Fresh veggies, herbs, and peanut noodles pack these summer rolls with bright, refreshing flavors. They're a delicious appetizer or light lunch!
Summer rolls are my favorite thing to make when I’m craving something light and healthy, but totally fun. I love stuffing rice paper wrappers with lots of fresh produce, mixing together a flavorful dipping sauce, and digging in! In this recipe, I toss noodles with an easy, sweet and savory peanut sauce made of peanut butter, sriracha, tamari, and a drop of maple syrup. Then, I roll the noodles into wrappers with avocado, sautéed mushrooms, green onion, and fresh basil and mint.
How to Make Summer Rolls
If you’ve never made fresh rolls like these before, it may seem intimidating, but it’s really simple!
- Start by soaking rice paper wrappers, one at a time, in warm water until they soften. (I like these wrappers best).
- Lay the soaked rice paper flat on a clean kitchen or paper towel.
- Next, pile your prepared fillings in the middle. For this recipe, cook a few mushrooms, thinly slice an avocado, and add some herbs or greens on top of your noodles.
- Tightly roll the wrapper over and around your fillings. The rice paper will be sticky, so it will seal everything together tightly. That’s it!
Variations
Feel free to play with the fillings in this recipe! Cilantro would be another great herbal addition, and thinly sliced cucumber or carrots would add a lovely crunch. Thin slices of daikon or watermelon radish, red bell pepper, shredded cabbage, or lettuce leaves would be good veggie choices too. For extra protein and hearty texture, try adding sliced baked tofu or tempeh.
I love to serve these rolls with peanut sauce for dipping, but they’d also be delicious with tamari, soy sauce, or hoisin sauce on the side.
Love this recipe? Make these fresh summer rolls next!
Peanut Summer Rolls
Ingredients
For the mushrooms
- 1/2 teaspoon extra-virgin olive oil
- 1 cup enoki or sliced shiitake mushrooms
- 1/2 teaspoon tamari
For the spring rolls:
- 4 ounces cooked soba or rice noodles
- Peanut Sauce
- 4 Vietnamese rice spring roll wrappers*
- 1 avocado, sliced
- Fresh basil & mint leaves
- 1/4 cup microgreens
- Tamari, for serving
Instructions
- Heat the oil in a small skillet over medium heat. Add the mushrooms and cook until browned and soft, about 5 minutes. Remove the pan from the heat, add the tamari and toss. Set aside.
- Toss the noodles with a few spoonfuls of the peanut sauce until they're well coated.
- One at a time, dip the rice paper wrappers into warm water for 5 seconds. Remove and place on a clean towel.
- Place the noodles, mushrooms, avocado, herbs, and microgreens in the center of the rice paper. Wrap & tuck the sides, then the bottom flap, and then carefully roll until the wrapper is tightly closed.
- Serve with extra peanut sauce and tamari for dipping.
Notes
What a gorgeous plate of deliciousness! Wishing I had some right now!
I love getting a lot of different meals out of only cooking once! These spring rolls look divine!
I have leftover noodles with carrot ginger dressing–you’ve inspired me to spring-roll them.
Aren’t these actually summer rolls though because they aren’t fried? Either way they look delicious.
maybe 🙂
Gorgeous. Love the colors! Your photos are amazing.
thanks Sarah!
These look delicious. A nice riff on an old favourite that we make often.
Thanks! Yep, I usually just stuff them with whatever I have around 🙂
Hi can I make these one day before serving?
These are always a perfect refreshing treat, even in the winter. All you need to do is warm up the dipping sauce and you’ve got a great fresh and crunchy meets warm and comforting!
Yes! 3 recipes and they are all delicious, easy and SO pretty! Count me in!
I like your concept for cooking once eating thrice 🙂 peanut sauce is always so gooood.
thanks! It was fun to come up with 🙂
Mmm these sound and look delicious! I love making different variations of rice wraps, and I love your cook once, eat 3x thinking. I tend to do most of my meal prep on the weekends, and these might have to be on next week’s menu!
yum!
I want these in my body immediately! Yum!!
I could eat this as leftovers for a WEEK. These spring rolls are AMAZING.
I know, I could eat spring rolls every day 🙂
This is exactly what I want for dinner! You guys always have the most amazing recipes 🙂
Love spring rolls and these are just beautiful!
A very very wonderful idea 🙂
Delicious…
A very very wonderful idea 🙂
Delicious…
3 meals from 1 prep = genius!
“aka. my version of cooking once and eating 3 times.”
That is my kind of cooking! I love spring rolls…
This is such a great idea! They’re almost too pretty to eat- the key word being almost 😉
These spring rolls look incredibly delicious.
And what a good idea of making them out of leftovers 🙂