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
Scale
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
