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Vietnamese Summer Rolls with Hoisin-Peanut Sauce (Protein-Rich, Gluten-Free, Vegan Recipe)

Vietnamese Summer Rolls with Hoisin-Peanut Sauce (Protein-Rich, Gluten-Free, Vegan Recipe)

Summer is here and all we need is something light, refreshing, and a quick recipe to make at home. This recipe ticks all the boxes. It feels very light and refreshing, especially because of all the herbs and greens used in it. It is simple and tastes amazing with the homemade hoisin-peanut sauce.

More delicious vegan Asian recipes that you must try are – Thai Basil Rice, Kung Pao Tofu, Khow Suey.

Story Time

This recipe brings us back to our own in-house Master Chef competition. Jatin & I decided to have our own food competition at home where we need to pick something new that we never had, some world cuisine (Non-Indian) and we need to make it from scratch. Then the recipe photos will be shared on Instagram and others will judge the winners based on polling. That is fun-tastic.

Asian Summer rolls were the first recipe that I made as a part of this competition and it turned out to be quite difficult at that time. It was so tough to roll the sheets that I was regretting choosing this recipe. Moreover, it didn’t turn out that well. Maybe because we were not used to the taste of chewy rice paper sheets that are not even cooked. The filling is just bland veggies. And I served it with sweet chili sauce. Ehhhh…it wasn’t that good.

But years later, my Vietnamese friend invited us over to her home for dinner and she made these rolls. Jatin and I were looking at each other and smiled. The rolls made by my friend were looking gorgeous. And when we had the first bite with this same sauce – Hoisin Peanut, we were like, what did we make ourselves. They were absolutely delicious. And that sauce – I have no words. My mouth fills with water even when I think about it. We had it and I had to ask for the recipe. She is so kind to share her recipe with me and in fact, taught me how to make these rolls. I tried it at home and nailed it on my first attempt. I guess a good teacher makes all the difference.

These rolls are so tasty that I had to share this recipe with you guys. This is not my recipe. This is my friend’s recipe (with a few changes) and I am just passing it on so that all of you can enjoy this Asian delicacy.

If you are in a hurry, watch the video instead and If you enjoy watching it, Plz Subscribe to our Youtube channel.

What is Summer Rolls?

Summer Rolls is an Asian recipe, traditionally from Vietnam. These are mostly filled with noodles, prawns, pork, eggs, tofu, salad, herbs, and other ingredients, everything tucked in a rice paper sheet. It is a cold roll that is served with some sauce on the side. Unlike other rolls that are served fried, these are served fresh and uncooked. That is why these Vietnamese rolls make a great meal for summers. They feel fresh and light.

These are also called Vietnamese rolls, gỏi cuốn, nem cuốn, salad rolls, rice paper rolls, fresh spring rolls, or rice paper spring rolls.

Tips to make it right

  1. Do not soak the rice paper sheets in water. Just dip and moisten them. Start filling and meanwhile the sheets will soften.
  2. Do not overfill the rolls. Overfilling will tear the sheets while rolling.
  3. Fill and roll fast otherwise the filling will start to moisten the sheets and it will tear while rolling.
  4. If the sheet tears while rolling, do not worry. Double up the sheet.
  5. Do not make the filling oily or greasy. The filling needs to be refreshing.
  6. Keep the hands moist at all times to prevent stickiness.
  7. It is better if the rolling surface is moist. The sheets won’t stick to the surface.
  8. Keep them covered with a damp cloth else they will dry out.

How to store Summer Rolls?

It is best to consume these rolls when they are ready.

But if you want to store, double up the sheets, and apply oil all over so that they don’t stick to each other. Put them in a container and cover. Refrigerate and consume in a day.

How to store Hoisin-Peanut sauce?

It is best to consume it on the same day. But you can refrigerate it for a day or two.

Is this recipe vegan?

Yes. Of course. All the ingredients used in this recipe are vegan and plant-based.

More vegan recipes to try – Whole Wheat Banana Walnut Muffins, Vegan Dum Biryani, Pad Thai Noodles.

Easy Swaps

  1. Filling: Use any filling of your choice – green cabbage, basil, mango, avocado, peanuts, spinach, bell peppers, etc.
  2. Glass Noodles: Use any noodles of choice. Cook them as per the packet instructions.
  3. Roasted Tofu: You don’t need to roast the tofu. You can use it unroasted.

More Summer Recipes to try

  1. Strawberry Mini Cheesecake
  2. Mini Mango Cheesecake
  3. Mango Smoothie
  4. Chilli Mango Mojito

Now we are all ready to make this delicious, light, and refreshing restaurant-style recipe at home – Vietnamese summer rolls. It is a must-try, especially in this hot summer season. You are going to love them, especially the sauce.

If you try the recipe and like it too, please share the photo of your dish on Instagram and tag us too @thefearlesscooking. We love to see your recreation of our recipes.

Happy Cooking 🙂

Love from us

Richa & Jatin

Get Free cookbook artwork
Finally, it is here! ✌🏽
Book Launch 🍾 3rd March.

