These summer rolls with peanut sauce are made with high-protein pumfu (pumpkin seed tofu). Packed with a rainbow of crunchy vegetables, they’re the perfect cold appetizer. Vegan, gluten-free, soy-free, and 100% delicious!

⭐️What is Pumfu (Pumpkin Seed Tofu)

As promised, I’m back from Bali with an Asian inspired recipe for you! And it includes an allergy-friendly ingredient that I’m *very* excited to share with you, pumfu!

If you’ve ever seen that slightly suspicious pale green tofu known as pumfu in your grocery store and wondered if it’s worth a try, I can emphatically say “Yes! Yes, it is!” This soy-free tofu is made from nutritious raw pumpkin seeds and has nearly double the protein of extra-firm soy tofu! Scroll down to “simple ingredients” for a nutritional comparison chart.

And with it officially being the first day of summer, I want to share a fun and colorful recipe that you can snack on as the temperature soars: vegan summer rolls with peanut sauce! They’re filled with crunchy vegetables, gluten-free, soy-free, and easier to make than you think. Read on, my friend!

🔖 Simple Ingredients

You’ll find the complete ingredient list with measurements and instructions in the recipe card at the bottom of this post. Here’s a snapshot of everything you’ll need for the homemade peanut sauce and the vegan summer rolls.

ingredients for vegan summer rolls with pumfu

Creamy peanut butter- Choose the natural kind where the oil separates on top and it’s smooth and drippy after mixing. This makes the perfect peanut sauce texture. Garnish the sauce with a few crushed peanuts if you like a little crunch.

Coconut aminos- Hold the soy sauce! Coconut aminos are less salty, slightly sweet, and soy & gluten-free. This ingredient adds so much umami to recipes, so it’s handy to have in your fridge.

Rice vinegar & maple syrup- For the perfect sweet/acid balance.

Sichuan pepper & cayenne pepper- Famous for its numbing effect on the tonged, Sichuan pepper is a signature ingredient in this Chinese-inspired peanut sauce. Kick up the heat a little with a pinch of cayenne!

Rice paper wrappers- These round wrappers come in brown rice or white rice. I used transparent white rice paper because it looks prettier. You can find them online or in the Asian section of your grocery store. Mine were 22 cm.

Pumfu- High-protein pumpkin seed tofu replaces animal meat or seafood found in traditional summer rolls, keeping this recipe vegan. Check out the tofu vs pumfu nutritional chart below!

Lettuce leaves- We use these as the base for the filling. Choose a tender lettuce like butter leaf so that it will roll up without poking through the delicate rice paper wrapper. If you have a sturdier lettuce on hand, like romaine, trim the stiff center rib away before layering.

Pickled vegetables- You have lots of options here: onion, daikon radish, etc. Pickled vegetables add an umami salty flavor layer. Buy store-bought or make my quick pickled onions to have on hand as an easy flavor booster.

Fresh vegetables- Go for color! Purple cabbage, carrots, and cucumbers are perfect for summer rolls. The key is to purchase or make shredded / matchstick style cabbage and carrots. Slice the cucumbers in thin sticks the length of your summer roll.

Fresh herbs- Thai basil and green onion are essential flavor builders, adding unmistakable freshness.

Toasted sesame oil- Totally optional but very delicious, drizzled over the top of the filing before rolling.

♻️ Recipe Recycle!

The same ingredients used in the peanut sauce are used to make Peanut Sauce Udon Noodles.

🥒 How to Make Summer Rolls with Peanut Sauce (with photos)

When you’re ready to make this recipe, scroll down to the recipe card at the end of this post. You’ll find the complete ingredient list with measurements there.

1. In a small bowl, whisk all of the peanut sauce ingredients until smooth and cohesive. The peanut butter will break (separate and look curdled) at first when it mixes into the liquid. Don’t worry. Just keep stirring, and in a moment it will come together beautifully.

2. Arrange the pumfu and all of your vegetables on a cutting board so that you can efficiently layer the filling on the wet rice paper wrappers. You want the filling handy because the wrappers will become soft, sticky, and tricky to roll up if they sit too long on your work surface.

dipping rice paper wrappers in warm water

3. Have a pie pan of warm water (105°-110°F) ready (or a large plate in the sink under the tap). Submerge a single round rice paper wrapper in the warm water for about 10 seconds. (No longer!) It will be barely stiff at first and then relax as you fill and roll the summer rolls.

