Summer Roll Sauce

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While the recipes for the Summer Roll Wrappers and the Grilled Pork can be found elsewhere, I hope you’ll find this recipe for Summer Roll Sauce helpful. Summer rolls are splendidly textural, fresh, and best of all, pretty healthy. They are also very versatile and make a delicious appetizer anytime of the year. I love them sliced in half and dipped into summer roll sauce.

Thai Summer Rolls With Peanut Sauce

  •  TOTAL TIME: 20 minutes
  •  YIELD: 8 rolls (nutrition is for one roll or two halves) 1x

Thai Summer Rolls with Peanut Sauce – these fresh veggie rolls make for the best easy, healthy, portable lunch! with tons of herbs and a delicious sauce.


INGREDIENTS

SCALE1/2x1x2x

For the Summer Rolls:

  • 8 rice paper wrappers
  • a few torn leafy greens like rainbow chard
  • 1 medium cucumber
  • 1 medium bell pepper
  • 2 medium carrots
  • a handful of fresh mint
  • a handful of fresh cilantro
  • 1 avocado
  • crushed peanuts for topping

For the Peanut Sauce:

  • 3 tablespoons canola oil
  • 2 cloves garlic, peeled
  • 2 tablespoons low sodium soy sauce (sub a gluten free tamari if you need to make the recipe GF)
  • 1–2 tablespoons peanut butter
  • 1 tablespoons water
  • 1 tablespoons white distilled vinegar
  • 1 tablespoons honey
  • a big squeeze of lime juice
  • a dash of fish sauce

INSTRUCTIONS

  1. Place the ingredients for the peanut sauce in a food processor or blender. Pulse or blend until smooth.
  2. Slice the cucumber, pepper, and carrots into thin strips about 3 inches long. Slice the avocado into pieces.
  3. Soak one rice paper wrapper at a time into a bowl of warm-ish water for about 30 seconds. When you see or feel the wrapper getting loose and elastic-y, remove it from the water and set it on a damp towel. Pat it dry gently and dry your hands.
  4. Arrange a few of the vegetables and herbs in the center of the wrapper horizontally, starting with the leafy greens and ending with the avocado. Fold the left and right sides towards the middle; fold the top flap over the vegetables, tuck everything in, and tightly roll it all up. The wrapper will be very sticky and delicate so work carefully.
  5. Cut the rolls in half and place on a serving platter (because if you’re like me, they’ll look better when they’re cut in half and you’re looking at the pretty vegetables inside instead of the wrap job). Drizzle with the sauce or dip in the sauce or both! I topped mine with crushed peanuts.

Vegetarian Summer Rolls with 3 Dipping Sauces

Vegetarian summer rolls with avocado, tofu & fresh veggies. Serve them with 3 dipping sauces – peanut sauce, hoisin & Vietnamese dipping sauce!

PREP TIME 35 mins

TOTAL TIME 35 mins

COURSE dinner, lunch, Main Course

CUISINE Asian, Vietnamese

SERVINGS –+

EQUIPMENT

  • Mandoline Slicer

☑ INGREDIENTS 1x2x3x

Summer Rolls

  • ▢1 cup shredded carrots
  • ▢½ large red bell pepper – – julienned
  • ▢½ large yellow bell pepper – – julienned
  • ▢6 cocktail cucumbers – – julienned
  • ▢16 oz firm tofu – – cut into ½ inch strips
  • ▢3 – 4 cups spring mix or shredded lettuce
  • ▢1 cup shredded red cabbage
  • ▢1 avocado – – cut into ½ inch strips
  • ▢4 oz dried vermicelli rice noodles – – cooked according to the directions
  • ▢1 cup fresh herbs – – cilantro, basil, mint (use any combination)
  • ▢rice paper wrappers – – I used 10 inch wrappers (25 cm)

Vietnamese Dipping Sauce – Nuoc Cham

  • ▢¼ cup vegan fish sauce – – (See Note 1 for other vegan alternative); For non-vegetarians: substitute with regular fish sauce
  • ▢¼ cup sugar
  • ▢⅓ cup water
  • ▢2 Tablespoons lime juice – – freshly squeezed, about half a lime
  • ▢2 teaspoons rice wine vinegar
  • ▢1 clove garlic – – finely diced
  • ▢1 small Thai chili pepper – – finely diced
  • ▢1 Tablespoon shredded carrot – – for garnish
  • ▢1 teaspoon chili garlic sauce – – (optional)

