Veggie Summer Rolls

written by Julia 4. September 2018
Veggie Summer Rolls

Keep on rollin’, rollin’, rollin’…

You are looking for the ideal to go snack? Low in calories, high in protein and glutenfree? Voila, then summer rolls are the answer to your prayers. Easy to make, easy to eat.

It’s simple as that. The highlight in every Vietnamese restaurant – and we show you how easy it is to create your own magic summer rolls.

The additional benefits of summer rolls:

  • Easy to create various combinations
  • Good option to use leftovers
  • Perfect meal to go – for the office, lunch break or picnic
  • Savory or sweet – these rolls go with everything
  • Easy to pimp for meat and fish lovers – with chicken, beef or prawns
  • Suitable for a well-balanced celiac diet
  • Low Carb or high carb – you decide. Pimp it with rice noodles or leave them out.
  • Brunch, Lunch or Dinner – the perfect fit for every time of the day.

This meal is a tasteful roll-ercoaster!

Diana Daschütz

Veggie Summer Rolls

Print recipe
Serves: 4 Prep Time: Cooking Time:


  • 12 spring roll rice paper wrappers
  • 2 large carrots, peeled and julienned
  • 1/2 large cucumber, julienned
  • 250 g smoked tofu
  • 250 g bio haloumi
  • 2 spring onions
  • bunch of thai basil / mint
  • handful fresh cilantro
  • handful fresh sprouts
  • 200 g cooked rice noodles/rice vermicelli (optional)
  • 5 large green lettuce leaves, torn in half


First things first: Make sure every single ingredient as mentioned above is prepared, chopped or cooked before you start assembling.

Prepare the rice paper: Pour warm water into a large bowl or a large round baking pan. Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds (or whatever the package of your product suggests). You want the wrapper to be soft, yet still slightly firm and pliable. Immediately remove the wrapper from the water and place flat onto a work surface such as a large  cutting board or a really flat dinner plate. Pat the wrapper slightly dry.

Start the filling: Place a few sticks of carrot, cucumber, tofu, and a sprinkle of sprouts on top of the bottom 1/3 of the rice paper wrapper. Then, a small amount of noodles (if using), a slice of haloumi and a bit of cilantro or mint/basil. Lay 1/2 of a lettuce leaf on top. Voila! Remember, do not overstuff the roll (I know what I am talking about). This stuff is so delish that it’s really hard not to escalate with the ingredients.

Keep on rollin’:  Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands. Remember, the rolls should be as tight as possible. You can fold in the sides of the rice paper roll if you wish.

Keep them cool: Wrap rolls individually in plastic wraps or paper towels and layer in a tupperware between sheets of wax paper. Store them up to 2-3 days. Voila – you can enjoy them as a light lunch or dinner the following days.



As I mentioned above: our suggested ingredients can be played around with based on what you like or what kind of diet you are following. The necessary ingredients are the rice paper wrappers and different veggies. Easy as that!

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