There are some recipes that just instantly transport you, and these Peanut Summer Rolls do exactly that for me. The first time I made them, it was for a summer barbecue, hoping for something light and refreshing to contrast the usual heavier fare. I wasn’t sure how they’d be received, especially by the kids who can be picky about unfamiliar textures. To my absolute delight, they were a runaway hit! My husband, usually a meat-and-potatoes guy, kept going back for more, raving about the fresh crunch and the addictive peanut sauce. The kids, surprisingly, loved the “roll-your-own” potential when I let them help assemble a few (messy, but fun!), and even they couldn’t resist that creamy, savory dipping sauce. Since then, these rolls have become a staple in our house – perfect for light lunches, impressive appetizers, or even a fun, interactive family dinner. They look incredibly elegant, taste unbelievably fresh, and the combination of crisp vegetables, soft noodles, savory shrimp (or tofu!), fragrant herbs, and that amazing peanut sauce is simply unbeatable. It’s a recipe that feels special occasion-worthy but is genuinely easy enough for a weeknight.

Peanut Summer Rolls: The Ultimate Fresh & Flavorful Recipe

Dive into the world of fresh, vibrant flavors with these delightful Peanut Summer Rolls. Often called Vietnamese summer rolls or fresh spring rolls (Gỏi cuốn), these translucent beauties are packed with healthy ingredients and served with an irresistible, creamy peanut dipping sauce. They are naturally light, customizable, and surprisingly simple to assemble once you get the hang of handling rice paper. This recipe provides a classic combination, but feel free to adapt it based on your preferences and what’s available.

Ingredients

For the Summer Rolls (Yields 12 Rolls):

Rice Paper Wrappers: 12 sheets (approx. 8.5-inch diameter)
Rice Vermicelli Noodles: 4 ounces (about 1/2 standard package)
Cooked Shrimp: 1 pound medium shrimp, peeled, deveined, cooked, and halved lengthwise (about 24-30 shrimp total, meaning 2-3 halves per roll) – See Notes for alternatives
Fresh Mint Leaves: 1 cup, loosely packed
Fresh Cilantro Leaves: 1 cup, loosely packed (can include tender stems)
Fresh Thai Basil Leaves (Optional but Recommended): 1/2 cup, loosely packed
Lettuce: 6 large leaves (like butter lettuce, green leaf, or romaine), torn into manageable pieces
Carrots: 2 medium carrots, peeled and julienned (cut into thin matchsticks)
Cucumber: 1 medium cucumber, peeled (optional), seeded, and julienned
Red Bell Pepper (Optional): 1/2 red bell pepper, thinly sliced
Bean Sprouts (Optional): 1 cup, fresh

For the Peanut Dipping Sauce (Yields approx. 1.5 cups):

Creamy Peanut Butter: 1/2 cup (use a good quality natural peanut butter if possible)
Hoisin Sauce: 1/4 cup
Water: 1/4 cup to 1/2 cup (adjust for desired consistency)
Lime Juice: 2 tablespoons, freshly squeezed (about 1 lime)
Soy Sauce (or Tamari for Gluten-Free): 1 tablespoon
Maple Syrup or Honey: 1 tablespoon (adjust to taste)
Rice Vinegar: 1 teaspoon
Garlic: 1-2 cloves, minced or pressed
Fresh Ginger: 1 teaspoon, finely grated
Sriracha or Chili Garlic Sauce (Optional): 1-2 teaspoons, or to taste for heat
Sesame Oil (Optional): 1/2 teaspoon for nutty aroma

Instructions

Step 1: Prepare the Ingredients (Mise en Place)

Cook Noodles: Bring a pot of water to a boil. Add the rice vermicelli noodles and cook according to package directions, usually about 3-5 minutes, until tender but not mushy. Immediately drain the noodles and rinse thoroughly under cold running water to stop the cooking process and remove excess starch. Drain well and set aside. You can toss them with a tiny bit of sesame oil to prevent sticking, if desired.
Prepare Shrimp: If not already cooked, cook your shrimp (boiling, steaming, or sautéing work well). Once cooked and cooled slightly, peel, devein (if necessary), and slice them in half lengthwise. Set aside.
Prepare Vegetables & Herbs: Wash and thoroughly dry all your fresh produce. Julienne the carrots and cucumber. Thinly slice the bell pepper (if using). Tear the lettuce leaves into pieces roughly half the size of your rice paper. Pick the leaves from the herb stems (mint, cilantro, basil). Prepare bean sprouts if using. Arrange all prepared fillings on a large platter or board for easy assembly. This step is crucial – having everything ready makes the rolling process smooth.

