These Summer Rolls with Spicy Peanut Sauce are one of my favorite appetizers to serve when the weather warms up. Light and refreshing and of course even better when you get to dip them in an addictive peanut sauce.
You can pretty much put any veggies that you like in these Summer Rolls with Spicy Peanut Sauce. Feel free to add in some protein here too, shrimp, chicken or pork, whatever you like really. The only thing I wouldn’t leave out is the fresh herbs, they really add such a nice bright flavor to these. If you have a peanut allergy, these are also good dipped in a sweet chili sauce or hoisin sauce as an alternative.
Once you get the hang of working with the rice paper rolls these summer rolls with spicy peanut sauce are pretty simple to make. Prep all your fillings first and you can set up a little ‘assembly line’. The rice paper wraps need to be soaked 1 at a time in warm water until they are pliable. Once pliable, remove from the warm water, fill with your fillings of choice fold over once, tuck in the sides, then finish rolling. Pretty much like making a wrap. I usually flop at making the first one and then get the hang of it from then on.
Some Suggested Fillings:
- Fresh Mint
- Fresh Cilantro
- Fresh Basil
- Vermicilli Noodles
- Cucumbers
- Carrots
- Pea Shoots
- Pickled Ginger
- Fresh Mango
- Fresh Assorted Greens
- Shrimp
- Chicken
- Hoisin Sauce
The ingredients here are just suggestions. If you add rice vermicelli noodles, just rehydrate them in some hot water until done and then drain them and toss in a little sesame oil so they don’t stick.
Fresh herbs make all the difference so don’t skip these!
Alright now prep those beautiful veggies.
It’s also handy to have a damp tea towel to cover the rolls as you make them so that they don’t dry out.
If you like this recipe try: Shrimp in Thai Coconut Sauce
Summer Rolls with Spicy Peanut Sauce
Ingredients
SUMMER ROLL FILLINGS
- grated carrots
- fresh mint leaves
- fresh basil thai basil is nice here
- julienned cucumbers
- bean sprouts
- pickled ginger
- rice vermicilli noodles toss in a bit of sesam oil
- julienned red or yellow pepper
- julienned sugar snap peas
SPICY PEANUT SAUCE
- 1/2 cup peanut butter
- 1/3 cup water
- 2 tbsp sweet chili sauce
- 1 whole juice of lime
- 1 tsp sesame oil
- 1 thumbsize piece ginger, minced
- 1-2 whole birds eye chili, minced these are hot, cut back if you don't like spicy
- 2 cloves garlic, minced
- 1/3 cup cilantro
- crushed peanuts garnish, optional
Instructions
- Put all your ingredients for your peanut sauce in a food processor. Process until smooth. Set aside. Garnish with crushed peanuts if desired.
Summer Rolls
- If you are using rice noodles, boil some water and pour over the noodles. Let sit submerged in the hot water until done. Taste and you will know when they are. Drain and toss in a little sesame oil so they don't stick.
- Prep all your veggies.
- In a shallow bowl put some warm water. Ensure it isn't too hot or the rice paper wraps will disintegrate. Put one wrap in at a time and once the wrap is pliable after a couple minutes, remove and fill with your desired fillings, leaving room around the edges. fold over once, tuck in sides and finish rolling.
- Cover the rolled wraps with a damp towel while you are working so that they do not dry out.
- If making ahead before to cover the wraps until serving with either plastic wrap or in a tupperware type container with a lid.
- Serve wraps with peanut sauce.
