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Vietnamese vegetarian summer rolls with rainbow veggies with peanut sauce, hoisin sauce, and dipping sauce
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5 from 179 votes

Vegetarian Summer Rolls with 3 Dipping Sauces

Vegetarian summer rolls with avocado, tofu & fresh veggies. Serve them with 3 dipping sauces - peanut sauce, hoisin & Vietnamese dipping sauce!
Prep Time35 mins
Total Time35 mins
Course: dinner, lunch, Main Course
Cuisine: Asian, Vietnamese
Servings: 4
Calories: 494kcal


Summer Rolls

  • 1 cup shredded carrots
  • ½ large red bell pepper - julienned
  • ½ large yellow bell pepper - julienned
  • 6 cocktail cucumbers - julienned
  • 16 oz firm tofu - cut into ½ inch strips
  • 3 - 4 cups spring mix or shredded lettuce
  • 1 cup shredded red cabbage
  • 1 avocado - cut into ½ inch strips
  • 4 oz dried vermicelli rice noodles - cooked according to the directions
  • 1 cup fresh herbs - cilantro, basil, mint (use any combination)
  • rice paper wrappers - I used 10 inch wrappers (25 cm)

Vietnamese Dipping Sauce – Nuoc Cham

  • ¼ cup vegan fish sauce - (See Note 1 for other vegan alternative); For non-vegetarians: substitute with regular fish sauce
  • ¼ cup sugar
  • cup water
  • 2 Tablespoons lime juice – freshly squeezed, about half a lime
  • 2 teaspoons rice wine vinegar
  • 1 clove garlic – finely diced
  • 1 small Thai chili pepper – finely diced
  • 1 Tablespoon shredded carrot - for garnish
  • 1 teaspoon chili garlic sauce – (optional)

Hoisin Dipping Sauce

  • ½ cup hoisin sauce
  • 4 teaspoons sugar
  • 4 teaspoons water
  • 4 teaspoons lime juice – freshly squeezed
  • 1 Tablespoon chopped peanuts – for garnish

Peanut Dipping Sauce

  • ¼ cup creamy peanut butter – I used all natural unsweetened peanut butter
  • ¼ cup lite coconut milk – can substitute with water
  • 1 ½ Tablespoon hoisin sauce
  • 1 ½ Tablespoon lime juice
  • 1 teaspoon brown sugar
  • 1 Tablespoon chopped peanuts – for garnish
  • 1 Tablespoon chili garlic sauce – (optional)


Make the dipping sauces (peanut, hoisin, Vietnamese nuoc cham):

  • For each sauce, set aside the garnish and mix together all the ingredients in a medium size bowl. Add the garnish right before serving. Makes ¾ cup peanut sauce; makes ¾ cup hoisin sauce; makes 1 cup of Vietnamese dipping sauce (nuoc cham).
    three spring roll dipping sauces including peanut, hoisin, and Vietnamese sauce

Pan fry the tofu

  • Cut the block of tofu into ½ inch strips. Add a teaspoon of oil to a pan over medium high heat and fry the tofu strips until they are golden brown on both sides. About 4 - 5 minutes. Set this aside.
    tofu being pan fried until golden brown

Make the summer rolls

  • Add about a third inch of water to a large shallow dish to dip the rice paper wrappers in. Dip one sheet of rice paper wrapper in the water for two seconds and place it on a flat surface. (see Note 2)
  • Starting with the side closest to you, add the mix greens/lettuce and shredded red cabbage on top of the rice paper wrapper, leaving an inch of wrapper on the edge to grab ahold of later. This will provide a barrier between the vegetable filling and the delicate rice paper wrappers.
  • Next place the peppers, carrots, tofu, and avocado on top of the mixed greens. Finally add the vermicelli rice noodles and fresh herbs on top of everything. You should have a stack of the filling piled on top of each other.
    Vietnamese summer roll filling with vegetables and rice noodles on rice paper
  • (Optional) For presentation: if you prefer to see the colorful vegetables through the wrapper, lay them flat on the rice paper wrapper in the center. As you're rolling it up, you should be able see the vegetables through the rice paper. 
    vermicelli rice noodles and rainbow veggies on a rice paper wrapper
  • Starting from the end closest to you, pick up the inch of wrapper left uncovered and roll it up a quarter of the way.
    wrapping summer rolls with rice paper and carrots and pepper
  • Continue rolling until all the filling is rolled into the rice paper wrapper.
    summer roll being rolled up with a rice paper wrapper
  • Fold the left and right side of the wrapper towards the center and continue to roll it all the way up.
    summer roll being rolled up with a rice paper wrapper
  • Place the summer roll on a plate and let it sit for 1 minute or until the wrapper is no longer tacky. The surface should still feel soft and pliable but it should not feel sticky since the excess water should be absorbed by now.
  • Cut each summer roll crosswise into about 2 inch pieces and arrange them on a plate. Serve with the peanut, hoisin, and Vietnamese dipping sauces.
    three spring roll sauces next to a plate of spring rolls


  1. For vegetarian or vegan option: Replace the fish sauce with light soy sauce. Dark soy sauce can overwhelm the flavor.
  2. Rice paper wrappers are delicate and can easily tear if you leave it in water for too long. Too short of time and the wrapper will be too stiff to roll up. I found two seconds to be just the right amount of time. It should be stiff when you take it out of the water but it will soften very quickly - literally in seconds. 


Calories: 494kcal | Carbohydrates: 58g | Protein: 19g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 2135mg | Potassium: 714mg | Fiber: 9g | Sugar: 16g | Vitamin A: 7573IU | Vitamin C: 68mg | Calcium: 218mg | Iron: 4mg