Best Veggie Summer Rolls With Peanut Sauce
Summer rolls are a great way to get your raw veggies in and they are very simple to make. They’re healthy, fresh, and so delicious when you dip them into the peanutty goodness. They are by far the best veggie summer rolls and the peanut sauce is the icing on the cake.
I’ve been on such an Asian kick
I should really say that I’ve been on a Vietnamese kick because I crave it all the time. I make it for dinner, I love to go eat it on the weekends, and I even post about it here. It’s also a place that we are contemplating visiting. Summer rolls have always been one of my Vietnamese favorites. Sometimes, I’ll just make them for dinner. They’re substantial, but they don’t leave you feeling heavy and bloated. When I make them at home, I make mine with veggies, and I add some pork with the veggies for my husband. It’s a win/win for everyone.
The peanut sauce is to die for. I seriously can eat it with a spoon (which sometimes I do…no judging please). It’s also simple to make and it lasts a few days in the refrigerator, should you have any left. Which I never, ever do.
The best thing about making these summer rolls is you can use whatever veggies you have on hand and/or like. I also use rice noodles in mine too. Don’t have any hand? No worries, use thin spaghetti, vermicelli or leave it out completely if necessary. Any combination of noodle, veggie and sauce gets an A+ in my book.
What you need to make the best veggie summer rolls with peanut sauce
First you want to start off by making the peanut sauce. In a microwavable bowl add 1/2 cup of unsweetened peanut butter (if you only have the regular spread, that’s fine, it will just be sweeter) and 1/2 cup of water. Mix as best as you can. It will be soupy. Microwave for 30 seconds on power level 5 and then stir. Keep doing this process until it mixes easily. If you need more water, keep adding it 1/8 cup at a time until desired consistency. I like mine pourable. Then add the hoisin, soy, syrup, lemon or lime juice and stir. Just set the sauce aside and try not to eat big spoonfuls of it.
Secondly, prep your veggies and cook your noodles. I use a julienne peeler for the carrots but a knife works just as well. You want everything to be pretty thin, cut up and organized, so all you have to do is assemble. Cook your noodles according to the directions, drain and rinse thoroughly under cold water. Squeeze the excess water out and put them in the assembly line.
The last thing you will need to do is dip your rice paper and then assemble the roll. Do this only when you have everything else ready because you will need to work quickly. The easiest way that I’ve found to moisten the rice paper is using a skillet on the stove (one that is bigger then the rice paper). I fill it with a couple of inches of water and heat it up. You want it hot, but you also have to stick your fingers in there, so not too hot where you get burned. If it gets too hot, add a little cold water to cool it off.
Dip the rice paper in the water (and submerge it) for about 4 seconds. It won’t be completely soft and that’s okay. Take it out and put it on the counter. It will become more pliable as you work with it.
Start placing your veggies about 1/4 – 1/3 from the bottom. Less is more when it comes to summer rolls. You don’t want to overpack the veggies and the noodle.
Then wrap like a burrito. Wrap the bottom over the veggies, then tuck each side in, and then keep rolling until they’re perfect little summer rolls.
If at first you don’t succeed, try, try again. If they’re ugly, who cares! They’re still going to taste amazing. The key is not to overpack, and work quickly. When you’re done, place them on a platter leaving a little space between them so they don’t stick.
They are best eaten immediately. However, if you are making them ahead of time, wrap them in very wet paper towels, and store them in a tupperware container to keep the rice paper from drying out (which will cause them to be chewy and not the best). When I make these, I usually make enough for lunch the next day. While they are not as wonderful as when they’re freshly made, they are still pretty darn delicious. The key is to store them in very wet paper towels.
I’m so excited for you to make them! They seriously are the best veggie summer rolls with, to die for, peanut dressing!
BEST VEGGIE SUMMER ROLLS WITH PEANUT SAUCE
These are the best veggie summer rolls with peanut sauce. They are simple to make and the peanut sauce is to die for. Give them a try!
Peanut Sauce
- ½ cup peanut butter unsweetened
- ½ cup water
- 2 TB hoisin sauce
- ½ TB soy sauce
- 1 TB maple syrup
- ½ tsp lemon or lime juice
Summer Rolls
- 8 pieces rice paper (22cm)
- 4 oz rice noodle cooked and drained with cold water (squeeze out extra water)
- 1 cucumber seeded (cut into thin strips)
- 2 carrots peeled (cut into thin strips)
- 8 asparagus spears
- 8 leaves basil
- 1 cup chopped cabbage
- 1 green onion (green parts cut into thin strips)
- ½ avocado (cut into thin strips)
Peanut Sauce
Makes approximately 1 cup
Add the peanut butter and water to a microwavable bowl
Mix carefully
Add mixture to microwave. Cook for 30 seconds on power level 5. Stir until combined. Keep repeating this process until it is mixed and smooth. Add water, ⅛ cup at a time to desired consistency. I like mine pourable.
Add the rest of the ingredients and stir until combined
Set aside until you are ready to use
Can be refrigerated for up to 3 days
Summer Rolls
Makes 8 rolls
Cook noodles according to directions
Prep vegetables by cutting them into thin strips. Have them organized for easy assembly
Put a few inches of water into a large skillet. You want the pan to be larger than the rice paper. Heat water to hot but not so hot that you can't put your fingers in it
Dip the rice paper into the water until submerged for about 4 seconds
Take out and place on counter or cutting board
Layer veggies and noodles about 1/4-1/3 from the botttom. DO NOT OVERLOAD! LESS IS MORE!
Fold like a burrito: Fold bottom over the veggies. Tuck in sides. Keep rolling until it is secure
Place on a platter. Keep space between each summer roll so they don't stick
Repeat the process until you are finished
Enjoy immediately
They are best eaten immediately.
If you are making them ahead of time, wrap them in very wet paper towels, and store them in a tupperware container to keep the rice paper from drying out (which will cause them to be chewy and not the best).
When I make these, I usually make enough for lunch the next day. While they are not as wonderful as when they’re freshly made, they are still pretty darn delicious. The key is to store them in very wet paper towels.
