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Fresh Vietnamese Summer Rolls with Easy Creamy Peanut Sauce

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These fresh Vietnamese summer rolls are light, refreshing, and quick to make, paired perfectly with a creamy, tangy peanut sauce that elevates every bite.

Ingredients

Scale
  • Small round rice paper wrappers (about 7-inch diameter)
  • Cooked shrimp, peeled, deveined, and sliced in half lengthwise (or firm tofu, pressed and sliced for vegetarian option)
  • Julienned carrots
  • Thinly sliced cucumber
  • Bean sprouts
  • Fresh mint leaves
  • Fresh cilantro sprigs
  • Cooked and cooled rice vermicelli noodles (optional)
  • For the peanut sauce:
  • 1/3 cup creamy peanut butter (natural, no added sugar or salt preferred)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon fresh lime juice
  • 1 clove garlic, minced
  • 1 tablespoon light soy sauce or tamari
  • 2–3 tablespoons warm water
  • Optional: pinch of chili flakes or sriracha for heat

Instructions

  1. Prepare the protein and noodles: Cook shrimp by boiling or steaming until pink and opaque (about 2-3 minutes), then slice lengthwise. For tofu, press out excess moisture and slice into thin strips. Cook rice vermicelli noodles according to package instructions, drain, rinse with cold water, and set aside.
  2. Prep the vegetables and herbs: Julienne carrots and cucumber into thin matchsticks. Rinse bean sprouts and fresh herbs thoroughly and pat dry.
  3. Make the creamy peanut sauce: In a bowl, combine peanut butter, hoisin sauce, lime juice, minced garlic, soy sauce, and warm water. Whisk until smooth and adjust thickness by adding more water if needed. Add chili flakes if desired.
  4. Soften rice paper wrappers: Fill a large shallow dish with warm water. Dip one rice paper wrapper in water for 10-15 seconds until soft but still slightly firm. Lay flat on a clean, damp towel or board.
  5. Assemble the rolls: Place shrimp or tofu near the bottom center of the wrapper. Add a small handful of rice vermicelli, carrots, cucumber, bean sprouts, and herbs on top. Fold the bottom edge over the filling, fold in the sides snugly, and roll tightly toward the top edge.
  6. Repeat with remaining wrappers and filling.
  7. Serve the rolls arranged on a platter with the creamy peanut sauce on the side for dipping.

Notes

Do not over-soak rice paper wrappers to avoid tearing; 10-15 seconds is sufficient. Keep fillings dry to prevent sogginess. Keep finished rolls covered with a damp towel to maintain moisture. Peanut sauce tastes better after resting a few hours in the fridge. Store rolls wrapped individually in plastic wrap and consume within 2 days. For nut-free sauce, substitute peanut butter with almond or sunflower seed butter. For gluten-free, use tamari and gluten-free hoisin sauce.

Nutrition

Keywords: Vietnamese summer rolls, fresh spring rolls, peanut sauce, easy appetizer, healthy snack, gluten-free, vegetarian option

Find it online: https://tomyumy.com/fresh-vietnamese-summer-rolls-with-easy-creamy-peanut-sauce-recipe/