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Easy-Breezy Summer Rolls with Peanut Sauce

Yield: Serves 4 (2 rolls each)  


You don’t need to be exact on the quantity of each ingredient.

• 8 rice paper wrappers • About 32 mint leaves (4 each roll) • About 32 basil leaves (4 each roll) • 1 small bunch cilantro, chopped • 2 c zucchini or cucumbers or both, julienned or “spiralized” into noodles • 8 big leaves lettuce • ¼ c chopped peanuts (optional) • Other additions: carrots, bean sprouts

Peanut Sauce

This version is tarter than what is typically served in Thai restaurants.

• ¼ c raw almond butter or peanut butter • juice of 1 lime • 1-2 T tamari • 2 T maple syrup • 2 T coconut milk/coconut milk creamer • 1 T toasted sesame oil • water to thin to desired consistency • chopped peanuts (optional) • chopped red chilis (optional)

1. Mix all sauce ingredients together and set aside.

2. Organize roll assembly line of herbs and veg.

3. Place water in a shallow plate or pan and submerge one wrapper at a time into the water for 3-5 seconds. Do not leave for too long or it will get soggy.

4. Remove wrapper from water and place on dry towel.

5. In a strip, lengthwise a little above center: layer mint leaves, basil, cilantro then lettuce. Top lettuce with remaining ingredients.

6. Fold in short ends then fold in long edge and roll, burrito-style, tightly but gently.

7. Repeat with the remainder.

8. Serve immediately.  

Do not refrigerate unless you have experience doing this. If you have to wait to serve, cover rolls with a damp towel and then plastic wrap.

--adapted from Leah Lizarondo, The Brazen Kitchen via Pittsburgh Magazine

This entry is related to the following products. Click on any of them for more information.
Zucchini, Summer Squash, Basil, Mint, Cilantro, Lettuce,