Make healthy, vegan and gluten-free Veggie Summer Rolls with this easy recipe! These wholesome rolls are a simple and delicious combination of fresh vegetables, tofu and herbs all wrapped together in rice paper wrappers and served with a flavourful peanut dipping sauce.

It may seem daunting and complicated to make these rolls but they are actually very quick and easy to make. These are fresher and cheaper than store bought. Fresh veggie rolls are refreshing, crunchy, and so satisfying especially when dipped into a tangy peanut sauce. They are an easy way to make a beautiful meal. All you literary need is chopped fresh veggies, protein and rice paper roll wrappers. You can find rice paper wrappers in the Asian or International section of your local grocery store or at Asian grocery stores.

Chop and prep all your veggies and lay them out on a board, tray or plate. Ensure all the roll ingredients are cut to the same size. Pour some warm water into a low, shallow container large enough to fit the whole round rice paper wrapper and place it beside the prepped veggies. A round cake pan works perfectly.

To assemble, take one rice paper and dip it in warm water for 20-30 seconds until it softens, lay it on your work area, pile on the veggies and roll! So easy – roll it like you would a burrito. See my photos above for the steps.

Feel free to use your favourite veggies in these roll, the filling ingredients are flexible. I added my favourite fresh veggies and some roasted tofu for protein. Let your creatively shine by making your rolls as pretty and as artistic as you want. I used colourful veggies and purple basil from my garden to dress up my rolls! You will love these Summer Veggie Rolls.

Vegan Rice Paper Rolls

Servings

Ingredients

• 1 English Cucumber Julienned
• 1 Sweet Pepper Julienned
• 2 Medium Carrots Julienned
• 5-6 Green Onions
• 1 Block Firm Tofu Chopped into julienne stick
• 2 Cups Fresh Spinach chopped
• basil leaves Or herbs of your choice
• olive oil
• Rice Paper Wrappers (spring roll wrappers)

Servings Ingredients 1 English Cucumber Julienned 1 Sweet Pepper Julienned 2 Medium Carrots Julienned 5-6 Green Onions 1 Block Firm Tofu Chopped into julienne stick 2 Cups Fresh Spinach chopped basil leaves Or herbs of your choice olive oil Rice Paper Wrappers (spring roll wrappers)

Instructions

1. Place a frying pan on medium heat. Add the oil. When the oil begins to shimmer, add the tofu sticks and cook each side until golden brown (approximately 3-4 minutes per side). Set aside and let cool.
2. Prepare your work space by assembling all the ingredients and ensuring they are close by and within reach.
3. Fill a shallow pan (a pie pan or 9″ round cake pan will work well) with an inch or so of warm water. Place one rice paper in the water for about 10-20 seconds or so. You’ll get the hang of it here—the rice paper should be pliable and workable but not soggy or floppy. Carefully lay it flat on your work area. I use a wooden chopping board.
4. Pile on the veggies. The order does not matter. I wanted the basil leaves to show through so I placed those on the paper first and then piled on the veggies.
5. Fold the top and bottom edges up over the fillings and then pull one side over the veggies and roll upward just until the filling is compactly and fully enclosed. Repeat with the remaining ingredients.
6. Serve the veggie rolls with peanut sauce. You can serve them whole, or sliced them in half on the diagonal with scissors or a sharp chef’s knife. Enjoy!