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summer rolls

Easy Summer Rolls (Rainbow Rolls)

Tangy, crunchy Vietnamese summer rolls are much easier to make than they look. Plus, they're totally gluten dairy free!
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer, dinner, lunch
Cuisine Asian, Vietnamese
Servings 12 spring rolls
Calories 157 kcal


For The Summer Rolls

  • 1 block (250-300 grams) tofu extra firm
  • 4 tablespoon cornflour
  • 2 tablespoon canola oil or other neutral cooking oil
  • 100 grams rice vemicelli noodles
  • 2 tablespoon lime juice
  • 2 teaspoon coconut sugar
  • 2 carrots (medium sized) julienned or sliced into matchstick- sized pieces
  • 1 red pepper julienned or sliced into matchstick-sized pieces
  • 1 cup (70 grams) purple cabbage thinly sliced or shredded
  • 1 large cucumber julienned or sliced into matchstick- sized pieces
  • 2 cups lettuce (I used Romaine, remove the spine)
  • 1 cup chopped herbs

For The Dipping Sauce

  • 2 tablespoon rice wine vinegar
  • 1 tablespoon sugar (or coconut sugar)
  • 2 tablespoon soy or tamari sauce
  • 2 teaspoon sriracha sauce

For The Peanut Sauce

  • 3 tablespoon peanut butter
  • tablespoon soy sauce or tamari sauce
  • tablespoon maple syrup
  • tablespoon lime juice
  • 2 teaspoon sriracha sauce
  • 2 cloves garlic grated
  • 2 teaspoon ginger grated
  • ¼ cup (60 ml) water or enough


To Make The Spring Rolls:

  • Put the cornflour in a shallow bowl. Cut the tofu into fingers and dredge in the cornflour.
  • Heat the oil in a heavy bottom fry pan (cast iron is best), and fry the tofu until it's golden and crispy, turning at regular intervals. Set the tofu aside on a paper towel lined plate.
  • Cut the carrots, cucumbers, red peppers into matchstick-sized pieces. Shred the cabbage and chop the herbs.
  • In a medium saucepan over high heat, heat enough water to cover the noodles. Cook the noodles for 2-3 minutes, stirring to separate. Drain the noodles in a colander and rinse with cold water. Put the noodles in a bowl.
  • Mix the lime juice and coconut sugar in a small bowl. Pour it over the noodles and set aside.
  • To assemble the spring rolls, dip the rice paper wraps in a bowl of warm water for about 10 seconds. Lay the rice paper on a cutting board or plate and pile your ingredients in the middle, leaving about ¼-½ inch free. Fold the sides in, pull the bottom flap up, and holding the filling in place with your fingers, roll it up tightly.

To Make The Sauces:

  • To make the Vietnamese dipping sauce, combine all the ingredients in a small bowl and stir until well combined.
  • To make the peanut sauce, mix all the ingredients in a small bowl. Thin to the desired consistency with water 1 tablespoon at a time.


Calories: 157kcal
Keyword rainbow rolls, rice paper rolls, spring rolls, summer rolls
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