These Vegan BLT Summer Rolls are everything you want in a quick lunch: fresh, crunchy, creamy, and full of flavor. Think BLT vibes, but plant-based and rolled up in rice paper for a fun, no-cook meal. The smoky tempeh bacon brings that savory, salty hit, while avocado and a creamy cilantro ranch make each bite feel indulgent.
Table of Contents
They’re perfect for hot days, light dinners, or meal prep. You can customize them with what you have, and they travel well for work or picnics.
Vegan BLT Summer Rolls – Easy, Refreshing, and Satisfying
Ingredients
- Rice paper wrappers (8–10-inch)
- Smoky tempeh bacon (store-bought, or DIY marinated tempeh slices)
- Butter lettuce leaves, washed and dried
- Avocado, sliced
- Cherry tomatoes, halved
- Shredded carrots
- Cucumber, cut into thin matchsticks
- Fresh cilantro (optional, for rolling and the dip)
- Lemon or lime wedges (optional, for brightness)
- Vegan mayo (or plain, unsweetened vegan yogurt for a lighter dip)
- Fresh cilantro, chopped
- Lemon juice or apple cider vinegar
- Garlic powder and onion powder
- Dried dill and dried parsley
- Salt and pepper, to taste
- Water, to thin as needed
Instructions
- Make the dip: In a bowl, stir vegan mayo with chopped cilantro, lemon juice, garlic powder, onion powder, dill, parsley, salt, and pepper. Add a splash of water until it’s creamy and dippable. Chill while you prep the rolls.
- Prep the fillings: Slice avocado, halve cherry tomatoes, shred carrots, and cut cucumber into matchsticks. Separate and dry butter lettuce. If using store-bought tempeh bacon, cut into strips.
- Soften the rice paper: Fill a large, shallow dish with warm water. Dip one rice paper wrapper for 5–7 seconds—just until pliable. Lay it on a clean cutting board or a damp kitchen towel.
- Layer the fillings: Place a lettuce leaf in the center. Add a few strips of tempeh bacon, avocado slices, tomatoes, carrots, and cucumber. Add a few cilantro leaves if you like. Squeeze a touch of lemon or lime for brightness.
- Roll it up: Fold the sides in, then roll tightly from the bottom up, like a burrito. Repeat with remaining wrappers and fillings.
- Serve: Cut rolls in half with a sharp knife. Serve immediately with the creamy cilantro ranch.
What Makes This Recipe So Good
- No cooking required—great for busy days and warm weather.
- Balanced textures: crisp veggies, creamy avocado, and chewy tempeh.
- Big flavor from smoky tempeh and a tangy, herby ranch dip.
- Meal-prep friendly: roll ahead and store with smart tips below.
- Customizable for gluten-free, soy-free, or nut-free needs.
What You’ll Need
- Rice paper wrappers (8–10-inch)
- Smoky tempeh bacon (store-bought, or DIY marinated tempeh slices)
- Butter lettuce leaves, washed and dried
- Avocado, sliced
- Cherry tomatoes, halved
- Shredded carrots
- Cucumber, cut into thin matchsticks
- Fresh cilantro (optional, for rolling and the dip)
- Lemon or lime wedges (optional, for brightness)
Creamy Cilantro Ranch Dip:
- Vegan mayo (or plain, unsweetened vegan yogurt for a lighter dip)
- Fresh cilantro, chopped
- Lemon juice or apple cider vinegar
- Garlic powder and onion powder
- Dried dill and dried parsley
- Salt and pepper, to taste
- Water, to thin as needed
Instructions
- Make the dip: In a bowl, stir vegan mayo with chopped cilantro, lemon juice, garlic powder, onion powder, dill, parsley, salt, and pepper. Add a splash of water until it’s creamy and dippable.Chill while you prep the rolls.
- Prep the fillings: Slice avocado, halve cherry tomatoes, shred carrots, and cut cucumber into matchsticks. Separate and dry butter lettuce. If using store-bought tempeh bacon, cut into strips.
