Fresh Summer Rolls With Creamy Peanut Sauce

Summer has arrived in New York and meteorologists are forecasting a hot one this year. The temperature soared to a blistering 96 degrees last week, and it definitely felt like it. In this heat, I long for lighter meals like salads, vegetables, green juice and lots of water. With that being said you are going to absolutely love these summer vegetable rolls, I promise!

Spring Rolls VS. Summer Rolls

Have you ever wondered what the difference is between spring rolls and summer rolls? Well, I’m here to enlighten you! The main difference between spring rolls vs. summer rolls is the inclusion of fresh, often uncooked vegetables in the filling. Summer rolls are usually filled with fresh seasonal veggies, fruits and herbs like basil, thai basil, cilantro or anything else you fancy!

Wrapping Paper

I typically choose Three Ladies, which are commonly available in Asian markets or can be bought on Amazon. Be cautious of overstuffing the rolls as it can lead to torn rice paper, making it challenging to wrap and seal.

Dipping Sauce For Summer Rolls

I enjoy using traditional dipping sauces such as creamy peanut or sweet Thai chili. The dipping sauce possibilities are infinite, and you have the freedom to make your own. Try to experiment and see what you can whip up. The most delicious recipes often arise unexpectedly.

Health Benefits

Summer rolls are often packed with fresh vegetables, lean protein, and herbs, making them a healthy choice that is low in calories and high in nutrients.

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Yield: 3-4

Author: Victoria Kaputskaya

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Fresh Summer Rolls With Creamy Peanut Sauce

Savor the flavors of summer with these delightful vegetable-filled rainbow rolls. These Summer Rolls are not only beautiful but also light, perfect for an appetizer or a light meal.

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

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Ingredients

• 6 spring roll rice wrappers
• 2 cups cooked rice vermicelli, rinsed and drained
• 3 heads gem lettuce, washed and separated
• 1 red bell pepper, seeded and thinly sliced lengthwise
• 2 large carrots, julienne mandoline
• 1 small purple cabbage, thinly shredded on a mandoline
• 2 Persian cucumbers, julienne
• 6 pcs colored snow peas, julienne
• 10-12 fresh basil or Thai basil leaves
• Green wasabi sesame seeds
• Sesame seeds

Creamy Peanut Sauce

• ½ cup smooth peanut butter
• 2 tbsp, tamari
• 1 tbsp, brown sugar
• 1 tbsp, sesame oil
• 2 tbsp, sweet Thai chili sauce
• 2 ounces hot water

Instructions

1. Mix all the ingredients for the creamy peanut sauce together and set it aside for dipping.
2. Grab a medium-sized pan or shallow dish big enough to fit the wrappers. Fill with warm water. Submerge one rice paper in the warm water for 7 seconds and then lay the softened wrapper on a clean large plate. Place desired fillings near the edge of the rice wrapper.
3. Fold the bottom of the wrapper over the filling and gently tuck the filling under the wrapper. Fold the sides over the filling. Then continue rolling and tucking the rice paper to form a summer roll. Repeat with the remaining rice papers.
4. Put the spring roll on a dry plate and do the same for the rest. Cut in half if desired and serve with peanut sauce. Chef’s Kiss, Bon Appétit!

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