Look no further for restaurant-quality Fresh Vegetable Rolls that are unbelievably easy to make, delicious and healthy! These Fresh Vegetable Rolls are healthy, adaptable, and make a wonderful light dinner, lunch, or appetizer. What’s makes this dish the best is it’s creamiest ever peanut sauce!
Fresh Summer Rolls with Peanut Dipping Sauce Recipe by Sally’s Baking Addiction
You’ve had these before right? If you haven’t, summer rolls (also known as Vietnamese spring rolls, salad rolls, or rice paper rolls) are basically the raw version or flash-fry spring rolls or egg rolls fry. They’re fresh, loaded with vegetables, sometimes shrimp, and I’ve even had them with slices of mango inside– amazing, amazing.
Before You Start
The first and most important part is to have everything sliced and ready to go before you begin assembling. You can use a variety of veggies and even throw in some rice noodles and shrimp. What most people always find necessary is adding a lot of crunch. Something crunchy like carrots, cucumbers, peppers, or all of the above. Also? Some tasty herbs like mint, basil, or cilantro. Here’s what you can put in your vegetable rolls: cucumber, carrots, red pepper, cilantro, shrimp, chopped purple cabbage, butter lettuce (or romaine… whatever you have), shrimp, and avocado.
Veggies like cucumber, carrot, and peppers should be thinly sliced/julienned. You can slice the shrimp in half too, which makes them nice and thin for the delicate roll. Everything’s wrapped up in rice paper wrappers. You can find rice paper wrappers at most major grocery stores– you can get them at Whole Foods. Each wrapper has about 30-35 calories, depending on brand. Add all these tasty veggies, eat a few, and you have one seriously low calorie meal.
Let’s now cut to the chase with so much information. Let’s rock ‘n roll!
Fresh Vegetable Rolls
Easy Peanut Dipping Sauce
- 1/4 cup creamy peanut butter
- 1 tbsp hoisin sauce
- 2 tsp soy sauce
- 1 clove garlic mashed (or about 1 teaspoon minced)
- 1 tsp Sriracha sauce or a chile garlic sauce optional for spice
- 1–2 tbsp warm water or more as needed
- crushed peanuts, sprinkle of crushed red pepper optional garnish
- 10 pc spring roll rice paper wrappers
- 1 pc large carrot peeled and julienned
- 1 pc large cucumber julienned (you can peel)
- 1/2 large red pepper julienned
- 1/3 cup chopped purple cabbage
- 1 oz cooked rice noodles or rice vermicelli optional
- 1 avocado sliced
- handful fresh cilantro (and/or mint, basil)
- 5 large green lettuce leaves (romaine, butter, etc), torn in half
- 20 medium cooked shrimp peeled and sliced in half length-wise
- sesame seeds optional garnish
- First, read through the post above to learn some tips/tricks for making these summer rolls. Also, make sure every single ingredient in the summer rolls is prepared/chopped/cooked before you assembling.
- Prepare the dipping sauce: You can whisk everything together in a bowl or use a food processor. You have the option to whisk them because it can save you from cleaning the food processor. Add everything to a medium bowl (except water and optional garnish) and whisk until smooth. Add 1-2 Tablespoons of warm water or until you reach desired thinness. Pour into a serving bowl/ramekin and top with garnish. Set aside.
- Prepare the rice paper wrappers: Pour warm water into a large bowl or 9-inch square or round baking pan. Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds (or whatever the package suggests). Usually it’s around that time. You want the wrapper to be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a work surface such as a large plastic or ceramic cutting board. Sometimes I use a large wood cutting board, but the wrappers stick to it a little more. Pat the wrapper slightly dry.
- Fill the rolls: Place a few sticks of carrot, cucumber, red pepper, and a sprinkle of cabbage on top of the bottom 1/3 of the rice paper as explained and pictured in the post. Then, a small amount of noodles (if using), a slice or two of avocado and a bit of cilantro. Lay 1/2 of a lettuce leaf on top and 4 slices of shrimp on top– as pictured above. Remember, do not overstuff the roll. Start small then add more, as needed, as you roll each one.
- Roll them: Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go. It’s basically like you’re rolling a burrito! Remember, you want a very tight roll. You can fold in the sides of the rice paper roll if you wish.
- After rolling each, place on a serving plate. Cut in half, sprinkle with sesame seeds, and serve with peanut sauce. Enjoy!
- Make Ahead Instructions: Wrap rolls individually in plastic wrap (suggested to prevent sticking and then tearing) and layer in a Tupperware between sheets of parchment or wax paper. Store up to 2-3 days. In terms of taste, the rolls are best served fresh the day they are made. Cover sauce tightly and store in the refrigerator for a couple days.
- Nut Allergy? You can dip the rolls into soy sauce or this tasty dipping sauce or this chile lime sauce.
- Hoisin Sauce: Found in the Asian section of grocery stores. It’s everywhere. It’s a pungent sauce typically used in Asian cuisine as a glaze for meats, in stir fries, or as dipping sauce. It’s where most of the peanut sauce’s flavor comes from. I do not suggest leaving it out. This stuff is delicious!
- These ingredients can be played around with based on what you like/dietary needs. The obvious necessary ingredients are the rice papers and crunchy veggies.