Vegan Rainbow Summer Rolls Recipe

Rainbow Summer Rolls

It’s too hot to cook! I haven’t turned on my oven in forever, and my stove use has been limited. Summer rolls have quickly become a staple in our home – half because of the heat, and half because I am constantly craving them these days. I shared my favorite recipe for mango and avocado rolls a few weeks back (those are to diiie for). I wasn’t planning on posting this recipe again (it was really only a quick dinner included in my food diary) but a lot of you asked for the recipe when I posted the pic. So hey, why not?

These are gorgeous and bold, so that alone makes them the bomb dot com. Right?

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This is essentially the same recipe as the previous mango and avo spring rolls, but the ingredients vary a bit. So, apologies if this sounds repetitive!


Makes: About 8-10 rolls

You will need:

  • 1 cup cooked vermicelli noodles (I used the Explore Asian brand)
  • 1 avocado, sliced
  • 1 red pepper, sliced thin (long)
  • 1 carrot, sliced thin (long)
  • 1/2 small yellow summer squash, sliced thin (long)
  • 2 romaine lettuce leafs, cut into 4 strips
  • Spring roll wrappers (about 8-10)
  • Dish of warm water (I used a plate like Sara advised)
  • 1/2 cup Sweet Thai Chili sauce
  • 1/4 cup unsalted peanuts, crushed
  • 1/4 water

To make:

  • Prep all veggies and set on a plate next to clean counter space. In a dinner plate, add warm water.
  • Soak a spring roll wrapper in the warm water for about 30 seconds. It should soften, but don’t wait until it is too soft or it can fall apart. This takes a little bit to get used to.
  • Remove the wrapper from the water and place on a flat surface – I used my clean countertop. Build your spring roll by starting with the lettuce leaf then vegetables, then noodles.
  • Roll it up – folding the bottom and top first, then the sides. While wet, it may feel like everything is going to slide out but let it sit off to the side. Once it dries, it will be secure! You may have one or two that fall apart – that’s fine… still good ;)
  • Serve on the side with dipping sauce and bask in the deliciousness.

To make sweet peanut dipping sauce:

  • In a medium bowl, add sweet Thai chili sauce, crushed peanuts, and water. Add more or less water based on how you want the consistency. Whisk together!

Delicious and quick dinner on a hot summer night – no oven, stove, or cooking required. Plus, the ingredients are refreshing and light. I swear, I have been living by theeeeeese, and I think you will, too – especially if you make them once. Once is all it takes and then you’ll be crazy addicted like me. Plus… peanut sauce. Weeeee!

I hope you have the most beautiful day/night, and hope that this inspires you to get your sweaty bod in the kitchen and chop up some vegetables. Ha! xx bianca