vegan summer rolls with peanut dipping sauce

Vietnamese Summer Rolls With Perfect Peanut Sauce

Vietnamese Summer Rolls With Perfect Peanut Sauce


    For the wraps:

    • Spring roll rice wrappers
    • Carrots, thinly sliced
    • Spring onions, thinly sliced
    • Cucumber, thinly sliced
    • Red pepper, thinly sliced
    • Radish, thinly sliced
    • Lettuce leaves (I used a salad bag of pea shoots and mixed baby leaves)
    • Chives
    • Thai Basil
    • Coriander

    For the peanut sauce:

    • 3 tablespoons peanut butter
    • 2 tablespoons soy sauce
    • 1 tablespoon agave (or maple) syrup
    • 2 tablespoons rice vinegar
    • 2 tablespoons warm water
    • The juice of a lime


    1. Pour some hot water into a bowl, and submerge each rice wrap individually in the water for a few seconds until softened. 
    2. Remove to a plate, and top with a small amount of each vegetable and herb listed. 
    3. Fold one edge over the filling, fold both sides in and tuck and roll to form a spring roll shape. (I have linked further up this post to a great tutorial on this!)
    4. Leave on a plate while you make the other rolls.

    To make the sauce:

    1. Mix all sauce ingredients together well, add more water if needed to thin to desired consistency and serve.
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