Go Back
Summer Rolls with peanut sauce

Vietnamese Summer Rolls

Made with fresh veggies and served with a homemade creamy peanut butter sauce, these Vietnamese Summer Rolls can be enjoyed any time of year.
Course Appetizer, Snack
Cuisine Vietnamese
Keyword rolls, summer, vegetable
Prep Time 20 minutes


  • Rice wrappers
  • Rice noodles or vermicelli rice noodles
  • Baby bok choy
  • Carrots
  • Cucumbers
  • Red cabbage
  • Green cabbage
  • Bell peppers any color
  • Radishes
  • Pea pods
  • Mint leaves

Peanut Sauce

  • ½ cup creamy peanut butter
  • 2 tbsp rice vinegar
  • cup soy sauce or tamari
  • ½ tsp sriracha or chili paste - more if you like it spicy
  • 2 tbsp granulated sugar or maple syrup or honey
  • 2 tbsp toasted sesame oil
  • 1 clove garlic
  • ½ tsp grated fresh ginger


Peanut Sauce

  • Blend the peanut butter, rice vinegar, soy sauce, sriracha, sugar, sesame oil, garlic and ginger in a small food processor or blender until smooth and creamy.
  • Set aside while you making the summer rolls

Summer Rolls

  • Cut the vegetables into thin sticks, shred the cabbage and slice the radishes.
  • Add the rice noodles to a bowl of hot water, according to package directions.
  • Fill a pie plate with warm water.
  • Dip the rice wrapper in the warm water for 10-15 seconds, making sure to hold down edges so they don’t curl up.
  • Remove the wrapper and place it on a towel, gently pat it with a napkin so it is slightly dry.
  • Add the noodles and any vegetables you like to the lower half of the wrapper.
  • Begin rolling by pulling the wrapper over the vegetables, fold in the sides and roll tightly.
  • Serve immediately with the peanut sauce.