Vietnamese summer rolls are one of the most popular dishes among Vietnam holidaymakers from all over the world. Crunchy vegetables, spicy tofu and creamy spicy peanut sauce are simply a perfect combination and also create a holiday mood at home.
For us, Vietnamese summer rolls are the perfect evening meal, as they are quick and easy to prepare, satisfy the appetite and, because of the many raw vegetables, are also super healthy. Because unlike spring rolls, summer rolls are not fried, but eaten raw with the hands.
Vietnamese summer rolls are one of those dishes that we particularly like on warmer days because it tastes fresh and does not weigh down. It’s still a while until summer, but summer rolls with peanut sauce always work! Not only are they incredibly tasty, they also look great!
These Vietnamese summer rolls with colorful vegetables, tofu and glass noodles are also suitable as a tasty and healthy snack for in between, as a light lunch, full dinner or as an absolute eye-catcher for parties. Since you only need water for the preparation, our summer rolls are even perfect for the next camping trip.
Colorful and Easy to Prepare
But these delicious Vietnamese summer roles are also perfect if you have guests and don’t want to spend all evening in the kitchen, but rather spend the time with your guests.
Simply place a large bowl of water in the middle of the table together with rice paper, tofu, rice noodles, vegetables, fresh herbs and peanut sauce, and then bet on who manages to roll the best looking summer roll (or the ugliest ? ). Because at the beginning the rolling can be a little tricky. But you and your guests will get the hang of it quick. If you present the summer rolls this way, the guests can also decide for themselves which filling they want to put in their summer rolls.
How to make Vietnamese Summerrolls?
First you prepare the filling. Cut the vegetables into thin strips and the tofu into cubes or strips. The rice noodles have to be soaked briefly in hot water. Then you can prepare the peanut dip.
Gather all the ingredients for the filling. Then fill a large bowl with water and soak one rice paper sheet for a few seconds so that it is wet from both sides. Be careful not to soak it too long, otherwise it will become clumpy and too sticky. Take it out of the water when it is still a little bit stiff. The rice paper then automatically soaks further while you prepare the filling.
Place the soaked rice paper sheet on a large plate and start filling. It is best to put all the ingredients in the lower third in the middle of the rice paper. I always start with a large lettuce leaf because then the filling is easier to roll. Then I place rice noodles, tofu, vegetables, fresh herbs and so on. Be careful not to use too much filling, otherwise you won’t be able to roll it up.
If I want to eat the summer rolls directly, I add some peanut sauce directly onto the filling inside the summer roll. Then I won’t have to dip it into the sauce. If I prepare the summer rolls for later, the sauce comes extra, otherwise the rolls soak too much.
When the filling is finished, fold the lower part of the rice paper over the filling. Then fold the sides from left and right firmly over it. At the end you roll everything from bottom to top. If you want to make them to look extra nice, you can cut them diagonally in the middle, but that’s not a must.
Vietnamese Summer Rolls are so Diverse
I love how diverse these delicious and colorful roles are. You can fill them with your favorite ingredients and vary them according to your taste, simple or totally unusual. If you want to really impress your guests, you could for example color the glass noodles. Beetroot juice produces red noodles, turmeric powder yellow and spirulina powder turquoise.
I wrote down my favorite version of Vietnamese Summerrolls in the recipe below. But here are some suggestions for the filling, if you want to experiment a little bit:
- Tofu
- Tempeh
- Jackfruit
- Glass noodles
- Rice
- Legumes
- Cucumber
- Carrots
- Paprika
- Avocado
- Radish
- Red cabbage
- Romaine lettuce
- Iceberg lettuce
- Rocket
- Spring onions
- Fresh mint
- Fresh Cilantro
- Mango
- Pineapple
- Sprouts
- Sesame
- Peanuts
- Cashews
- Fried onions
Serve Summer Rolls with a Delicious Dip
You can serve your rolls with any dip you like. We love our homemade and super simple spicy peanut sauce. It can be cooked in 10 minutes and only needs 5 ingredients. But Hoisin sauce, sweet and sour sauce or simply soy sauce are also perfect for dipping.
And now have fun rolling 🙂
Vietnamese Summer Rolls with Peanut Sauce
Ingredients
For the marinated tofu:
For the summer rolls:
- 12 rice paper sheets
- 1 portion glass noodles
- ½ paprika
- ½ cucumber
- ½ avocado
- 1 carrot
- 10 lettuce leaves e.g. iceberg or romana
- 2 spring onions
- 5 Tbsp fried onions
- ½ bunch cilantro
- ½ bunch mint
For the peanut sauce:
- 2 Tbsp peanut oil
- 2 Tsp red curry paste
- 1 can roasted peanuts
- 1 can coconut milk
- 2 Tbsp cane sugar
Instructions
For the marinated tofu:
- First marinate the tofu for the filling. Mix soy sauce, hot shirasha, mushroom sauce and agave syrup. Cut the tofu into cubes, add to the marinade and stir well.
For the peanut sauce:
- Add 2 tbsp of peanut oil together with 2 tsp of red curry paste to a small pot.
- Heat over medium heat for about 2 minutes and mix the curry paste with the oil. Deglaze with the coconut milk.
- Put the peanuts in a sealable freezer bag and roll them over with the rolling pin to crush them. Alternatively, you can chop the peanuts with a knife or put them into a food processor for a few secondes. There should still be coarse pieces.
- Put the chopped peanuts into the pot and add 2 tbsp of cane sugar. Stir well and simmer at medium heat for a few minutes until the consistency becomes creamier (about 5 to 10 minutes). Stir repeatedly so it doesn't stick to the bottom.
For the summer rolls:
- Cut paprika, cucumber, avocado and carrot into thin strips. Cut the spring onions into rings. Wash the salad and herbs and pluck the lettuce leaves.
- Fry the marinated tofu in some oil in a pan for 5-10 minutes until it is brown on the outside. Alternatively, you can put the tofu in a hot-air fryer at 200°C for 10 minutes to make it fluffy.
- Boil about half a litre of water in a kettle. Put the glass noodles in a bowl and pour the hot water over them. Soak the noodles for 1 to 2 minutes until they are soft and then drain the water.
- You can then either prepare the summer rolls for your guests or you can put all the ingredients on the dining table and your guests can roll the summer rolls themselves according to their taste.
- To roll them, first fill a large bowl with water and soak one sheet of rice paper in it for a few seconds each. If it starts to bend, take it out and put it on a large plate. Now first put a large salad leaf in the middle. This ensures that the filling holds together better. You have to make sure that you place the filling only in the middle and leave space at the edges for rolling.
- Then fill with vegetables, tofu, glass noodles and herbs according to your mood. A few roasted onions add a special touch and crunch. If you want to eat the summer rolls directly, you can add the peanut sauce directly into the rolls. If they shall be served later, you should serve the sauce separately for dipping, otherwise the summer rolls will soak too much.
- When the filling is complete, the rice paper is wrapped around the bottom of the filling. Then take the sides left and right and beat the rice paper over the filling. Then roll in the filling firmly from bottom to top so that the summer roll is firmly enclosed on all sides.
Nutritions
If you liked this recipe for Vietnamese Summerrolls you may also like one of these other Asian recipes:
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