This is the first time I’ve featured a summer roll or lettuce wrap recipe on the blog, so today, I’m giving you both. A 2-for-1 deal rarely disappoints! Anyway, I’m not sure how I haven’t made a lettuce wrap recipe on here because I really do adore them. I just never think to make them at home. This recipe is going to quickly change all that.
Summer rolls, on the other hand, I haven’t always been so sure of. I tried them a couple years ago and wasn’t a fan of the sticky rice paper wrappers. It also didn’t help that I tried the rolls plain without a dipping sauce.
I finally got the nerve to make them recently – some two years later – and much to my great surprise, I really enjoyed them. The rice wrappers weren’t as scary as I remembered (although still a bit scary) and I found when paired with a great dipping sauce, I just couldn’t get enough. If you aren’t down with the rice wrappers I have a lettuce wrap option for you to enjoy too. Lettuce wraps are also good for those times when you don’t want to fuss with rice wrappers.
Really, the show stopper of this entire recipe is this peanut lime sauce. Oh my word, it’s good. I used roasted peanut butter, low-sodium tamari, fresh lime juice, sesame oil, fresh ginger & garlic, and a touch of sugar to balance it all out. Fresh ingredients make the best peanut sauces so I don’t recommend using powdered garlic or ginger for this one. You’ll be rewarded with a sauce so good it could make cardboard taste like a delicacy!
Like many sauces that have come out of my kitchen, I could not stop dipping my greedy little finger in for a million tastes!
For the filling, I used extra-firm tofu (pressing it for about 20 mins while prepping the veggies and sauce), cucumber, red pepper, roasted salted peanuts, carrots, Thai basil, cilantro, and green onion. You’ll want to julienne the filling ingredients, slicing into matchstick like pieces. I’m not very patient, so I’m sure yours will turn out looking better than mine.
To make the veggie rolls, start by placing a rice paper wrapper into a large bowl of hot tap water. When it’s soft and bendy, place it carefully onto a tea towel as shown below. My wrappers kept folding up on me and my first one ripped, so I suggest keeping a few extras on hand if it’s your first time working with rice wrappers. If this happens, just unfold the edges carefully. No big deal. Now, start layering the veggies and tofu on, keeping everything near the centre.
When the filling is all on, fold the two sides inward and then scoop one end over top the filling and roll forward. Repeat for the rest!
It took me a while to get the hang of rolling these, but in the end they turned out decent looking. Next time, I will definitely roll them a bit tighter, but I guess that comes with practice.
If you have leftover veggies like I did, just serve them on the side – another great vehicle for peanut sauce!
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Summer Veggie Rolls with Spicy Peanut Lime Sauce
Yield
8 rolls plus 1/2 cup peanut sauce
Prep time
Cook time
0 minutes
Total time
Ingredients
For the filling
- Spring Roll Wrappers (at least 8-10)
- 1 block firm or extra-firm tofu
- 1/2 English cucumber, julienned
- 1 red bell pepper, julienned
- 2 medium carrots, peeled & julienned
- 2 green onions, chopped
- 3-4 lettuce leaves, julienned
- 1/4 cup fresh Thai basil leaves, minced
- 1/4 cup cilantro, thick stems removed and minced
- 1/3 cup roasted & salted peanuts
- Herbamare or sea salt, to season
For the peanut lime sauce
- 1-2 garlic cloves
- 2 tbsp sesame oil
- 1/4 cup natural roasted peanut butter
- 1/2-1 tbsp peeled & roughly chopped fresh ginger
- 3 tbsp fresh lime juice
- 2 tbsp low sodium tamari
- 2 tsp sugar
- 1-3 tsp water, to thin out as needed
Directions
- Press the tofu while you prepare the filling and sauce. For pressing instructions, see here.
- For the filling: Julienne the vegetables (slice into long thin strips). Set aside, along with peanuts.
- For the sauce: In a mini processor, process the sauce ingredients until smooth. Adjust to taste. You may prefer more sweetener, tamari, oil, or lime juice. Or mince everything by hand and whisk.
- Slice pressed tofu into long thin strips. You likely won’t need the entire block.
- Set up a roll making station and gather all of your ingredients in one area. Place a tea towel on the counter and fill a very large bowl with hot tap water. Dip one rice paper wrapper into the water and carefully submerge it once it gets soft. Hold it under water for about 10 seconds, or until soft, and remove from water carefully. Place it onto the tea towel and unfold any corners that may have rolled up.
- Add the filling ingredients in the centre of the wrapper (see pictures in post). Be careful not to overfill or the wrappers will tear. Sprinkle with peanuts and a sprinkle of salt.
- Roll the two sides of the rice wrapper inward and then flip the bottom over top the filling and roll forward. Place roll on a plate and cover with damp paper towels. Repeat for the rest.
- Serve the rolls immediately with the peanut dipping sauce. If you have any leftover vegetables enjoy them dipped in the sauce on the side. Sauce should keep for at least a week in a sealed container in the fridge. Rolls will keep for 1-2 days in the fridge.
If you aren’t down with the rice wrappers, feel free to try this with lettuce wraps! I used President’s Choice Crispy Wraps, but use any kind of lettuce you prefer. Bibb/Butter lettuce would also work well. Lettuce wraps are certainly much quicker and less fussy than the rice wrappers, so it’s a good option if you are short on time.
