Thai Summer Rolls with Peanut Dipping Sauce
Fresh summer rolls with colorful veggies and herbs, wrapped in rice paper and served with peanut dipping sauce. Absolutely delicious!
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Ingredients
Ingredients:
Summer Rolls
- 6 sheets rice paper spring roll wrappers
- 2 carrots julienned or cut into matchsticks
- ½ English cucumber thinly sliced into matchsticks
- 1 cup shredded purple cabbage
- ½ red bell pepper thinly sliced into strips
- 1 cup baby spinach or kale
- 1 handful microgreens
- ⅓ cup fresh herbs cilantro, mint, basil
Peanut Dipping Sauce
- ⅓ cup creamy peanut butter
- 2 Tbsp. maple syrup or honey
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. low sodium soy sauce
- 1 tsp. grated ginger
- 1 tsp. minced garlic
- 2 tsp. toasted sesame oil
- 2 Tbsp. water as needed
Instructions
Instructions:
Summer Rolls
- Clean and prep all of the vegetables. Fill a shallow bowl or round cake pan with an inch of warm water. Lay a lint-free towel next to the bowl.
- Dip one rice paper into the warm water for 3-4 seconds. It will be slightly stiff but will continue to soften as you make your roll. Lay the wrapper on the towel.
- Starting 1 inch away from the edge, layer the ingredients to cover about ⅓ of the wrapper. A small handful of baby spinach, a pinch of cabbage, carrots, pepper, cucumber, and micro greens. Add a good pinch of the fresh herbs.
- Fold the lower edge up over the vegetable filling, gently but firmly tucking the roll under and away from you. When you are ⅔ of the way folded, fold the ends into the roll and continue rolling until the roll is finished.
- Place on a dish and continue rolling the rest of the rolls. Try to keep the rolls separate as they will stick together.
Peanut Dipping Sauce
- In a small bowl, whisk together all of the sauce ingredients except the water. It will be very thick and clumpy at first. Add water, a tablespoon at a time, as needed, to the sauce to make it creamy and dippable.
- Serve the summer rolls with the peanut dipping sauce on the side. You can serve them whole or slice in half.
Notes
Notes:
You can make the peanut dipping sauce in advance and prepare the veggies up to a day ahead. Do not make the summer rolls until shortly before serving - they will dry out and start to harden.
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