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Fresh tofu summer rolls filled with bright veggies and crispy tofu make the perfect easy appetizer or light summer meal. Dunk these colorful rainbow summer rolls in a spicy peanut dipping sauce for the best bite!

Overhead view of summer rolls arranged around a bowl of spicy peanut dipping sauce on a white plate.
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When the warm days are upon us, it’s time to shake things up with tofu-packed recipes like these crispy, crunchy, flavor-filled rainbow summer rolls. These tofu summer rolls are pretty to look at and just as enjoyable to eat. They have a rainbow of fresh veggies packed together with vermicelli noodles and crispy tofu, rolled up inside rice paper. The flavors are light and fresh, complimented by a spicy satay dipping sauce that’s to die for!

Summer rolls are great for serving at parties, and they’re also great for enjoying as a light lunch. Pair them with cold sesame noodles or a Chinese cabbage stir fry and more easy appetizers like scallion pancakes.

Why You’ll Love Tofu Summer Rolls

  • Fun to make. Eat the rainbow! Summer rolls are easy to make and customize with any veggies and fillings you have on hand.
  • Fresh and flavorful. Served cold, these rolls are super satisfying. They’re perfect as a light meal or appetizer, especially in the warmer months.
  • Dipping sauce. Choose your favorite. I love serving my summer rolls with peanut dipping sauce. It’s savory, sweet, and a little spicy, which balances all of the freshness from the rolls perfectly.
A summer roll cut in half to show the veggies, tofu, and rice noodles inside.

Recipe Tips and Variations

You’ll get the hang of wrapping these summer rolls in no time. These are my tips for perfect summer rolls along with a few easy variations that you can try:

  • Mise en place. Basically the culinary term for having everything ready to go. Arrange your rice paper sheets, prepared vegetables, rice noodles, tofu, and any other fillings around your work space before you fill and wrap the rolls. This way you can assemble them quickly.
  • Don’t over stuff the rolls. Be careful that you don’t go overboard with add-ins. Overfilling the rolls can cause the thin rice paper to tear.
  • Practice makes perfect. If you’ve folded a burrito, you can wrap a rainbow summer roll. Take the time to wrap your rolls tightly so that the ingredients stay snug. And it’s OK if your rolls aren’t perfect from the start, they’ll still taste delicious.
  • Add protein. Add another protein to your rolls, like cooked shrimp, or make chicken summer rolls.
  • More veggies. Extra veggies are always a great idea! Use any fresh vegetables you have in your crisper drawer, or greens like spinach.

Storing Instructions and Making Ahead

  • Refrigerate. Due to the nature of the fresh veggies and crispy tofu, these tofu summer rolls are best served fresh. If you do happen to have leftovers, store them for up to 24 hours in an airtight container in the fridge.
  • Freeze. Unfortunately, these rolls don’t freeze well due to the fresh veggies.
  • Make ahead. If you’re prepping summer rolls for a party, the best way to get a head start is to julienne the vegetables the day before. Prepare the dipping sauce ahead, too. Store the veggies and sauce in separate airtight containers in the fridge until you’re ready to assemble. If you’d like to keep the assembled summer rolls fresh for 1-2 hours, store them at room temperature underneath a clean, damp tea towel to keep the wrappers moist.
5 from 1 vote

Tofu Summer Rolls

Fresh tofu summer rolls are so easy to make! They're a tofu-packed appetizer or light meal, perfect for dipping in homemade spicy peanut sauce.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 8 rolls


  • 8 rice spring roll sheets
  • 1 beet, shredded
  • 1 cup (128 g) shredded carrots
  • 1 cup (104 g) julienned English cucumber
  • 4 ounces (113 g) vermicelli rice noodles
  • 1 cup (60 g) fresh herbs, I used a mix of mint, cilantro, basil
  • 1 cup (47 g) baby romaine, or any type of leafy green

For the crispy tofu:

  • 2 tablespoons avocado oil
  • 8 ounces (227 g) extra firm tofu, cut into ½” strips
  • 2 tablespoons cornstarch
  • Pinch sea salt
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Make the crispy tofu:

  • Gently coat tofu strips in cornstarch. Heat the oil in a medium skillet over medium heat. Once hot, add the tofu strips in a single layer. Cook for 2-3 minutes per side until golden and crispy. Remove and sprinkle with a pinch of sea salt.
    fried tofu strips on a speckled plate

To assemble:

  • Mise En Place all of the fillings so that you can work quickly.
  • Place about 1” of hot water in a shallow bowl. Dip a rice paper sheet into the bowl for about 2-5 seconds until soft. Gently remove and place on a greased cutting board.
    rice paper being dipped in warm water on a teal plate
  • Fill the roll from the bottom third with the tofu, beets, carrots, cucumber, rice noodles, herbs and lettuce. Roll up the bottom edge while folding in the side. Place on a serving platter (either whole or cut in half) and repeat with the remaining ingredients. Serve immediately with dipping sauce.
    tofu summer roll ingredients on rice paper on a wooden cutting board


Serving: 1roll, Calories: 178kcal, Carbohydrates: 29g, Protein: 5g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 2mg, Sodium: 176mg, Potassium: 223mg, Fiber: 2g, Sugar: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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