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    Home » Appetizer Recipes

    Deconstructed Vegan Summer Rolls with Date Sweetened Peanut Sauce

    Published: Apr 14, 2018 · Modified: May 2, 2019 by Richa 19 Comments

    Jump to Recipe   Print Recipe

    Crunchy Veggie Vegan Summer Rolls Deconstructed into a Bowl. Served with Date Sweetened Peanut Butter Dipping Sauce. Fresh Spring Rolls/ Rice paper rolls in a bowl. Make a bowl, wrap or fill up rice paper wrappers. Vegan Gluten-free Recipe. No Refined Sugar or Oil. Use Sunbutter to  make it nutfree Jump to Recipe

    Crunchy Veggie Vegan Summer Rolls Deconstructed into a Bowl. Served with Peanut Butter Dipping Sauce. Fresh Spring Rolls/ Rice paper rolls in a bowl. Make a bowl, wrap or fill up rice paper wrappers. #Vegan #Glutenfree #oilfree #refinedsugarfree #Recipe #veganricha Use Sunbutter to make #nutfree | VeganRicha.com 

    I love fresh Vietnamese Spring Rolls. The fresh veggies, mint, cilantro, peanut sauce or sweet and spicy dipping sauce. Everything just works so well together. When I want some refreshing crunchy veggie fresh rolls with the crunch, lettuce, carrots, cucumbers, mint, cilantro, tofu, noodles and a fabulous dipping sauce but don’t want to roll things up, I make it into a deconstructed Summer Roll Bowl!

    Prep the veggies and the noodles, marinate and bake the tofu, meanwhile blend up the Peanut sauce that is sweetened with dates. No refined Sugar or Oil in this Bowl! Assemble into bowl, rolls, wrap or however you like and serve.

    Crunchy, Refreshing, Easy, and Perfect! To make the sauce without nuts, use Sunbutter.


    Crunchy Veggie Vegan Summer Rolls Deconstructed into a Bowl. Served with Peanut Butter Dipping Sauce. Fresh Spring Rolls/ Rice paper rolls in a bowl. Make a bowl, wrap or fill up rice paper wrappers. #Vegan #Glutenfree #Recipe #veganricha Use Sunbutter to make #nutfree | VeganRicha.com 

    Crunchy Veggie Vegan Summer Rolls Deconstructed into a Bowl. Served with Peanut Butter Dipping Sauce. Fresh Spring Rolls/ Rice paper rolls in a bowl. Make a bowl, wrap or fill up rice paper wrappers. #Vegan #Glutenfree #Oilfree #refinedSugarFree #Recipe #veganricha Use Sunbutter to make #nutfree | VeganRicha.com 

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    Crunchy Veggie Vegan Summer Rolls Deconstructed into a Bowl. Served with Peanut Butter Dipping Sauce. Fresh Spring Rolls/ Rice paper rolls in a bowl. Make a bowl, wrap or fill up rice paper wrappers. #Vegan #Glutenfree #Recipe #veganricha Use Sunbutter to make #nutfree | VeganRicha.com Crunchy Veggie Vegan Summer Rolls Deconstructed into a Bowl. Served with Peanut Butter Dipping Sauce. Fresh Spring Rolls/ Rice paper rolls in a bowl. Make a bowl, wrap or fill up rice paper wrappers. #Vegan #Glutenfree #Recipe #veganricha Use Sunbutter to make #nutfree | VeganRicha.com 
    Crunchy Veggie Vegan Summer Rolls Deconstructed into a Bowl. Served with Peanut Butter Dipping Sauce. Fresh Spring Rolls/ Rice paper rolls in a bowl. Make a bowl, wrap or fill up rice paper wrappers. #Vegan #Glutenfree #Recipe #veganricha Use Sunbutter to make #nutfree | VeganRicha.com 
    Crunchy Veggie Vegan Summer Rolls Deconstructed into a Bowl. Served with Peanut Butter Dipping Sauce. Fresh Spring Rolls/ Rice paper rolls in a bowl. Make a bowl, wrap or fill up rice paper wrappers. #Vegan #Glutenfree #Recipe #veganricha Use Sunbutter to make #nutfree | VeganRicha.com 