- Soften the rice paper: Fill a large, shallow dish with warm water.Dip one rice paper wrapper for 5–7 seconds—just until pliable. Lay it on a clean cutting board or a damp kitchen towel.
- Layer the fillings: Place a lettuce leaf in the center. Add a few strips of tempeh bacon, avocado slices, tomatoes, carrots, and cucumber.Add a few cilantro leaves if you like. Squeeze a touch of lemon or lime for brightness.
- Roll it up: Fold the sides in, then roll tightly from the bottom up, like a burrito. Repeat with remaining wrappers and fillings.
- Serve: Cut rolls in half with a sharp knife.Serve immediately with the creamy cilantro ranch.
Storage Instructions
- Short term: Store rolls in an airtight container lined with a damp paper towel. Place another damp towel on top. Keep for up to 24 hours.
- Prevent sticking: Don’t stack directly.Separate layers with parchment or lettuce leaves.
- Dip: Refrigerate the ranch in a sealed jar for 3–4 days. Stir before serving.
- Make-ahead tip: Assemble the fillings and dip in advance, then roll the day you plan to eat for best texture.
Gather these fresh, wholesome essentials to assemble your own crunchy and satisfying Vegan BLT Summer Rolls at home.
📄 Wrappers
🥓 Protein
🥕 Fresh Crunch
🥑 Fresh Fillings
🌿 Herbs & Spices
🥣 Sauce Base
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Why This is Good for You
- Plant protein: Tempeh delivers protein and fiber that keep you full.
- Healthy fats: Avocado supports satisfaction and nutrient absorption.
- Veggie variety: Tomatoes, carrots, and cucumber bring antioxidants, vitamins A and C, and hydration.
- Lighter dressing: Using vegan yogurt or thinning the mayo keeps it fresh and tangy without heaviness.
Pitfalls to Watch Out For
- Over-soaking rice paper: It will tear and get sticky. Dip briefly; it softens more as you work.
- Too much filling: Overstuffed rolls burst.Start with less; add more as you get the feel.
- Wet greens: Excess moisture makes rolls soggy. Dry lettuce well.
- Under-seasoned dip: Taste and adjust salt, acid, and herbs so the flavors pop.
Alternatives
- Protein swaps: Use coconut bacon, smoked tofu strips, or chickpeas tossed with smoked paprika.
- Greens: Romaine or baby spinach instead of butter lettuce.
- Add crunch: Thin-sliced radish or shredded red cabbage.
- Gluten-free: Most rice paper and tempeh are gluten-free, but check labels on tempeh bacon marinades.
- Soy-free: Skip tempeh and use mushroom bacon or coconut bacon.
- Dip variations: Try peanut-lime sauce, tahini-lime ranch, or avocado-cilantro crema.
📊 Track Your Vegan Macros
Planning your day? Use our free calculator to find your perfect daily calorie and macro targets.
FAQs
Can I make these the night before?
Yes, but for best texture, store them with damp paper towels and don’t stack. Eat within 24 hours.
Do I need to cook the tempeh bacon?
Many store-bought versions are ready to eat.
If yours recommends heating, a quick pan warm-up adds flavor, but it’s optional for this no-cook approach.
How do I keep the rice paper from sticking to my board?
Use a slightly damp towel or a cutting board lightly moistened with water. Work swiftly once the wrapper is softened.
What if my rolls keep tearing?
You may be soaking the wrapper too long or overfilling. Use less filling, soften the wrapper briefly, and roll tighter, tucking as you go.
Can I pack these for lunch?
Absolutely.
Wrap each roll in parchment, pack the dip separately, and keep chilled until you eat.
Ready, Set, Roll
These Vegan BLT Summer Rolls are fresh, fast, and seriously satisfying. With smoky tempeh, crisp veggies, and a bright, creamy herb dip, they’re an easy win for lunch or light dinner. Keep the steps simple, season boldly, and roll with what you have.
You’ll have a no-cook meal that feels special any day of the week. If you give these a try, leave a comment below to let me know how they turned out, and don’t forget to save this recipe for your next sunny lunch day!
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