These healthy vegetable summer rolls with a peanut dipping sauce can be turned into a refreshing snack, light meal, or even a beautiful party appetizer. Summer rolls are a fun way to eat what is otherwise basically a salad, and of course, the peanut sauce is the star of the show.
I have a confession to make. The only reason I order summer rolls is to get my hands on the decadent peanut sauce. I would lick the bowl if I could without anyone noticing.
You might think that traditional peanut sauce is semi-healthy, but don’t be fooled. Preservatives, processed soy products and high levels of sodium are not uncommon, but also not necessary.
In this healthy vegetable summer rolls recipe, we are making our own peanut dipping sauce from scratch, and it couldn’t be any easier! Made with a base of peanut butter, this recipe swaps soy sauce for soy-free and gluten-free coconut aminos, honey for natural sweetness, lime for freshness, and pure sesame oil and chili garlic sauce for ultimate flavor.
Related Recipe: Veggie Thai Quinoa Salad with Peanut Dressing
Before you get started, here are my top tips for stress-free vegetable summer roll making.
- Use a wood cutting board to allow the rice paper to stick to the surface instead of itself.
- Soak the rice paper in warm water for 15-20 seconds to soften, without turning gummy. The rice paper will continue to soften even after removing it from the water.
- Avoid over-stuffing. It might not seem like much when you start layering your ingredients, but too much will lead to a messy roll and increase your chances of tearing the rice paper.
- Double roll with a second sheet of rice paper for an insurance policy against tearing.
- If you’re making rolls to eat for later, roll them in wax paper to prevent the rice paper from drying out and sticking together.
For a fun party idea or healthy dinner at home, turn it into a create your own summer roll bar by offering a spread of filling options and having everyone roll their own. Don’t be afraid to play around with the fillings. We are going all in with the veggies in this recipe, but strawberries, mango, avocado and even shrimp would be delicious, too!Print
- 1 package Vietnamese spring roll wrappers
- 1 cup baby butter lettuce
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper, julienned
- 1/2 English cucumber, julienned
- 4 sprigs green onion, sliced in half horizontally and cut into 2” pieces
- ½ cup fresh basil
- ½ cup fresh mint
Peanut Dipping Sauce:
- 1/3 cup peanut butter
- 2 tablespoons coconut aminos
- ½ tablespoon honey
- ½ teaspoon pure sesame oil
- 1 lime, juiced
- 1/2 teaspoon chili garlic sauce
- 1/3 cup warm water
- To make the dipping sauce, combine all of the ingredients in a small bowl and whisk to combine, saving the water for last. You may need to add more water if you would like a thinner consistency (it will thicken up once chilled).
- To make the rolls, fill a square baking dish with warm water. Soak one rice paper sheet in the water for about 15 seconds, until beginning to soften, but not gummy. Place the sheet on a wood cutting board or surface, leaving the end hanging over the board. Add the fillings of your choice, being careful not to overstuff, leaving ½” space between the edge of the sheet and the fillings. I recommend placing 2 to 3 baby butter lettuce leaves down first, then layer in this order: cucumber, bell pepper, shredded carrots, shredded cabbage, green onion, basil and mint leaves. Fold in the sides and roll the rice paper and the fillings as you would a burrito, making sure the ingredients are tightly packed as you roll. Move it to the side and soak a second rice paper sheet. Repeat the rolling process to secure the fillings and reinforce the first rice paper sheet.
- Repeat this process until all of the fillings have been used and the number of desired rolls has been reached. Cut the rolls in half with a dry, clean knife and serve with the peanut dipping sauce.
To package for later, roll in wax paper to prevent the rice paper from drying out and sticking together. Filling ingredients can be substituted for fruit, such as sliced strawberries and matchstick mango, or shrimp for a boost of protein.
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