    Crunchy Veggie Vegan Summer Rolls Deconstructed into a Bowl. Served with Peanut Butter Dipping Sauce. Fresh Spring Rolls/ Rice paper rolls in a bowl. Make a bowl, wrap or fill up rice paper wrappers. #Vegan #Glutenfree #Recipe #veganricha Use Sunbutter to make #nutfree | VeganRicha.com 
    Print Recipe
    5 from 6 votes

    Deconstructed Vegan Summer Rolls - Veggies Spring Rolls

    Crunchy Veggie Vegan Summer Rolls Deconstructed into a Bowl. Served with Date Sweetened Peanut Butter Dipping Sauce. Fresh Spring Rolls/ Rice paper rolls in a bowl. Make a bowl, wrap or fill up rice paper wrappers. Vegan Gluten-free Oil-free Recipe. Use Sunbutter to  make it nutfree
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Servings: 3
    Calories: 493kcal
    Author: Vegan Richa

    Ingredients

    • 12 to 14 oz (14 oz) firm Tofu pressed for atleast 10 mins to remove excess moisture.
    • 2 tbsp soy sauce or use tamari for glutenfree
    • 1/2 tsp (0.5 tsp) garlic powder
    • 1/4 tsp (0.25 tsp) ginger powder

    Peanut Butter Sauce:

    • 1/4 cup (64.5 g) peanut butter
    • 6 to 7 dates pitted
    • 2 to 2.5 tbsp lime juice
    • 2 tsp soy sauce
    • 2 tsp minced ginger

    Bowl ingredients:

    • 6 oz Vermicelli or Maifun Rice noodles cooked according to instruction on the package
    • 2 to 3 cups (216 g) chopped lettuce
    • julienned or thinly sliced carrots
    • peeled and sliced cucumber
    • 1 cup (45 g) mint leaves
    • 1 cup (16 g) packed cilantro

    Instructions

    • Slice everything as needed. Prepare the noodles according to instruction on the package, rinse in cold water and set aside.
    • Bake the tofu: Slice the pressed tofu into thin slices. Place in a shallow bowl (or directly in a baking dish). Drizzle the soy sauce all over. Sprinkle the garlic and ginger powder, flip around to coat and let sit for 10 mins. Place in a baking dish. Bake at 350 degrees F for 20 to 25 mins. (Variation: use 1 Tbsp vegan hoisin sauce and 1 tbsp soy sauce). Slice when cool into desired bite size pieces based on how you plan to serve.
    • Blend everything under peanut sauce with 1/2 cup of water. Taste and adjust salt, sweet (add some maple syrup or sugar if needed), tang (adjust lime).
    • Assemble in a bowl or wrap with good portions of the lettuce, noodles, mint, cilantro, cucumber, carrots and baked tofu. Drizzle the sauce generously and also serve some on the side. 
      Or if you are up for up, make fresh rolls with spring roll wrappers! Dip the rolls in Peanut Sauce and enjoy

    Video

    Notes

    For variation: add 2 tsp vegan hoisin sauce to the peanut butter sauce.
    To make Summer Rolls, slice the veggies into thin matchsticks, assemble and roll in spring roll wrappers. 
     
    To sub dates, use 2 -3 tsp sugar or maple syrup. Add more if needed. 
     
    Nutrition is for 1 of 3 serves

    Nutrition

    Nutrition Facts
    Deconstructed Vegan Summer Rolls - Veggies Spring Rolls
    Amount Per Serving
    Calories 493 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 3g19%
    Sodium 595mg26%
    Potassium 515mg15%
    Carbohydrates 61g20%
    Fiber 6g25%
    Sugar 14g16%
    Protein 21g42%
    Vitamin A 1360IU27%
    Vitamin C 12.7mg15%
    Calcium 244mg24%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Crunchy Veggie Vegan Summer Rolls Deconstructed into a Bowl. Served with Peanut Butter Dipping Sauce. Fresh Spring Rolls/ Rice paper rolls in a bowl. Make a bowl, wrap or fill up rice paper wrappers. #Vegan #Glutenfree #Recipe #veganricha Use Sunbutter to make #nutfree | VeganRicha.com 

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Leah

      August 14, 2020 at 7:42 pm

      5 stars
      I love this recipe. To make it even easier, I sometimes get the prebaked tofu from the store and use that. It means I can make this for those hot days when I don’t want to have to turn the oven on but still want something filling for dinner.

