Fresh Summer Rolls with Peanut Ginger Sauce

I love a rainbow of veggies. I mean, just look at these fresh summer rolls! Vietnamese-style rice paper rolls are packed with colorful crunch. Everything gets chopped, layered, and rolled up inside a tight little rice paper burrito that’s perfect for dipping. I serve these with my favorite peanut ginger sauce (recipe included below), but you can dip them in anything you’d like.

Why You’ll Love These Fresh Summer Rolls

• Fresh and colorful. There’s no better way to eat the rainbow than a stack of fresh summer rolls. I make mine with crisp green lettuce, juicy red peppers, crunchy carrots, and purple cabbage. Of course, it wouldn’t be a summer roll without fresh vermicelli noodles, so you’ll find them in there, too.
• Perfect for summer. I love making fresh summer rolls in the summertime. There’s no cooking involved, and the flavors are delicious, especially when local veggies are in season.
• Versatile. These summer rolls are great for lunch or dinner, or I’ll make a big batch of them to bring out when we have company over. They’re the ultimate light and easy meal, snack, or appetizer. You can even let your guests DIY their rolls.
• Quick. Best of all, Vietnamese summer rolls are quick to assemble with just a few ingredients. Buy julienne (matchstick cut) veggies from your grocery store to save time on chopping!

Ingredient Notes

Fresh summer rolls take minutes to make with ingredients you’ll find in most major grocery stores. I’ll go over the important ingredients with some notes below. Scroll to the recipe card for a printable list with the full amounts you’ll need.

• Rice paper spring roll wrappers – These can be found in the grocery aisle with other Asian ingredients. They may sometimes be labeled “spring roll skins” or simply “spring roll wrappers”. Unlike wheat-based egg roll wrappers, they’re made with rice flour and tapioca starch.
• Vegetables – Choose your own rainbow! I use a combination of thinly sliced carrots, red and yellow bell peppers, purple cabbage, and butter lettuce. Spinach or spring greens will work, too.
• Fresh herbs – I love fresh mint in these rolls. Basil or cilantro are also good options, or you can use any mix of fresh herbs.
• Rice vermicelli noodles – These are long, thin Asian rice noodles. Not to be confused with Italian vermicelli, which is pasta. I usually find rice vermicelli in the same aisle as the rice paper wrappers.
• Peanut Sauce – For dipping. I’ve included the recipe for my homemade Thai peanut sauce. The recipe calls for soy sauce, but you can use liquid aminos, coconut aminos, or tamari if needed.

How to Make Fresh Summer Rolls

First things first, cut up all your veggies ahead of time so you have a mise en place (everything set out) for filling your rolls. Layer on your ingredients any way you like. I usually group each ingredient rather than mixing everything up, for more visual impact. Then, wrap the rolls tightly. Tight wrapping is key here!

How to Wrap Summer Rolls

Once you’ve filled the middle of your wrapper with vegetables, noodles, and herbs, here’s the best way to wrap your fresh summer rolls:

1. Fold the top and bottom of the wrapper over the filling.
2. Next, roll tightly from left to right, like a burrito. Place the finished roll on a plate with the seam-side down. The rice paper will be sticky and should stay in place.
3. Repeat with the remaining rolls.

Your first few rolls will probably be a little wonky (it happens to me, too!), but after you get the hang of it, you’ll find the process easy… and even a little bit satisfying! Once you’re a rolling pro, you’ll want to make my Summer Fruit Spring Rolls, too.

Easy Peanut Dipping Sauce

I love this peanut ginger sauce and I use it in plenty of recipes, from these fresh summer rolls to my tempeh stir fry and Asian noodle salad. It’s simple to make. Take out a bowl, and whisk together peanut butter, maple syrup, soy sauce, and white or rice vinegar with ground ginger, sesame seeds, red pepper flakes, and a bit of warm water. Once the sauce is smooth, you’re ready to serve.

Tips for Success

Here are some hints and tips for making fresh summer rolls even easier.

• Saving on prep time. If your grocery store has a salad bar, buy the filling ingredients from there to save yourself time slicing and julienning. 
• Amping up the protein. You can swap the rice noodles for strips of cooked tofu. Or, add a protein like vegan chicken, crispy tofu, or tempeh to your rolls in addition to the noodles.
• A note on work surfaces. The rice paper wrappers will stick to wood, so you’ll want to use a plastic or silicone board, or a plate for assembly. Otherwise, line a wood cutting board with a damp paper towel.

Serving Suggestions

Fresh summer rolls dipped in spicy peanut sauce are the perfect light snack all on their own. Or, I’ll serve these alongside Thai coconut curry soup or vegan pad see ew to turn them into a meal. I also love the summery flavors of this pineapple fried rice or this quick Asian-inspired quinoa salad.

How to Store

Store fresh summer rolls in an airtight storage container in the refrigerator with a damp paper towel separating them to keep them from drying out. The sauce can also be refrigerated. Both will keep in the fridge for 3 to 4 days, depending on the freshness of the veggies you use. Summer rolls are great for meal prep!

Can These Be Frozen?

No, this isn’t a recipe that will freeze well. If you’re looking for a freezer-friendly Asian appetizer, try my Vegan Potstickers instead!