4. Place the rice paper wrapper on your work surface. Now, place a piece of lettuce on the top third of the circle (closest to you) to use as the base for the filling. Lay a slab of pumfu on top of the lettuce. Next, top the pumfu with a few pickled vegetables.

5. Place 3-4 pieces of cucumber on top of the pickled vegetables. Next to the pumfu add 1-2 tablespoons each of red cabbage and carrots. Layer with a few green onion slices and Thai basil leaves. For even more flavor, drizzle with (optional) toasted sesame oil.

rolling summer rolls in rice paper wrappers

6. Working away from you, roll the top of the rice paper wrapper over the filling. Envelope the sides in and over the filling. Gently but firmly roll up the summer roll.

7. Moisten your work surface between each summer roll to keep the rice paper sheets from sticking. Then repeat this process for a total of 8 summer rolls. Arrange them on a plate whole or sliced in half and serve with peanut sauce. Enjoy!

❄️How to Store

Summer rolls are best for same-day or next-day eating. Store the rolls and the peanut sauce separately.

If you have leftovers, place the rolls with a little space in between, to prevent sticking, in an airtight container. If you need to stack them, add a damp paper towel between layers. They will stay fresh for up to 3 days. Keep in mind that the rice paper wrappers tend to dry out with time.

This recipe does not freeze well.

☀️ Helpful Tips for Perfect Summer Rolls

1️⃣ Soak your rice paper wrappers in warm water for 10 seconds only.

Trust me on this one. Avoid the tragedy of beautiful rolls that fall apart. Fully submerge your rice paper wrappers for 10 seconds in 105°-110°F warm water. Soaking for much longer or in hot water will leave you with soft and gummy wrappers that will melt or tear while rolling.

2️⃣ Don’t overfill.

This is key! If you’ve ever overfilled a soft taco only to have it explode in your lap after the first bite, you know what I’m talking about. You only need 1-2 tablespoons of each filling ingredient. Even less for fresh herbs and green onions.

3️⃣ How tight do I roll the summer roll?

Think firm but gentle here. The goal is to roll tight enough to hold everything together, but not so tight that the rice paper sheets tear. The summer roll should feel snug and secure with a bit of give when pressed.

❓Frequently Asked Questions

🥢 Spring rolls vs summer rolls

These guys often get mixed up, so let’s untangle the mystery.

Summer rolls are often known as fresh spring rolls in Vietnamese cuisine.

They are fresh and uncooked /never fried.
The filling, typically vermicelli noodles, herbs, lettuce, vegetables, and meat or tofu, is wrapped in a thin translucent rice paper wrapper.
They are served cold with a dipping sauce such as peanut sauce or a fish-based sauce.

Spring rolls are more common in Chinese cuisine.

They are fried and crispy.
The filling, typically cabbage, carrot, mushroom, and meat are wrapped in a wheat-based pastry wrapper.
They are served hot with soy sauce, plum sauce, or sweet chili.

🌾 How do I keep them from sticking together?

Rice paper is sticky in nature once hydrated. So, here are a few things to keep in mind while rolling and serving summer rolls.

Make the rolls on a non-stick surface, like your kitchen counter. Moisten the surface between making each roll.
If you are stacking them, place a lettuce leaf or parchment paper between layers for serving.
Serve right after rolling if possible. You can cover them with a damp paper towel to prevent drying and sticking while waiting to serve.

💚 Are summer rolls with peanut sauce good for you?

These tasty little guys tick all the healthy boxes. They are:

Vegan
Gluten-free
Soy-free
High protein
Packed with colorful, crunchy vegetables

🥣 More Recipes You Can Make with Pumfu

Use pumfu in place of tofu in this Vegan Breakfast Scramble.

Bump up the protein and swap out tofu for pumfu in this satisfying Crispy Air Fryer Tofu recipe.

Lunches just got better with hearty Vegan Egg Salad. Simply use pumfu instead of tofu!

Vegan summer rolls with peanut sauce were one of my favorite foods I ate while visiting Bali last month. I enjoyed them almost every day! They’re the perfect balance of light, flavorful, and satisfying when it’s too hot to cook. I’m so happy I could bring some back home for you to enjoy too!

☀️ Happy summer solstice!

X,o,

Summer Rolls with Peanut Sauce / Pumfu Tofu Recipe

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