Lettuce Wrap Summer Rolls

These Lettuce Wrap Summer Rolls are the best of two warm-weather favorites in one: the bold, savory flavor of restaurant-style lettuce wraps, wrapped up in an easy, grab-and-dip rice paper roll. The filling is packed with mushrooms, crispy-edged tofu, crunchy water chestnuts, ginger, and garlic, then coated in a sweet-salty hoisin soy glaze that makes every bite pop. They’re ideal for meal prep, light lunch/dinner, parties, or healthy snacking no heavy cooking required. If you love vegan summer rolls or need fresh lettuce wrap recipes for summer, this is the one you’ll make on repeat.

table of contents

Time Breakdown

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Servings: 6 (about 12–15 rolls)

Ingredients List

Seasoning Mix

• ¼ cup low-sodium soy sauce
• 3 tbsp hoisin sauce
• 2 tbsp chili garlic sauce (or sambal oelek)
• 2 tsp coconut sugar
• 2 tsp dark soy sauce (optional)
• 2 tsp toasted sesame oil
• 1 tsp Chinese 5 spice

Filling

• 2 tbsp avocado oil
• 12 oz cremini mushrooms, chopped
• 8 oz extra-firm tofu, drained, patted dry, and crumbled
• 1 cup onion, diced
• 1 cup water chestnuts, drained and diced
• ¾ cup carrot, grated
• 8 cloves garlic, minced
• 2 tbsp fresh ginger, minced
• 1 cup green onion, chopped (plus more for garnish)

For the Rolls

• ~15 rice paper sheets
• 1 head butter leaf lettuce
• Fresh cilantro, chopped
• Crispy wonton strips
• Spicy soy sauce, for serving
• Toasted sesame seeds, for garnish

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large nonstick sauté pan
• Mixing bowl + whisk
• Knife + cutting board
• Measuring cups & spoons
• Large shallow bowl or dish (for water + rice paper)
• Clean damp towel or damp cutting board (rolling surface)
• Tongs or slotted spoon (optional)

Step-by-Step Beginner-Friendly Instructions

1. Mix the sauce: In a small bowl, whisk together all Seasoning Mix ingredients until smooth. Set aside.
2. Crisp the base: Heat avocado oil in a large pan over medium-high. Add mushrooms + crumbled tofu. Cook 10–12 minutes, stirring often, until mushroom liquid cooks off and tofu gets lightly golden on the edges. 🍄
3. Add the crunch: Reduce heat to medium. Add diced onion, water chestnuts, grated carrot, garlic, and ginger. Cook 4–5 minutes until onion softens slightly and garlic smells amazing.
4. Season: Pour in the sauce and stir well so everything gets glossy. Add green onion, stir 30 seconds, then remove from heat.
5. Cool filling: Let filling cool 10 minutes so it doesn’t tear the rice paper. 😊
6. Soften rice paper: Fill a large bowl with cool water. Dip one sheet for 12–15 seconds until flexible (don’t over-soak).
7. Build the roll: Lay rice paper on a damp surface. Place a lettuce leaf near the bottom, add 2–3 tbsp filling, sprinkle cilantro and wonton strips.
8. Roll tightly: Fold bottom up, tuck both sides in, then roll snugly until sealed (rice paper is naturally sticky).
9. Serve: Slice in half and top with sesame seeds + extra green onion. Serve with spicy soy sauce for dipping 🌶️✨

Pro Tips

• Don’t over-soak rice paper: 12–15 seconds is enough—softens more as you roll.
• Make it extra crisp: Cook mushrooms/tofu until the pan looks mostly dry before adding veggies.
• Meal prep: Store filling separately up to 4 days; assemble rolls right before serving for best texture.
• Nut-free swap: Skip almonds/peanut-based dips and use spicy soy-lime sauce instead.

Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	380	16g	52g	12g	6g	10g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Conclusion

These Lettuce Wrap Summer Rolls are fresh, crunchy, and packed with flavor—perfect for summer entertaining, meal prep, or a light dinner that still feels exciting. Dip, crunch, repeat.