If you’re craving a vibrant, fresh, and utterly delightful dish that bursts with flavor and texture, then you’ve got to try this Vegan Summer Rolls with Harissa Peanut Sauce Recipe. It’s a perfect harmony of crisp veggies, savory glazed tempeh, and tender rice noodles all wrapped in delicate rice paper. The star here is the harissa peanut sauce—creamy, spicy, and tangy—that brings a wonderful kick to every bite. Whether you’re enjoying it as a light lunch, appetizer, or party snack, these rolls are as fun to make as they are satisfying to eat. I promise, this recipe will quickly become your go-to on warm days when you want something fresh yet packed with flavor.
Ingredients You’ll Need
The beauty of this Vegan Summer Rolls with Harissa Peanut Sauce Recipe lies in its simple but carefully chosen ingredients. Each one brings its own special touch—whether it’s the nutty richness of tempeh, the crunch and brightness of fresh vegetables, or the smoky, spicy notes from the harissa peanut butter. Here’s everything you need to get started:
- 7 oz tempeh: This protein-packed soy cake adds a hearty, chewy texture that perfectly complements the crisp veggies.
- 2 tablespoons sesame oil: For pan-frying tempeh, giving it a subtle nutty flavor and delightful caramelized edges.
- 1 tablespoon tamari (or soy sauce): Adds a salty, umami depth to the glazed tempeh and dipping sauce.
- 1 tablespoon pure maple syrup: Brings a touch of natural sweetness to balance the savory and spicy elements.
- 1 small carrot: Peeled and sliced into thin strips, it adds vibrant color and crisp sweetness.
- 1 red bell pepper: Another colorful crunch contributor with a hint of fruity sweetness.
- ½ cucumber: Refreshing and cool, sliced thinly to add moisture and crispness to every bite.
- Handful fresh coriander (or edible flowers): For bursts of herbal brightness and a pretty presentation.
- 3.5 oz thin rice noodles (cooked): Soft and neutral, these noodles help make the rolls satisfyingly filling.
- 8 sheets rice paper: The delicate, translucent wrapper that holds it all together beautifully.
- 4 tablespoons harissa chili peanut butter (I use NutShed): The magic ingredient for the sauce—spicy, creamy, and nutty all at once.
- 2 tablespoons tamari (or soy sauce): Again, used in the sauce to build savory depth.
- 2 tablespoons pure maple syrup: Sweetness to balance heat in the dipping sauce.
- 1 ½ tablespoons lime juice (freshly squeezed): Offers refreshing acidity that brightens every mouthful.
- 2 tablespoons hot water: Essential for transforming the peanut butter into a smooth, luscious dipping sauce.
How to Make Vegan Summer Rolls with Harissa Peanut Sauce Recipe
Step 1: Glaze the Tempeh
Start by slicing the tempeh into long strips—aim for at least eight pieces so everyone gets a good portion. Heat your sesame oil in a frying pan on medium-high heat until shimmering. Place the tempeh strips in the pan and cook each side for around two minutes, letting them develop a golden, crispy crust. Now the fun part—pour in the tamari and maple syrup, then cook for another minute or two to let the glaze soak in and create that irresistible shiny coating. Once done, remove from heat and let it cool slightly while we prepare the rest.
Step 2: Prepare the Veggies and Noodles
Peel your carrot and cucumber, then slice them along with the red bell pepper into thin, long strips. These slim cuts make it easier to roll and deliver a perfect crunch in every bite. Cook your thin rice noodles according to package directions, then drain and cool them. This mix of fresh and soft ingredients sets the perfect base for your summer rolls.
Step 3: Soften and Roll the Rice Paper
Boil water and carefully pour it into a large wide bowl, letting it cool for a couple of minutes so it’s warm but not scalding. Dip one rice paper sheet into the water and soak it for about five minutes until it becomes soft and flexible. Lay it flat on a clean cutting board. Start layering your fillings: a few coriander leaves or edible flowers for a pretty pop of green or color, some noodles, one strip of glazed tempeh, and a handful of the sliced veggies. Fold in the two outer edges of the rice paper first, then fold over one half and tuck the bottom edge under the filling, rolling it tightly to seal. Repeat with the remaining sheets until all the summer rolls are assembled.
Step 4: Whisk the Harissa Peanut Dipping Sauce
This sauce truly makes the Vegan Summer Rolls with Harissa Peanut Sauce Recipe sing. In a small bowl, combine the harissa peanut butter, tamari, maple syrup, and fresh lime juice. Whisk them together, then add hot water and whisk again. The heat helps the peanut butter emulsify into a smooth, rich sauce that’s spicy, tangy, and just sweet enough to complement the fresh rolls perfectly. Serve it alongside your rolls for dunking heaven.
How to Serve Vegan Summer Rolls with Harissa Peanut Sauce Recipe
Garnishes
Add a sprinkle of toasted sesame seeds or chopped roasted peanuts on top of the dipping sauce for an extra crunch and nutty punch. A few fresh coriander leaves or even edible flower petals scattered over the plate brighten up the presentation and add an herbal lift.
Side Dishes
These summer rolls are delightful on their own but pair beautifully with a crisp green salad tossed in a light citrus dressing, or a small bowl of miso soup to keep the meal light yet satisfying. You could also serve alongside steamed jasmine rice for a more filling option without overwhelming the fresh flavors.
