Summer Rolls with Peanut Dipping Sauce

Summer Rolls, most commonly found in Vietnamese cuisine, are a light and healthy alternative to traditional fried spring rolls. Wrapped in rice paper and filled with fresh crisp veggies and herbs, these Summer Rolls are the perfect appetizer or snack. Try this easy “no cooking” recipe with our Peanut Dipping Sauce for your next party!

Ingredients: (All ingredients are approximate — depending on how many rolls you make)

Rice Paper
Rice Sticks
Lettuce – shredded
Cucumber – de-seeded and cut into sticks (English cucumber does not need to be de-seeded)
Cilantro (Coriander Leaves) – chopped
Ripe Mango – thinly sliced
Alfalfa Sprouts
Italian or Thai Basil Leaves – whole


1. Prepare Rice Sticks according to package directions, drain and keep aside.
2. Have all other ingredients chopped and ready. Place damp paper towels on the bottom of a large platter or container.
3. Fill a wide, shallow dish or bowl with very warm water. Place one wrapper in the water for about one minute, or until it is soft and pliable. Remove from the water and spread it out evenly on a dish or other work surface.
4. Take a small portion of all of the prepared ingredients and layer them on the bottom half of the rice paper wrapper. Be careful not to over stuff.
5. Fold the bottom half of the rice paper wrapper over the filling. Hold it firmly in place and fold the sides of the wrapper in. Then, continue rolling the wrapper, pressing firmly down to hold the folds in place. This may take some practice.
6. Place the Summer Roll, with the rice paper seam facing downward, on the damp paper towels in the prepared container.
7. Repeat process for remaining rolls. Each Summer Roll should be placed in the platter so that it does not touch the next roll, else they will stick.
8. Tightly cover platter with plastic wrap and refrigerate until ready to serve. Summer Rolls should not be made more than 3-4 hours prior to serving.

Peanut Dipping Sauce


Peanut Butter – 2 Tbsp
Hot Water – 1.5 Tbsp
Ginger – 1/2 tsp, minced
Soy Sauce – 1 Tbsp
Red Chili Flakes – 1/4 tsp or to taste
Rice Wine Vinegar – 1 tsp
Honey (or Sugar) – 1 tsp or to taste
Scallion (Green Onion) – 1, finely chopped


1. In a small bowl, soften Peanut Butter with Hot Water.
2. Mix in remain ingredients and mix until smooth.
3. Serve with Summer Rolls.

Check out the ShowMeThecurry YouTube Channel

Connect with us on Social Media:

ShowMeTheCurry on Facebook
ShowMeTheCurry on Twitter
ShowMeTheCurry on Instagram
ShowMeTheCurry on Pinterest

How to make Vietnamese summer rolls, can you make vegetarian vegan summer rolls, asian side dishes, fresh summer rolls recipe, not fried appetizer rolls.

Print Friendly, PDF & Email

0 thoughts on “Summer Rolls with Peanut Dipping Sauce

  1. Hi,

    This looks a great recipe. I want to make it for a party and I want to make them a day ahead. Is this possible with this recipe and if yes, how can I store them so that they don’t get dry or sticky?
    I appreciate your help.

    1. Hi Nir,

      You could possibly make these just a couple of hours ahead if you cover them with a damp towel and keep them in the fridge.. Making them a day ahead is probably not advisable.

  2. Hi

    Firstly thanks for your site… It’s really great and Eli’s me in cooking, especially me being a ingle male cooking for myself.

    I want to make this recipe with non veg ingredients like chicken, pork or fish. Can you suggest a good cooking method for the non veg that I can use within this rolls.


    1. Hi Newfangled,

      You can always grill or pan cook the meat with a little seasoning or pre-marinated. Cut it into thin slices and add it along with the other ingredients.

  3. I make salad rolls all summer long using basil, mint, parsley, lettuce, and chard all from my garden. Adding ripe mango sounds just wonderful. I’m going to try that.

    And in return for your marvelous suggestion I have a tip for you on salad roll making. Don’t let the rice paper get limp in the water. It is a lot harder to work with that way. Just dip it and then set it on a damp clean towel to make the roll. By the time you get all your ingredients on it, the rice paper is soft and rolls easily. And I find that storing them in damp cloth towels works better than paper as the paper can stick on the rolls sometimes.

  4. hi hetal nd anuja,

    I tried few appetizer recipes from your site and i was wondering if you guys have any me appetizer recipe which can be made by using phyllo dough.


  5. Hi,
    I had a few questions–
    1. Can we add ingredients like mushrooms?Coz usually rolls with mushrooms etc need to be cooked.
    2. What can we substitute the mango with?
    3. Can you suggest another alternative dip that would go with these rolls?

  6. hi hetal and anuja,

    ur recipes r great.I have tried so many recipes of yours every recipe is superb.but i want to suggest u smthng dat ur voice is little bit slow on ur videos plz check that. and keep rocking like this.

  7. Dear anuja and hetal,

    Life in the kitchen has been so much easy with your cooking ideas and tips.I abosolutely love your website and would highly recommend to any beginner.Love the lastest one..very innovative.
    I was wondering if you could please put up a video on a healthy veggie sandwich?
    Kudos to both of you!

  8. Dear Hetal and Anuja

    Thanks for this exotic recipe. We have an oriental store nearby and will get the things sometime this week.

    Once we put the stuffing inside how long does it stay without getting soggy?

    Thanks so much once again.


    1. These rolls do not get soggy, but they get sticky as the rice paper dries. If you keep them on a tray lined with damp paper towels and tightly cover them with a plastic wrap, they will stay for a couple of hours. If you notice that they have become sticky, you can just rub some plain water over them with your hand…they should soften up again.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.