A light, nutritious dish for hot days
I developed these summer rolls to create a summer dish that is light, healthy and filling at the same time. The combination of crunchy vegetables, aromatic smoked tofu, fine glass noodles and a creamy cashew mayo results in a balanced, plant-based meal – perfect for warm days when the appetite is often lighter.
Whether as lunch, a light dinner or to take away – these summer rolls are versatile, colorful and full of nutrients that strengthen the body and are pleasantly refreshing.
Why this vegan dish is so good for you
When it gets warmer outside, you want recipes that don’t put a strain on the body but give you energy. That’s exactly what these rolls are made for. They consist of simple but carefully selected ingredients that together create a powerful overall picture.
Smoked tofu adds a savory note and is an excellent source of vegetable protein. It makes the rolls filling and also provides important minerals such as iron and calcium.
Fresh vegetables, processed raw, retain their vitamins, fiber and phytochemicals. Carrots, cucumbers, kohlrabi and radishes in particular not only add freshness but also texture to the roll – they make every bite crunchy and vibrant. Additions such as mango or avocado also bring healthy fats and natural sweetness into play.
Sprouts such as alfalfa provide an extra portion of nutrients in concentrated form. They contain enzymes, antioxidants and vegetable protein and taste perfect in the rolls.
Mint leaves, if you roll them in or use them as a garnish, have a refreshing effect and aid digestion – particularly pleasant in hot temperatures.
The cashew mayo: more than just a dip
The sauce is deliberately designed to combine all the flavors. It is based on cashew butter, which provides creaminess, combined with soy sauce (or tamari), lime juice, a little maple syrup and bird’s eye chili. This results in a pleasant balance between salty, sweet, sour and spicy – and really rounds off the rolls.
Cashews also provide healthy fats, magnesium and tryptophan – an amino acid that contributes to serotonin production. This can work wonders, especially in times with lots of sunshine and activity.
Quick to make, versatile to combine
The rolls are easy to prepare, can be filled individually and can also be modified if required – e.g. with quinoa instead of glass noodles, tempeh instead of tofu or a peanut dip instead of cashew mayo. The basic principle remains the same: fresh, natural ingredients rolled up in rice paper and combined with a creamy, plant-based sauce.
Anyone looking for a healthy, uncomplicated meal that is both nutritious and pleasantly light is guaranteed to be happy with these rolls.
Recipe ideas that go perfectly with it
Fresh, light & plant-based – add these delicious vegan highlights to your summer rolls
- Spring Rolls with marinated tofu
- Summer quinoa bowl
- Chickpeas Tikka Masala (30 minutes)
- Vegan Caesar Salad
- Tofu vegetable skewers (grilled)
- Tropical cheesecake
- Super creamy chocolate ice cream (vegan, lactose-free)
Note: The cover image was generated using artificial intelligence on the basis of our own photos from the recipe shoot. It serves as a visual illustration and does not replace a real representation of the end product. The rights to the original images are held by the site operator. AI-generated content has been adapted and integrated accordingly.
Let’s get started with these fresh, healthy summer rolls! I hope you enjoy making and enjoying them – and if you like the recipe, please leave a review at the bottom of this page. If you share a picture, please use the hashtag #veganevibes or tag me directly!
Sommerrollen mit Räuchertofu und Cashew-Majo
Utensilien
- 250 g Räuchertofu in Streifen geschnitten
- 100 g Glasnudeln
- 2-3 Tassen Gemüse nach Wahl geputzt und in feine Streifen geschnitten (Karotten, Gurke, Radieschen und Kohlrabi, weitere Optionen: Avocado, Zucchini, Rotkohl, Mango, etc.)
- 1 Tasse frische Alfalfa Sprossen
- optional: Frische Minze Blätter
Für die Cashew Majo
- ½ Tasse Cashewmus
- 30 ml Tamari Tamari oder eine andere Sojasauce
- 1-2 Stück Bird Eye Chilis
- 30 ml Ahornsirup
- 30 ml Limettensaft
- etwas heißes Wasser zum Verdünnen
Anleitung
- Glasnudeln nach Verpackungsanleitung zubereiten, kalt abbrausen und beiseitestellen.100 g Glasnudeln
- Für die Cashew Sauce, Cashewmus, Tamari, Bird Eye Chilis, Ahornsirup, Limettensaft und einen Schluck heißes Wasser in einen Mixer geben und so lange mixen, bis eine glatte Sauce entstanden ist. Je nach Bedarf mit mehr heißem Wasser verdünnen. In der Zwischenzeit in den Kühlschrank stellen.½ Tasse Cashewmus, 30 ml Tamari, 1-2 Stück Bird Eye Chilis, 30 ml Ahornsirup, 30 ml Limettensaft, etwas heißes Wasser zum Verdünnen
- Eine kleine Arbeitsstation aufbauen mit dem Räuchertofu, Gemüse, Reisnudeln, Alfalfa Sprossen, Reispapier, tiefer Teller mit lauwarmen Wasser und flacher Teller oder Brett.250 g Räuchertofu, 2-3 Tassen Gemüse nach Wahl geputzt und in feine Streifen geschnitten, 1 Tasse frische Alfalfa Sprossen
- Zum Rollen je ein Reispapier für 30 Sekunden in das lauwarme Wasser legen, herausnehmen und direkt auf den flachen Teller legen
- Das weiche Reispapier mit Tofu Streifen, Gemüse, Glasnudeln, Alfalfa Sprossen und (optional Minze) belegen. Zunächst zwei gegenüberliegende Seiten einklappen. Mit leichtem Druck nach oben rollen, bis eine feste Rolle entstanden ist.optional: Frische Minze Blätter
- So lange wiederholen, bis das Reispapier oder die Zutaten für die Füllung verbraucht sind. Zusammen mit der Cashewsauce genießen!
