Ingredients
For the Summer Rolls
- 8-10 rice paper wrappers
- 1 cup cooked shrimp, peeled, deveined, and sliced lengthwise (or substitute with protein of choice)
- 1 cup shredded romaine lettuce or leafy greens of your choice
- 1 cucumber, thinly sliced into matchsticks
- 1 carrot, thinly sliced into matchsticks
- 1/2 avocado, thinly sliced
- Handful of fresh herbs (mint, cilantro, basil, or a combination)
- Optional: Rice vermicelli noodles (cooked according to package directions)
For the Spicy Peanut Sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1-2 teaspoons sriracha or chili sauce (adjust to your heat preference)
- Warm water, as needed to thin
Instructions
1. Make the Spicy Peanut Sauce
- In a small bowl, whisk together all the peanut sauce ingredients, starting with a small amount of water and adding more as needed to achieve your desired consistency. It should be pourable but thick enough to coat.
2. Assemble the Summer Rolls
- Prep your ingredients: Prepare all your filling ingredients – cooked protein, sliced veggies, and herbs.
- Dip the rice paper: Fill a shallow dish or pie plate with warm water. Dip a rice paper wrapper into the water for 10-20 seconds, until it just starts to soften but is still slightly firm.
- Lay out the wrapper: Place the softened rice paper on a clean work surface.
- Layer the fillings: In the bottom third of the wrapper, arrange a small amount of each filling ingredient in a line, leaving about 1 inch on either side. If using noodles, add a small handful first. Avoid overfilling.
3. Folding technique
- Fold the bottom edge of the rice paper over the fillings.
- Fold in the sides like an envelope.
- Continue rolling tightly until you reach the end.
- Repeat: Continue the process with the remaining rice paper wrappers and fillings.
4. Keep them fresh
- Place the finished rolls on a plate and cover with a slightly damp paper towel to prevent drying out.
5. Serving
- Serve the summer rolls immediately with the spicy peanut sauce for dipping.
- To store, wrap summer rolls individually in plastic wrap and refrigerate for 1-2 days.
Tips and Variations
Proteins: Swap the shrimp for grilled chicken, tofu, or your favorite protein.
Veggies: Get creative! Add bell peppers, bean sprouts, edamame, or any of your preferred vegetables.
Make it vegetarian: For a vegetarian version, omit the shrimp and add extra veggies or tofu.
Adjust the spice: Customize the heat level in the peanut sauce to your liking.
