Lettuce wrap summer rolls are the perfect combination of my two favorite summer recipes! They’re everything you love about your favorite restaurant’s lettuce wraps – fresh and flavorful – with all the convenience of a handheld summer roll! These are sure to be a favorite!

lettuce wrap summer rolls

Fresh, easy, and delicious – these rolls are inspired by two of  my favorite Summertime recipes – lettuce wraps and summer rolls (if their name didn’t already give that away ????).

Every single time I make these lettuce wrap summer rolls for a get-together or party, I always make a double batch because I’m certain they’ll be one of the first appetizers to go. Whether you’re vegan, vegetarian or a staunch meat-eater, I can guarantee these lettuce wrap summer will be one of your new favorite summertime recipes!

Grab a drink and let’s get to rolling, shall we?!

what goes in lettuce wrap summer rolls

for a full and detailed list of ingredients, please see the recipe card at the bottom of this post

These lettuce wrap summer rolls are my ideal summer appetizer! They’re everything I love about my favorite restaurant-style lettuce wraps, with the convenience of a hand-held summer roll! Here’s what you’ll need to make ’em:

Seasoning Mix

• Low-sodium soy sauce: you can sub with coconut aminos or low-sodium Tamari
• Hoisin sauce: sub for teriyaki sauce, vegetarian oyster sauce, or stir fry sauce
• Sambal Oelek: chili garlic sauce, sriracha, or chili oil crisp work in place of Sambal Oelek
• Coconut sugar: sub for vegan-friendly light brown sugar, maple syrup, or vegan-friendly granulated sugar
• Dark soy sauce: this is mostly for color, so feel free to omit it if you want or sub for a couple dashes Maggi Seasoning Sauce.
• Toasted sesame oil: while I recommend toasted sesame oil, regular works too! Sesame oil adds a beautiful nuttiness to this dish, but if you’re allergic or simply don’t have it, roasted peanut oil or sesame seeds combined with a neutral oil such as canola or avocado oil works! Simply combine 1/2 teaspoon sesame seeds with 2 teaspoons neutral oil.
• Chinese 5 spice

Filling

• Avocado oil: I prefer using avocado oil since it’s great for high heat and neutral in flavor, but feel free to substitute for any high heat neutral cooking oil, such as grapeseed or canola
• Cremini mushrooms: sub for button mushrooms or portobello mushrooms. If you’re not a mushroom fan, double the tofu, and omit the mushrooms altogether
• Extra firm tofu: firm tofu works in this recipe too! If using firm instead of extra firm, I take a couple more minutes to drain out as much liquid as I can. Alternatively, if you want to omit the tofu, you can simply double the mushrooms!
• White onion: red, green, or yellow onions work!
• Water chestnuts: I know a lot of people don’t love water chestnuts, but I think they add a nice crunch. Feel free to omit them or replace them with something else that’ll lend a nice crunch, like celery, jicama, daikon, or radish. If you don’t like any of these alternative, feel free to omit it altogether.
• Carrot
• Garlic: fresh is my preferred choice, but granulated works, too
• Ginger: again, I prefer to use fresh, but you can use ginger powder in its place
• Green onion: sub for chives or shallot

Spring rolls:

• Rice paper sheets: I’ve tried a lot of brands of rice paper sheets for summer rolls, and these Blue Dragon Rice Spring Roll Wrappers are by far my favorite!
• Butter leaf lettuce: I like butter leaf lettuce because the leaves cover a good amount of surface area. Not too mention, it’s soft and pliable enough to roll in rice paper sheets. If you use a lettuce that’s crunchier, such as iceberg, it might break the rice paper sheets. If you’re not able to find butter lettuce, green leaf lettuce, red leaf lettuce, and romaine lettuce are great alternatives. If using any of those, I suggest removing the stems and using the leaves only.
• Crispy wonton strips: to make this recipe super easy, I just use store-bought wonton strips, but you can most certainly make them from scratch! And to make this recipe entirely gluten free, simply omit the wonton strips altogether!
• Spicy soy sauce: to make spicy soy sauce, simply combine your favorite spicy chili oil or chili oil crisp and soy sauce with a dash of toasted sesame oil! This is my favorite serving sauce, but a classic peanut dipping sauce never hurt anyone either. I have recipe for peanut dipping sauce here that is always a crowd-pleaser!
• Cilantro: Feel free to omit if you have the cilantro soup gene
• Toasted sesame seeds

How to Make Lettuce Wrap Summer Rolls

Let’s break down the steps to assemble these mouthwatering rolls:

1. Prepare the Flavor Base: Start by whisking together the sauces, spices, and oils. This mixture will marinate the tofu and mushrooms, infusing them with rich flavors.
2. Cook the Filling: Sauté your tofu and mushrooms until golden, then add the veggies and aromatics until everything is tender yet crisp. This method ensures each ingredient maintains its texture and nutritional integrity.
3. Wrap Them Up: Soften the rice paper sheets, layer on the lettuce and filling, then roll them up tightly. The trick is to keep everything snug so the rolls hold their shape.
4. Serve Fresh: Complete the dish with a sprinkle of toasted sesame seeds and some spicy soy sauce for dipping. These rolls are best enjoyed fresh, offering a satisfying crunch and bursts of flavor.

