Last Updated on 1 year ago by Ashley

If you’re craving something light but still crave-worthy, these Vegan Chicken Salad Summer Rolls are the answer! Think deli-style chicken salad meets Vietnamese-inspired rice paper rolls – the perfect summer meal!

Vegan Chicken Salad Summer Rolls

These Vegan Chicken Salad Summer Rolls are fresh, flavorful, and perfect for warm weather. Think of it as a twist on your favorite deli-style sandwich, but lighter, brighter, and bundled up in a crisp rice paper wrap. Featuring a savory shredded tofu “chicken” salad, buttery lettuce, juicy tomatoes, creamy avocado, and a dunk-worthy vegan ranch. Each bite is bursting with cool, creamy, crunchy goodness!

What Are Summer Rolls and How This Recipe is Inspired by Them

Summer rolls, also known as Vietnamese fresh spring rolls or gỏi cuốn, are a traditional Vietnamese dish made with rice paper wrappers filled with ingredients like vermicelli noodles, fresh herbs, crisp vegetables, and often shrimp or pork. Unlike fried spring rolls, summer rolls are served fresh (not cooked again after assembly), making them a light, refreshing option, especially in warmer weather.

While this recipe is in no way an authentic version of Vietnamese summer rolls, it draws inspiration from their fresh, hand-rolled, and customizable format. Instead of traditional fillings like noodles and herbs, these rolls are wrapped around a creamy vegan chicken salad made with shredded tofu, fresh herbs, celery, onion, and a tangy pickle relish dressing. Think of it as a fusion of a deli-style sandwich and a Vietnamese summer roll – cool, crisp, and perfect for dipping in vegan ranch!

This non-traditional take is a fun, summery reinterpretation that celebrates the versatility of rice paper wraps while offering something nostalgic, satisfying, and perfect for summer!

Why You’ll Love These Vegan Chicken Salad Summer Rolls

✔ Perfect for summer: Light, refreshing, and no reheating required!
✔ Great for meal-prep: Prep the tofu “chicken” salad ahead of time for easy assembly all week long.
✔ Customizable: Add in cucumbers, shredded carrots, or sprouts to switch things up.
✔ Packed with flavor and texture: Creamy tofu salad, buttery avocado, juicy tomato, and the chewy rice paper—each bite has a little bit of everything.
✔ Simple and Accessible Ingredients: Everything in this recipe is made from accessible grocery store staples, with no hard-to-source specialty items.

How to Make Vegan Chicken Salad Summer Rolls

1. Shred, Season and Bake the Tofu:

Grate your super firm tofu using a cheese grater and toss it in a bowl with olive oil, soy sauce, nutritional yeast, bouillon, and seasonings. Spread the seasoned tofu on a parchment-lined baking sheet. Bake at 400ºF for 25 to 30 minutes, flipping halfway, until golden and crisp on the edges.

2. Make the Tofu ‘Chicken’ Salad:

In a large bowl, whisk together the vegan mayo, relish, mustard, vinegar, celery, onion, herbs, and seasonings. Once the tofu has cooled slightly, mix it in.

3. Assemble the Rolls:

Fill a wide, shallow bowl with room temp water. Submerge a rice paper round for about 12 to 15 seconds until just pliable. On a clean, damp surface, layer lettuce, tomato, avocado, and about 2 to 3 tablespoons of the vegan chicken salad near the bottom third of the rice paper. Fold over, tuck in the sides, and roll tightly.

4. Serve and Enjoy:

Cut each roll in half and serve immediately with vegan ranch or your favorite dipping sauce.

Tips and FAQs

• Hydrating the Rice Paper: The key to pliable and non-tearing rice paper is to hydrate it just enough. Dip the rice paper in warm water for about 12-15 seconds, just until it’s soft and pliable. If it’s too stiff, it may tear; too soft, and it can become overly sticky and difficult to work with. I also love using a spring roll water holder like this one for easy cleanup!
• Layering Ingredients: Start with the lettuce on the softened rice paper first. This creates a barrier that prevents other fillings from making the rice paper soggy or tearing through. Then add the other filling ingredients, being careful not to overfill.
• Don’t overfill your summer rolls: This one is hard for me, because I used to think the more filling = a tighter roll, but it’s quite the opposite. Too much filling and you’re likely to tear the rice paper, so keep it minimal!
• Rolling Technique: Roll tightly to avoid the contents spilling out but be gentle to prevent tearing. Fold over the filled end, tuck in the sides, and then continue rolling. The rice paper will stick to itself, sealing the roll.
• Keeping Rolls Fresh: Once assembled, the rolls should be eaten within a few hours as the rice paper can dry out and become tough. If you need to store them for a couple of hours, wrap them individually in cling film or place a damp cloth over them to keep them moist.
• Chill the Salad First: For even better texture and flavor, chill the tofu chicken salad for 30 minutes before assembling.

