Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Servings: 8
Best Season: Summer
Description

These Summer Rice Paper Rolls with Mint & Peanut Dipping Sauce are the perfect light and refreshing appetizer for warm weather. Filled with crisp vegetables, fresh herbs, and vermicelli noodles, and paired with a creamy, sweet-savory peanut dipping sauce, these Vietnamese-inspired rolls are healthy, easy to make, and bursting with flavor. Great for lunch, snacks, or party platters.

Ingredients
    For the Rice Paper Rolls:
  • 8 sheets rice paper
  • 75 g rice vermicelli noodles cooked and cooled
  • 1 small carrot julienned
  • 1 small cucumber julienned, seeds removed
  • 1/2 red bell pepper thinly sliced
  • 1/2 avocado thinly sliced
  • 1/4 cup red cabbage shredded
  • 1/4 cup fresh mint leaves whole
  • 1/4 cup fresh cilantro or Thai basil optional
  • 8 cooked shrimp halved lengthwise or firm tofu strips optional for protein
    • For the Peanut Dipping Sauce:
  • 1/4 cup peanut butter creamy
  • 1 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp lime juice fresh
  • 1 tsp sesame oil
  • 1 tsp maple syrup or honey
  • 1 tbsp 1–2 warm water to thin
  • 1 tsp crushed peanuts optional, for garnish
  • 1 small clove garlic minced (optional for extra flavor)
Instructions
    Prepare the Noodles
  1. 1
    Cook the rice vermicelli noodles according to package instructions (usually soaking in hot water for 3–5 minutes). Drain and rinse with cold water. Set aside.
    2. Prep the Vegetables and Herbs
  2. 2
    Thinly slice all your vegetables (carrot, cucumber, bell pepper, avocado, red cabbage). Wash and dry your mint leaves and other herbs. Set everything up like a mini assembly station.
    3. Make the Peanut Sauce
  3. 3
    In a bowl, whisk together peanut butter, soy sauce, hoisin sauce, lime juice, sesame oil, and maple syrup. Add warm water gradually until it reaches a creamy dipping consistency. Stir in garlic if using. Set aside.
    4. Soften the Rice Paper
  4. 4
    Fill a large shallow dish or pie plate with warm water. Submerge one sheet of rice paper for about 5–8 seconds until soft but still slightly firm (it will continue to soften as you work).
    5. Assemble the Rolls
  5. 5
    Place the softened rice paper on a clean damp towel or cutting board. In the center, add a small amount of vermicelli noodles, followed by the veggies and herbs. Add shrimp or tofu if using. Fold the bottom over the filling, fold in the sides, and roll tightly like a burrito.
    6. Repeat & Serve
  6. 6
    Repeat with remaining rice paper sheets and filling. Serve the rolls immediately with the peanut dipping sauce.
Note

Make-ahead: You can prep all ingredients ahead and assemble just before serving. Rolled rice paper tends to dry out if left too long.

Storage: If storing, wrap each roll in damp paper towel and keep in an airtight container in the fridge for up to 24 hours.

Variations: Try mango slices, grilled chicken, or smoked tofu for unique flavors. Use almond butter if allergic to peanuts.

Gluten-Free Tip: Use tamari instead of soy sauce.

Keywords: fresh, healthy, summer appetizer, vegetarian, gluten-free
Read it online: https://petitepanini.com/recipe/summer-rice-paper-rolls-with-mint-peanut-dipping-sauce-recipe/