Thai Summer Rolls with Peanut Sauce Recipe
Nothing tastes like sunshine quite the way that Thai Summer Rolls with Peanut Sauce do. Imagine a medley of colorful, crisp vegetables and fresh herbs tucked into silky rice paper wraps, finished with plump shrimp (or savory tofu for a vegan twist), and served alongside a creamy, zesty peanut dipping sauce that you’ll want to spoon over everything. Each bite is a riot of flavors and textures that truly feels like summer—refreshing, light, and utterly addictive. Whether you’re making these for a dinner party or a quick, feel-good lunch, you’re in for pure, crunchy bliss.
Ingredients You’ll Need
The magic of Thai Summer Rolls with Peanut Sauce lies in how straightforward yet essential each ingredient is. Every component adds a unique splash of flavor, crunch, or color—so prep everything before you roll for the freshest, most vibrant experience.
- Rice paper wrappers: These translucent disks turn silky and flexible when dipped in water, serving as the perfect wrapper for all your fresh fillings.
- Cooked shrimp (or tofu): Slice shrimp lengthwise for extra tenderness, or use firm tofu if you’d like to keep things vegan.
- Cooked rice vermicelli noodles: These delicate noodles add a lovely chew and help make your rolls satisfying and substantial.
- Julienned carrot: Vibrant and sweet, carrots offer a natural crunch and pop of color.
- Julienned cucumber: Crisp, cooling cucumber turns each bite into a truly refreshing treat.
- Thinly sliced red bell pepper: For that little extra sweetness and a beautiful burst of red.
- Shredded purple cabbage: Bold color and crunch, with mildly peppery notes that mix wonderfully with the other veggies.
- Fresh mint leaves: Mint brings an aromatic lift that makes each bite pop.
- Fresh cilantro leaves: Brings a fresh, herbal brightness to round out the flavors.
- Fresh basil leaves: Peppery, slightly sweet basil is the signature Thai herb that ties everything together.
- Creamy peanut butter: The heart and soul of the signature peanut sauce, providing creamy depth and richness.
- Soy sauce or tamari: Pick tamari for gluten-free; both add deep, salty umami to the dipping sauce.
- Hoisin sauce: Slightly sweet and savory, it gives the dipping sauce its irresistible complexity.
- Fresh lime juice: Don’t skip this! Bright acidity keeps the sauce from feeling heavy.
- Honey or maple syrup: Just a little sweetness to balance out all the savory notes.
- Grated fresh ginger: A gentle kick and signature zing in the peanut sauce.
- Warm water: Essential for perfecting the peanut sauce’s creamy, dippable consistency.
How to Make Thai Summer Rolls with Peanut Sauce
Step 1: Prep Your Fillings
Before you start rolling, wash, slice, and arrange your colorful fillings—shrimp or tofu, noodles, carrot, cucumber, bell pepper, cabbage, and all those wonderfully fragrant herbs. Laying everything out in little piles on a big plate or board not only looks gorgeous, it also makes rolling swift and stress-free. This is your chance to savor the rainbow!
Step 2: Soften the Rice Paper Wrappers
Fill a large shallow dish with warm water. Take one rice paper wrapper and dip it gently for just 10 to 15 seconds. As soon as it feels pliable but not too soft, lay it flat on your clean work surface. It will keep softening as you add the fillings.
Step 3: Fill and Roll
Place a couple of shrimp halves (or tofu strips) in the center of the wrapper, then layer on a small handful of noodles, followed by some carrot, cucumber, bell pepper, cabbage, and a few mint, cilantro, and basil leaves. Fold the sides over the filling, then roll it up tightly from the bottom (think of rolling a little veggie burrito!). Practice makes perfect—and a slightly imperfect roll is still delicious.
Step 4: Repeat and Cover
Continue with the remaining wrappers and fillings, making sure to cover your finished Thai Summer Rolls with Peanut Sauce with a damp towel as you work—this little trick keeps them perfectly fresh and prevents any drying or cracking.
Step 5: Whisk Up the Peanut Sauce
In a bowl, whisk together peanut butter, soy sauce or tamari, hoisin sauce, fresh lime juice, honey (or maple syrup), and ginger until smooth and well combined. Gradually whisk in warm water, a tablespoon at a time, until the sauce turns velvety and dippable. Adjust to your preferred thickness—some like it pourable, some love it thick!
How to Serve Thai Summer Rolls with Peanut Sauce
Garnishes
To really make Thai Summer Rolls with Peanut Sauce pop, pile them on a platter lined with extra fresh herbs, or sprinkle with toasted sesame seeds for crunch. A tangle of microgreens or edible flowers takes your platter from homemade to gourmet in just seconds. Serve the peanut sauce in a colorful dipping bowl for that irresistible finishing touch.
