Summer Rolls with Peanut Dipping Sauce

Prep Time: 20 minutes | Total Time: 20 minutes | Servings: 4 | Calories: 220 kcal per serving

Summer rolls are fresh, translucent rice paper rolls packed with vermicelli noodles, crisp vegetables, fresh herbs, and tender shrimp or tofu, served alongside a rich, creamy peanut dipping sauce that is nutty, slightly sweet, and just spicy enough to make every dip worth it. The rolls are cool and light. The sauce is bold and deeply savory. Together, they are one of the most refreshing things you can eat without turning on a single burner.

No cooking. No heat. No complicated technique. Just fresh ingredients rolled tightly in rice paper and served cold with a sauce that takes three minutes to whisk together.

Twenty minutes from start to finish. A dish that looks impressive, travels well, and disappears from the plate faster than anything else at the table.

Why You Will Love This Recipe

• Completely no-cook. Rice paper softens in warm water. Vermicelli takes five minutes to boil in water. Everything else is raw and fresh. No stove required beyond boiling the kettle.
• Endlessly customizable. The rolling method stays the same. Everything inside changes based on preference, diet, or what is in the fridge.
• Light but genuinely filling. Noodles, protein, vegetables, and a rich peanut sauce together make a complete, satisfying meal that does not feel heavy.
• The peanut sauce is the star. Rich, creamy, garlicky, slightly spicy. People ask for the recipe before they finish eating.
• Perfect for entertaining. Set everything out and let people roll their own. The most interactive, stress-free dinner party format imaginable.

Ingredients

For the Rolls

• 12 rice paper wrappers (22 cm / 8.5 inch round)
• 100g (3.5 oz) thin vermicelli rice noodles
• 200g (7 oz) large cooked shrimp, peeled and deveined — or firm tofu pressed, sliced, and pan-fried for a plant-based version
• 1 large cucumber, cut into thin matchsticks
• 2 medium carrots, peeled and julienned
• 1 ripe avocado, thinly sliced
• 1 cup (75g) red cabbage, thinly shredded
• 1 cup (30g) fresh mint leaves
• 1 cup (30g) fresh basil leaves — Thai basil is ideal, but regular works
• 1 cup (30g) fresh cilantro
• 4 spring onions, halved lengthwise
• 1 tablespoon sesame seeds (optional)

For the Peanut Dipping Sauce

• ½ cup (130g) natural peanut butter, smooth
• 3 tablespoons soy sauce or tamari
• 2 tablespoons fresh lime juice
• 1 tablespoon honey or maple syrup
• 1 tablespoon sesame oil
• 2 garlic cloves, grated
• 1 teaspoon fresh ginger, grated
• ½ teaspoon chili flakes or 1 teaspoon sriracha
• 4–6 tablespoons warm water to thin

For Finishing

• Extra lime wedges
• Extra chili flakes or sriracha on the side
• Crushed roasted peanuts over the sauce
• Extra fresh herbs

Equipment Needed

• Large shallow dish or bowl wide enough to fit the rice paper flat — a pie dish or large frying pan works perfectly
• Medium saucepan for the noodles
• Sharp knife and cutting board
• Whisk and a small bowl for the sauce
• Clean a damp tea towel or a parchment-lined board for rolling

Instructions

Step 1: Cook the vermicelli noodles according to package instructions — usually 3–5 minutes in boiling water. Drain, rinse under cold water until completely cool, and set aside. Cold noodles are essential — warm noodles make the rice paper sticky and difficult to work with.

Step 2: Prepare all fillings before starting to roll. Cut the cucumber and carrots into thin matchsticks. Julienne the carrots. Shred the cabbage. Slice the avocado. Pick the herb leaves from their stems. Halve the spring onions lengthwise. Arrange everything in separate piles on a large board or plate within arm’s reach.

Step 3: Make the peanut dipping sauce. Whisk peanut butter, soy sauce, lime juice, honey, sesame oil, grated garlic, grated ginger, and chili flakes together in a small bowl. Add warm water one tablespoon at a time, whisking after each addition, until the sauce is smooth and pourable — thick enough to coat a spoon but thin enough to dip easily. Taste and adjust. More lime for brightness. More soy for salt. More chili for heat. More honey for sweetness. Set aside.