      Reply
      • Vegan Richa Support

        August 16, 2020 at 6:23 pm

        good idea!!! thank you

        Reply
    2. Lynley

      August 12, 2020 at 9:06 am

      OMG! I’ve made this four times already this month! I can’t get enough of the date sauce or chilly ginger sauce! And I’m making it again for a picnic today.

      Reply
    3. Edyta

      November 29, 2018 at 12:40 pm

      5 stars
      Yet another incredible recipe. You’re a genius, seriously- beautiful food, thank you!

      Reply
      • Richa

        November 29, 2018 at 2:55 pm

        Thanks!

        Reply
    4. amy

      September 11, 2018 at 9:06 am

      5 stars
      I’m so excited I get to make this tonight… Great recipe and beautiful photography – showing the colourful beauty of vegan food! yaaaas!

      Reply
    5. Ellen Lederman

      April 18, 2018 at 5:29 am

      5 stars
      Loved this! I love summer rolls at Vietnamese restaurants but never think to attempt one at home…and can be intimidated by the wrapper. This had all the taste and crunch, with a great peanut sauce (really the best part of summer rolls)—and I could use lots of it, unlike the stingy portions at restaurants. My only tweak was adding some water to the sauce to thin it down just a drop for better spreading/coverage. And also adding some bean sprouts since I had some broccoli sprouts I wanted to use up. Thanks so much!

      Reply
      • Richa

        April 18, 2018 at 10:17 am

        awesome! yes some sprouts will be perfect! I know right, all the work to roll them up and i am not great at the rolling either, so as well just put everything in a fork!

        Reply
    6. Moien

      April 16, 2018 at 11:15 pm

      5 stars
      Hi,

      It looks so fresh and yummy, need your suggestion. Can we add morel mushrooms to the recipe?

      Reply
      • Richa

        April 17, 2018 at 10:21 am

        sure

        Reply
    7. Ness

      April 15, 2018 at 8:46 am

      Thank you for this! I cannot wrap those rice paper wraps to save my life! Beautiful dish Richa. 🙂

      Reply
    8. Cassie Thuvan Tran

      April 14, 2018 at 10:09 pm

      Vietnamese-style spring rolls with lots of fresh vegetables and tofu are my favorite! Peanut sauce is amazing as well–I love that yours is sweetened with dates, but is there a good alternative to dates for the sauce? I currently don’t have dates on hand and I still would like to make the sauce!

      Reply
      • Richa

        April 14, 2018 at 11:05 pm

        2 to 3 tsp sugar

        Reply
    9. Tracy

      April 14, 2018 at 8:23 pm

      5 stars
      Sounds delish and what a good idea! Definitely want to try this one. 😊

      Reply
    10. Cyd

      April 14, 2018 at 7:49 pm

      LOVE your recipes Richa! For some reason do not like the taste of dates, is there any substitute you could recommend and what the amount would be. Can’t wait to try this!

      Reply
      • Richa

        April 14, 2018 at 9:22 pm

        try 2 tsp sugar or maple syrup and add more if needed.

        Reply
        • Cyd

          April 16, 2018 at 10:43 am

          Thank you so much!!

          Reply
    11. Panda

      April 14, 2018 at 4:42 pm

      This sounds just like me! I start making cabbage rolls or enchiladas and end up making a bowl of the ingredients 😉

      Reply
      • Richa

        April 14, 2018 at 4:59 pm

        I know right 🙂 esp when the bowl tastes the same and prob easier to eat with a fork as well and get as much of the dipping sauce!

        Reply

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