Step 2: Make the Peanut Dipping Sauce

Combine Ingredients: In a medium bowl, whisk together the peanut butter, hoisin sauce, 1/4 cup water, lime juice, soy sauce (or tamari), maple syrup (or honey), rice vinegar, minced garlic, grated ginger, and optional Sriracha/sesame oil.
Adjust Consistency: Whisk vigorously until the sauce is smooth and creamy. If it’s too thick, gradually add more water, one tablespoon at a time, until it reaches your desired dipping consistency (it should be pourable but still thick enough to coat the rolls).
Taste and Adjust: Taste the sauce and adjust seasonings if necessary. Add more lime juice for brightness, sweetener for sweetness, soy sauce for saltiness, or Sriracha for heat.
Set Aside: Cover the sauce and set it aside while you assemble the rolls. It can be made ahead and stored in the refrigerator for up to a week (it may thicken when chilled, just whisk in a little water before serving).

Step 3: Assemble the Summer Rolls

Set Up Rolling Station: Fill a large, shallow dish (like a pie plate or casserole dish) with warm (not hot) water. Have your prepared fillings platter and a clean, flat work surface (like a large cutting board or damp countertop) ready. A slightly damp, clean kitchen towel laid flat can also work well as a non-stick rolling surface.
Hydrate Rice Paper: Take one sheet of rice paper and completely submerge it in the warm water for about 15-30 seconds, or until it becomes pliable and slightly softened but not completely limp (timing varies by brand). It will continue to soften as you work. Be gentle to avoid tearing.
Lay Out Wrapper: Carefully lift the softened rice paper from the water, letting excess water drip off, and lay it flat on your work surface. Smooth out any major wrinkles gently.
Layer Fillings (Bottom Third): On the third of the wrapper closest to you, layer your ingredients horizontally. A suggested order:
- Start with a piece or two of lettuce.
- Add a small bundle of rice vermicelli noodles on top of the lettuce.
- Layer on some carrots, cucumber, bell pepper, and bean sprouts (if using).
- Sprinkle generously with mint, cilantro, and basil leaves. Don’t overstuff! This is the most common mistake leading to tearing.
Place Shrimp (Middle): Slightly above the main filling pile (towards the center of the wrapper), arrange 2-3 shrimp halves, cut side up (or pink side down if you want the color to show prominently through the wrapper). Placing them separately helps them be more visible.
Begin Rolling: Carefully lift the bottom edge of the rice paper (the edge closest to you with the main filling pile) and fold it up and over the filling. Gently pull it towards you to make it snug.
Fold Sides: Fold the left and right sides of the wrapper inwards, towards the center, like folding a burrito. This seals the ends.
Finish Rolling: Continue rolling the package upwards tightly and neatly, away from you, until you have a compact, sealed roll. The rice paper should stick to itself. The shrimp should be visible through the top layer.
Repeat: Place the finished roll on a serving platter (ensure rolls don’t touch initially to prevent sticking) and repeat the process with the remaining rice paper sheets and fillings. If plating immediately, you can arrange them close together. If making slightly ahead, cover the platter loosely with a damp paper towel or plastic wrap to prevent drying out.

Step 4: Serve

Serve the fresh Peanut Summer Rolls immediately with the prepared Peanut Dipping Sauce on the side.

Nutrition Facts

Servings: This recipe makes 12 summer rolls. A typical serving size is 2 rolls per person.
Approximate Calories per Serving (2 rolls + ~1/4 cup sauce): 300-400 calories.

Disclaimer: Nutritional information is an estimate only and can vary significantly based on specific ingredients used (especially peanut butter brand, shrimp size), portion sizes, and any modifications.

Preparation Time

Ingredient Preparation (Chopping, Cooking Noodles/Shrimp): 30-40 minutes
Sauce Preparation: 5 minutes
Assembly Time (Rolling): 20-30 minutes (may take longer for beginners)
Total Time: Approximately 1 hour – 1 hour 15 minutes

How to Serve Your Peanut Summer Rolls

These versatile rolls are fantastic in various settings. Here are some serving suggestions:

As an Appetizer: Serve 1-2 rolls per person before a main course. Arrange them beautifully on a platter with a central bowl of the peanut dipping sauce. This is perfect for dinner parties or gatherings.
For a Light Lunch or Dinner: Enjoy 3-4 rolls per person as a complete, refreshing meal. Pair with a light soup like miso or a small side salad for extra substance.
Party Platter Perfection: Make a large batch and arrange them on a big platter for potlucks, picnics, or barbecues. Ensure they aren’t packed too tightly initially to prevent sticking. You can garnish the platter with extra herbs, lime wedges, or chopped peanuts.
Interactive Rolling Station: For a fun dinner party idea, prepare all the fillings and let guests assemble their own rolls at the table. Provide individual bowls of warm water and guidance.
Dipping Sauce Variety: While the peanut sauce is classic, consider offering an alternative dipping sauce alongside it, such as Nuoc Cham (Vietnamese dipping fish sauce), a sweet chili sauce, or a simple soy-ginger dip for variety.
Garnishes: Serve with optional garnishes like crushed roasted peanuts sprinkled over the sauce or the platter, lime wedges for squeezing, or extra fresh herbs.

