Rice Paper Rolls (Summer Rolls) Recipe

Rating 5.0
| 1
These vegan rice paper rolls, also known as summer rolls, are crisp, bright and filled with crunchy vegetables, rice noodles and herbs. Incorporating vegetables to your meals has never been easier.
Dinner
Asian
23
ingredients
10
steps
25
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
4
For the Peanut Sauce
1/2 cup(s)
smooth peanut butter
1 tblsp
hoisin
1 tblsp
rice vinegar
1 tblsp
lime juice
1 tblsp
low sodium soy sauce or tamari
2 tsp
Sriracha
1 tsp
honey or sugar, or more to taste, see notes 1
1
garlic clove, minced
1 tsp
grated fresh ginger
2 tblsp
water, if needed, see notes 2
For the Rice Paper Rolls
1
batch of peanut sauce
4 oz
uncooked thin rice noodles
2 tsp
sesame oil
salt and pepper, to taste
12
round rice paper wrappers
1 1/2 cup(s)
shredded purple cabbage
1 cup(s)
julienned cucumber
1 cup(s)
julienned carrots
1
red bell pepper, thinly sliced
1
yellow bell pepper, thinly sliced
8 oz
firm tofu, cut into sticks
1/4 cup(s)
finely chopped cilantro
fresh Thai or sweet basil leaves

Directions 10 steps | 25 Minutes

Step 1

Make the peanut sauce. In a bowl, whisk together the peanut butter, hoisin, rice vinegar, lime juice, soy sauce, Sriracha, honey, garlic and ginger. If needed, thin the peanut sauce with water to your desired consistency. Set aside.

Step 2

Prepare the rice noodles. Bring a medium pot of water to a boil. Add the thin rice noodles and cook according to the package’s directions.

Step 3

Drain and rinse with cold water to halt the cooking process. Place in a bowl along with the sesame oil. Season lightly with salt and pepper. Toss to coat evenly and set aside.

Step 4

Fill a shallow bowl with warm water. Take one rice paper and rotate in the warm water, moistening the entire surface.

Step 5

Place the rice paper roll on a work surface and add a small amount of purple cabbage, cucumber, carrots, red bell pepper, yellow bell pepper and tofu to the bottom third of the rice paper round. Evenly sprinkle a tiny amount of finely chopped cilantro on top.

Step 6

Fold the bottom up and around the vegetables.

Step 7

Fold the sides in and roll once.

Step 8

For a pretty translucent leaf effect, place a few small basil leaves or one large basil leaf on the remaining flat rice paper. (See notes 3.)

Step 9

Complete rolling the rice paper. Repeat with the remaining ingredients. 

Step 10

Serve with peanut sauce. Enjoy!


Notes:

  1. If your peanut butter does not contain any sweeteners, more honey or sugar may be needed.
  2. The consistency of your sauce will vary depending on the viscosity of your peanut butter. 
  3. If basil leaves are not available, cilantro leaves can be substituted.
  4. To store the rice paper rolls:
    1. Wrap each roll in plastic wrap before placing them in an airtight container in the refrigerator.
    2. Place them in an airtight container, spray them with a little oil (to prevent sticking) and place a damp paper towel in each container before storing them in the refrigerator. 

Nutrition Per Serving
View All
CALORIES
564
FAT
24.4 g
PROTEIN
20 g
CARBS
72 g

FOOD FOR THOUGHT?

Leave a review or join the conversation.

1 Comments
1 Comments
Please Log In to leave a comment
Sarah D.

Sarah

13 Jul 2022

I loved making these from scratch for lunch the next day.

Reply to this comment