Thai Summer Rolls with Peanut Sauce
Total Time
20 minutes
Prep Time
15 mins
Cook Time
5 mins
Rating
4.9 out of 5 stars
(22)
Ingredients
8 rolls
- 8 rice paper wrappers
- A few torn leafy greens like rainbow chard
- 1 medium cucumber
- 1 medium bell pepper
- 2 medium carrots
- A handful of fresh mint
- A handful of fresh cilantro
- 1 avocado
- Crushed peanuts for topping
- 3 tablespoons canola oil
- 2 cloves garlic, peeled
- 2 tablespoons low sodium soy sauce (or gluten-free tamari)
- 1–2 tablespoons peanut butter
- 1 tablespoon water
- 1 tablespoon white distilled vinegar
- 1 tablespoon honey
- A big squeeze of lime juice
- A dash of fish sauce
How would you rate this recipe?
Preparation
Chef’s notes
The rolls might look better when cut in half, revealing the colorful vegetables inside.
For a gluten-free version, substitute soy sauce with gluten-free tamari.
The rice paper can be tricky to roll, but cutting them in half reveals the vibrant insides and makes them more visually appealing.