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NO COOK RAINBOW ROLLS

By Nikki Vegan

Published July 10th, 2021 on Nikki Vegan 

Meet my favorite no-cook summer dinner recipe: Rainbow Veggie Rolls with Peanut Sauce! I wrap my favorite veggies and tofu in rice paper with fresh herbs like mint and basil and roll it into a log. Then I slice it in half and dunk – not dip, but generously dunk – into an easy homemade peanut sauce that tastes like fresh lime, lemongrass, ginger, and chili.

It’s a delicious combo, and making this light and refreshing meal for dinner means you won’t have to turn on the stove or oven.

VEGAN FRIENDLY

Many of the recipes you’ll see for Rolls contain seafood in the rolls or in the dipping sauce. My take on this traditional Vietnamese recipe is all vegan and can be customized according to your veggie preferences.

Feel free to use whatever fillings you like! I love the combo of cucumber, carrots, avocado, and store-bought teriyaki tofu. But traditional recipes like this one often add Vermicelli rice noodles to make these rolls a little more hearty and filling.

HOW TO ROLL RICE PAPER

Rolling Rolls might be a little intimidating at first but it’s really easy once you get the hang of it.

Tip: resit the urge to submerge the rice paper in water. Just a quick dip into a bowl of water is all it takes to soften the rice paper and make it pliable enough to roll.

These are the rice paper wrappers I used to make this recipe!

Another tip: cut your veggies into thin matchsticks and make sure they’re short enough to fit into the center of the rice paper wrapper without hanging out over the sides. Then secure them in place by tucking in the right side of the wrapper, and then the left.

Then lift the top piece and roll forward to create a log and press down firmly as you go.

And ta-daa! You’ve got a neat little package filled with crunchy veggies, marinated tofu, and fresh herbs that’s perfect for dipping!

Speaking of dipping, this easy peanut sauce is silky smooth and absolutely bursting with flavor! I combine red curry paste – which is a blend of incredible flavors like lemongrass, garlic, chili, lime, and kaffir lime leaves – and I spoon it into a bowl. I mix it up with peanut butter, lime juice, maple syrup, and a touch of water to thin it out and then just stir it up.

The result is a flavorful sauce that is delicious with these Rainbow Summer Rolls but it also makes a great oil-free salad dressing or veggie dip, and it’s delicious on grilled tofu or as a sauce for nourish bowls as well.

Bookmark or Pin this recipe so you can quickly and easily make this sauce any time. It’s so versatile!

WINE PAIRING

If you’re looking for a delicious wine paring, a crisp Gruner Veltliner or chilled Sauvignon Blanc are delicious options and really compliment the fresh flavors that basil, lime, and lemongrass bring to this dish.

I recently worked with Kind of Wild Wines over on my YouTube channel and I fell in love with their range of certified vegan, organic, eco-friendly wines. Click the video below for more info and click here to browse Kind of Wild Wines Use code NIKKIVEGAN15 to save 15% off your order. For more free vegan recipes, don’t forget to check out @nikkivegan YouTube channel here.

INGEDIENTS

  • 8 rice paper wrappers 6″
  • 1/2 cup carrots shredded
  • 1/2 cup purple cabbage shredded
  • 1/2 cup thinly sliced cucumber I like the texture of English Cucumbers for this but any kind will work!
  • 1/2 cup yellow bell pepper or yellow squash thinly sliced
  • 1 large avocado sliced
  • 14 oz teryikai baked tofu I use store bought, see Notes below for DIY options
  • 16 basil leaves
  • 16 mint leaves optional

Peanut Diping Sauce

  • 2 tbsp red curry paste
  • 1/4 cup creamy peanut butter natural, salted
  • 1.5 tbsp lime juice
  • 1/3 cup water
  • 3 tbsp maple syrup

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