Homemade Fresh Summer Rolls with Easy Peanut Dipping Sauce.

Homemade Fresh Summer Rolls with Easy Peanut Dipping Sauce are healthy, adaptable, and make a wonderful light dinner, lunch, or appetizer. Here’s exactly how I make them.

Homemade Fresh Summer Rolls with Easy Peanut Dipping Sauce are healthy, adaptable, and make a wonderful light dinner, lunch, or appetizer. Here's exactly how I make them.

If you’re anything like me, you definitely overloaded on jelly beans, cadbury cream eggs, and cake this past weekend. With several Reese’s eggs in the mix too. And bread. So many toasted slices of this irresistible bread.

Needless to say, I went on a very long run yesterday and made veggie-packed summer rolls for dinner. Summer rolls are actually something Kevin and I make on the regular. Last summer, I found myself spending way too much money on pre-made summer rolls at my favorite take-out sushi place that decided it was time to make my own. Following the instructions on the rice paper package, it turns out making these healthy rolls is actually pretty simple. You just need a little practice, instructions, and a trusty knife to sliver a million veggies.

Homemade Fresh Summer Rolls with Easy Peanut Dipping Sauce are healthy, adaptable, and make a wonderful light dinner, lunch, or appetizer. Here's exactly how I make them.

You’ve had these before right? If you haven’t, summer rolls (also known as Vietnamese spring rolls, salad rolls, or rice paper rolls) are basically the uncooked version or flash-fried spring rolls or fried egg rolls. They’re fresh, loaded with vegetables, sometimes shrimp, and I’ve even had them with slices of mango inside–> amazing, amazing.

The first and most important part is to have everything sliced and ready to go before you begin assembling. You can use a variety of veggies and even throw in some rice noodles and shrimp. What I always find necessary is adding a lot of crunch. Something crunchy like carrots, cucumbers, peppers, or all of the above. Also? Some tasty herbs like mint, basil, or cilantro. Here’s what I always put in my summer rolls: cucumber, carrots, red pepper, cilantro, shrimp, chopped purple cabbage, butter lettuce (or romaine… whatever I have), shrimp, and avocado.

Veggies like cucumber, carrot, and peppers should be thinly sliced/julienned. I slice the shrimp in half too, which makes them nice and thin for the delicate roll.

Homemade Fresh Summer Rolls with Easy Peanut Dipping Sauce are healthy, adaptable, and make a wonderful light dinner, lunch, or appetizer. Here's exactly how I make them.

Everything’s wrapped up in rice paper wrappers. You can find rice paper wrappers at most major grocery stores– I usually get mine at Whole Foods. Each wrapper has about 30-35 calories, depending on brand. Add all these tasty veggies, eat a few, and you have one seriously low calorie meal.

Remember what I said above about practice? Well, the toughest part to master is working with the rice paper wrappers. Sizes range from large to small, but I usually buy the 6-inch size. Before rolling, the wrappers must be hydrated in warm water long enough to slightly soften (they’re crisp out of the package). Usually the back of the package will give instructions how to use them. Basically, you want them soft but still a little firm and manageable. After you layer the rice paper onto your rolling surface, the paper will continue to soften. Be careful, the wrappers are extremely delicate and practically unworkable when they become too soft. So, keep “slightly firm” in your mind as you briefly dip them into the warm water.

For the rolling surface, I recommend a ceramic or plastic cutting board. Sometimes I use my giant wood cutting board, but I find the rice paper wrappers stick to it a little more. Still workable, yes– but I find my plastic cutting board easier.

Homemade Fresh Summer Rolls with Easy Peanut Dipping Sauce are healthy, adaptable, and make a wonderful light dinner, lunch, or appetizer. Here's exactly how I make them.

Let’s rock ‘n roll!

Here is how I roll up my summer rolls:

There are many different methods, but this one is easiest for me. Place veggies, herbs, avocado, lettuce, and shrimp very tightly on 1/3 of the slightly firm rice paper wrapper. I always place them on the bottom 1/3 of the rice paper so it’s easier to roll up. Don’t over-stuff the roll. Rather, begin with a small amount of filling then add a little more until you find what works with your size/brand of rice paper roll. Again, it just takes a little practice.

Roll everything up tightly– just like a burrito. To do so, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go. Remember, you want a very tight roll. You can fold in the sides of the rice paper roll if you wish, but sometimes I don’t.

