Fresh Summer Rolls with Peanut Ginger Sauce
Fresh summer rolls are so easy to make and filled with crunchy colorful veggies. Serve these as a light snack or summer appetizer dipped in creamy homemade peanut sauce!
Ingredients
Fresh Spring Rolls
- 9-10 rice paper
- 1 carrot julienned
- ¼ cup chopped mint
- 2 cups purple cabbage (171g) sliced
- ½ cup red bell pepper (52g) chopped
- ½ cup yellow bell pepper (52g) chopped
- 7-8 lettuce leaves
- 5 ounces rice vermicelli noodles (140g) cooked
Peanut Ginger Sauce
- ½ teaspoon ground ginger
- 1 tablespoon maple syrup
- 2 tablespoon soy sauce gluten free if needed, or liquid aminos or coconut aminos or tamari
- 1 teaspoon distilled white vinegar
- ½ teaspoon sesame seeds
- ⅓ cup natural peanut butter
- ¼ cup warm water
- ¼ teaspoon crushed red pepper flakes
Instructions
Peanut Ginger Sauce
- Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.
Fresh Summer Rolls
- Chop up your veggies and place on a cutting board.
- Prepare the rice paper wrappers as per the instructions on your packaging. I poured water into a large wide bowl. I then dipped the rice papers into the water, until they began to become completely transparent. You want to ensure it's soft, but not so soft that it can be easily ripped. For my rice papers, this was about 20-30 seconds.
- I then removed from the water and onto a plastic, silicone or ceramic cutting mat (they seemed to stick to my wooden board - if you only have a wooden cutting board, you can lay down a damp paper towel on it) and slightly pat dry.
- Fill your rolls! I placed 2-3 slices of the varying bell peppers, a few slices of julienned carrots, some cabbage, a handful of vermicelli noodles, a sprinkling of mint and a small handful of lettuce (basically 1/10th of the amount I have in total). I lined these up in the centre of the rice paper.
- I rolled the top and bottom of the rolls over the filling, then from left to right. So I rolled the left of the rice paper over the filing, then began to tuck the filling in as I rolled towards the right like a burrito. I continued to roll tightly until finished, then lay them on the folded edges to set on a plate. This took me about 30-45 seconds to do including putting in the filling.
- Serve on a plate with the dipping sauce and enjoy!
Video
Notes
How to store: Fresh spring rolls store well in the fridge with damp paper towel separating them. The peanut ginger sauce can be stored in the fridge, too. Stir before using since it may thicken a bit. Use both within 3 to 4 days.
Calories include the sauce too. Without the sauce, the rolls are 123 calories each.
Nutrition
Calories: 162kcal | Fat: 5g