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Summer rolls halves arranged on a plate served with peanut sauce.
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5 from 2 votes

Vegan Rice Paper Summer Rolls ( Goi Cuon Chay )

These vegan summer rice paper rolls, aka goi cuon chay, are paired with a flavorful peanut sauce, making them the perfect light & refreshing meal to have !
Course Main Course, Side Dish
Cuisine Vietnamese
Prep Time 20 minutes
Cook Time 10 minutes
Calories 63kcal
Author Meesha


For the rolls

  • 8 8 ½ inch rice paper ( more if needed )
  • 1 medium carrot julienned
  • ½ cucumber julienned
  • 2 cup shredded red cabbage

For the tofu

  • ½ block extra firm tofu pressed ( about 7 oz )
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon cornstarch

Peanut Sauce


Making the tofu

  • Slice your tofu into strips, then place them in a large bowl. Pour in the soy sauce and mix well. Let it marinate for 10-20 minutes,
  • Heat up a medium non-stick pan or cast iron skillet on medium heat. Pour in the sesame oil. In the meantime, drain off the excess marinate and add in the corn starch. Toss to coat.
  • Add the tofu into the pan in a single layer. Let it cook for 3-4 minutes until browned. Then, flip them and do the same on the other side. Set them aside for later use.

Making the peanut sauce

  • Simply combine all ingredients needed for the sauce in a bowl and mix well. Give it a taste and add more seasonings, if needed.

Making the rolls

  • Add about an inch of water into a large deep dish or pie pan. Soak the wrappers for 5-10 seconds. Don't worry if it is still firm, as it will continue to soften up afterwards.
  • Place it on a damp, smooth surface, like a large plate or plastic chopping board. Place a small amount of veggies prepared together with 2 slices of tofu on the lower ⅓ part of the wrappers.
  • Gently pull both edges of of the wrapper and fold it over the filling ones, while tucking them in to ensure the fillings are tightly wrapped in.
  • Next, fold in both sides of the wrapper and continue to roll it until the roll is tightly sealed.
  • Repeat until the fillings are all used up. Serve immediately with the peanut dipping sauce.


  • Feel free to swap any of the veggies with veggies that you have on hand. Bell peppers, lettuce and bean sprout all works well. 
  • To make this peanut-free , swap the peanut butter in the peanut sauce with almond butter instead.
  • To make them oil-free, cook your tofu without oil. Alternatively, bake them for 20 minutes at 400f / 200c .
  • Do not over soak your rice papers. They should still be relatively stiff and tough after dipping, and will continue to soften up afterwards. Over-soaked rice papers are really hard and messy to work with.
  • Wrap them in a smooth surface , like a ceramic plate or plastic chopping board. I do not recommend placing them on wooden surfaces as they are porous and will cause the wrappers to stick.
  • If you are going to serve the rolls in a hour or two, just place them on a large plate or baking pan in a single layer. Be sure to keep them away from one another to prevent them from sticking together.
  • However, if you plan to refrigerate them for a couple of hours, I recommend wrapping each of them up individually plastic wrap to prevent them from drying out. For a more eco friendly version, you can also brush on a layer of neutral tasting oil on them and it will do the trick.
  •  I do not recommend letting them sit in the fridge for more than 8 hours, as the rice paper will dry out.


Calories: 63kcal | Carbohydrates: 7g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 241mg | Potassium: 184mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1554IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 1mg