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Summer Rolls with Sweet Chili and Peanut Sauce

These vibrant summer rolls, filled with fresh vegetables and herbs, come with two delicious dipping sauces: sweet chili and creamy peanut, perfect for a refreshing appetizer or light meal.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6 rolls
Course: Appetizer, Snack
Cuisine: Vietnamese
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Summer Rolls
  • 6 sheets circular rice papers Use fresh ones for the best experience.
  • 2-3 medium carrots, cut into matchsticks
  • 1/2 count cucumber, cut into matchsticks
  • 1/2 count bell pepper (yellow, red, or orange), thinly sliced
  • 1/4 count red cabbage, thinly sliced
  • 1 cup greens (leafy lettuce, pea shoots, spring salad mix, or microgreens)
  • 8 oz organic tofu (firm or extra firm), sliced Add for a more filling option.
  • 1 handful mint leaves
  • 1 bunch cilantro sprigs
  • 1 handful basil leaves (regular or Thai)
For the Dipping Sauces
  • 1/4 cup unseasoned rice vinegar (for sweet chili sauce)
  • 2 tablespoons water (for sweet chili sauce)
  • 2 tablespoons maple syrup (for sweet chili sauce)
  • 1 tablespoon tamari or soy sauce (for sweet chili sauce)
  • 1 clove garlic, minced (for sweet chili sauce)
  • 1 inch ginger, minced (for sweet chili sauce)
  • 1 teaspoon red pepper flakes (for sweet chili sauce)
  • 1 count lime, juiced (for sweet chili sauce)
  • 1/4 cup nut butter (peanut or almond, for peanut sauce) Choose quality brands like Jif or Justin’s.
  • 2 tablespoons pure maple syrup (for peanut sauce)
  • 2 tablespoons water (for peanut sauce)
  • 1 tablespoon tamari or soy sauce (for peanut sauce)
  • 1 inch ginger, minced (for peanut sauce)
  • 1 count lime, juiced (for peanut sauce)
  • 1-2 tablespoons rice vinegar (optional, for peanut sauce)
  • 1 teaspoon red pepper flakes (optional, for peanut sauce)

Method
 

Preparation of Dipping Sauces
  1. Start by mixing together the sweet chili and peanut sauces in separate bowls to enhance their flavors.
Preparation of Summer Rolls
  1. Fill a large bowl with warm water, just enough to soften the rice paper.
  2. Carefully dip one rice paper into the warm water for 2-3 seconds until it begins to soften.
  3. Lay the softened rice paper on a clean surface and start layering the ingredients at the 1/3 mark.
  4. Add leafy greens, followed by carrots, cucumber, tofu, and herbs.
  5. Tuck the edge closest to you over the filling and roll tightly away from you while folding in the ends.
  6. Repeat for all sheets to make 6 rolls and serve with dipping sauces.

Notes

Store leftovers in an airtight container with parchment paper between layers for up to 2 days. Feel free to customize with seasonal ingredients!