Summer Rolls with Peanut Dip
Fresh Vietnamese-style summer rolls packed with herbs, crisp vegetables, and rice noodles, served with a creamy peanut dipping sauce.
Rice paper can feel intimidating if you've never worked with it, but the trick is simple: dip it briefly in warm water, lay it flat, and don't overfill. A soft, pliable sheet is much easier to roll than a soaked, floppy one. I like to keep the filling tightly packed but not bursting, so each roll holds its shape when sliced.
The peanut dip is the kind of sauce you'll want to double. It's creamy from peanut butter, brightened with lime, and deepened with soy and a touch of hoisin. If you have leftover herbs or vegetables, they make a lovely little salad the next day. Serve these as a light lunch, a starter, or part of a larger spread.
Ingredients
- 8 sheets rice paper (about 22cm/8.5 inches round)
- 100 g (3.5 oz) dried rice vermicelli noodles
- 1 large carrot, peeled and julienned
- 1 cucumber, deseeded and julienned
- 1 red bell pepper, deseeded and thinly sliced
- 1 cup (about 30 g) fresh mint leaves
- 1 cup (about 30 g) fresh cilantro leaves and tender stems
- 1 cup (about 30 g) fresh Thai basil leaves (or regular basil)
- 8 large lettuce leaves (butter lettuce or romaine), ribs removed
- 1/2 cup (130 g) creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon fresh lime juice
- 1 teaspoon maple syrup or sugar
- 1 garlic clove, finely grated
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon chili flakes or sriracha, plus more to taste
- 3-4 tablespoons warm water, to thin the dip
- 2 tablespoons crushed roasted peanuts, for serving (optional)
Instructions
- Cook the rice vermicelli: Bring a medium pot of water to a boil. Drop in the noodles, turn off the heat, and let them soak for 3-4 minutes until tender but still slightly firm. Drain, rinse under cold water, and drain again very well. Set aside.
- Prepare the peanut dip: In a small bowl, whisk together the peanut butter, hoisin, soy sauce, lime juice, maple syrup, garlic, ginger, and chili flakes. Add warm water one tablespoon at a time until the sauce is smooth and pourable, like thick cream. Taste and adjust with more lime, soy, or chili. Set aside.
- Set up your rolling station: Arrange the carrot, cucumber, bell pepper, mint, cilantro, basil, lettuce, and drained noodles in separate piles within reach. Fill a wide shallow dish or pie plate with warm (not hot) water.
- Soften a rice paper sheet: Dip one sheet into the warm water for about 3-5 seconds, just until it begins to soften but is still slightly firm. Shake off excess water and lay it flat on a clean cutting board or plate.
- Fill the roll: On the lower third of the wrapper, layer a lettuce leaf, a small handful of noodles, a few sticks each of carrot, cucumber, and bell pepper, and a generous pinch of each herb. Don't overstuff, or the roll will tear.
- Roll it up: Fold the bottom edge of the rice paper up over the filling, then fold in the left and right sides. Roll tightly away from you to form a compact cylinder, pressing gently to seal. Place seam-side down on a plate and cover with a lightly dampened clean kitchen towel while you make the rest.
- Repeat with the remaining wrappers and filling, keeping finished rolls covered so they don't dry out.
- Serve: Slice each roll in half on the diagonal if you like, and serve with the peanut dip. Scatter crushed peanuts over the dip, if using.
Cook’s tips
- Work with one rice paper at a time; they dry out quickly once softened.
- Use warm water, not hot, or the rice paper will become too soft and tear.
- Keep finished rolls under a damp towel or in a sealed container with a slightly damp paper towel to prevent drying.
- For a tighter roll, keep fillings in thin, even strips and avoid overfilling.
Substitutions
- Rice vermicelli can be swapped for thin glass noodles or even shredded cabbage for a lower-carb version.
- No Thai basil? Regular basil or extra mint works well.
- Peanut butter can be replaced with almond butter or sunflower seed butter for a nut-free dip.
- Add strips of fried tofu or thin omelette for extra protein.
Storage & reheating
Summer rolls are best eaten the day they're made, but you can store them in an airtight container in the fridge for up to 24 hours; line the container with a damp paper towel and place another on top to keep them moist. The peanut dip keeps in a sealed jar in the fridge for up to 5 days; stir and thin with a little warm water before serving.
FAQ
Can I make summer rolls ahead of time?
They're best fresh, but you can roll them up to 4-6 hours ahead and keep them covered in the fridge with a damp paper towel. The rice paper will firm up slightly but still taste good.
How do I prevent rice paper from tearing?
Dip the sheet briefly in warm water and don't let it soak until completely soft. It should still have a little structure when you lay it down. Also avoid overfilling; a light hand makes rolling easier.
Is this peanut dip spicy?
It has a gentle warmth from the chili flakes or sriracha. You can leave it out entirely or add more to taste. The hoisin and peanut butter mellow it out.
Can I make these gluten-free?
Yes, use tamari instead of soy sauce and check that your hoisin sauce is gluten-free. Rice paper and rice vermicelli are naturally gluten-free.
