Fresh Summer Rolls with Peanut Sauce

Nothing says fresh and nourishing quite like a summer roll. These Fresh Summer Rolls with Peanut Sauce are packed with crisp vegetables, creamy avocado, and crispy tofu for protein, all wrapped in delicate rice paper. They’re light yet satisfying, customizable with whatever veggies you have on hand, and made complete with a rich, tangy peanut sauce.

One of the best parts about summer rolls is how customizable they are. You can use whatever vegetables or greens you have on hand, making this the kind of recipe you can come back to again and again without ever getting bored. And, these fresh summer rolls wouldn’t be complete without a rich, tangy peanut sauce that ties everything together with a bold, nutty flavour.

Whether you’re making these for a quick lunch, prepping ahead for the week, or serving them as a colourful appetizer, these Fresh Summer Rolls and Peanut Sauce are guaranteed to impress.

Why You’ll Love This Recipe

• Customizable & versatile – You can swap in whatever veggies, herbs, or greens you have available. Try mint or basil for extra freshness, or swap the Swiss chard for lettuce or collard greens.
• High in plant protein – Crispy tofu provides a satisfying protein boost that makes these rolls filling enough for a meal, not just a snack.
• Perfect for summer – They’re light, refreshing, and don’t require much cooking, aside from crisping the tofu.
• Meal prep friendly – You can prep all the fillings in advance and assemble when ready to eat. If you’re planning ahead, just omit the avocado since it tends to brown quickly.

Fresh Summer Rolls with Peanut Sauce: What You’ll Need

To make these rolls, you’ll need just a handful of fresh, vibrant ingredients plus a few pantry staples for the tofu and sauce.

Ingredients

Fresh Summer Rolls

• 8–10 sheets rice paper wrappers
• 100 g (3.5 oz) vermicelli noodles
• 1 block firm or extra-firm tofu, pressed and sliced into sticks
• 1 bell pepper, thinly sliced
• 1 large carrot, cut into matchsticks
• 1 cup red cabbage, shredded
• 1 avocado, sliced
• Swiss chard leaves, stems removed

Crispy Tofu

• 2 tbsp soy sauce or tamari
• 1 tbsp cornstarch
• 1 tbsp sesame oil (or neutral oil)

Peanut Sauce

• ⅓ cup creamy peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar or lime juice
• 1–2 tsp maple syrup
• 1 tsp sesame oil
• 1 clove garlic, grated
• 1 tsp fresh ginger, grated
• 1–2 tsp sriracha or chili sauce (optional)
• 2–4 tbsp warm water (to thin)

Fresh Summer Rolls & Peanut Sauce: Step-by-Step Instructions

Step 1: Make Crispy Tofu

1. Press tofu for 15 minutes. Slice into sticks.
2. Toss with soy sauce, sesame oil, and cornstarch.
3. Air fry at 400°F (200°C) for 12–15 minutes or bake until golden and crispy.

Step 2: Cook Vermicelli Noodles

Cook according to package directions, drain, and rinse with cold water.

Step 3: Prep Veggies

Slice bell pepper, carrot, and avocado. Shred cabbage and wash Swiss chard leaves.

Step 4: Peanut Sauce

Whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger. Add water until smooth and creamy. Adjust spice with sriracha.

Step 5: Assemble Rolls

1. Dip a rice paper sheet into warm water for 5–10 seconds until just softened.
2. Lay on a damp towel.
3. Add a Swiss chard leaf, vermicelli, tofu, veggies, and avocado.
4. Fold sides in and roll tightly like a burrito.
5. Repeat with remaining wrappers.

Serve with peanut dipping sauce and enjoy!

Tips for Rolling Success

• Rolling summer rolls can take a little practice, but these tips will help:
• Don’t overfill – A smaller bundle of ingredients is easier to roll and keeps the rice paper from tearing.
• Use Swiss chard or lettuce – These greens act as a protective layer and help hold everything together.
• Work one at a time – Rice papers dry out quickly, so dip and roll as you go.
• Don’t stress about looks – Even if the first one isn’t perfect, it will still taste incredible.

Storage & Meal Prep

• Summer rolls are best enjoyed fresh, but you do have some options for storing them:
• Short-term storage: Wrap the rolls in a damp paper towel and place them in an airtight container. They’ll keep for up to 1 day in the fridge.
• Peanut sauce: Store in the fridge for up to 5 days. It may thicken as it chills, so thin it with a splash of water before serving.
• Meal prep tip: Prepare all the fillings in advance and keep them in separate containers. Roll everything together just before eating for the freshest result.

Final Thoughts

These summer rolls are everything I love about warm-weather cooking: colourful, nourishing, and full of flavour. They’re proof that fresh, simple ingredients can come together to make a meal feel special, without much effort.

Once you try dipping the crisp, veggie-packed rolls into the creamy peanut sauce, you’ll see why this recipe is a staple in my kitchen. They’re not just a meal—they’re an experience: fresh, hands-on, and satisfying from the first bite to the last.

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