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Summer Rolls with Peanut Dipping Sauce

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Prep Time 20 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

  • Rolls:
  • 12 rice paper wrappers
  • 100 g thin vermicelli rice noodles
  • 200 g large cooked shrimp or pressed tofu
  • 1 large cucumber cut into matchsticks
  • 2 medium carrots julienned
  • 1 ripe avocado thinly sliced
  • 1 cup red cabbage shredded
  • 1 cup fresh mint leaves
  • 1 cup fresh basil leaves
  • 1 cup fresh cilantro
  • 4 spring onions halved lengthwise
  • Peanut Dipping Sauce:
  • ½ cup 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

Instructions
 

  • Cook vermicelli per package instructions. Drain and rinse cold. Set aside.
  • Prep all fillings and arrange within arm's reach before rolling.
  • Whisk all peanut sauce ingredients together. Add warm water gradually until smooth and pourable. Set aside.
  • Fill a wide shallow dish with warm water.
  • Submerge one rice paper for 15–20 seconds until just pliable. Lay flat on a damp board.
  • Place filling in the bottom third — noodles, protein, vegetables, avocado, herbs. Do not overfill.
  • Fold bottom edge up over the filling. Fold in sides. Roll tightly upward away from you.
  • Place seam side down. Repeat with remaining wrappers.
  • Cover finished rolls with a damp cloth while working.
  • Serve immediately with peanut sauce, lime wedges, and extra herbs.

Notes

  • Prep everything before the first wrapper hits the water — rice paper waits for no one
  • Remove wrapper from water while still slightly stiff — it keeps softening on the board
  • Never overfill — sparse before rolling means perfectly full after rolling
  • Keep tension on the roll throughout — a loose roll falls apart at the dip
  • Cover finished rolls with a damp cloth — rice paper dries and toughens fast
  • Change the soaking water every 4–5 rolls to keep it warm enough to work
  • Make the peanut sauce looser than it seems right — it thickens as it sits
  • Rolls keep up to 2 hours covered in the fridge — do not stack them
  • Swap soy sauce for tamari to make the entire dish gluten-free
  • Set everything out as a build-your-own station for parties — the easiest entertaining format there is