Perfect summer spring rolls

Now that the weather has turned to lava here in the Sonoran desert I like light lunches that don’t require me to stand over a hot stove for more than 10 minutes.  A steaming cup of soup would make me feel like I was melting like the chapstick I left in my car earlier.  Instead I opt for sandwiches, salads, or these perfect summer spring rolls!  Since the rolls aren’t fried, like egg rolls or Lumpia (Filipino spring rolls), they are lighter, healthier, and more filling. The texture of the rice paper wrapper is soft, a little chewy, and almost dumpling like.  We pack ours with loads of colorful veggies, vermicelli noodles, and tofu.  This style of spring roll is popular in Vietnamese restaurants and is surprisingly easy to make at home!

How to Serve

Spring rolls are best when made and eaten on the same day.  The rice paper wrapper will dry out in the fridge if left for too long.  You can find rice paper wrappers in almost any grocery store. Just look in the Asian section. If you venture into your local Asian market you’ll see the wrappers come in various shapes and sizes. I’ve included a link to our favorite brand below. I usually chop up enough veggies and cook enough tofu to last me for a few days.  Then each morning before work I prep the rice paper and wrap up 2 rolls for lunch. This takes less than 10 minutes to prep 4 rolls for the hubs and I to take with us.  

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Serve these vegan friendly spring rolls with a peanut dipping sauce.  If you’re allergic to peanuts you can of course leave them out and replace the dipping sauce with soy or sweet chili sauce.  I’d add some bean sprouts for a little extra crunch!  In fact my favorite thing about these rolls is their versatility!  I use different veggies almost every time I make them. It all depends on what I have available.

I’ve included the basic version below but you can also add shredded cabbage, bean sprouts, lettuce, avocado, raw sliced mushrooms, or cucumber in any combination.  If you’re not a fan of tofu try adding raw mushrooms or avocado to make them more filling.  Some of the best spring rolls I’ve had were only filled with lettuce, purple cabbage, and shredded carrots. 

Be sure to pin this recipe and check out my Pinterest board for more spring roll inspiration! 

What the Husband thinks: 

Each Monday I post meatless recipes that I’ve tried out on my husband, David. He rates them using the Missing the Meat rating system we came up with.  

three stars meatless monday, perfect summer spring rolls
Check out the Rating system:

Missing the Meat Rating 3 out of 5 stars! (Good, I’d make again)

Every now and then I get in the mood for spring rolls though it’s not something I can eat every day. I usually end up going a long time without eating these so when we finally decide to make them it’s like “oh yeah, I forgot about these.”  It makes me appreciate them more.  I typically like to use it with shrimp or pork but the tofu ones are honestly tasty. I’m not crazy about tofu but I do like it in certain dishes. My favorite tofu dish is the tofu scramble recipe already on the blog. However, I also like the thin strips of tofu in this recipe. 

Overall I give this three stars because both tofu and spring rolls are not usually my thing. I never really crave them but when Leah makes spring rolls I always end up enjoying them more than I think I will. They’re also kind of fun to make with a partner. It’s a good idea for a date night for couples wanting to stay in and cook together.  

Perfect Summer Spring Rolls

Recipe by muddymermaidCourse: Lunch, Meatless Monday’sCuisine: Vietnamese, vegan, vegitarianDifficulty: Easy


Prep time


Cooking time





These perfect summer spring rolls are filled with colorful veggies, vermicelli noodles, and tofu. Serve them with a peanut dipping sauce for a great lunch!


  • Rolls
  • 8 rice paper wrappers

  • 4 oz. vermicelli rice noodles

  • 1 block tofu (optional)

  • 2 tbsp neutral oil

  • ½ tsp. fresh grated ginger or 1/4 tsp. Ground ginger

  • 1 clove garlic minced

  • 2 tbsp. Soy sauce

  • Salt and pepper to taste

  • 1 cup shredded carrots

  • 1 bunch cilantro roughly chopped

  • 3 green onions sliced

  • 1 cup chopped peanuts

  • Dipping Sauce
  • ½ cup each of peanut butter and water

  • 1 tbsp soy sauce or coconut aminos

  • ½ tsp. fresh grated ginger or 1/4 tsp. Ground ginger

  • 1 tsp rice vinegar


  • Cook noodles in a large pot following instructions on the package. Drain and set aside.
  • *If using tofu, remove from the package and wrap in a kitchen towel, place on a plate with a heavy object (like a glass dish on top) for at least 5 minutes. This will remove excess water from the tofu.
  • Slice tofu into strips about ¼ inch thick.
  • Cook tofu in a large skillet with about 2 tbs of neutral oil on medium heat.
  • Add seasonings (ginger, garlic, soy sauce, salt and pepper) and stir until tofu is a little crispy. I use a spatula and flip each piece a few times until a little crispy on the edges.
  • Prep all veggies (chopping, slicing, etc) and gather everything in one place for easy reach.
  • Follow instructions on rice paper wrappers, but in general you’ll want to get a large bowl of warm water (as hot as you can stand). Dip one wrapper for about 5 seconds, until softened.
  • Put softened wrapper on a plate. Quickly add 2-3 strips of cooked tofu, noodles, veggies, and chopped peanuts. Put all filling close to one edge for easier wrapping.
  • Wrap like a burrito, folding in both sides, and then rolling it up.
  • To make the sauce, whisk all ingredients in a bowl. Serve on the side
  • Store leftovers covered and in the fridge. Rolls are best eaten the same day.


  • Best eaten on the same day you make them.  I prep all my veggies and cook my tofu and noodles on the first day and then assemble on the day I want to eat them. 
  • Other add-ins include: shredded cabbage, bean sprouts, lettuce, avocado, raw sliced mushrooms, or cucumber.
  • You can also dip in plain soy sauce, sweet chili sauce, or hoisin.  
  • For spice add sriracha hot sauce to the dipping sauce, or inside the roll. 
  • You can drain the tofu for anywhere from 5 minutes to an hour.  The longer you drain it the less water will be in it and the crispier your tofu will be.  I never remember to take mine out early so it’s usually drained for 5 minutes.  
  • When cooking tofu use a spatula to press down on the tofu, you will hear a sizzle as more water is released.  This leads to crispier tofu pieces.  
  • If you’re noodles start to stick together add a drizzle of sesame oil  or a neutral oil on them and  gently pull apart  
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1 thought on “Perfect Summer Spring Rolls

  1. I know I would like these! They sound like a lite and fresh alternative to a heavier meal during the hot summer.

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