Can I assemble these vegan chicken salad summer rolls ahead of time?

You can prep the tofu chicken salad in advance (up to 3–4 days), but it’s best to make them just before serving as rice paper can dry out or become overly chewy when refrigerated. However, you can prepare all the fillings ahead of time and assemble the rolls just before serving.

Are these rolls gluten-free?

Rice paper is naturally gluten-free, but make sure to use gluten-free soy sauce (tamari) if you need to avoid gluten entirely.

How do I prevent the rolls from sticking to each other?

To prevent sticking, place a piece of parchment paper or a lightly moistened tea towel between them if you’re stacking or storing them temporarily.

Light, Fresh, and Irresistible!

These Vegan Chicken Salad Summer Rolls are the kind of meal you’ll crave on repeat all summer long. They’re refreshing yet satisfying, nostalgic and new – perfect for picnics, meal prep, or light lunches. Don’t forget to dunk them in your favorite vegan ranch and enjoy every bite!

If you give it a try and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Vegan Chicken Salad Summer Rolls

Ashley

If you’re craving something light but still crave-worthy, these Vegan Chicken Salad Summer Rolls are the answer! Think deli-style chicken salad meets Vietnamese-inspired rice paper rolls – the perfect summer meal!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Appetizer, Lunch/Dinner, Meal Prep, Snack

Servings 10 Summer Rolls

Ingredients

  

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For the Shredded Tofu ‘Chicken'

• 2 tablespoons olive oil
• 2 tablespoon low-sodium soy sauce
• 1 tablespoon nutritional yeast
• 1 teaspoon vegan chicken bouillon powder or paste
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 16-ounce super firm tofu, shredded with a cheese grater

For the ‘Chicken’ Salad:

• ½ cup vegan mayo
• ¼ cup sweet pickle relish
• 2 tablespoons Dijon mustard
• 2 tablespoons champagne vinegar
• 2 celery ribs, finely diced
• 1/3 cup finely diced red onion
• 1 small jalapeno, deseeded and finely diced, optional
• 2 tablespoons fresh minced dill
• 1 tablespoon fresh minced parsley
• 1 teaspoon seasoned salt, plus more to taste
• 1 teaspoon fresh cracked black pepper, plus more to taste

For the Summer Rolls:

• 8 to 10 rice paper rolls
• Butter lettuce leaves
• Thinly sliced tomato
• Thinly sliced avocado
• Ranch, for dipping, optional

Instructions

 

• Preheat the oven to 400°F
• To make the shredded tofu chicken salad, place the olive oil, soy sauce, nutritional yeast, bouillon, poultry seasoning, garlic powder, and onion powder in large bowl, whisking to combine.
• Add the shredded tofu to the bowl, tossing to coat the tofu.
• Place the tofu on a parchment paper-lined tray and bake until golden and crisp around the edges, 25 to 30 minutes, tossing halfway through.
• Remove from the oven and let it chill at room temperature for a few minutes.
• Meanwhile, place all the ingredients for the ‘chicken’ salad in a large bowl and whisk to combine. Taste and adjust seasonings, if necessary.
• When the tofu is slightly cooled, mix it in, tossing to ensure everything is thoroughly combined.
• To assemble the summer rolls, fill a wide, shallow bowl with room temperature water.
• Submerge your rice paper into the bowl, rotating if you need to, until it’s just softened and pliable, about 12-15 seconds. Place the rice paper roll on a lightly dampened, clean work surface.
• Place a couple lettuce leaves towards the bottom middle of the rice paper, followed by 2 to 3 slices of tomato and avocado, and a couple tablespoons of the chicken salad.
• Gently fold over once, tuck in both sides, then continue to gently roll up tightly until the seam is sealed – it’s sticky so it will seal itself. Repeat until you have about 8 to 10 rolls.
• Cut in half and serve immediately with vegan ranch and enjoy!

Video

Keyword shredded tofu recipe, summer rolls recipe, tofu chicken salad, vegan chicken salad recipe, vegan lunch ideas, vegan summer rolls

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