Homemade Fresh Summer Rolls with Easy Peanut Dipping Sauce are healthy, adaptable, and make a wonderful light dinner, lunch, or appetizer. Here's exactly how I make them.

You’ll get the hang of it after a couple rolls. When I first started, my finished rolls looked awkward and sad. Practice practice!

Homemade Fresh Summer Rolls with Easy Peanut Dipping Sauce are healthy, adaptable, and make a wonderful light dinner, lunch, or appetizer. Here's exactly how I make them.

Fresh summer rolls are one of my favorite dishes to prepare because they’re (1) versatile based on what I have/are craving (2) healthy (3) so, so good and (4) three words: PEANUT DIPPING SAUCE.

The homemade peanut dipping sauce is one of the best parts of the dish. It’s very easy: peanut butter, hoisin sauce (found in the Asian section of grocery stores), garlic, a dash of Sriracha (that’s optional), soy sauce, and a little warm water to thin it all out. Topped with crushed peanuts and a sprinkle of crushed red pepper, this sauce is phenomenal.

This sauce is the perfect accompaniment to chicken skewers, noodle/veggie bowls, or raw vegetables. If I have leftover veggies from making the rolls, I dip them in the sauce.

Homemade Fresh Summer Rolls with Easy Peanut Dipping Sauce are healthy, adaptable, and make a wonderful light dinner, lunch, or appetizer. Here's exactly how I make them.

These fresh rolls work as a light dinner, a healthy lunch, and one very impressive appetizer. Have fun!

The ingredients listed below are what I typically use. You can leave out any ingredients you don’t like and sub in ingredients you do.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

 

Homemade Fresh Summer Rolls with Easy Peanut Dipping Sauce

Yield: 10 rolls

Prep Time: 45 minutes

Total Time: 45 minutes

Print Recipe

Homemade Fresh Summer Rolls with Easy Peanut Dipping Sauce are healthy, adaptable, and make a wonderful light dinner, lunch, or appetizer. Here's exactly how I make them. Serves 2-6 depending if it's a meal, appetizer, or how hungry you are.

Ingredients:

Easy Peanut Dipping Sauce1

  • 1/4 cup creamy peanut butter
  • 1 Tablespoon hoisin sauce2
  • 2 teaspoons soy sauce
  • 1 clove garlic, mashed (or about 1 teaspoon minced)
  • 1 teaspoon Sriracha sauce or a chile garlic sauce, optional for spice
  • 1-2 Tablespoons warm water, or more as needed
  • optional garnish: crushed peanuts, sprinkle of crushed red pepper

Summer Rolls3

  • 10 spring roll rice paper wrappers
  • 1 large carrot, peeled and julienned
  • 1 large cucumber, julienned (you can peel, but I don't)
  • 1/2 of a large red pepper, julienned
  • 1/3 cup chopped purple cabbage
  • 1 ounce cooked rice noodles/rice vermicelli (optional)
  • 1 avocado, sliced
  • handful fresh cilantro (and/or mint, basil)
  • 5 large green lettuce leaves (romaine, butter, etc), torn in half
  • 20 medium cooked shrimp, peeled and sliced in half length-wise
  • sesame seeds for garnish (optional)

Directions:

  1. First, read through the post above to learn some tips/tricks for making these summer rolls. Also, make sure every single ingredient in the summer rolls is prepared/chopped/cooked before you assembling.
  2. Prepare the dipping sauce: You can whisk everything together in a bowl or use a food processor. I always whisk them because it saves me from cleaning the food processor. Add everything to a medium bowl (except water and optional garnish) and whisk until smooth. Add 1-2 Tablespoons of warm water or until you reach desired thinness. Pour into a serving bowl/ramekin and top with garnish. Set aside.
  3. Prepare the rice paper wrappers: Pour warm water into a large bowl or 9-inch square or round baking pan. The baking pan is what I always use. Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds (or whatever the package suggests). Usually it's around that time. You want the wrapper to be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a work surface such as a large plastic or ceramic cutting board. Sometimes I use a large wood cutting board, but the wrappers stick to it a little more. Pat the wrapper slightly dry.
  4. Fill the rolls: Place a few sticks of carrot, cucumber, red pepper, and a sprinkle of cabbage on top of the bottom 1/3 of the rice paper as explained and pictured in the post. Then, a small amount of noodles (if using), a slice or two of avocado and a bit of cilantro. Lay 1/2 of a lettuce leaf on top and 4 slices of shrimp on top-- as pictured above. Remember, do not overstuff the roll. Start small then add more, as needed, as you roll each one.
  5. Roll them: Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go. It's basically like you're rolling a burrito! Remember, you want a very tight roll. You can fold in the sides of the rice paper roll if you wish, but sometimes I don't.
  6. After rolling each, place on a serving plate. Cut in half, sprinkle with sesame seeds, and serve with peanut sauce. This amount is enough for Kevin and I and there are always a couple leftover for lunch the next day.
  7. Make ahead tip/storing: Wrap rolls individually in plastic wrap (suggested to prevent sticking and then tearing) and layer in a tupperware between sheets of parchment or wax paper. Store up to 2-3 days. In terms of taste, the rolls are best served fresh the day they are made. Cover sauce tightly and store in the refrigerator for a couple days.

