These Summer Rolls are light, refreshing, and ideal for warm weather. Paired with a creamy homemade peanut sauce, they make a perfect no-bake appetizer, light lunch, or main course.
If you visit often, you know I avoid turning the oven on when it’s hot. That’s when I reach for these Asian-inspired summer rolls. They’re so tasty and simple to assemble that we honestly enjoy them year-round.
Unlike fried spring or egg rolls, these are fresh and never cooked. Rice wrappers can feel intimidating at first, but with a little practice the process becomes quick and easy. Once you learn the technique, you’ll want to make summer rolls anytime.
The peanut sauce ties everything together. It’s mild by default, but you can easily increase the heat if you prefer a spicier dip.
What You Need to Make Summer Rolls with Peanut Sauce
Ingredients for the Summer Rolls
Rice wrappers – found in the international aisle of most grocery stores.
Rice noodles (vermicelli works well)
Vegetables: carrots, cucumbers, cabbage, bell peppers, radishes, pea pods, baby bok choy (slice into thin sticks)
Fresh mint leaves
Peanut Sauce Ingredients
Creamy peanut butter
Rice vinegar
Soy sauce (low sodium) or tamari
Sriracha or chili paste – adjust to your preferred heat level
A sweetener: sugar, honey, or maple syrup
Toasted sesame oil
Garlic
Fresh ginger, grated if possible
Fish sauce – optional, for extra depth
Prep Work and Making the Peanut Sauce
Before assembling the rolls, do a little prep: make the peanut sauce, cook the noodles, and cut the vegetables into thin sticks.
Combine the peanut sauce ingredients in a blender, food processor, or with an immersion blender, and blend until smooth and creamy. Set aside.
Cook the rice noodles according to package instructions, drain, and set aside to cool slightly.
Slice and julienne all vegetables so they’re ready to add to the rice wrappers when you assemble the rolls.
Working with Rice Wrappers
Rice wrappers can be fragile once they’re wet, so handle them gently to avoid tearing. A rice wrapper tray can make the process easier, holding the wrapper in warm water just long enough to soften it without letting it curl.
If you don’t have a tray, use a shallow pie plate filled with warm water. Dip a wrapper for 10–15 seconds, keeping the edges submerged so they don’t curl. Lay the softened wrapper on a clean towel and gently pat to remove excess moisture before assembling.
How to Make a Summer Roll
With your vegetables sliced, noodles prepared, and sauce ready, assemble the rolls:
1. Soften a rice wrapper in warm water and place it on a towel or a clean surface.
2. On the lower half of the wrapper, lay down a small handful of rice noodles and a selection of vegetables and mint leaves.
3. Fold the bottom edge of the wrapper up and over the filling, fold the sides in, then roll tightly to seal.
4. Serve immediately with the peanut sauce for dipping.
Tips for Making and Storing
- Don’t overstuff the wrapper; too much filling can cause tearing.
- Customize the fillings to suit your tastes or whatever you have on hand.
- Add shredded chicken or cooked shrimp for extra protein.
- These rolls are best eaten fresh. If you must store them, wrap each roll individually in plastic wrap and refrigerate for up to 24 hours.
Notes
- Swap vegetables based on seasonality or preference; thin slices work best.
- Almond or sunflower seed butter can replace peanut butter for allergies or taste variations.
- To increase heat, add more sriracha or chili paste to the peanut sauce, or sprinkle red pepper flakes when serving.
- If you don’t have a wrapper tray, follow the pie plate method described above to soften wrappers without curling.