Side Dishes
These summer rolls sing when accompanied by other crunchy, vibrant sides—think a simple mango salad, a bowl of edamame, or a cooling cucumber salad. For something more substantial, pair them with homemade fried rice or a fragrant Thai soup for a totally satisfying meal.
Creative Ways to Present
Stack the rolls in a spiral on a big round platter, or slice each in half on the diagonal to show off their rainbow centers. You can also let everyone roll their own at the table for a lively, interactive meal—set out all the fillings, a big bowl of warm water, and let the creativity flow!
Make Ahead and Storage
Storing Leftovers
Leftover Thai Summer Rolls with Peanut Sauce can be wrapped snugly in plastic wrap and stored in a single layer in the refrigerator for up to one day. Tuck a damp paper towel into the container to maintain their tender, fresh texture. The peanut sauce can be stored separately in an airtight container in the fridge for up to three days.
Freezing
Freezing isn’t recommended for these rolls, as rice paper becomes tough and the vegetables lose their crispness. The peanut sauce, however, can be frozen in an airtight container—just thaw and whisk in a little warm water to revive its creamy texture.
Reheating
Thai Summer Rolls with Peanut Sauce are meant to be enjoyed fresh or at room temperature. If you do need to revive them, simply let them sit out for about 20 minutes to take the chill off. Avoid microwaving, as it alters the texture of the rice paper wrapper.
FAQs
Can I make Thai Summer Rolls with Peanut Sauce vegan?
Absolutely! Just swap the shrimp for firm tofu, use a vegan hoisin sauce, and choose maple syrup instead of honey in your peanut sauce. Every bite will be just as vibrant and delicious.
How can I keep the rice paper from tearing?
Handle the rice paper gently and don’t soak it too long—10 to 15 seconds is perfect. Assemble carefully on a clean, smooth surface, and avoid overstuffing to make rolling easier and neater.
Is there a substitute for hoisin sauce in the peanut sauce?
If you’re out of hoisin, try using a dash of extra soy sauce and a splash of rice vinegar with a little brown sugar for sweetness. The flavor will still shine in your Thai Summer Rolls with Peanut Sauce.
Can I use different vegetables in the rolls?
Definitely! Feel free to experiment with whatever’s fresh—avocado, lettuce, sprouts, or even thinly sliced mango all add fun, tasty twists to the classic Thai Summer Rolls with Peanut Sauce.
How far in advance can I make the summer rolls?
For the best texture and taste, try to roll them within a couple hours of serving, but you can prep and store them (wrapped tightly) in the fridge up to a day ahead. The peanut sauce can be made a day or two in advance for extra convenience.
Final Thoughts
Ready to roll? Thai Summer Rolls with Peanut Sauce are a true celebration on a plate: crisp, colorful, and downright irresistible. I hope you’ll give them a try—whether you’re new to rolling or a seasoned pro, these fresh little bundles of joy might just become your favorite snack, party appetizer, or light meal!
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Thai Summer Rolls with Peanut Sauce Recipe
- Total Time: 30 minutes
- Yield: 8 rolls 1x
- Diet: Non-Vegetarian
Description
Learn how to make delicious Thai Summer Rolls filled with fresh vegetables, shrimp (or tofu for a vegan option), and served with a creamy peanut sauce. These light and flavorful rolls are perfect for a healthy appetizer or light meal.
Ingredients
Rice Paper Rolls:
- 8 rice paper wrappers
- 1 cup cooked shrimp, sliced in half lengthwise (or tofu for vegan)
- 1 cup cooked rice vermicelli noodles
- 1 large carrot, julienned
- 1 small cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1 cup shredded purple cabbage
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves
Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon hoisin sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1/4 cup warm water (more as needed)
Instructions
- Prepare Filling: Arrange all filling ingredients on a work surface.
- Soften Rice Paper: Dip rice paper in warm water until pliable.
- Fill and Roll: Place shrimp (or tofu), noodles, vegetables, and herbs in the center of rice paper. Roll tightly.
- Make Peanut Sauce: Whisk together peanut butter, soy sauce, hoisin sauce, lime juice, honey, and ginger. Adjust consistency with warm water.
- Serve: Serve rolls with peanut sauce for dipping.
Notes
- Keep assembled rolls covered with a damp towel to prevent drying.
- Best enjoyed fresh but can be refrigerated for up to a day.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 roll with sauce
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg
