Veggie Summer Rolls with Shiso Tahini Dipping Sauce

Perfect for those grueling hot days when you want something satisfying but not too heavy.

These are made with Rice Noodles & Veggies but you can easily add grilled Tofu, Tempeh or Vegan Shrimp.

Veggie Summer Rolls with Shiso Tahini Dipping Sauce

I made these with Rice Noodles and Veggies but you can easily add grilled Tofu, Tempeh or even Vegan Shrimp!
4.34 from 3 votes
Total Time: 40 minutes
Course: Appetizer, Lunch, Side Dish, Snack
Cuisine: Asian-Inspired
Keyword: Plant-Based, Recipe, Rice Paper Rolls, Vegan
Author: Devorah
Servings: 10 rolls


  • 8-10 Rice Paper Wrappers most gorcery stores will have them but you can definitely find them at any asian grocery store
  • 2 Carrots Julienend
  • 1 1/2 cups Red Cabbage chopped
  • 1 Yellow Bell Pepper sliced
  • 3 Radish sliced
  • 1/2 Cucumber sliced and halved
  • 1 1/2 cups Sprouts any variety I like Fulleii Fresh brand
  • 1/2 package thin Rice Noodles I alos like Mung Bean Noodles for these
  • 2 cups fresh Lettuce Leaves I used Arugula
  • Bunch fresh Mint Leaves
  • Bunch fresh Cilantro
  • Bunch fresh Thai Basil or regular
  • Black & White Sesame Seeds for garnish

Shiso Tahini Dipping Sauce

  • 2 Tbsp sesame oil
  • 2 Tbsp tahini
  • 1 heaping Tbsp Miso Paste I use Cold Mountain Miso
  • 1 1/2 Tbsp Light Tamari or Light Soy Sauce
  • 1 1/2 Rice Vinegar
  • 1 tsp Vegan honey or other sweetener
  • 1 tsp Chili Paste or to taste
  • 2 Tbsp Shiso Pon Sauce you can leave it out if it’s hard to find


  • Make the dipping sauce by combining the ingredients and whisking until well combined. Set aside.
  • Soak the Rice Noodles in hot water for 5 -7 minutes, rinse with cold water, drain and set aside.
  • Chop and prepare all the vegetables and set onto a large plate
  • Place the Basil, Cilantro and Mint into small piles.
  • Make the Veggie rolls by taking one Rice wrapper at a time. Dunk the entire wrapper into a large bowl of warmish water. While holding the wrapper agititate it slightly. You are waiting until it turns translucent and becomes soft.
  • Lay out the softened wrapper onto a large cutting board.
  • Start by placing a little bit of lettuce followed by some noodles and then a bit of Veggies and/or Sprouts all towards the bottom or part closest to you. Pick up the edge and begin to roll over like you would a burrito. Tuck the sides of the wrapper in as you roll to the very top. Make sure to roll it onto itself and the wrapper will naturally stick.
  • Repeat the process until you’ve used up the wrappers and veggies. Feel free to mix up the combination of veggies. Top with Sesame seeds.
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