(Recipe) Vegan Summer Rolls with Dipping Sauce Two-Ways

vegan summer rolls


You’ll love these vegan summer rolls with a fresh mango dipping sauce and a creamy peanut butter dipping sauce. The perfect lunch or snack for the warm months.

Recipe from LaurenCarisCooks.com

Vegan Summer Rolls with Dipping Sauce Two-Ways

Prep Time 30 mins
Servings 8 rolls


Mango Sauce
  • 1 Ripe Mango
  • 1 inch Fresh Ginger
  • 1 Red Chili
  • 1 tbsp Sweet Chili Sauce
  • 1 tbsp Rice Wine Vinegar
  • Juice of half a lime
  • 10 stalks Fresh Coriander (cilantro)
  • 1 clove garlic
  • 1-2 tsp Chili Sauce (sambal oelek)
Peanut Sauce
  • 1/2 cup 8 tbsp Smooth Peanut Butter
  • 3 tbsp Rice Wine Vinegar
  • 4 tbsp Coconut Milk
  • 4 tbsp Soy Sauce
  • 2 tbsp Maple Syrup
  • 1 inch Fresh Ginger
  • 1 clove garlic
Summer Rolls
  • 8-10 Spring Roll Rice Papers
  • 1 Carrot
  • 1 Yellow Bell Pepper
  • 1/2 Cucumber
  • 4-5 Romaine Leaves
  • 1/4 Purple Cabbage
  • 200 g Block of Tofu
  • salt and pepper for seasoning


  1. Preheat the oven to 200°C. Cut the tofu into 2cm batons, and place on a baking sheet lined with parchment paper. Season with salt and pepper and bake for 15-20 minutes until golden brown.
  2. While the tofu is baking, chop all the vegetables into very thin strips. This will help them lay nice and flat in the rolls.
  3. To make the mango sauce, put all of the ingredients for the mango sauce, except the coriander in a blender, and blend until completely smooth. Then add the coriander and pulse until the coriander is finely chopped.
  4. To make the peanut sauce blend all the ingredients for the sauce until completely smooth. Set both the sauces aside.
  5. To assemble the summer rolls, soak the paper in lukewarm water until soft, then lay on a plate. Add in some tofu, and a few pieces of each vegetable. Roll the paper over so the vegetables are covered, then fold in the sides and finish rolling so the summer roll is sealed.
  6. Serve immediately, and definitely double dip!

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