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.
Angela, way to go for doing some activism against factory farming. I too, am hestitant & feel hopeless, but I know to sit back & do nothing is not the answer.
Great tutorial. A good Thai spring roll w/ a good peanut sauce is my definition of bliss. Good work, as always.
you can also use rice noodles in the salad rolls and serve them chilled….this vietnamese place here makes them and they are to die for. this is a great idea! can’t wait to make them for the kids…but need to modify a sauce for my one child who’s got a nut allergy. i wonder if sunflower seed butter would taste good in it. thank you so much. forgot about rice wraps :-) i roll a mean cabbage roll, i think i can do this ;-)
Can he eat almonds? Almond butter sauce tastes great, too!
Mmmm… I make a similar dressing, the peanut butter and lime combo is delicious!!
(Also good with a little coconut milk and chili paste… if you like spice.)
Nori wraps filled with veggies are good with the dip as well :-)
That sauce looks and sounds amazing!
This would be a good idea for a lunch for uni or on the road (minus the tofu unless you have cooler)
I’ve never tried making my own rice paper rolls before because I too was a tad scared x
Omg! This looks so good – especially the peanut sauce!! Totally gonna make this soon!
These are so perfect for these warmer days. Love it!
I love summer rolls but I’m always too intimidated by the rice wrappers to make them at home. Really need to get over it and try it soon – this dipping sauce recipe might be the kick in the butt I need, it sounds so good!
So we were on the same page apparently because yesterday I bought basil, cilantro, limes and mint at the grocery store!! I made this for lunch and turned it in to a salad… Added a little chili sauce to the dressing too. Amazing! Next time I would add some rice noodles too for a heartier meal. Thanks Angela! Have a great weekend!
One of my favorite meals. I have a recipe very similar to this, also I make a similar dressing but I always add it with a hit of cayenne! I love your lime here and would love to make yours. Have a great weekend!
I’m pretty sure within the first 30 seconds of that video I was crying…it makes me sick!!! Thanks for the lettuce wraps, they look awesome
These are just the thing I have been looking for! Cannot wait to use my fresh farmer’s market veggies for this!
Whole Foods sells brown rice paper spring roll wrappers and they are AWESOME! They are made by Happy Pho. Also I only dunk my wrappers in water for a second and the texture is much better. If they get wet for too long they seem to get too soft and bendy. Can’t wait to try your dressing!! Thank you!
I have started putting a little sauce inside because dipping a second bite is not nice!
That is a great idea!
Mmmmmm…I love summer rolls, and I make them all the time! It’s amazing how easy they are once you get the hang of them!
These look delicious, thanks for the lettuce version as the rice paper wrappers are a bit time consuming. I have found that the easiest way to soften the wrappers is to use a pie plate to put the water in. I have a ten inch one that is the perfect size and since I no longer make pies I am glad to have found an alternate use for the dish. I always tell my family it takes longer to make these than it does to eat them!
I love spring rolls and don’t make them enough. Such a light but tasty meal! I will definitely try your dipping sauce recipe! Here’s something that might help the papers from folding – I put water in a flat dinner plate/platter with a little edge on it (kind of like the dark blue one you have in the picture) to soak the papers in. They seem to stay flatter and not try to roll or fold that way. Of course, it could just be a brand thing, and not really have anything to do with what you soak them in. :) And sometimes I even add a few cooked, rinsed and cooled rice noodles in the wrap – yum!
Hi Angela,
I dont have sesame oil. Do you think tahini (basically just roasted sesame seeds) would work?
That’s a great question. I’m not sure since this was my first time making it. Peanut oil would be a good sub although I know not very common either. Olive oil might work although the flavour will change. Im not sure about tahini since it’s so powerful, maybe you could use a combo of tahini and a touch of another oil?
Loooove that sauce! Yum!
I always found the rice paper hard to work with. I’m gonna try using the lettuce wraps for tacos… since I love tacos but try to avoid the tortillas! Thanks for the idea.
Kristen
Just made these tonight and everybody loved them. Thank you for the awesome recipe! I then whipped up your sinless sticky toffee pudding. Again, everyone loved it! Thank you for all of the great recipes! I love reading your blog :)