These vegan Vietnamese spring rolls (you could also call them summer rolls or fresh spring rolls) are just top-of-the-bill. All you have to do is cut the vegetables and tofu into strips, cook some rice noodles and mix the ingredients for the sauce. This way, you have a lavish lunch full of vegetables or a full dinner in 20 minutes. In this vegan recipe you taste all flavours and textures at the same time, and that is what makes these Vietnamese spring rolls divine! Pro tip: when making summer rolls, do not immerse the sheets in water for too long, but rinse them under the tap and do not wait until the sheet is soft, but place on the cutting board when it is still fairly firm. Otherwise the sheet will stick together and you will not manage to get your roll nice and tight.