Fresh Summer Rolls (+ Dipping Sauces)

5 from 14 votes
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Fresh and healthy summer rolls filled with vegetables, berries, and optional tofu. These rice rolls make for a delicious appetizer, main, or side and are gluten-free, nutritious, vegetarian, and vegan!

colorful fruit and vegetables rice paper rolls on a black slate

I love rice rolls – so much so that I actually created a fairly in-depth Pick n’ Mix Rice Paper Rolls blog post. However, sometimes, having too much choice can be overwhelming – so I thought I’d share the recipe for my current favorite summer rolls with berries and veggies (plus multiple dipping sauces).

colorful fruit and vegetables rice paper rolls on a wooden board and a dipping sauce

These summer rolls are a wonderful appetizer, side, or main. Not only are they quick to prepare, but they are versatile, customizable, nutritional, and packed with healthful ingredients.

Rice Paper Summer Roll in a hand

Plus, these vegan summer rolls are so versatile that you can easily serve them with tofu or your favorite protein. That way, this recipe works for multiple dietary requirements.

holding strawberry rice paper roll

So, what is it that makes these summer rolls so special?

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The Special Ingredients

This year I’ve jumped head first into the idea of combining sweet and savory in dishes in the best way – adding fruit to savory dishes.

colorful fruits and vegetables on a white marble background

These summer rolls combine fresh berries; strawberries, blackberries, and raspberries, with vegetables, optionally tofu, and vermicelli noodles. This combination of the sweet-tart berries with the vegetables and noodles is heavenly. You can mix and match your favorite rainbow fruit and veggies.

Plus, when combining these rolls with a variety of dipping sauce options – from sweet to savory, to tangy – these rolls are absolutely packed with flavor. You can also add different herbs to elevate the flavors.

different types of herbs on white marble

Top Tips

  1. Make sure that you have all of the fillings prepared and ready to go, when starting to assemble the summer rolls. The rice paper needs to remain pliable while filling.
  2. Rice paper rolls can stick to certain surfaces. The best way to avoid it is to keep the surface damp. You can either dampen the chopping board or even roll them on a damp dishtowel. 
  3. Work with one rice paper at a time. As said in tip 1 – these need to be damp and pliable to roll so it’s best done one at a time. Grab friends and family to get things moving along!
  4. If you find the rice paper very difficult to work with and sticky, then try to soften them in cool water rather than warm water. They will take longer to become pliable but tend to be slightly less sticky/fiddly.
  5. Be careful not to overstuff the rolls. This can lead to the fragile rice wrapper tearing when rolling.
  6. You can meal prep the majority of fillings 2-3 days in advance and store in airtight containers in the fridge. Then simply wrap the rolls, when needed.

The Method

Step 1. Prepare the Fillings

First, prepare the vermicelli noodles. Simply prepare according to the package instruction and then set aside, to allow them to completely cool down.

I tend to blanch them in boiling water for 1 minute. Then remove quickly and rinse with cold water. This will stop them overcooking and cool them down quicker.

steps for cooking vermicelli rice noodles

Next, prepare the fruits and vegetables. I like to switch between using my mandoline to make thin, even slices, and cutting them julienne style (thin batons). You can also use stampers to cut out small shapes like hearts, flowers, or stars (i.e. avocado stars* or strawberry hearts).

Chopped colorful vegetables and berries on a wooden board

If using grilled tofu, I tend to julienne the tofu into this baton pieces.

*Allow the avocado pieces to sit in lemon/lime juice to keep them from browning as you prepare the remainder of the ingredients.

Step 2. Prepare your dipping sauce/s

This summer rolls recipe is super versatile – meaning there are various options for dipping sauces. I recommend using either this  Peanut Butter Dipping Sauce, Mango sweet chili sauce, or one of these three berry dressings: Strawberry, Raspberry, or blackberry dressing.

Strawberry Raspberry and Blackberry dressings in small bowls

You can also serve the rolls alongside simple dips like soy sauce.

Step 3. Prepare the Rice Paper

You’ll need to soften the rice paper wrappers one at a time. Dip a rice wrapper into a large bowl of warm water for between 5-10 seconds.

holding Rice Paper Wrap

Remove it while it’s ‘bendy’ but not yet soft (it will continue to soften once removed). Allow any excess water to drip off the wrapper back into the bowl and then lay on a flat surface (a damp chopping board or kitchen towel is best to avoid sticking).

Step 4. Assemble the summer rolls

To Fill them: Starting about an inch in from the wrapper edge, layer your fillings. I like to place a few julienned vegetables (and optionally tofu), berry slices, and herbs. Then add some rice noodles (optional) on top. Keep in mind that whatever ingredients you place first, will be the top of the roll.

steps for making strawberry rice paper roll

For ‘pretty’ rolls I like to sprinkle some seeds and add the shaped slices of fruit/veg first, before stacking the remainder of the ingredients.

steps for making rainbow rice paper roll

To wrap them: Wrapping these is quite easy once you get the knack of it- especially as it’s similar to how you roll a burrito.

steps for making raspberry rice paper roll

You can optionally first roll up the 1 inch of the wrapper by the fillings or simply – carefully tuck in the edges, then continue rolling repeatedly until sealed.

steps for making blackberry rice paper roll

How To Serve and Store

These summer rolls are best eaten immediately or on the day they are made. Serve them with your dipping sauce/s of choice like this delicious sweet and sour sauce. Depending on the size of the rice paper wraps, you can serve the rolls whole or cut in half.

Spread of vegetable Rainbow rolls with dipping sauce on a wooden board

You can store any leftovers in the fridge for about 2 days. It’s best to wrap them individually (tightly) so the rice paper doesn’t dry and crack. Allow them to come back to room temperature before eating.

