Summer Rolls with Spicy Peanut Sauce Recipe


For the Summer Rolls

  • 8-10 rice paper wrappers
  • 1 cup cooked shrimp, peeled, deveined, and sliced lengthwise (or substitute with protein of choice)
  • 1 cup shredded romaine lettuce or leafy greens of your choice
  • 1 cucumber, thinly sliced into matchsticks
  • 1 carrot, thinly sliced into matchsticks
  • 1/2 avocado, thinly sliced
  • Handful of fresh herbs (mint, cilantro, basil, or a combination)
  • Optional: Rice vermicelli noodles (cooked according to package directions)

For the Spicy Peanut Sauce

  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1-2 teaspoons sriracha or chili sauce (adjust to your heat preference)
  • Warm water, as needed to thin


1. Make the Spicy Peanut Sauce

  • In a small bowl, whisk together all the peanut sauce ingredients, starting with a small amount of water and adding more as needed to achieve your desired consistency. It should be pourable but thick enough to coat.

2. Assemble the Summer Rolls

  • Prep your ingredients: Prepare all your filling ingredients – cooked protein, sliced veggies, and herbs.
  • Dip the rice paper: Fill a shallow dish or pie plate with warm water. Dip a rice paper wrapper into the water for 10-20 seconds, until it just starts to soften but is still slightly firm.
  • Lay out the wrapper: Place the softened rice paper on a clean work surface.
  • Layer the fillings: In the bottom third of the wrapper, arrange a small amount of each filling ingredient in a line, leaving about 1 inch on either side. If using noodles, add a small handful first. Avoid overfilling.

3. Folding technique

  • Fold the bottom edge of the rice paper over the fillings.
  • Fold in the sides like an envelope.
  • Continue rolling tightly until you reach the end.
  • Repeat: Continue the process with the remaining rice paper wrappers and fillings.

4. Keep them fresh

  • Place the finished rolls on a plate and cover with a slightly damp paper towel to prevent drying out.

5. Serving

  • Serve the summer rolls immediately with the spicy peanut sauce for dipping.
  • To store, wrap summer rolls individually in plastic wrap and refrigerate for 1-2 days.

Tips and Variations

Proteins: Swap the shrimp for grilled chicken, tofu, or your favorite protein.

Veggies: Get creative! Add bell peppers, bean sprouts, edamame, or any of your preferred vegetables.

Make it vegetarian: For a vegetarian version, omit the shrimp and add extra veggies or tofu.

Adjust the spice: Customize the heat level in the peanut sauce to your liking.


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