Please think of the trees before you print this page. looks great on mobile devices too!

Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.

Vietnamese Summer Rolls with Crispy Tofu

Vietnamese Summer Rolls with Crispy Tofu

Introducing our Vietnamese summer rolls - the perfect little dish for breakfast, lunch or snack time. 

Hi there and welcome! I'm very happy your here. Why? Because if you are here, that means you are looking for some amazing vegan recipes. And that, my friend, I can help you with. So why don't we start with this recipe (it's a good one!). 

Summer roll ingredients

To make this recipe, you will need 13 ingredients, 30 minutes, and some basic kitchen accessories. This recipe does take a little longer to make than some of our other shorter ones, so you may choose to prepare some of it in advance (like cutting up the vegetables). This helps to save some time if you are going to be in a rush. 

Block of tofu on a chopping board

It is known that you should eat a good dose of vegetables every day, regardless of what dietary guidelines you follow. But for vegan lovers, this usually isn't an issue for us. And this recipe ticks that box. But it also ticks another equally important box - protein. We received a good source of vegan-friendly protein from the tofu in these rolls. 

Sliced seasoned tofu on a chopping board

In fact, let's take a look at some of the main essential vitamins and minerals we get from our ingredients. Carrot, tofu, and onion have us covered by providing a good source of fibre, vitamin A, vitamin K, iron, calcium, and magnesium. Not to mention, tofu has all 8 amino acids to fuel our bodies. Yay for tofu! To top it off, zucchini and cabbage provide us with a good source of vitamin C, folate, potassium, and vitamin B6. 

Baked tofu on a baking sheet

Vietnamese summer rolls are the perfect addition to any time of the day because they are: 

  • Easy to make.
  • Lunch box friendly.
  • Taste and look great.
  • A good source of protein - 17g per serve! 
  • A good source of dietary fibre - per serve! 

Once made, you can store your Vietnamese summer rolls easily in the fridge, in an airtight container, for up to 48 hours. One reason I love this recipe is that I can make these rolls up in advance and pop them in the fridge. Which is great for parties, when I'm having guests, or if I am planning on taking a packed lunch somewhere. In fact, I love taking them to work - a no mess, no fuss sort of lunch!

Summer Rolls

This recipe will make servings. If you require more, please just double or triple the ingredients listed below. And remember, these keep really well so don't be afraid to make them in advance!

And there you have it. The yummy, oh so convenient Vietnamese summer rolls - the rolls perfect for any time of the day or night. Please feel free to share your finished rolls with us! If you are feeling creative, why not try to mix up the vegetables and add some of your own inspiration into it. After all, that's what cooking is all about! Until next time, happy cooking!

Did you enjoy this recipe? Why not check out the 'Breakfast Burritos' - a similar and an equally amazing recipe. 

Prep time
20 minutes
Total time
Category: Breakfast, Lunch, Sides, Snacks
Serves: 2
Allergens: Soy


  • 1 dash black pepper
  • 3 medium carrot (sliced into strips)
  • 1 tbsp chives
  • 7⅒ oz firm tofu (sliced)
  • 1 lime
  • 1 tablespoon olive oil
  • 1 medium onion (sliced into strips)
  • 1 dash salt
  • 8 sheets vietnamese rice pape
  • 8 sheets vietnamese rice pape
  • 8 sheets vietnamese rice pape
  • ½ head white cabbage (sliced into strips)
  • 3 medium zucchini (sliced into strips)


  1. Heat the oven up to 200°C (390°F).
  2. Place the sliced vegetables in a bowl. Season them with oil, salt, pepper and lime to taste and let them rest.
  3. Warm 2 litres of water in a large pot.
  4. Season the tofu with oil, chives, salt and pepper to taste and squeeze a 1/4 of lime on it.
  5. Bake the tofu in the oven for 8 minutes.
  6. Dip the rice paper sheets in the hot water till they soften (avoid burning your hands by rotating the sheet and avoid the sheets to stick to themselves).
  7. Lay down the sheets on a chopping board and lay on top of them the vegetables and the sliced tofu.
  8. Roll both sides of the rice paper sheets to shape a roll.
  9. Eat them!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

Get Weekly Meal Plans sends weekly meal plans straight to your inbox along with grocery lists and nutritional information.

Find Out More!