Additional Notes:

  1. Nut allergy? You can dip the rolls into soy sauce or this tasty dipping sauce or this chile lime sauce.
  2. Hoisin sauce is found in the Asian section of grocery stores. It's everywhere. It's a pungent sauce typically used in Asian cuisine as a glaze for meats, in stir fries, or as dipping sauce. It's where most of the peanut sauce's flavor comes from. I do not suggest leaving it out. This stuff is delicious!
  3. As I mention a few times in the post, these ingredients can be played around with based on what you like/dietary needs. The obvious necessary ingredients are the rice papers and crunchy veggies.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

More savory recipes for you right here!

Homemade Fresh Summer Rolls with Easy Peanut Dipping Sauce are healthy, adaptable, and make a wonderful light dinner, lunch, or appetizer. Here's exactly how I make them.

   

91 Responses to “Homemade Fresh Summer Rolls with Easy Peanut Dipping Sauce.”

  1. #
    41
    Casey Seitzposted April 8, 2015 at 3:51 pm

    Sally-
    I made a special trip to the grocery store to buy the rice wrapper thingies, and they took FOREVER to find. BUT, I did find them and these delicious looking spring rolls will be dinner tonight. Thank for sharing this recipe! The variety of your posts (and the fact that you LOVE peanut butter) is exactly why I look at your blog every day. 🙂 And of course, because you’re so damned entertaining!!

    Reply

    • Sallyreplied on April 9th, 2015 at 10:33 am

      Thank you Casey! I appreciate it! So glad you enjoyed these.

      Reply

  2. #
    42
    Denisse | Le Petit Eatsposted April 8, 2015 at 9:03 pm

    I LOOOOOOVE summer rolls!!! And yes, I agree, they are to die for with mango (or papaya!). I’ve been making a killer sauce for them lately with ginger, dates, miso, lime and soy, but peanut sauce is such a classic and this is reminding me to go back to it!

    And thanks for the tip about slicing the shrimp in half, I will definitely try that next time!

    Reply

    • Sallyreplied on April 9th, 2015 at 10:34 am

      Your lime/ginger sauce sounds fantastic Denisse!

      Reply

  3. #
    43
    Emmaposted April 11, 2015 at 12:11 am

    Yum! I have never tried making these before but they are one of my all time favourite lunches. You have inspired me to give them a go … I wonder if my kids will go there …

    Reply

  4. #
    44
    FeeFeeposted April 13, 2015 at 6:42 pm

    I made these for my boyfriend and I for dinner tonight, good thing I anticipated loving the peanut sauce so much that I made double the amount and we nommed the whole lot 😀 First savoury recipe I’ve tried from here Sally and I loved it plus Boyfriend was like ‘what?! You made summer rolls?!’ and I was like *beams with pride*

    Reply

    • Sallyreplied on April 13th, 2015 at 6:44 pm

      Double the amount of sauce. Amazing. Amazing!

      Reply

  5. #
    45
    Allisonposted April 15, 2015 at 8:26 pm

    These were perfect. You were right, the dipping sauce is the best! Served as an appetizer with Vietnamese lemongrass chicken vermicelli. 🙂 Yum!!!

    Reply

  6. #
    46
    Allysonposted April 16, 2015 at 1:53 pm

    YUM! love a colorful roll like this!

    Reply

  7. #
    47
    Neenaposted May 1, 2015 at 10:34 pm

    This is always our all times favourite. I bought quite a lot of the rice paper when visiting Vietnam few months ago and have been having the all kinds of rolls sometimes with roasted chicken in it. The peanut butter sauce is always a hit.

    Reply

  8. #
    48
    Erinposted May 11, 2015 at 8:37 am

    Which brand of hoisin sauce do you use? I made it last night and I am not sure if it was my soy sauce or hoisin sauce but it was just really potent. Thanks so much!!!

