Vegan Vietnamese Summer Rolls with Peanut Dipping Sauce
Prep time
Total time
Easy vegan Vietnamese summer rolls that are light and flavorful with a peanut sauce that's so good, you'll want to make it a weekly staple. No time or patience for rolling? I feel you. Skip the rice wrappers and toss everything together in a big bowl!
Recipe type: Vegan, Gluten-Free
Serves: makes about 10 rolls
for the peanut dipping sauce:
  • ⅓ cup creamy salted peanut butter
  • ¼ cup reduced-sodium soy sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons pure maple syrup
  • 2 tablespoons sriracha (or to taste)
  • 2 large cloves garlic
  • 1 heaping tablespoon fresh, peeled ginger
for the fillings:
  • 1 small bunch fresh mint leaves
  • 1 small handful fresh cilantro leaves
  • 2½ ounces thin rice noodles, cooked and salted
  • 1 medium carrot, sliced into thin strips
  • ½ medium seedless cucumber, sliced into thin strips
  • 2 medium radishes, sliced into thin strips
  • 1 green onion, thinly sliced
  • sea salt for seasoning the vegetables
to make the rolls:
  • 10-20 rice paper wrappers, depending on whether you double wrap the rolls
  • black sesame seeds for garnish
  1. Combine all of the peanut sauce ingredients in a blender. Process until smooth. Set aside.
  2. To soften the rice wrappers: fill a shallow dish with very warm water. Place each wrapper in the water until it softens, about 10-20 seconds. Carefully lift it out of the water and spread it on a cutting board or plate.
  3. To assemble the wraps, layer a few of the mint and cilantro leaves in the center of the wrappers. Top with a few rice noodles, followed by a layer of the remaining sliced vegetables. Sprinkle with a pinch of sea salt and black sesame seeds.
  4. To roll up the summer rolls: fold the top then bottom edges of the wrapper over the filling, then fold over the left and right edges towards the center. It should be snug, but try not to rip the wrappers. If the rolls are a bit messy (as mine usually are!), you can wrap the roll in a second wrapper using the same method. This makes for a tighter and neater-looking roll. Repeat this process with the remaining wrappers and filling ingredients. You may need to change your water partway through to make sure it stays warm.
  5. Serve the rolls with lots of peanut sauce for dipping and extra sriracha if you like them spicy!
Peanut sauce adapted from my vegan Thai lettuce wraps.
Recipe by at