10-Minute Summer Rolls

These summer rolls are stuffed with fresh, colorful veggies and served with an addictive creamy peanut sauce. They’re the perfect appetizer or light entree. Watch the video below to see how I make them in my kitchen!

Course Main Course

Cuisine Asian

Prep Time 10

Total Time 10

Servings servings

Calories 122kcal

Author Arman Liew

Ingredients

2 ounces rice vermicelli
1 teaspoon sesame oil
1 cup purple cabbage shredded
1 cup mixed greens
2 large carrots peeled and chopped into matchsticks
1 avocado
1 tablespoon lemon juice
1/2 teaspoon salt to taste
1/2 cup parsley finely chopped
8 sheets rice paper

Peanut sauce for spring rolls

1/2 cup peanut butter
2 tablespoons light soy sauce
2 tablespoons rice vinegar
1 clove garlic minced

Instructions

Make the sauce: in a small bowl, whisk together peanut butter, soy sauce, vinegar, and garlic paste. it will look curdled, but as soon as you add water, the sauce will become smooth. Add water as desired, but do not make your sauce too thin.
Cook the noodles according to the package directions. Drain the noodles, rinse them under cold water, and drain well. Toss the noodles with sesame oil.
Peel and slice the avocado, and season it with lemon juice and salt to taste.
Fill a shallow pan with an inch of water. Place one piece of rice paper in the water and let it rest for 30 seconds. Place the rice paper onto the clean kitchen towel.
Cover the lower third of the rice paper with filling ingredients: noodles, carrots, bell pepper, avocado, and parsley or desired herbs.
Lift the lower part of the rice sheet and fold it over the filling. Bring the side parts of the rice sheet toward the center and start rolling upwards, just as you would make a burrito. Repeat with the remaining ingredients.
Serve the spring rolls with the peanut sauce.

Video

Notes

TO STORE. Leftover rolls can last up to 3 days in the fridge so long as all ingredients you have used are fresh. Wrap each roll with parchment paper or food wrap before putting them in an airtight container. This will prevent the rolls from sticking to each other and drying out.

TO FREEZE. We don’t recommend you freeze summer rolls as the rice paper is too thin and delicate the withstand the freezing and defrosting processes.

Variations

Add protein, like cooked shrimp, tofu, pork, or chicken breast.

Change up the veggies. This refreshing appetizer will only get better if you add more crunchy vegetables. Radishes, cucumbers, asparagus, and bean sprouts are my favorites.

Add crushed peanuts for a crunch factor and extra flavor.

Freshen up your rolls with fresh Thai basil, fresh cilantro, or fresh mint leaves.

Experiment! Once you’ve mastered the art of making fresh spring rolls, change things up! I love adding fun ingredients like fresh berries, pickled veggies, and even fresh mango.

Swap the dipping sauce. As much as I love this peanut sauce, sometimes I’ll swap it for my potsticker sauce or spicy mayo.

Nutrition