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Fresh Summer Rolls with Peanut Sauce

Fresh Summer Rolls with Peanut Dipping Sauce

Easy, adaptable take on summer rolls.
Course Appetizer or Main Course
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 rolls
Author Holly at With Two Spoons


For the Summer Rolls:

  • 1 package rice paper rounds you will need 12 for the recipe, but I like to have extra on hand for tears
  • 2 ounces vermicelli cooked per package instructions
  • 12-14 large shrimp cooked, peeled and deveined
  • 2-3 romaine lettuce leaves finely shredded
  • 1 large carrot peeled and cut into fine match sticks
  • 1/2 english cucumber deseeded and cut into match sticks
  • 1/2 red pepper sliced into fine ribs
  • Handful of fresh mint

For the Sauce:

  • 3/4 inch piece of fresh ginger peeled
  • 1 small clove of garlic peeled
  • 1/2 cup creamy peanut butter
  • 2 1/2 tablespoons low sodium soy sauce
  • juice of 1/2 lime
  • 1 teaspoon light brown sugar
  • 1/2 teaspoon red pepper flakes feel free to use less if you prefer your sauce more mild
  • 1/3 cup of water


Assemble the Rolls:

  1. Prepare and assemble all your fillings at your work space.
  2. Fill a large, shallow bowl with warm water and place it next to your work station.
  3. Take 1 rice paper round and submerge it carefully in the water until it softens. Place on your cutting board/work station and smooth out. Gently pat dry with a clean kitchen towel.
  4. On the lower 1/3 of the round, layer your fillings: 2-3 halved shrimp, 2 tablespoons of noodles, 1-2 tablespoons of lettuce, a few carrot and cucumber sticks, a few slices of red pepper, and a small sprinkle of mint.
  5. Wet your fingers (to keep them from sticking to the rice paper), slowly wrap the ingredients into an egg roll shape, tucking in the ends.
  6. Slice in half and serve immediately or refrigerate, covered with a damp towel, for a few hours until ready to serve.

Make the Sauce:

  1. In a high powered blender (like a blendtec or vitamix), add in the water, peanut butter, soy sauce, and then the remaining ingredients. Blend until smooth. Refrigerate for 10-15 minutes to allow flavors to blend and then serve with the prepared summer rolls.