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Vegan Summer Rolls with mint and cucumber.

Vegan Summer Rolls

  • Author: Laurel
  • Prep Time: 30
  • Total Time: 30
  • Yield: 8 rolls 1x
  • Category: Entree
  • Method: No cook
  • Cuisine: Vietnamese
  • Diet: Vegan


Vegan Summer Rolls are filled with crunchy veggies, marinated teriyaki tofu, and a creamy and sweet peanut butter sauce!



For the rolls:

  • 8 summer roll wrappers
  • 7 oz extra firm tofu (preferable sprouted)
  • 1/2 cup Coconut Secret Teriyaki Sauce
  • 2 cups shredded cabbage – red or green
  • 2 Persian cucumbers, sliced thinly
  • 12 green onions, sliced
  • 1/4 cup mint leaves, lightly packed
  • 1/4 cup cilantro leaves, lightly packed

For the peanut sauce:


  1. Slice the tofu into 8 long strips. Place them in a shallow bowl and pour over the teriyaki sauce. Gently toss to coat and set aside to marinade for about 10 minutes, tossing occasionally.
  2. Stir together the peanut sauce ingredients and set aside.
  3. Prep the fillings: slice the veggies thinly, and pick the herbs. Get everything out on the counter and ready to go. Once you soften the rice papers, you’ll need to move quickly.
  4. Place a rice paper wrapper in a bowl of warm water. I often use a 9inch cake pan or 9×9 inch baking dish. Once the rice paper softens, place it on a damp towel or a plastic zip-top bag. Both options keep the paper from sticking.
  5. Along the middle of the rice paper wrapper, line up the veggies and tofu. Roll it up exactly like a burrito. Roll it tightly to keep all the fillings secure, but not so tightly that the rice paper wrapper rips. You’ll get the hang of it quickly!
  6. Repeat with the remaining ingredients and serve immediately. Enjoy!


  • Summer rolls are best eaten immediately and do not store well in the fridge.


  • Serving Size: 1 roll + 1 tablespoon peanut sauce
  • Calories: 131
  • Sugar: 3g
  • Sodium: 188mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Carbohydrates: 17.3
  • Fiber: 1
  • Protein: 5

Keywords: tofu, teriyaki, gluten free, healthy, spring, summer, no cook, cabbage, mint, cucumber, cilantro, green onion,