Additional Tips for Perfect Peanut Summer Rolls

Rice Paper Wisdom: Don’t oversoak! The paper should be pliable but still slightly firm when you remove it from the water; it continues softening on the board. Warm water works best – too hot makes it gummy, too cold takes too long. Experiment with different brands, as soaking times can vary. If your surface isn’t non-stick, work on a damp, clean kitchen towel.
Mise en Place is Key: The French term for having all ingredients prepped and ready before you start assembling is crucial here. Cook the noodles and protein, chop all veggies, wash herbs, and make the sauce first. Trying to chop while handling sticky rice paper is a recipe for frustration.
Don’t Overstuff: It’s tempting to load up the rolls, but this is the primary cause of tearing. Start with less filling than you think you need, especially on your first few attempts. Aim for a compact, tight roll rather than a bursting one. Distribute fillings evenly.
Roll Tightly, But Gently: You want a firm roll so it holds together, but pulling too hard can tear the delicate rice paper. Use firm, consistent pressure as you roll upwards after folding in the sides. Practice makes perfect!
Storage Savvy (If Necessary): Summer rolls are undeniably best served fresh, as the rice paper can dry out or become tough upon refrigeration. If you must make them slightly ahead (an hour or two max), place them on a platter without touching each other, cover loosely with a damp paper towel, and then cover with plastic wrap. Avoid direct contact between rolls if storing. Let them sit at room temperature for about 15-20 minutes before serving if they’ve been chilled. The sauce can be made days ahead and stored in the fridge.

Frequently Asked Questions (FAQ)

Q1: Can I make these summer rolls ahead of time?
A: While possible, it’s highly recommended to serve them fresh for the best texture. Rice paper tends to dry out and harden in the refrigerator, even when covered. If you need to make them ahead, do so no more than 2-3 hours in advance. Store them on a platter separated slightly, cover loosely with a damp paper towel, then plastic wrap, and keep chilled. Let them sit at room temperature for about 20 minutes before serving to soften slightly. The peanut sauce, however, can be made up to a week in advance and stored in an airtight container in the refrigerator.

Q2: How do I prevent the summer rolls from sticking together?
A: When first rolled, the rice paper is sticky. If placing them on a platter immediately after rolling, ensure they have a little space between them. If storing, make sure they don’t touch directly. You can place them on leaves of lettuce or lightly brush them with oil, but this isn’t traditional and can affect the texture. Serving them immediately is the best way to avoid major sticking issues. A damp paper towel covering can also help prevent sticking during short-term storage.

Q3: Can I make these Peanut Summer Rolls vegan or vegetarian?
A: Absolutely! These rolls are easily adaptable. For a vegetarian or vegan version, simply omit the shrimp and replace it with pan-fried or baked tofu (firm or extra-firm, pressed and cut into strips), marinated tempeh strips, sliced avocado, or additional vegetables like shiitake mushrooms or edamame. Ensure your hoisin sauce is vegan (most are, but check ingredients) and use maple syrup instead of honey in the peanut sauce.

Q4: Are Peanut Summer Rolls gluten-free?
A: Yes, they are naturally gluten-free provided you use certified gluten-free ingredients where necessary. Rice paper, rice vermicelli, shrimp, vegetables, and herbs are typically gluten-free. The main areas to check are the dipping sauce ingredients: use Tamari instead of regular soy sauce, and verify that your hoisin sauce brand is certified gluten-free, as some may contain wheat.

Q5: My rice paper keeps tearing when I roll! What am I doing wrong?
A: This is a common issue for beginners! Here are a few likely culprits:
* Oversoaking: Soaking the rice paper for too long makes it too delicate and prone to tearing. Aim for pliable but slightly firm (15-30 seconds).
* Overstuffing: Too much filling puts stress on the wrapper. Use less filling until you get the hang of it.
* Rough Handling: Be firm but gentle when folding and rolling. Avoid sharp fingernails digging in.
* Dry Work Surface: A slightly damp work surface (or a damp towel) can help prevent sticking and tearing.
* Sharp Ingredients: Ensure hard ingredients like julienned carrots aren’t poking through – layer them amongst softer ingredients like lettuce or noodles. Practice truly makes perfect with rice paper!

Peanut Summer Rolls Recipe