Vegan summer rolls with tahini sauce


Vegan Summer Rolls – a harmonious blend of crisp sautéed vegetables, savory roasted tofu, and the delicate crunch of pak choi embraced within translucent rice paper. Enhanced with a velvety tahini sauce, crafted with the zesty notes of garlic, the warmth of ginger, and the tang of lemon juice, each bite promises an exquisite blend of flavors and textures.

Video recipe:

Prep time: 20 minutes

Cook time: 15 minutes

Total time: 35 minutes

Servings: 2-3



  • 8 rice paper sheets
  • 1 onion, 1 bell pepper, 1 carrot, 3 shitake mushrooms and 150g tofu (cooked separately)
  • Optional: pak choi
  • For the sauce:
    • 8 Tbsp tahini
    • 2.5 Tbsp maple syrup
    • 2 Tbsp soy sauce
    • 1 clove of garlic
    • 1/2 tsp ginger (ground or fresh)
    • the juice from half a lemon
    • 3 Tbsp water

🌱How to prepare:

  1. Begin by sautéing the vegetables (onion, bell pepper, carrot, mushrooms) individually in a small amount of olive oil. Ensure they don’t fully soften, but develop a pleasing crust on the outside while retaining their rawness inside.
  2. Meanwhile, roast the tofu and thinly slice the pak choi leaves.
  3. Submerge each rice paper sheet individually in warm water.
  4. Fill each softened sheet with the sautéed veggies and roll tightly, referring to the video for technique guidance.
  5. For the sauce, blend tahini, soy sauce, freshly minced garlic, ginger, and lemon juice in a bowl. Gradually incorporate a total of 3 tablespoons of water to achieve the desired liquid consistency.
  6. Sprinkle sesame seeds over your delectable rolls and serve with the sauce for a complete culinary experience.


Please enter your comment!
Please enter your name here

The maximum upload file size: 2 MB. You can upload: image, video, other. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here