Tips and FAQs

Making vegan lettuce wrap summer rolls can be a fun and creative process, but it may come with a few questions or challenges, especially if you’re new to working with rice paper or assembling rolls. Here are some tips and frequently asked questions (FAQs) to help ensure your rolls turn out perfectly every time.

1. Hydrating the Rice Paper: The key to pliable and non-tearing rice paper is to hydrate it just enough. Dip the rice paper in warm water for about 12-15 seconds, just until it’s soft and pliable. If it’s too stiff, it may tear; too soft, and it can become overly sticky and difficult to work with. I also love using a spring roll water holder like this one for easy cleanup!
2. Layering Ingredients: Start with the lettuce on the softened rice paper first. This creates a barrier that prevents other fillings from making the rice paper soggy or tearing through. Then add the other filling ingredients, being careful not to overfill.
3. Don’t overfill your summer rolls. This one is hard for me, because I used to think the more filling = a tighter roll, but it’s quite the opposite. Too much filling and you’re likely to tear the rice paper, so keep it minimal!
4. Rolling Technique: Roll tightly to avoid the contents spilling out but be gentle to prevent tearing. Fold over the filled end, tuck in the sides, and then continue rolling. The rice paper will stick to itself, sealing the roll.
5. Keeping Rolls Fresh: Once assembled, the rolls should be eaten within a few hours as the rice paper can dry out and become tough. If you need to store them for a couple of hours, wrap them individually in cling film or place a damp cloth over them to keep them moist.
6. Cutting the Rolls: Use a sharp, serrated knife to cut the rolls if desired. This helps prevent squishing and makes for a cleaner cut.

Can I make these rolls ahead of time?

It’s best to make them just before serving as rice paper can dry out or become overly chewy when refrigerated. However, you can prepare all the fillings ahead of time and assemble the rolls just before serving.

Are these rolls gluten-free?

Rice paper is naturally gluten-free, but make sure to use gluten-free soy sauce (tamari) and check that the hoisin and other sauces are certified gluten-free if you need to avoid gluten entirely.

How do I prevent the rolls from sticking to each other?

To prevent sticking, place a piece of parchment paper or a lightly moistened tea towel between them if you’re stacking or storing them temporarily.

lettuce wraps and summer rolls = the best combo ever

Hearty, fresh lettuce wrap summer rolls are such a staple in our household during these warmer months, and I’m hoping they earn a spot in your summertime recipe rotation as well! If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or TikTok and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!

Til next time, friends!

XO!

Lettuce Wrap Summer Rolls

Ashley

Lettuce wrap summer rolls are the perfect combination of my two favorite summer recipes! They’re everything you love about your favorite restaurant’s lettuce wraps – fresh and flavorful – with all the convenience of a handheld spring roll! These are sure to be a favorite!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Appetizer, Lunch/Dinner, Side Dish, Starter

Cuisine Asian-Inspired

Servings 6

Ingredients

  

1x2x3x

Seasoning Mix:

• ¼ cup low-sodium soy sauce
• 3 tablespoons hoisin sauce
• 2 tablespoons chili garlic sauce, or Sambal Oelek
• 2 teaspoons coconut sugar
• 2 teaspoons dark soy sauce, optional
• 2 teaspoons toasted sesame oil
• 1 teaspoon Chinese 5 spice

Filling:

• 2 tablespoons avocado oil
• 12 oz cremini mushrooms, chopped
• 8 oz extra firm tofu, drained, pat dry, and crumbled
• 1 cup onion, diced
• 1 cup water chestnuts, drained and diced
• ¾ cup carrot, grated
• 8 cloves garlic, minced
• 2 tablespoons minced ginger
• 1 cup green onion, chopped, plus more for garnish

Spring Rolls

• ~15 rice paper sheets
• 1 head of butter leaf lettuce
• Fresh chopped cilantro
• Crispy wonton strips
• Spicy soy sauce, for serving
• Toasted sesame seeds, for garnish

Instructions

 

• Place the seasoning mix ingredients in a small bowl, whisk to combine, and set aside.
• Heat the oil in a large nonstick sauté pan over medium-high heat. Once the oil is hot, add the mushrooms and tofu, and cook, stirring often, until most of the liquid has cooked out of the mushrooms and the tofu starts to crisp around the edges, 10 to 12 minutes. Reduce the heat to medium. Add the white onion, water chestnuts, carrot, garlic, and ginger, mixing to combine. Season the mixture with the seasoning mix and continue to cook until the white onion is slightly translucent, and the garlic is fragrant, 4 to 5 minutes. Add the green onion, give it another mix to combine, and remove from the heat. Let the filling cool at room temperature about 10 minutes before assembling summer rolls.
• To assemble summer rolls, fill a large bowl with cool water. Submerge your rice paper into the bowl, rotating if you need to, until it’s just softened and pliable, about 12-15 seconds. Place the rice paper roll on a lightly dampened, clean work surface.
• Place a lettuce leaf towards the bottom middle of the rice paper, followed by a couple tablespoons of the filling, cilantro and some wonton strips.
• Gently fold over once, tuck in both sides, then continue to gently roll up tightly until the seam is sealed – it’s sticky so it will seal itself. Repeat until you have about 15 rolls.
• Cut in half, and serve immediately with toasted seeds, green onion, and spicy soy sauce! Enjoy!

Keyword fresh vegan appetizers, healthy vegan snacks, lettuce wrap recipes, plant-based summer rolls, tofu lettuce wraps, vegan lettuce wraps, vegan summer rolls

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