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Lettuce Wrap Summer Rolls

Fresh and Crunchy Lettuce Wrap Summer Rolls You’ll Love

Enjoy vibrant Lettuce Wrap Summer Rolls packed with fresh vegetables, rich tofu, and a delicious dipping sauce perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 15 rolls
Course: Appetizers
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons low-sodium soy sauce substitute with gluten-free soy sauce (tamari) if needed
  • 2 tablespoons hoisin sauce make sure it’s gluten-free if needed
  • 1 tablespoon chili garlic sauce/Sambal Oelek adjust based on your spice preference
  • 1 tablespoon coconut sugar can substitute with brown sugar if unavailable
  • 1 teaspoon toasted sesame oil replace with olive oil for a neutral flavor
  • 1 cup cremini mushrooms, diced can use button mushrooms as a substitute
  • 1 cup extra firm tofu, crumbled tempeh can be used for a different texture
  • ½ cup onion, diced shallots can be used for a milder taste
  • ½ cup water chestnuts, diced substitute with chopped bell peppers if desired
  • 1 large carrot, grated zucchini can be used as an alternative
  • 2 cloves garlic, minced use fresh or powdered as available
  • 1 tablespoon ginger, minced can substitute with ginger powder if fresh is unavailable
  • 2 tablespoons avocado oil for cooking the filling
For the Wrap
  • 15 sheets rice paper sheets consider whole grain or brown rice paper for a different twist
  • 15 leaves butter leaf lettuce can substitute with romaine or iceberg
Toppings and Dipping
  • 1 cup fresh cilantro omit if chopped herbs aren’t your thing
  • 1 cup crispy wonton strips can replace with crushed nuts for a gluten-free option
  • ½ cup spicy soy sauce for serving, can substitute with peanut or almond sauce
  • 2 tablespoons toasted sesame seeds for garnish

Equipment

  • Mixing Bowl
  • sauté pan
  • Shallow dish

Method
 

Step 1: Prepare the seasoning mix
  1. In a mixing bowl, whisk together low-sodium soy sauce, hoisin sauce, chili garlic sauce, coconut sugar, and toasted sesame oil. For added depth, include dark soy sauce if desired.
Step 2: Cook the filling
  1. Heat avocado oil in a sauté pan over medium-high heat. Add diced cremini mushrooms and crumbled tofu, sautéing until golden brown, about 10-12 minutes. Mix in onion, water chestnuts, grated carrot, minced garlic, and minced ginger; stir for 4-5 minutes until the onion is translucent.
Step 3: Assemble summer rolls
  1. Soak rice paper sheets in warm water for 12-15 seconds until pliable. Lay on damp surface, add a leaf of butter lettuce, about ¼ cup filling, fresh cilantro, and wonton strips. Roll tightly, tucking in the sides as you go.
Step 4: Serve
  1. Cut each roll in half on a diagonal, arrange on a plate, and garnish with sesame seeds and green onions. Serve immediately with spicy soy sauce or peanut sauce.

Nutrition

Serving: 1rollCalories: 120kcalCarbohydrates: 15gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 250mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 30IUVitamin C: 20mgCalcium: 2mgIron: 6mg

Notes

These summer rolls are best served fresh and can be customized with your choice of vegetables and proteins.

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