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Rainbow Summer Rolls with Chile-Garlic Tofu
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5 from 4 votes

Rainbow Summer Rolls with Chile-Garlic Tofu

These vegan summer rolls are packed with Spicy Chile-Garlic Tofu, glass noodles, and oodles of rainbow hued fruits, veggies, and other goodies. Think crisp purple cabbage, juicy mango, crunchy red bell pepper, zesty scallions, vibrant carrots, cooling cucumber, fresh herbs, and nutty black sesame seeds (if you please). Best yet? They're served alongside a sweet chile-garlic sauce for the ultimate dip-'n'-crunch experience.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Appetizer, Snack, Summer Rolls
Cuisine: Gluten-Free, plant-based, Vegan
Author: Ashley


Rainbow Summer Rolls

  • 1 recipe 5-Ingredient Spicy Chile-Garlic Tofu
  • 2 to 4 ounces uncooked cellophane "glass" noodles (optional)
  • 1 red bell pepper, cored, seeded, and cut into matchsticks
  • 1 large carrot, peeled and cut into matchsticks
  • 3 mini cucumbers, ends trimmed and cut into matchsticks, "Persian"
  • 6 scallions, ends trimmed and cut into matchsticks
  • 1 cup shredded purple cabbage (about ¼ small head of cabbage)
  • 1 large ripe mango, peeled and cut cut into matchsticks
  • ½ cup loosely packed cilantro, stemmed
  • ½ cup loosely packed Thai basil, stemmed (optional)
  • ¼ cup loosely packed mint, stemmed (optional)
  • 2 tablespoons black sesame seeds (optional)
  • 20 round spring roll wrappers ("skins")

Sweet Chile-Garlic Dipping Sauce

  • 3 tablespoons chile-garlic sauce or Sriracha
  • 3 tablespoons pure maple syrup
  • 2 to 3 tablespoons rice vinegar, to taste
  • 2 tablespoons reduced-sodium tamari


For the Rainbow Summer Rolls

  • Start by preparing the Chile-Garlic Tofu. Then, soak or cook the cellophane noodles according to package instructions (if using).
  • Prepare a clean work surface (a glass cutting board or smooth silicon mat work best). Place the sliced veggies, fruit, herbs, and seeds within reach.
  • Fill a wide and shallow bowl or large sauté pan with hot, but not boiling, water. Slide one of the spring roll wrappers into the hot water and soak for 10 seconds, or until softened. Transfer to the prepared work surface.
  • Fill the bottom third of the rice paper round with two pieces of chile-garlic tofu, a small mound of cellophane noodles (if using) and a few strips of red bell pepper, carrot, cucumber, scallion, purple cabbage, and mango (if using).
  • Top with a little bit of cilantro, Thai basil (if using), and mint (if using). Sprinkle with a pinch of the black sesame seeds (if using).
  • Carefully fold in the sides of the rice paper wrapper, then tightly roll it forward until closed and sealed (it should resemble a tiny burrito). 
  • Transfer to a serving platter and cover with a damp paper towel. 
  • Repeat with each spring roll wrapper.

For the Sweet Chile-Garlic Dipping Sauce

  • In a small serving bowl, whisk together all ingredients until emulsified. Keep refrigerated until serving.

To Serve

  • Serve the rolls chilled alongside the dipping sauce.


*Both the summer rolls and sauce can be made up to 8 hours before serving. Prepare the rolls as directed and then layer them in between sheets of parchment paper in an large, airtight container. Be sure to keep at least 1 inch of space between each roll to prevent sticking. Prepare the sauce as directed and refrigerate in an airtight jar.