Go Back
–+ servings
Chicken salad summer rolls sliced in half and arranged on a serving plate with a side of ranch dressing.

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
Cook Time 30 minutes
Course Appetizer, Lunch/Dinner, Meal Prep, Snack
Servings 10 Summer Rolls

Ingredients
  

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
Tried this recipe?Let us know how it was!