Thai Summer Rolls with Peanut Sauce

Fresh and vibrant Thai summer rolls filled with rice noodles, vegetables, and herbs, served with a creamy peanut dipping sauce. A light and refreshing appetizer perfect for any occasion.

Prep Time

20 minutes

Total Time

25 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.39/serving

Season:

☀️ Summer

Meal Type:

Bread

Cuisine:

Asian•Thai

Main Ingredient:

Rice

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

8wrappersRice Paper Wrappers(Large size recommended)

£1.75

4ozRice Vermicelli Noodles(Thin rice noodles)

£0.60

1mediumCarrots(Julienned)

£0.10

0.5mediumCucumber(Julienned, seeds removed)

£0.40

0.5mediumRed Bell Pepper(Julienned)

£0.45

0.3cupFresh Mint Leaves(Roughly chopped)

£0.50

0.3cupFresh Cilantro Leaves(Roughly chopped)

£0.40

0.5cupBean Sprouts(Optional)

£0.35

0.3cupPeanut Butter(Creamy or crunchy)

£0.30

2tablespoonsSoy Sauce(Tamari for gluten-free)

£0.10

1tablespoonRice Vinegar

£0.05

1tablespoonHoney or Maple Syrup(Adjust to taste)

£0.20

1teaspoonSesame Oil(Adds flavor)

£0.15

1tablespoonLime Juice(Freshly squeezed)

£0.10

1cloveGarlic(Minced)

£0.05

2tablespoonsWater(For thinning the sauce)

0.3teaspoonRed Pepper Flakes(Optional, for heat)

£0.05

Total Cost

£5.55

£1.39 per serving

Instructions

1.
Cook the rice vermicelli noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
2.
Prepare the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, lime juice, minced garlic, red pepper flakes (if using), and 2 tablespoons of water. Add more water, one tablespoon at a time, until the sauce reaches your desired consistency.
3.
Prepare the vegetables: Wash and chop all the vegetables into julienne strips.
4.
Assemble the rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for a few seconds until it becomes pliable. Be careful not to over-soak it, or it will tear.
5.
Lay the softened rice paper wrapper on a clean, flat surface.
6.
Arrange a small handful of rice noodles, carrots, cucumber, red bell pepper, mint, cilantro, and bean sprouts (if using) in the center of the wrapper.
7.
Fold the sides of the wrapper over the filling, then tightly roll from the bottom up, like a burrito.
8.
Repeat with the remaining wrappers and filling.
9.
Serve immediately with the peanut dipping sauce.

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My Notes

Nutrition Information

Nutrition per serving (225g)

385 kcal / 1611 kJ

Carbs

53g

20% of RDA

Fat

15g

21% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

14 g

16% of RDA

Sodium

605 mg

26% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Don't overfill the rolls, or they will be difficult to close.

Work quickly when assembling the rolls, as the rice paper wrappers can dry out and crack.

If the rolls are sticking together, lightly brush them with oil before storing them.

You can add cooked shrimp, tofu, or chicken to the filling for added protein. Adjust dietary info accordingly.

Prepare the peanut sauce ahead of time and store it in the refrigerator.

Cooking Equipment

Large Bowl

Small Bowl

Cutting Board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Don't overfill the rolls, or they will be difficult to close.

Work quickly when assembling the rolls, as the rice paper wrappers can dry out and crack.

If the rolls are sticking together, lightly brush them with oil before storing them.

You can add cooked shrimp, tofu, or chicken to the filling for added protein. Adjust dietary info accordingly.

Prepare the peanut sauce ahead of time and store it in the refrigerator.

Thai Summer Rolls with Peanut Sauce

Ingredients

Instructions