingredients.
Next, prepare your peanut sauce by combining all the ingredients and seasoning to taste.
Serve the wraps chilled, immediately, with peanut sauce for dipping.

Nutrition

Serving 1servingCalories 169kcalCarbohydrates 24gProtein 7gFat 6gSaturated Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 3gCholesterol 2mgSodium 272mgPotassium 317mgFiber 4gSugar 6gVitamin A 3282IUVitamin C 32mgCalcium 56mgIron 1mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.