Hoisin Dipping Sauce

  • ▢½ cup hoisin sauce
  • ▢4 teaspoons sugar
  • ▢4 teaspoons water
  • ▢4 teaspoons lime juice – – freshly squeezed
  • ▢1 Tablespoon chopped peanuts – – for garnish

Peanut Dipping Sauce

  • ▢¼ cup creamy peanut butter – – I used all natural unsweetened peanut butter
  • ▢¼ cup lite coconut milk – – can substitute with water
  • ▢1 ½ Tablespoon hoisin sauce
  • ▢1 ½ Tablespoon lime juice
  • ▢1 teaspoon brown sugar
  • ▢1 Tablespoon chopped peanuts – – for garnish
  • ▢1 Tablespoon chili garlic sauce – – (optional)

INSTRUCTIONS OnOff

Make the dipping sauces (peanut, hoisin, Vietnamese nuoc cham):

  • For each sauce, set aside the garnish and mix together all the ingredients in a medium size bowl. Add the garnish right before serving. Makes ¾ cup peanut sauce; makes ¾ cup hoisin sauce; makes 1 cup of Vietnamese dipping sauce (nuoc cham).

Pan fry the tofu

  • Cut the block of tofu into ½ inch strips. Add a teaspoon of oil to a pan over medium high heat and fry the tofu strips until they are golden brown on both sides. About 4 – 5 minutes. Set this aside.

Make the summer rolls

  • Add about a third inch of water to a large shallow dish to dip the rice paper wrappers in. Dip one sheet of rice paper wrapper in the water for two seconds and place it on a flat surface. (see Note 2)
  • Starting with the side closest to you, add the mix greens/lettuce and shredded red cabbage on top of the rice paper wrapper, leaving an inch of wrapper on the edge to grab ahold of later. This will provide a barrier between the vegetable filling and the delicate rice paper wrappers.
  • Next place the peppers, carrots, tofu, and avocado on top of the mixed greens. Finally add the vermicelli rice noodles and fresh herbs on top of everything. You should have a stack of the filling piled on top of each other.
  • (Optional) For presentation: if you prefer to see the colorful vegetables through the wrapper, lay them flat on the rice paper wrapper in the center. As you’re rolling it up, you should be able see the vegetables through the rice paper. 
  • Starting from the end closest to you, pick up the inch of wrapper left uncovered and roll it up a quarter of the way.
  • Continue rolling until all the filling is rolled into the rice paper wrapper.
  • Fold the left and right side of the wrapper towards the center and continue to roll it all the way up.
  • Place the summer roll on a plate and let it sit for 1 minute or until the wrapper is no longer tacky. The surface should still feel soft and pliable but it should not feel sticky since the excess water should be absorbed by now.
  • Cut each summer roll crosswise into about 2 inch pieces and arrange them on a plate. Serve with the peanut, hoisin, and Vietnamese dipping sauces.

✎ RECIPE NOTES

  1. For vegetarian or vegan option: Replace the fish sauce with light soy sauce. Dark soy sauce can overwhelm the flavor.
  2. Rice paper wrappers are delicate and can easily tear if you leave it in water for too long. Too short of time and the wrapper will be too stiff to roll up. I found two seconds to be just the right amount of time.It should be stiff when you take it out of the water but it will soften very quickly – literally in seconds. 

NUTRITION

Calories: 494kcal | Carbohydrates: 58g | Protein: 19g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 2135mg | Potassium: 714mg | Fiber: 9g | Sugar: 16g | Vitamin A: 7573IU | Vitamin C: 68mg | Calcium: 218mg | Iron: 4mg

Fresh Summer Rolls + Two Dipping Sauces

Fresh Summer Rolls are colorful, healthy and fun to make using everyday ingredients that are easy to find. Paired with creamy peanut or sweet chili dipping sauce and it’s a delicious, light and healthy lunch or dinner!

side angle view of sliced summer rolls on a marble serving board with items surrounding.

Summer, spring or salad rolls, known as Goi Cuon in Vietnamese, are a fresh and healthy versatile finger food made using rice paper, crunchy vegetables, and fresh leafy greens and herbs.

Make them simple with just a few ingredients or add more for a variation and rainbow effect creating a healthy and colorful snack, appetizer or light lunch served with a creamy peanut sauce or sweet chili sauce!

Homemade summer rolls are easy to make, you just need a bit of practice, but after your second one I bet you’ll be a pro! And I’ve included plenty of tips to help you become a master!

top down view of the ingredients used to make summer spring rolls.