Get a copy of my new book "Fall in Love with Salads" and start your 30-day salad challenge with some exciting salad recipe every day.

Vietnamese Summer Rolls with Hoisin-Peanut Sauce (Protein-Rich, Gluten-Free, Vegan Recipe)

Light. Refreshing. Vegan. Gluten-free.

Summers are here and who doesn't fancy light and refreshing meal in this heat. Moreover, it is quick to make too. Means, less time in the kitchen.

Try these protein-rich vegan summer rolls and say bi-bi to the summer heat and lethargy.

15

Servings

30 min

Prep Time

30 min

Cook Time

1 hr

Total Time

Courses

Cuisines


Ingredients

Soybean Filling

Tofu Filling

Hoisin Peanut Sauce

Other Ingredients

Steps

Prep 1 - Soybean Filling
  1. Soak soybean nuggets in hot water for around 20 minutes or until soft. You can also soak in room temperature water for an hour. Once soft, Squeeze out all the water from the soaked soybeans nuggets.
  2. Thinly slice soybean nuggets and add soy sauce and vegan oyster sauce to them. Mix and coat the nuggets well. 
  3. Vegan oyster sauce is also known as a mushroom sauce or mushroom vegetarian stir-fry sauce.
  4. Heat a pan and add 1/2 Tsp cooking oil to it. 
  5. Don't add a lot of oil for cooking else the rolls won't feel fresh and light.
  6. Add the marinated soya nuggets and saute. Press them gently to release the moisture. Cook until the nuggets are well roasted and slightly brown. It takes around 5 minutes on a medium-high flame. 
  7. Once done, keep them aside.
Prep 2 - Roasted Tofu Filling
  1. Brush some oil in a pan and heat.
  2. Once the pan is heated, place the whole block of tofu on the pan. Lightly coat it all over with the oil. 
  3. Do not brush a lot of oil else the rolls won't feel fresh and light.
  4. Cook the tofu block from all the sides until slightly brown and well roasted.
  5. Once done, take it out and let it cool down. Once cooled down, cut it into thin strips.
  6. You can also use un-roasted tofu or cut it into strips and then roast them well.
Prep 3 - Hoisin Peanut Sauce
  1. In a pan, add some oil and minced garlic. Saute and cook until garlic is well roasted and lightly brown. 
  2. Add the rest of the ingredients - hoisin sauce, peanut butter, and coconut milk. Stir and cook on medium flame until it becomes thick and creamy. Do not overcook else the coconut milk will release the oil. 
  3. It thickens further on cooling. So, remove it from the flame when it is still slightly thin.
  4. Once done, remove from the flame and let it cool completely before serving.
  5. You can add Asian satay or chili oil to the sauce (as needed) to spice it up.
Assemble
  1. Take some water in a large bowl that can fit the rice paper sheet. Room temperature water is good to soften the sheets.
  2. Take a rice paper sheet and dip it completely in the water (No need to soak. Just dip and take it out). Take it out and place it on the surface where you want to roll. 
  3. Place the fillings at the center - noodles, soybean filling, tofu slices, mint, cucumber, cabbage, lettuce, coriander, radish, etc. Do not overfill. Just a little bit of everything. 
  4. Once the filling is in place, start rolling from the lower half. Roll the lower half and place it over the filling. Then tuck from the right and left sides. 
  5. Then roll it towards the end while gently pressing and tucking the filling in. Voila! Your roll is ready. Repeat the same.
  6. Roll it fast otherwise, the filing will start to moisten the sheets and it will tear while rolling.
  7. Once all the rolls are ready, serve them with the prepared hoisin-peanut sauce. Enjoy your refreshing summer meal :)

FAQs

Are Rice Paper sheets gluten-free?
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Yes. Rice paper sheets are gluten-free. You can use them to make summer rolls, spring rolls, dumplings, etc.


What is Summer Rolls?
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Summer Rolls is an Asian recipe, traditionally from Vietnam. These are mostly filled with noodles, prawns, pork, eggs, tofu, salad, herbs, and other ingredients, everything tucked in a rice paper sheet. It is a cold roll that is served with some sauce on the side. Unlike other rolls that are served fried, these are served fresh and uncooked. That is why these Vietnamese rolls make a great meal for summers. They feel fresh and light. These are also called Vietnamese rolls, gỏi cuốn, nem cuốn, salad rolls, rice paper rolls, fresh spring rolls, or rice paper spring rolls.

What are must try Asian Recipes?
+

What is the difference between Spring Rolls and Summer Rolls?
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  1. The sheets for spring rolls are made of flour and water while the summer rolls are made with absolutely thin rice paper sheets. Though you can even make spring rolls with the rice paper sheets.
  2. Spring rolls are either deep-fried or baked while the summer rolls are served fresh.
  3. Spring rolls mostly have a cooked filling while summer rolls have fresh veggies and herbs. You can use other ingredients too like tofu, soybean, etc.

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