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These Vegan Chicken Salad Summer Rolls blend the creamy comfort of deli-style chicken salad with the freshness of Vietnamese-inspired rice paper rolls. This dish comes together without any actual chicken yet packs crave-worthy texture and tons of flavor. It is bright and crunchy but satisfying enough for lunch or dinner and always a winner at picnics or potlucks.
I first tried combining tofu salad with summer roll wrappers during a hot July and my whole family was hooked. Now they are our no-cook go-to during summer heatwaves.
Ingredients
- Super firm tofu: Shredding with a cheese grater gives the most realistic texture Opt for vacuum-packed super firm tofu for best chew
- Nutritional yeast: Adds savory depth and umami Even non-vegans love the flavor boost
- Vegan chicken bouillon: Brings classic deli salad flavor Choose low-sodium and taste for salt
- Olive oil: Helps achieve a golden bake Use a high quality oil for better taste
- Soy sauce: Provides umami and keeps the tofu moist during baking Look for low-sodium to control saltiness
- Poultry seasoning and garlic and onion powder: These give the tofu a true chicken salad flavor Buy fresh spices for best potency
- Vegan mayonnaise: Makes the salad luscious and creamy Taste test your favorite egg-free brand
- Celery and red onion: Add crunch and sharp flavor Go for crisp celery and a mild or sweet red onion
- Pickle relish and Dijon mustard: Add zing and tanginess Sweet pickle relish is key for that classic taste
- Fresh dill and parsley: Offer herby brightness Use fresh herbs if possible for vibrancy
- Jalapeno: For a touch of heat optional but highly recommended for a kick
- Rice paper wrappers: Look for these in the Asian foods aisle Make sure they are pliable and not brittle
- Butter lettuce: Supremely tender and fits easily in the rolls
- Tomato and avocado: Give juicy and creamy contrast Choose ripe but firm produce for easier rolling
Step-by-Step Instructions
- Prep the Shredded Tofu Chicken:
- Mix olive oil soy sauce nutritional yeast bouillon powder poultry seasoning garlic powder and onion powder in a large bowl until smooth. Toss the shredded tofu into the seasoning mixture making sure every shred is well-coated.
- Bake the Tofu:
- Spread the tofu mixture on a parchment-lined tray in an even layer. Bake at 400 F for about 25 to 30 minutes tossing halfway through for even crisping. Let the baked tofu chill so it stays firm in the salad.
- Combine the Chicken Salad:
- Whisk your vegan mayo pickle relish Dijon mustard champagne vinegar diced celery red onion jalapeno fresh herbs and spices in a big bowl until creamy. Taste and adjust the seasoning to suit your preference.
- Fold in the Tofu:
- Gently stir the cooled baked tofu into the salad mixture. Make sure everything is evenly coated so every bite has balanced flavor and texture.
- Prep the Veggie Fillings:
- Wash and dry the butter lettuce Slice your tomatoes and avocado thinly so they layer well in the rolls.
- Soften the Rice Paper:
- Fill a wide shallow bowl with room temperature water. Dip each rice paper round into the water for about 12 to 15 seconds until just soft and pliable It should not be mushy.
- Fill and Roll:
- On a slightly damp surface lay out a softened rice paper sheet Add a few leaves of lettuce a couple slices of tomato and avocado then 2 tablespoons of chicken salad. Fold the bottom up over filling tuck in the sides and roll up tightly The wrap will stick to itself.
- Serve and Enjoy:
- Slice each summer roll in half and serve with vegan ranch or your favorite dipping sauce. These are best fresh but can last a few hours chilled.
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Dill is my personal favorite herb in this recipe because it gives an unmistakable tangy edge I remember my grandmother always adding tons of dill to everything chicken salad included so it feels both nostalgic and fresh here My daughter now asks for extra dill every time
Storage tips
These summer rolls taste freshest when served within a couple hours of making but you can store leftovers in an airtight container lined with damp paper towels for up to 24 hours in the fridge. The rice paper can dry out over time so try to keep them tightly wrapped and covered. If you are packing for lunch try wrapping each roll individually to preserve texture.
Ingredient substitutions
No butter lettuce No problem You can use green leaf or romaine for similar crunch. If you are out of parsley or dill try chives or cilantro for a twist. Swapping vegan mayo with unsweetened coconut yogurt gives the salad a slightly tangier flavor. Not a fan of spicy food Omit the jalapeno or replace with a bit of finely diced bell pepper.
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Serving suggestions
Pair these summer rolls with a light fruit salad or a cold noodle salad for a perfectly balanced summer meal. If making for a party slice the rolls into thirds and serve with toothpicks and a trio of dipping sauces. A little extra fresh dill or parsley on top of each roll adds a pretty touch.
Cultural notes
This recipe is a fun mashup of American-style chicken salad sandwiches and Vietnamese-inspired summer rolls. Combining the creamy salad with crisp veggies and soft rice paper makes every bite a new experience. I love sharing these at picnics because they reflect the diversity and creativity in modern plant-based cooking.
Recipe FAQs
- → What makes the tofu shredded filling flavorful?
The tofu is baked with olive oil, soy sauce, nutritional yeast, and savory seasonings, creating a rich, umami-packed taste and hearty texture.
- → Can I use other vegetables inside the rolls?
Yes! Add julienned carrots, cucumber, bell peppers, or even sprouts for extra crunch and color alongside the salad and leafy greens.
- → How can I prevent rice paper from tearing?
Soak rice papers just until pliable, then roll gently on a damp surface. Over-soaking can make the wrappers fragile.
- → Is the vegan salad mixture suitable for meal prep?
Absolutely. Prepare the salad in advance and assemble the rolls fresh when ready to serve for best texture.
- → What’s a good dipping sauce to pair with these?
Vegan ranch, a tangy vinaigrette, or nuoc cham-inspired peanut dipping sauce make excellent accompaniments to these summer rolls.