These little Vietnamese fresh summer rolls are delightfully refreshing. They contain a selection of colourful julienned vegetables (carrot, beetroot, cucumber batons), fresh herbs, lettuce, rice noodles and marinated paper tofu – a true healthy treat! Serve on there own or with a sauce. Sweet chilli, satay or even more of the marinade for the tofu are all great options.

Rolling a summer roll. Julienned veg, herbs, lettuce, rice noodles and tofu in rice paper

Paper tofu or tofu skins can be purchased a most good Asian supermarkets. I pre-slice the tofu and then marinate it, for simplicity. Below is what it looks like and how I prepare it.

Rolling the summer rolls can be a little tricky, but once you’ve made this recipe once, you will be a pro in no time at all! It’s important to keep the rolls separated from each other, since they will stick together and tear when pulled apart.

vegan summer rolls

Tofu summer rolls

I use paper tofu here, which you can get from decent Asian supermarkets. It can be eaten cold, straight out of the packet, but tastes even better with this delicious marinade. Mixed in with some rice noodles, fresh herbs and various julienned veg – this is a really refreshing summer treat.
Prep Time 20 minutes
Course Appetizer, Main Course
Cuisine Asian
Servings 4
Calories 431 kcal


  • 1 small bunch carrots, peeled and julienned
  • 3 small beetroot, peeled and julienned
  • 1 little gem lettuce shredded
  • 1 cucumber, cut into batons
  • 100 g paper tofu
  • coriander, chopped
  • mint, chopped
  • 10-20 sheets rice paper
  • 100 g rice noodles, cooked and sat in cold water
  • 4 tbsp tamari
  • 2 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tbsp vegetable oil
  • 1 tsp sesame oil
  • 2 cloves garlic, crushed
  • 1 thumb sized root ginger, grated


  • Mix the marinade and pour over the sliced paper tofu. Let is sit from ½ hour to overnight in the fridge.
    4 tbsp tamari, 2 tbsp rice vinegar, 1 tbsp maple syrup, 1 tbsp vegetable oil, 1 tsp sesame oil, 2 cloves garlic, crushed, 1 thumb sized root ginger, grated, 100 g paper tofu
  • In rice paper, set a small amount of the julienned vegetables, lettuce, rice noodles, herbs, and tofu and wrap well.
    1 small bunch carrots, peeled and julienned, 3 small beetroot, peeled and julienned, 1 little gem lettuce shredded, 1 cucumber, cut into batons, coriander, chopped, mint, chopped, 100 g rice noodles, cooked and sat in cold water, 10-20 sheets rice paper
  • Serve on its own, or dip in some more of the marinade.


Calories: 431kcalCarbohydrates: 84gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 3mgSodium: 341mgPotassium: 720mgFiber: 8gSugar: 20gVitamin A: 14891IUVitamin C: 16mgCalcium: 134mgIron: 4mg
Keyword vegan
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