Recipe Notes and Variations

  • I’ve included my favorite filling options for these berry rolls. However, there are plenty of options to choose from. Check out my Rice Paper Rolls post for full lists of options.
  • Instead of vermicelli noodles, you could also use coconut rice or other grains, such as quinoa.
  • Keep the sauces for dipping. Placing any sauce within the spring rolls will lower their shelf life and affect their texture.
Rainbow Paper Summer Rolls with sauce

More Summer Recipes

For other fruity savory dishes that you might like then how about these options.

If you give this summer rolls recipe a go, then let me know your thoughts and any questions in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.

Rice Paper Rolls

5 from 14 votes
By: Samira
Fresh and healthy summer rolls filled with vegetables, berries, and optional proteins. These rice rolls make for a delicious appetizer, main, or side and are gluten-free, nutritious, and can be made vegetarian or vegan!
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 3

Ingredients 
 

  • 10 rice paper wrappers two sizes summer rolls
  • 1.5 cups vermicelli noodles cooked, optional for extra carbs
  • ½ cup strawberries
  • ½ cup raspberries
  • ½ cup blackberries

Veggies (mix and match your favorite)

  • 1 romaine lettuce small
  • 1 carrot
  • ½ cucumber
  • 1 black pepper
  • ½ cup purple cauliflower optional
  • ½ cup red cabbage
  • 1 avocado
  • handful cilantro
  • handful fresh mint leaves
  • hanful Thai basil
  • edible flowers optional

Protein (optional)

  • ½ cup tofu

Dips and dressings

  • peanut dipping sauce
  • salad dressing strawberry, raspberry, or blackberry dressing

Instructions 

Step 1. Prepare the Fillings

  • First, prepare the vermicelli noodles. Simply prepare according to the package instruction and then set aside, to allow them to completely cool down.
  • I tend to blanch them in boiling water for 1 minute. Then remove quickly and rinse with cold water. This will stop them overcooking and cool them down quicker.
  • Next, prepare the fruits and vegetables. I like to switch between using my mandoline to make thin, even slices, and cutting them julienne style (thin batons). You can also use stampers to cut out small shapes like hearts, flowers, or stars (i.e. avocado stars* or strawberry hearts).
  • If using grilled tofu, julienne it into thin baton pieces.

Step 2. Prepare your dipping sauce/s

  • This summer rolls recipe is super versatile – meaning there are various options for dipping sauces. I recommend using either this  Peanut Butter Dipping Sauce, Mango sweet chili sauce, or one of these three berry dressings:
    Strawberry , Raspberry, or blackberry dressing.
    You can also serve the rolls alongside simple dips like soy sauce.You can also serve the rolls alongside simple dips like soy sauce.

Step 3. Prepare the Rice Paper

  • You’ll need to soften the rice paper wrappers one at a time. Dip a rice wrapper into a large bowl of warm water for between 5-10 seconds.
  • Remove it while it’s ‘bendy’ but not yet soft ( it will continue to soften once removed). Allow any excess water to drip off the wrapper back into the bowl and then lay on a flat surface ( a damp chopping board or kitchen towel is best to avoid sticking).

Step 4. Assemble the summer rolls

  • To Fill them: Starting about an inch in from the wrapper edge, layer your fillings. I like to place a few julienned vegetables (and optionally tofu), berry slices, and herbs. Then add some rice noodles (optional) on top. Keep in mind that whatever ingredients you place first, will be the top of the roll.
  • For 'pretty' rolls I like to sprinkle some seeds and add the shaped slices of fruit/veg first, before stacking the remainder of the ingredients.
  • To wrap them: Wrapping these is quite easy once you get the knack of it- especially as it's similar to how you roll a burrito.
  • You can optionally first roll up the 1 inch of the wrapper by the fillings or simply – Carefully tuck in the edges, then continue rolling repeatedly until sealed.

How To Serve and Store

  • These summer rolls are best eaten immediately or on the day they are made. Serve them with your dipping sauce/s of choice. Depending on the size of the rice paper wraps, you can serve the rolls whole or cut in half.
  • You can store any leftovers in the fridge for about 2 days. It’s best to wrap them individually (tightly) so the rice paper doesn’t dry and crack. Allow them to come back to room temperature before eating.

Video

Notes

*Allow the avocado pieces to sit in lemon/lime juice to keep them from browning as you prepare the remainder of the ingredients.
  • I’ve included my favorite filling options for these berry rolls in the ingredients. However, there are plenty of options to choose from. Check out my Rice Paper Rolls post for full lists of options.
  • Instead of vermicelli noodles, you could also use coconut rice or other grains, such as quinoa.
  • Keep the sauces for dipping. Placing any sauce within the spring rolls will lower their shelf life and affect their texture.
Read the post for more of my top tips for making summer rolls!
Course: Appetizer, Main, Side
Cuisine: Asian
Freezer friendly: No
Shelf life: 2 Days

Nutrition

Serving: 1serving, Calories: 441kcal, Carbohydrates: 76g, Protein: 10g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 6mg, Sodium: 409mg, Potassium: 725mg, Fiber: 11g, Sugar: 6g, Vitamin A: 4561IU, Vitamin C: 51mg, Calcium: 81mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 14 votes (11 ratings without comment)

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6 Comments

  1. Ansharah says:

    Love this

    1. Support @ Alphafoodie says:

      Thank you, Ansharah 🙂

  2. Veggies_babies says:

    5 stars
    I love the variety! Sweat and salted!!! Thank you

  3. Nadia says:

    5 stars
    Such a treat for eyes and pallets ❤️

    1. Support @ Alphafoodie says:

      Thank you so much, Nadia 🙂

    2. Nuria says:

      5 stars
      Beautiful!!!!