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Colorful Vegan Tropical Summer Rolls made with fresh fruits, vegetables, and leftover nut pulp

Tropical Summer Rolls

Prep Time: 15-20 min

These Tropical Summer Rolls are colorful, delicious, and perfect as a snack, appetizer, or light dinner. A wonderful combination of fresh fruits and vegetables wrapped in rice paper and paired with a delicious peanut dipping sauce. Featuring leftover cashew or peanut pulp!

Servings: 2


Summer Rolls:
  • 1 package rice paper (at least 10 sheets of rice paper)
  • Variety of vegetables (like radishes, cucumbers, lettuce, herbs, etc.)
  • Tropical fruits (like mango, pineapple, and/or avocado)
Peanut Dipping Sauce:
  • 1 batch cashew or peanut milk pulp
  • 2 Tbsp low sodium soy sauce or coconut aminos
  • 2 Tbsp sweet rice vinegar
  • 1-2 Tbsp date syrup or sweetener of choice (optional)
  • 1 tsp toasted sesame oil (or hot sesame oil for added heat)
  • 1-2 Tbsp fresh lime juice
  • 1 garlic clove, grated
  • 2 tsp ginger root, peeled and grated
  • 1-2 Tbsp plant milk of choice (optional; to thin the sauce)


Summer Rolls:

Step 1

Dip rice paper disc individually in a paste of water and soak for 15 seconds (or according to instructions). Lay the sheet onto a cutting board and add a medley of vegetables at the edge of the section closest like you would a burrito.

Step 2

Carefully fold over the sides and roll upwards into a bundle. Repeat with as many as preferred then place onto a serving dish (trying to not keep rolls too close or else they stick together)

Step 3

Pair with dipping sauce and enjoy!

Peanut Dipping Sauce:

Step 1

In a small bowl, combine all ingredients except plant milk. Whisk to combine, thin with plant milk if needed, season to taste, and pair with summer rolls. Enjoy!