Summer Salad Rolls with Thai Peanut Sauce – Easy Recipes Favorite
These easy recipes for summer salad rolls pair fresh veggies with a creamy Thai peanut sauce, perfect for light dinners and quick lunches.
Servings: 4 servings
Ingredients
- 8 rice paper wrappers
- 1 large carrot, julienned
- 1 cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1/2 cup red cabbage, shredded
- 1 avocado, sliced
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/2 cup cooked rice noodles (optional)
- 1/2 cup roasted peanuts, chopped (optional)
- For the Thai Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup or honey
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 small garlic clove, minced
- 1/4 teaspoon ground ginger
- 2–4 tablespoons warm water (to thin)
Instructions
- Prepare all vegetables and toppings, and set them in separate bowls for easy assembly.
- Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10-15 seconds, just until soft and pliable.
- Place the softened wrapper on a clean, damp surface. Layer vegetables, herbs, avocado, and rice noodles (if using) in the center.
- Fold the bottom edge over the filling, then fold in the sides, and roll tightly like a burrito. Repeat with remaining wrappers.
- To make the Thai peanut sauce, whisk all sauce ingredients together in a bowl until smooth. Add more water to reach desired consistency.
- Serve salad rolls with peanut sauce on the side or drizzled on top.