Step 4: Fill the wide shallow dish with warm water — not hot, not cold. Warm water softens rice paper in 15–20 seconds. Hot water makes it tear. Cold water does not soften it at all.

Step 5: Submerge one rice paper wrapper in the warm water. Hold it under gently for 15–20 seconds, rotating slowly, until it is just pliable and soft but not fully limp. It will continue softening after it is removed from the water. Taking it out while still slightly firm is correct — too soft and it tears when rolled.

Step 6: Lay the softened wrapper flat on the damp tea towel or parchment-lined board. Work quickly and deliberately.

Step 7: Build the filling in the bottom third of the wrapper, leaving a 3 cm border from the edge. Layer in this order for the best roll:

• A small bundle of vermicelli noodles first — they form the base
• 2–3 shrimp or a few slices of tofu laid flat
• A few matchsticks of cucumber and carrot
• A pinch of shredded cabbage
• 2–3 slices of avocado
• A small handful of fresh herbs and a piece of spring onion

Step 8: Do not overfill. A roll that looks too sparse when laid flat will look perfectly full when rolled. Overfilled rolls tear and cannot be closed.

Step 9: Roll tightly. Fold the bottom edge up and over the filling, tucking it snugly under the filling as you roll. Fold in the left and right sides like an envelope. Continue rolling upward away from you, keeping tension on the roll so it stays tight. Place seam side down on a plate.

Step 10: Repeat with the remaining wrappers and filling. Keep finished rolls covered with a damp tea towel so they do not dry out while you work.

Step 11: Pour the peanut dipping sauce into a small bowl. Scatter crushed roasted peanuts over the top of the sauce. Add a small drizzle of sesame oil and a pinch of chili flakes.

Step 12: Serve the rolls whole or halved on the diagonal to show the cross-section of filling. Serve immediately with the peanut sauce alongside and lime wedges and extra herbs on the side.

@cooksillustrated

Substitutes & Swaps

• Shrimp: Cooked chicken breast, thinly sliced, works directly in place of shrimp. Pressed and pan-fried tofu or tempeh makes it fully plant-based. Smoked salmon gives a completely different but excellent result.
• Peanut butter: Almond butter gives a milder, slightly sweeter sauce. Sunflower seed butter makes the sauce nut-free. Tahini gives a more Middle Eastern character that is surprisingly excellent with the fresh rolls.
• Vermicelli rice noodles: Glass noodles or cellophane noodles work identically. Thin soba noodles give a slightly nuttier flavor. Leave the noodles out entirely for a lighter, lower-carb roll.
• Soy sauce: Tamari makes the sauce gluten-free. Coconut aminos give a slightly sweeter, less salty result.
• Fresh cilantro: Omit entirely if disliked. Extra mint and basil fill the gap well. Fresh Thai basil alone is excellent.
• Avocado: Thinly sliced mango gives a sweet, tropical alternative. Both mango and avocado together is outstanding.

Variations

Mango and Shrimp Summer Rolls

Replace the avocado with thinly sliced fresh mango. Add a pinch of chili to the peanut sauce. The sweetness of the mango against the shrimp and the slightly spicy sauce is one of the best flavor combinations in this recipe.

Fully Vegan Summer Rolls

Use pressed, pan-fried tofu or baked tempeh instead of shrimp. Replace honey in the sauce with maple syrup. The rolls are completely plant-based and equally satisfying.

Rainbow Summer Rolls

Use one color of vegetable per roll — red cabbage, orange carrot, yellow bell pepper, green avocado and cucumber, purple cabbage. The cross-section, when cut, reveals a spectrum of color. Stunning for entertaining.

Spicy Tuna Summer Rolls

Mix canned or fresh diced tuna with a small spoonful of sriracha mayonnaise. Use as the protein in place of shrimp. Skip the peanut sauce and serve with soy sauce and pickled ginger on the side.

