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
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.
More Amazing Bowls from the blog
- Peanut Butter Roasted Cauliflower Bowl. GF
- Cajun Spiced Roasted Veggie Bowl with Creamy Garlic Sauce. GF
- Curried Kidney Bean Bowl with quinoa, zucchini, mango salsa GF, Nutfree
- Shawarma Chickpeas, Sweet Potato Buddha Bowl GF Nutfree
- Quinoa Cauliflower Bowl with almond Sriracha sauce GF
- Chili Garlic Tofu Bowl with Vermicelli. GF Nutfree
So Fresh, So Delicious! 21 Gm of Protein in a Bowl.
Deconstructed Vegan Summer Rolls - Veggies Spring Rolls
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
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Notes
Nutrition
Leah
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.
Vegan Richa Support
good idea!!! thank you
Lynley
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.
Edyta
Yet another incredible recipe. You’re a genius, seriously- beautiful food, thank you!
Richa
Thanks!
amy
I’m so excited I get to make this tonight… Great recipe and beautiful photography – showing the colourful beauty of vegan food! yaaaas!
Ellen Lederman
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!
Richa
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!
Moien
Hi,
It looks so fresh and yummy, need your suggestion. Can we add morel mushrooms to the recipe?
Richa
sure
Ness
Thank you for this! I cannot wrap those rice paper wraps to save my life! Beautiful dish Richa. 🙂
Cassie Thuvan Tran
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!
Richa
2 to 3 tsp sugar
Tracy
Sounds delish and what a good idea! Definitely want to try this one. 😊
Cyd
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!
Richa
try 2 tsp sugar or maple syrup and add more if needed.
Cyd
Thank you so much!!
Panda
This sounds just like me! I start making cabbage rolls or enchiladas and end up making a bowl of the ingredients 😉
Richa
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!