Thanks to those of you checked out the “Speak out against Walmart’s cruelty to pigs” petition and spread the word on Facebook yesterday. I always feel so hopeless and sad regarding factory farming issues, but thanks to grassroots organizations and committed individuals, change is possible no matter how large and overwhelming the problem. As some of you noted, the issues at the root of this are the incredibly low animal welfare standards. These industry standards need to change. No animal should have a life like that. Of course, let’s not forget the power in voting with our forks.
I don’t mean to end on a sad note, but this weighs heavily on my heart! I hope you all have a great weekend.
Yum, I love rice paper rolls! I also add avocado to mine. Yours look beautiful!
This looks so delicious! And your food photography is absolutely beautiful.
Thanks Ashley!
In vietnamese restaurants, they often serve avocado, pineapples, vermicelli noodles, and daikon to add crunch, body, and texture.
tip: use just boiled water next time, let the wrappers sit for 5 seconds and then pull them out. The higher heat distributes the heat on the wrapper more easily and more consistently. (also helps when making a lot of rolls)
Also, this is great for a party! Everyone can make their own to their preference.
– Korean American living in NYC
Thanks for the tips! I was wondering about the temp of the water – wouldn’t boiling water hurt your fingers or do you use something to pull it out?
Absolutely! haha, the tearing comes from a not enough heated water bowl.
For these purposes, we have these wide wood tongs that can easily take the wrapper out of the bowl. If impatient, a little burn won’t hurt =P
To prevent curling or tearing, I usually push the wrapper down to the bottom of the bowl (the curling happens because the heat is not distributed evenly).
And the process is very delicate so delicate fingers are needed ^^
Yummy!!! I have some collard greens at home that these will work well with too!
I love the taste of rice paper and making wraps with it. The only problem is I have a difficult time not tearing it, but this peanut sauce alone makes me want to try again! Thanks for another healthy meal idea!
I agree, it’s a bit fussy for my liking (I’m so not patient) but in the end I enjoyed it for a change. I’ve been using some leftover sauce, thinned out, on salads! It’s really nice. You could always chop all the ingredients and make it into a salad.
Thank you for replying! I’ll definitely keep the salad idea in mind. :)
Oh, these looks delicious, love the rolls and the lettuce wraps. I have to try this, perfect for a healthy snack at home. Thanks for sharing Angela.
These look delicious! I love wraps of all kinds and I need to buy some spring roll wrappers.
I’ve had rice paper sitting in my pantry for months – thanks for the reminder to actually use it! I don’t have any pb on hand, but I think I will give this a try with almond butter. :)
I couldn’t bring myself to watch that Walmart video (reading the summary on the petition site was enough to make me sick to my stomach), but I did sign the petition. Thank you for sharing it with your readers. It’s heartbreaking the way animals are treated, all in the name of mass-produced, cheap food. People need to stop turning a blind eye to where their food is coming from and demand better for the animals that don’t have voices.
Ohhh, these look delicious and I can’t wait to try them!!!
goodness – that peanut lime sauce looks amazing! summer rolls are one of my absolute favorite things to make. I’ve never tried peanuts in them, looks amazing!
(and fabulous photography, as usual :-)
This is exactly the recipe I was looking for!! Thank you Angela!
These look so fresh and I love the colors! I helped make some similar wraps to these at a friends house, but she put the wrappers in the water all together for too long, plus the filling was way too hot. So they stuck and ripped and it was a mess. I’ll have to be more careful and patient when I try!
Haha, isn’t it all about the sauce, all the time?! Yum. Glad you’re matching my peanut butter cravings as of late! This is definitely a standby and perfect for our hot Ontario weather! Thanks for sharing Angela :)
I’m not vegan but I LOVE having vegan meals a few times a week! This looks delish and I can’t wait to make it! Le Yum.
I LOOOOVE spring rolls with peanut sauce and make them all the time. I usually soak the rice wrappers in warm water for just 10 seconds, put them on a plate, and then fill. They won’t be very bendy, but by the time I’m done filling they’re the perfect consistency for rolling – still just stiff enough that I can wrap tightly without tearing them, and then after sitting for a few more seconds they thin out all the way. That said, I’ve used a few different brands and sometimes they vary – weirdly enough I’ve had some that tear no matter how careful I am, and some that hold up incredibly well. It definitely takes practice to get them tight!
This sauce looks delicious! Definitely trying it next time :)
Ive heard it can vary by brand too! I will have to try other to compare. :)
I absolutely LOVE Spring rolls! They can be tricky due to the delicate nature of the rice paper, but they are fun to make. I feel that lots of cilantro is key inside spring rolls, and of course a tasty peanut dipping sauce is the highlight! Yum!
I have always been nervous to make spring rolls, since my one try at rolling my own sushi didn’t turn out so great. I think I will go ahead and give it a try!
Yum both types look great…though my mind is trained to love anything that is a vehicle for peanut sauce :)
They’re gorgeous! Once you get the hang of wrapping them, they are fabulous to make at home. Customizable, and about 100-fold cheaper than in the deli case from the groc store. And that peanut sauce. mmmm, Love peanut sauce on anything!
Oh dang….. I have never been inspired to make salad rolls at home before, but you make it look actually doable… and that peanut sauce is enough to tempt me to try ANYTHING at home.