When the weather gets hot, the last thing anyone wants is a heavy meal or another ordinary salad. In our family, whenever we were craving something fresh but wanted a little more substance, someone would pull out the rice paper wrappers and start making summer rolls. Everyone gathered around the table to help—one person rolling, another chopping vegetables, someone else mixing the peanut sauce. Before long, dinner became just as much about spending time together as it was about the food.
These fresh summer rolls are everything we love about a crisp summer meal. Marinated tofu, crunchy carrots and cabbage, crisp lettuce, and tender vermicelli noodles are wrapped together in delicate rice paper and served with a creamy peanut dipping sauce. They’re cool, colorful, and satisfying without feeling heavy.
At Shared Family Recipes, we love dishes that bring people into the kitchen together, and these summer rolls do exactly that. Whether you’re making them for a light lunch, an easy dinner, or serving them as an appetizer at a backyard gathering, they’re a refreshing reminder that some of the best family memories are made around simple, fresh food.
Recipe
Prep Time
15 mins
Cook Time
10 mins
Serves
4
Ingredients
Marinated Tofu
- 8 oz (225 g) extra-firm tofu, pressed and cut into thin strips
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp maple syrup or honey
- 1 tsp sriracha
- 1 tbsp neutral oil, for cooking
- Vegetables
- 1 cup shredded carrots
- 1½ cups finely shredded green cabbage
- 1½ cups shredded romaine or butter lettuce
- ¼ cup fresh cilantro leaves (optional)
- ¼ cup fresh mint leaves (optional)
- Noodles
- 4 oz (115 g) rice vermicelli noodles
- Wrappers
- 8 rice paper wrappers
- Peanut Dipping Sauce
Ingredients - ¼ cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp lime juice
- 1 tbsp maple syrup or honey
- 1 tsp sesame oil
- 1–2 tsp sriracha (optional)
- 2–4 tbsp warm water (to thin)
Steps
1
Marinate the Tofu
In a shallow bowl, whisk together:
- soy sauce
- hoisin
- sesame oil
- rice vinegar
- maple syrup
- sriracha (if using)
Add the tofu and let marinate for 15–20 minutes.
2
Cook the Tofu
Heat oil in a skillet over medium heat.
Cook tofu for 3–4 minutes per side, until golden brown and lightly crisp.
Transfer to a plate to cool slightly.
3
Cook the Noodles
Prepare the vermicelli according to the package directions.
Drain, rinse under cold water, and set aside.
4
Make the Peanut Sauce
Whisk together:
- peanut butter
- soy sauce
- hoisin
- lime juice
- maple syrup
- sesame oil
- sriracha
Add warm water a little at a time until smooth and pourable.
5
Assemble the Spring Rolls
Fill a shallow dish with warm water.
Dip one rice paper wrapper into the water for 10–15 seconds, just until softened.
Lay it flat on a clean surface.
Layer the fillings in the center:
- lettuce
- cabbage
- carrots
- vermicelli noodles
- tofu
- cilantro and mint (if using)
Fold the bottom of the wrapper over the filling, fold in the sides, then roll tightly.
Repeat with the remaining wrappers.
Tips and Variations
- Keep finished spring rolls covered with a slightly damp towel so they don’t dry out. Don’t overfill the wrappers—they’re easier to roll when lightly filled.
- Add sliced avocado, cucumber, or bell peppers for extra texture and flavor.
- These are best enjoyed the day they’re made but can be refrigerated for a few hours if wrapped individually in plastic wrap.
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