    Reply

    • Sallyreplied on May 11th, 2015 at 9:02 am

      Hey Erin. I use a brand called Dynasty. Feel free to cut back on it a little if you didn’t like its strong taste.

      Reply

  9. #
    49
    Deannaposted May 30, 2015 at 8:19 pm

    are the rice paper supposed to be sticky and chewy like?

    Reply

    • Sallyreplied on May 31st, 2015 at 7:58 am

      Yes

      Reply

  10. #
    50
    Karenposted June 21, 2015 at 7:55 pm

    I really want to try this recipe, however, when I hit the print button (which I finally found in the “+” button at the bottom of the recipe)… I got EVERYONE’S comments and it took 26 pages. I’d had to walk away from my printer, because I was needed, to care for a child. Is there a way to JUST get the recipe printed, for any of your recipes? I will not attempt another one at this rate!

    Reply

    • Sallyreplied on June 22nd, 2015 at 10:49 am

      To print out the recipe, press PRINT located in the bright orange rectangle with the recipe title, yield, and thumbnail photo.

      Reply

      • Karenreplied on June 22nd, 2015 at 5:23 pm

        oh, duh! Now I see it! That’s what I get for trying to hurry up and do 3 things at once! Thank you!

  11. #
    51
    Leaposted July 6, 2015 at 6:24 pm

    Ok I have the weirdest question but I was in the middle of making these and had to ask and see if someone knows the answer. So I went to my grocery store and found the one brand of rice paper/spring roll wrappers they had. Prepped all my stuff and then wet the first wrapper to start wrapping my rolls. All of a sudden I smelled something BEYOND horrible– it took me a couple minutes to figure it out, but it was the rice paper! And when I say it smelled bad; I mean it smelled like a mix between dirty feet and rotting cheese. It was that terrible. I had to throw all the papers away and just use lettuce to make lettuce wraps! Does anyone know what the heck is up with the smelly rice paper?? I’ve had spring rolls before and the paper NEVER smelled bad, it didn’t smell like anything! Maybe I just got a bad brand or something? Can anyone recommend a good brand and I’ll just order them online instead? 

    On a side note though– this peanut dipping sauce was amazing Sally, so dinner tonight wasn’t a total bust lol! 😛

    Reply

    • Sallyreplied on July 6th, 2015 at 6:33 pm

      Oh Lea! Try using the Blue Dragon brand I use. They’re great. And do not smell! So glad you like the peanut sauce.

      Reply

    • Cherylllrreplied on December 1st, 2015 at 11:13 am

      My brand, which just says “banh trang” but gives no brand name, doesn’t stink either.  I think you must have gotten a bad batch somehow.  

      Reply

  12. #
    52
    Leaposted July 6, 2015 at 6:36 pm

    Thank you for the recommendation , I will try that one next time!! 

    Reply

  13. #
    53
    Kait @ Our Foodie Appetiteposted July 28, 2015 at 1:35 pm

    This looks so delicious. I’ve never tried my hand at any sort of roll, but I think I can do this following your directions! Thanks for the recipe!

    Reply

  14. #
    54
    Julesposted August 22, 2015 at 6:50 am

    I like summer roles myself very much! Even in winter it’s lovely to serve as an appetizer! 
    Don’t know if you ever tried it with yours, but I also add Rice vermicelli next to the vegetables! 

    Love, Jules 

    Reply

  15. #
    55
    Cherylposted October 5, 2015 at 11:07 pm

    Absolutely delicious recipe! I used almond butter instead of peanut butter in the dipping sauce recipe. Along with a few other tweets, the dipping sauce was a hit!

    Reply

  16. #
    56
    Lauraposted October 27, 2015 at 12:19 am

    Sally – yet again another winner!  I wanted something lighter for supper (it’s still 85 degrees here in Phoenix!) and these rolls were perfect.  They were absolutely delicious and I used both mint and cilantro inside the rolls.  Cutting up/julienning (sp?) the veggies was the most time consuming part.  I had never made summer rolls before, so 3 of my 12 wraps split after I had rolled them.

    The sauce was absolutely delish, I had all the ingredients on hand.  I had to add a bit more water to thin it out.  I’m taking extras for my team at the office tmrw.  Excellent per usual!

