Plant-Based Summer Rolls with Peanut Sauce

Name: Plant-Based Summer Rolls with Peanut Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3-4
Cuisine: Asian
Ingredients: 3-4 rice paper wraps; 1 cup chopped mushrooms; 1 cup eggplant, chopped into thin strips; 1 cup zucchini, chopped into thin strips; Fresh salad greens of choice; 2 medium-sized carrots, chopped into thin strips; A handful of mango, chopped into thin strips; A handful of red pepper, chopped into thin strips; Fresh herbs (e.g., mint, parsley, cilantro, dill); 1-2 heaping tbsp hoisin sauce; 1 cup Juicy Marbles meat, cut into strips; 100g vermicelli rice noodles; Boiling water (to cook vermicelli); Oil for cooking; Toasted sesame seeds; 2 heaping tbsp unsalted peanut butter; ¼ cup water (add more if needed); 1 tbsp apple cider or rice vinegar; 1 tsp tamari or soy sauce; ¼ tsp ginger powder; ½ tsp garlic powder or minced garlic; ¼ tsp smoked paprika; 1 tsp hot sauce (optional); ½ tsp salt (adjust to taste); Black pepper or crushed red peppercorns; 1 tbsp sesame or olive oil

Summer-Love Rolls

SAUTÉED VEGGIES, VERMICELLI NOODLES, HERBS, PEANUT SAUCE

There’s something magical about rolling food into rice paper wraps. At first glance, it might seem like a delicate task requiring the finesse of a sushi chef, but once you get the hang of it, you’ll want to wrap everything. These plant-based summer rolls are a symphony of fresh, vibrant ingredients—crisp vegetables, sweet mango, hearty vermicelli noodles, and tender Juicy Marbles meat, all hugged by a translucent rice paper shell.

The best part? The creamy, nutty peanut sauce that takes every bite to a new level. It’s tangy, savory, with a hint of spice, making it the perfect partner to these rolls. Whether you're serving them as an appetizer, a snack, or a full-blown meal, these rolls are guaranteed to impress.

⬇️ JUMP TO RECIPE ⬇️

Why You’ll Love Plant-Based Summer Rolls

Quick and Customizable

Perfect for using up fresh veggies and leftovers in a creative, delicious way.

Versatile Meal or Snack

Light enough for an afternoon snack yet hearty enough to satisfy as a main course.

A Refreshing Take on Plant-Based Cuisine

Packed with fresh, vibrant flavors and balanced textures.

Pro Tips for the Perfect Summer Rolls

Don’t Overfill

Less is more when assembling your rolls. A little of each ingredient will create perfectly balanced bites.

Work Quickly with Rice Paper

Once the rice paper softens, roll it promptly to prevent tearing or sticking.

Pair with Extra Peanut Sauce

Double the peanut sauce recipe for dipping or as a drizzle—it’s irresistible!

Rated 5.0 stars by 1 users

Cuisine

Asian

Author:

Lucy Albert

Servings

3-4

Prep Time

20 minutes

Cook Time

15 minutes

Calories

300

Fresh and vibrant summer rolls with a creamy, savory peanut sauce. Perfect for light meals or appetizers!

Image of Plant-Based Summer Rolls with Peanut Sauce

Ingredients

For the Rolls

3-4 rice paper wraps
1 cup chopped mushrooms
1 cup eggplant, chopped into thin strips
1 cup zucchini, chopped into thin strips
Fresh salad greens of choice
2 medium-sized carrots, chopped into thin strips
A handful of mango, chopped into thin strips
A handful of red pepper, chopped into thin strips
Fresh herbs (e.g., mint, parsley, cilantro, dill)
1-2 heaping tbsp hoisin sauce
1 cup Juicy Marbles meat, cut into strips
100g vermicelli rice noodles
Boiling water (to cook vermicelli)
Oil for cooking
Toasted sesame seeds

Peanut Sauce

2 heaping tbsp unsalted peanut butter
¼ cup water (add more if needed)
1 tbsp apple cider or rice vinegar
1 tsp tamari or soy sauce
¼ tsp ginger powder
½ tsp garlic powder or minced garlic
¼ tsp smoked paprika
1 tsp hot sauce (optional)
½ tsp salt (adjust to taste)
Black pepper or crushed red peppercorns
1 tbsp sesame or olive oil

Directions

For the Peanut Sauce

Mix all the peanut sauce ingredients in a medium-sized bowl. Adjust water to reach a creamy consistency. Set aside.

For the Vermicelli Noodles

Add noodles to a large bowl and cover with boiling water. Let soak for about 3 minutes, then drain. Toss with soy sauce and sesame oil. Set aside.

For the Sautéed Veggies

Heat a non-stick pan with oil. Add eggplant and sauté for 3 minutes, covered. Toss, then add mushrooms and zucchini. Cover and cook for another 5 minutes, tossing occasionally, until fully cooked. Remove from heat.

For the Juicy Marbles Meat

Heat a non-stick pan with a dash of oil. Add the Juicy Marbles meat strips, sprinkle with salt, and sear for 2-3 minutes on each side until browned. Mix with hoisin sauce and add to the cooked veggies.

Assembling the Rolls

Prepare a clean rolling surface and arrange all components nearby. Run one rice paper wrap under warm water and place it on the surface.
Add a handful of greens, vermicelli noodles, sautéed veggies, fresh fruits/veggies, and herbs to the center of the wrap.
Roll tightly by folding one side over the filling, tucking in the sides, and continuing to roll. Repeat for each wrap.

Serving

Serve the summer rolls with peanut sauce on the side. Garnish with toasted sesame seeds for a finishing touch.

A Roll to Remember

These plant-based summer rolls are proof that healthy food can be indulgent, too. They’re light, refreshing, and packed with bold flavors. Whether you’re sharing them at a potluck or devouring them solo, they’ll leave you craving more.

Made your rolls? Snap a pic, tag @juicymarbles, and let the world bask in your summer-loving glory.