The Components

I love these homemade rolls, they are simple and fun to make. The recipe today is a very basic, all-around summer roll. Nothing complicated, everything should be readily available and easy to find.

Rice Paper

You can find rice paper for summer rolls in the Asian section of your grocery store. There are different shapes and sizes so you may want to experiment with a few to see what works best for you. I recommend starting with round rice paper that’s either 25 or 22cm in diameter. I used 25cm here, which is a perfect size with enough space for all my veggies.

Dipping Sauce

There’s a summer roll dipping sauce for everyone here and both are excellent. I have included two different dipping sauces because some of you may be allergic to nuts. One will be a peanut or almond butter-based dipping sauce and the other will be rice vinegar-based. I love my peanut sauce but was very pleased with the vinegar-based sauce as well.

Herbs & Greens

Summer rolls are commonly filled with a few herbs like mint, cilantro and/or Thai basil. Feel free to use only one, or any combination. The herbs are essential for a really flavorful roll.

  • If you can’t find Thai basil, regular basil will be just as good! I especially love the basil with the peanut dipping sauce – the flavors pair so well.
  • Next, you can choose from a variety of greens to add to your rolls. I recommend a 50/50 spring mix, pea shoots, leafy oak lettuce, or other fresh leafy greens, using one or any combination you like.

Veggie Filling

Lastly, choose your veggies and cut them into thin strips by hand or using a julienne tool. I used carrots, cucumber, red bell pepper, and red cabbage. For variation you can try adding avocado, radish, jicama, green onions, bean sprouts, etc.

Many recipes for these rolls also use rice noodles, and you can too, but I prefer a roll full of veggies. I can eat two or three of these and be completely satisfied for a few hours.

Adding in some sliced tofu is an option. I do like to add it to my rolls when not using the peanut sauce as it adds some protein to the meal.

top down view showing the process of making summer spring rolls.

How To Make Summer Rolls

  • First things first – Fill a large bowl with warm water and have everything prepped and ready to go at your soon-to-be summer rolling station.
  • Dip the rice paper in the warm water for just 2 – 3 seconds, it should be stiff and will soften as you begin to work.
  • Layer the ingredients on top of each other at the bottom (end towards you) 1/3 of the moist rice paper (as shown above).
  • Next, ‘tuck and roll’ the edge closest to you, by bringing the edge over the fresh mound, and gently but firmly tucking it under and rolling away from you. At the 2/3 mark, fold the ends up, onto the roll, and continue rolling tucking them under until the roll is finished.
top down view of summer rolls on a marble serving board with dipping sauces.

Top Tips

  • Use a plastic cutting board. Some surfaces, especially wood, are more porous than others, making the rice paper stick while rolling. You may want to use a plastic cutting board for your workstation.
  • Don’t over soak the rice paper. Just dip for 2 – 3 seconds at most and use. It will be stiff, but soften as you begin working and rolling. If soaked too long it will soften too much and be hard to work with.
  • Double the rice sheets. When making summer rolls for future meals, consider doubling up the rice paper for each roll to strengthen them so they don’t fall apart from softening due to storing.
  • Don’t overstuff. The rice papers are pretty pliable, but if you overstuff them you may not have much paper to ensure a good roll.
head on view of sliced summer rolls on a marble serving board with items surrounding.

Adjusting For Dietary Restrictions

  • Soy-Free: When making the dressings, use coconut aminos in place of soy sauce or tamari. Don’t use the optional tofu.
  • Nut-Free: When making the peanut dressing, use sunflower butter in place of nut butters.

How To Store

Fresh is always best, but if stored properly they do store well as follows:

  • Refrigerator: Store summer rolls in the refrigerator for up to 2 – 3 days, and the dressing days for 5 – 6 days, in separate covered containers. To keep the rolls from sticking together, place a piece of parchment paper, saran wrap or wax paper between the rolls. You can also roll them individually. The dipping sauces will last longer, about 5 – 6 days.
  • Meal prep: These summer rolls are great for meal prep and can be stored as mentioned above. When making for meal prep, you may consider doubling up the rice paper for each roll to strengthen them so they don’t fall apart from softening due to storing.

Serving Suggestions

  • Serve summer rolls chilled or at room temperature.
  • Serve with peanut dipping sauce or sweet chili sauce.
  • Pair with a small bowl of soup such as Garlic Miso Soup with Greens or Simple Miso Noodle Soup.

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