Dessert Summer Rolls

Fill with sliced mango, strawberry, banana, and fresh mint. Make a dipping sauce from coconut cream, honey, and lime juice. Completely different use of the same technique and a surprising, delightful dessert.

Tips & Tricks

• Prep everything before the first wrapper goes into the water. Once the rice paper is wet, you have about 60 seconds before it becomes too soft to work with easily. Everything must be ready and within arm’s reach before rolling begins.
• Take the wrapper out of the water earlier than you think. It continues softening on the board. A wrapper that feels slightly stiff when lifted from the water will be perfectly pliable by the time you have arranged it flat and started filling. Too soft means it tears when you roll.
• Do not overfill. The most common mistake with summer rolls. A sparse-looking amount of filling before rolling is always the correct amount. Overfilled rolls tear, cannot be sealed, and fall apart when picked up.
• Keep tension on the roll as you go. A loosely rolled summer roll falls apart at the first dip. Roll firmly and keep pulling the roll toward you as you go to maintain tightness throughout.
• Serve immediately or cover with a damp cloth. Rice paper dries out quickly at room temperature and becomes tough and chewy. A damp tea towel laid over finished rolls while you complete the batch keeps them soft and pliable.
• Change the water when it cools. Cool water does not soften rice paper properly. Top up with warm water every four or five rolls to keep the temperature consistent.
• Make the peanut sauce looser than you think it needs to be. It thickens slightly as it sits. A sauce that seems thin in the bowl is the right consistency for dipping a fresh roll without tearing it.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	220 kcal
Total Fat	9g
Saturated Fat	1g
Carbohydrates	26g
Fibre	4g
Sugars	5g
Protein	11g
Sodium	480mg

Nutrition is based on one serving of three rolls with shrimp, vermicelli, fresh vegetables, and herbs. Peanut dipping sauce is not included in the calculation.

Frequently Asked Questions

Why does my rice paper tear when I roll it?

Either the wrapper soaked too long and became too fragile, the filling was overpacked, or the board was too dry and the wrapper stuck. Soak for only 15–20 seconds. Fill lightly. Work on a damp surface. All three adjustments together solve the tearing problem completely.

Can I make these ahead of time?

Yes, up to 2 hours ahead. Place finished rolls in a single layer on a parchment-lined tray. Cover completely with a damp cloth or plastic wrap. Do not stack them — they stick together. Refrigerate and pull out 10 minutes before serving. Beyond 2 hours, the rice paper toughens noticeably.

Can I freeze summer rolls?

No. Rice paper does not survive freezing and thawing. The wrapper becomes tough, brittle, and unpleasant in texture after freezing. These rolls are always best made fresh on the day.

My peanut sauce is too thick. How do I fix it?

Add warm water one teaspoon at a time, whisking after each addition, until it reaches the right consistency. The sauce should flow slowly off a spoon and coat a roll without needing to be scraped or forced. Do not add cold water — it causes the peanut butter to seize and become grainy.

What is the best way to serve these at a party?

Set all the fillings out in separate bowls in the center of the table with a bowl of warm water and a stack of rice paper wrappers. Let guests roll their own. Provide the peanut sauce in individual small dipping bowls. A build-your-own summer roll station is one of the most enjoyable interactive dinner party formats possible.

Are summer rolls gluten-free?

The rolls themselves are gluten-free — rice paper and rice noodles contain no gluten. The peanut sauce contains soy sauce, which has gluten. Swap soy sauce for tamari or coconut aminos to make the entire dish completely gluten-free.

The Roll That Makes Raw Food Feel Like a Proper Meal

Twenty minutes. No heat beyond a kettle. Translucent rice paper around a filling that is cool, crunchy, herby, and fresh all at once. A peanut sauce so good that people dip their fingers into the bowl after the last roll is gone.

Make them for a summer lunch when the kitchen should stay cold. Set everything out for a dinner party and let people build their own. Pack them for a picnic because they travel better than almost any other fresh food.

The rolls disappear. The peanut sauce bowl gets scraped clean. Someone always asks when you are making them again.

Made these summer rolls? Tell me in the comments what fillings you used, whether you tried the mango version, and what your guests said about the peanut sauce. I want to hear every detail.