Creative Ways to Present
For a fun party platter, slice the rolls into bite-sized pinwheels and arrange them on a platter with small bowls of the harissa peanut sauce dotted around for easy dipping. Wrapping them in banana leaves or placing on a bed of fresh green lettuce leaves can add a tropical flair that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftover rolls, store them in an airtight container lined with a damp paper towel to keep the rice paper from drying out. They’re best eaten within 24 hours to maintain their fresh texture and flavor.
Freezing
Because of the fresh vegetables and rice paper wrapper, freezing these summer rolls isn’t recommended. The texture would become soggy upon thawing, which takes away from that delightful crispness.
Reheating
These rolls are ideally eaten fresh or cold, so reheating isn’t necessary. If you want warm tempeh, reheat it before assembling the rolls to keep that beautiful glazed coating intact.
FAQs
Can I make this recipe gluten-free?
Absolutely! Just ensure that you use tamari labeled gluten-free, which is widely available, instead of regular soy sauce to keep the recipe safe for gluten-sensitive eaters.
Can I substitute the tempeh with tofu?
Yes, firm tofu can work well as a substitute. Press it to remove excess moisture and pan-fry it using the same glazing method for a similar texture and flavor.
How spicy is the harissa peanut sauce?
The harissa peanut sauce has a gentle heat that balances beautifully with the sweetness and acidity in the sauce. You can adjust the spice level by using milder peanut butter or adding less harissa if preferred.
Can I prepare the rolls in advance?
You can prepare the ingredients ahead of time, but I recommend assembling the summer rolls shortly before serving to keep the rice paper tender and avoid sogginess.
What else can I add inside the summer rolls?
Feel free to get creative! Fresh mint, basil leaves, avocado slices, or thin strips of mango add wonderful flavors and textures that complement the existing ingredients.
Final Thoughts
I hope you’re as excited as I am for you to try this Vegan Summer Rolls with Harissa Peanut Sauce Recipe. It’s a dish full of freshness, vibrant colors, and unmistakable flavors that come together in the most satisfying way. Whether you’re making it for a quick lunch or hosting friends, these rolls bring joy to the table and the best kind of yum on your plate. Give it a go, and let your taste buds celebrate!
Print
Vegan Summer Rolls with Harissa Peanut Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Vegan, Middle Eastern fusion
- Diet: Vegan
Description
These vibrant Vegan Summer Rolls with Harissa Peanut Sauce are a fresh, light, and flavorful dish perfect for warm weather. Featuring glazed tempeh, crunchy vegetables, and soft rice noodles wrapped in delicate rice paper, these rolls are complemented by a spicy and tangy harissa peanut dipping sauce. Ideal as a healthy appetizer or a light main, they are easy to prepare and showcase a wonderful blend of textures and flavors.
Ingredients
Glazed Tempeh
- 7 oz tempeh
- 2 tablespoons sesame oil
- 1 tablespoon tamari (or soy sauce)
- 1 tablespoon pure maple syrup
Vegetable Filling and Wrap
- 1 small carrot
- 1 red bell pepper
- ½ cucumber
- Handful fresh coriander (or edible flowers)
- 3.5 oz thin rice noodles (cooked)
- 8 sheets rice paper
Harissa Peanut Dipping Sauce
- 4 tablespoons harissa chili peanut butter (e.g., NutShed)
- 2 tablespoons tamari (or soy sauce)
- 2 tablespoons pure maple syrup
- 1 ½ tablespoons freshly squeezed lime juice
- 2 tablespoons hot water
Instructions
- Prepare Glazed Tempeh: Slice the tempeh into at least 8 long strips. Heat sesame oil in a frying pan over medium-high heat until hot. Add the tempeh strips and cook each side for about 2 minutes until golden brown. Pour in tamari and maple syrup, cooking for another 1-2 minutes on medium heat to glaze evenly. Remove from heat and allow to cool.
- Prepare Vegetables: Peel the carrot and cucumber. Then slice the carrot, red bell pepper, and cucumber into thin, long strips suitable for rolling.
- Soften Rice Paper: Boil water and pour it into a large bowl, letting it cool slightly for a few minutes to prevent tearing the rice paper. Submerge one sheet of rice paper in the water and soak for 5 minutes until soft and pliable. Place the softened rice paper on a clean cutting board.
- Assemble Rolls: Lay some fresh coriander or edible flowers on the lower third of the rice paper to keep them visible. Add a small handful of cooked rice noodles, one strip of glazed tempeh, and several strips of the prepared raw vegetables on top. Fold in the two outer edges of the rice paper, then fold over one half of the rice paper to encase the filling, tucking it under neatly. Roll tightly to complete one summer roll.
- Repeat: Repeat the soaking and filling process with the remaining sheets of rice paper and ingredients until all rolls are assembled.
- Make Dipping Sauce: In a bowl, combine harissa peanut butter, tamari, maple syrup, and freshly squeezed lime juice. Whisk the mixture well. Add hot water and whisk again to emulsify the sauce into a smooth, creamy consistency.
- Serve: Present the summer rolls immediately with the harissa peanut dipping sauce on the side for dipping.
Notes
- For a gluten-free option, ensure tamari or soy sauce is gluten-free.
- Edible flowers can be substituted or omitted based on preference.
- Rice noodles should be cooked al dente and cooled before assembling.
- Rolling rice paper can be tricky; keep the sheets moist but not too soggy to avoid tearing.
- Leftover rolls can be stored wrapped in damp paper towels inside an airtight container in the refrigerator for up to 1 day.
- The harissa peanut sauce can be adjusted in spiciness by varying the amount of harissa chili peanut butter.
