These summer rolls are great as an alternative to salads for lunch as well as accompanying your dinner. Above all, my favorite thing about this recipe is every person can build their own version. So add in any vegetables or other ingredients that you like to change things up! Because of this, these summer rolls make for a healthy and fun food for anyone.

Prep Time: 30 minutes

Yield: 9– 16 rolls, depending on size


For the Sauce

2 1/2 tablespoons tamari

1 teaspoon toasted sesame oil

1/4 cup crunchy peanut butter

1 tablespoon German mustard

1 teaspoon rice wine vinegar

2 teaspoons agave nectar

1 teaspoon freshly minced ginger

1 teaspoon red chili flakes

Pinch of sesame seeds

For the Rolls

1 (16-ounce) package extra firm tofu

1 tablespoon canola oil

1 tablespoon plus 1/2 teaspoon salt, divided

2 ounces rice noodles

1 package of rice spring roll wrappers

12 red leaf lettuce leaves, ribs removed

1 cup grated carrot

1 cup mung bean sprouts

1 cup cucumber, peeled, seeded and julienned

1/4 cup mint, chopped

1/4 cup cilantro, chopped

1/4 cup basil, chiffonade


1 teaspoon sesame seeds


For the Sauce

  1. In a medium sized bowlwhisk together all ingredients except sesame seeds. Garnish with sesame seeds and set aside. 

For the Rolls

  1. Wrap tofu in a clean dish towel for 15 minutes and remove excess water. Cut tofu into small matchsticks. 
  2. Place a large skillet on medium high heat and add canola oil. Fry tofu on all four sides until thoroughly brown. Add more canola oil, 1/2 teaspoon at a time as needed. Once brown, drain tofu on paper towels, and sprinkle with 1/2 teaspoon salt.
  3. Then, fill a stockpot with water and bring to boil with salt. 
  4. When water is boiling, break rice noodles into 3– 4 inch pieces. Drop rice noodles into boil. Boil until softened, about 15– 30 seconds. Once softened, remove from water. 
  5. Fill a plate large enough to fit the rice wrappers with enough water to fill the base. A small sheet pan also works. 
  6. Dip the rice wrapper in water and soak for a few seconds so that they soften. 
  7. Remove from water and drip excess water from wrapper. 
  8. Then lay rice wrapper out flat and build the wrap. First lay down red leaf lettuce leaf, and then add tofu, carrot, mung bean sprouts, cucumber, rice noodles, mint cilantro, and basil. 
  9. Wrap like a burrito: flip one side over the mixture, and then roll over once, pulling the mixture tightly as you roll. Flip the ends in toward the center, and then complete the roll. 
  10. Then, garnish with sesame seeds.
  11. Finally, serve with peanut dipping sauce on the side. 

Looking for a quick and healthy snack? Try these Breakfast and Snack Toasts Six Ways.

For even more great vegan recipes, come and Join the Clean Slate Cleanse! Or check out my Clean Slate Cleanse Cookbook and Workbook!