    Reply

    • Sallyreplied on October 27th, 2015 at 6:42 am

      Thanks Laura! I haven’t made these in a couple months– I miss them. Especially the dipping sauce! Hope the weather cools down for you soon!

      Reply

  17. #
    57
    Myrnaposted December 24, 2015 at 1:12 pm

    I have party to attend at 6 pm. How soon should I make the summer rolls before the party? I don’t want the rolls to harden. How do I keep it fresh? Thank you.

    Reply

    • Titanreplied on February 25th, 2016 at 12:19 pm

      this is a late reply, but I make them sometimes the night before and wrap them in plastic wrap. Then I put them on the door(actually where eggs should go) and they are still good by brunch the next day

      Reply

  18. #
    58
    Valerieposted January 8, 2016 at 2:02 pm

    Hi Sally,
    I love your summer roll recipe! I really like the dipping sauce options you provided in your recipe. I have a vegetable roll recipe where I use rice paper as well – man those wrappers can be tricky to work with. I used daikon root along with other vegetables and it was delicious. http://doubletherecipe.com/2016/01/08/vegetable-spring-rolls/

    I will have to try your summer rolls and dipping sauce next time.
    Thanks for another great post!

    Reply

  19. #
    59
    Lesleyposted January 17, 2016 at 3:35 pm

    I’ve had the same problem as Lea. My rice paper rolls smell like feet. I thought that’s just the way they smell and was so turned off by it I was going to give up eating them. I’m so glad to hear there are other brands that don’t smell. I’ll throw mine out and try another brand.

    Reply

  20. #
    60
    Sarahposted February 14, 2016 at 6:33 am

    Hey
    I was wondering if the red cabbage is supposed to be cooked first?

    Reply

    • Sallyreplied on February 14th, 2016 at 9:47 am

      It does not.

      Reply

  21. #
    61
    Melanie Morenoposted May 2, 2016 at 10:56 pm

    Sally, I adore you and your recipes! I’ve had these on my to-make list for a while now. The veggies are things I often have on hand so all I needed to get were rice paper rolls. I also opted for imitation crab instead of the shrimp. The rolls are so beautiful, colorful, and tasty. I liked them with the peanut sauce but soy sauce also tasted good on them 🙂 
    I just read through all of the other comments and it seems like everyone has already expressed their love for this recipe but I wanted to throw my love out there, too. While I am crazy about your sweets, please keep the savory recipes coming. You put such a unique (and healthy) touch on dishes–which I love! 🙂

    Reply

    • Sallyreplied on May 3rd, 2016 at 8:35 am

      Thank you thank you! I’ve been feeling a little uninspired with my cooking lately (not baking– shocking!) and this reminds me to get back in the kitchen and whip up some new savory recipes for the blog. Appreciate it so much Melanie, thanks!

      Reply

  22. #
    62
    adrienneposted May 11, 2016 at 6:35 pm

    Thanks for the recipe sally, love your photos! The Peanut sauce is devineee! Could (did) just eat it straight from the bowl 😉

    Reply

    • Sheilareplied on June 4th, 2016 at 4:49 pm

      HI Sally……Can I replace peanut butter with a almond butter or will this change the flavor too much?? Thanks!!

      Reply

      • Sallyreplied on June 5th, 2016 at 7:47 am

        Yep, you can use almond butter instead.

  23. #
    63
    SaraCposted June 11, 2016 at 11:47 am

    Tried these rolls last night.  Thank you for the detailed explanations — they were super helpful.

    The rolls themselves were great!  We made them as per the recipe, and they were fresh and crunch and tasty.  

    The sauce, however, was not that great — I believe because we used a sub-par hoisin sauce, so that’s a tip for future users.  It just lacked a certain tang, and wasn’t sweet or sour — just bland.  FWIW.

    Reply

  24. #
    64
    Aimeeposted July 2, 2016 at 5:16 pm

    Hi Sally,

    I’m so excited to try this recipe, but have a quick question. Have you ever substituted the peanut butter with PB2, or PBfit? I’ve been trying to eat healthier and am always looking for ways to cut fat and calories. 🙂 Thanks in advance!

    Reply

  25. #
    65
    Suzanne Richardposted July 15, 2016 at 8:15 pm

    Wonderful recipe!!!! thanks so much!  Really enjoyed them.

    Reply

  26. #
    66
    Graceposted July 16, 2016 at 7:43 pm

    Just made these tonight! They were delicious and surprisingly filling. The peanut sauce was amazing, in fact, I had to make extra.

    Thank you for this recipe!

    Reply

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