Vietnamese rainbow summerrolls

Low calorie

Try our delicious vegan Vietnamese summer rolls! These summer rolls are completely plant-based and great to serve during a dinner or party. You can have these rolls on the table in no time, and you can personalize them as you like, as almost all vegetables go well with them. Don't forget that they are also healthy!

Healthy snacking and a beautiful dish on your plate? Say no more!

Side dishVegetable dish4 rolls20 minutes preparation

This is what you need

Tofu100 g
Coconut oil (deodorised)3 tbspBrown rice vermicelli60 g
Red pepper1/2 pcs
Yellow bell pepper1/2 pcs
Cucumber1/3 pcs
Avocado1/2 pcs
Rice paper4 sheets
Sambal ulek1/2-1 tsp


Ingrid Duifhuizen

Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.

This is how you make it

  1. Cut the tofu into thin slices. Heat the coconut oil in a skillet and fry the tofu until golden brown.
  2. Prepare the brown rice vermicelli according to the package instructions. Rinse with cold water and drain.
  3. Slice the red and yellow bell peppers and cucumber into thin strips. Cut the avocado into thick slices.
  4. Rinse a rice paper under the tap for 10-20 seconds. The sheet may still be slightly hard, preferably not too soft. Rice paper will soften enough to roll during preparation. Place the sheet on a slightly damp surface.
  5. Place some bell pepper, cucumber, avocado, tofu, and rice vermicelli in the middle of the sheet.
  6. Fold the bottom half of the rice paper over the filling, fold the sides inwards, and roll tightly.
  7. Repeat with the remaining rice paper and ingredients.
  8. Mix the ingredients for the dipping sauce in a small bowl. Cut the rice rolls in half and dip them in the sauce.