Dinner

Summer Rolls with Peanut Dipping Sauce Recipe

ByNoah Steele January 27, 2026January 27, 2026

Introduction

Fresh, light, and bursting with flavor, these summer rolls are a perfect snack or appetizer for warm days. Packed with crisp vegetables, tender prawns, and fragrant herbs, they pair beautifully with a creamy peanut dipping sauce.

The image shows two white plates, each holding fresh shrimp spring rolls wrapped in translucent rice paper. Each roll has visible layers of pink-orange shrimp, green mint leaves, white rice noodles, and thin slices of light green cucumber. The rolls are neatly arranged with lime wedges adding a bright green accent on the plates. Below the plates is a small rustic bowl filled with thick brown peanut sauce, with a spoon resting inside. The setup is placed on a white marbled surface covered with a soft pale blue cloth. The lighting is natural and bright, casting soft shadows. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g vermicelli rice noodles
½ tsp sesame oil

12 round rice paper sheets
10g mint leaves, picked

10g coriander leaves, picked
10g Thai basil leaves (optional but recommended)

18 cooked prawns, halved lengthways
½ cucumber, cut into matchsticks
1 carrot, cut into matchsticks

5 tbsp crunchy peanut butter
1 tbsp low-sodium soy sauce
1 tsp chilli flakes

1 garlic clove, grated

Instructions

Step 1: Prepare the dipping sauce by mixing peanut butter, soy sauce, chilli flakes, grated garlic, and 4-5 tablespoons of hot water until smooth and loosened. Set aside.
Step 2: Soak the vermicelli noodles in hot water until soft, then drain and toss with sesame oil. Set aside.

Step 3: Dip one rice paper sheet into a bowl of hot water, moving it gently until soft, then lay it flat on a clean board or plate.
Step 4: Place a few mint, coriander, and basil leaves near the top of the rice paper, followed by 3 prawn halves arranged in a line.
Step 5: Add a small amount of noodles below the prawns, then some cucumber and carrot matchsticks.

Step 6: Fold the edge of the rice paper over the filling, holding the ingredients in place, then roll tightly.
Step 7: When halfway through rolling, tuck in the sides to enclose the filling completely, then finish rolling. Repeat with remaining ingredients to make 12 rolls.
Step 8: Serve the summer rolls immediately with the peanut dipping sauce.

Tips & Variations

For extra crunch, add shredded lettuce or bean sprouts inside the rolls.
Try substituting prawns with cooked chicken or tofu for different protein options.
Soften the rice paper just enough to roll easily—over-soaking can cause tears.

If you like spice, add a dash of sriracha to the dipping sauce for a kick.

Storage

Summer rolls are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours. Wrap each roll tightly in cling film to prevent drying out. If stored, serve with dipping sauce chilled or at room temperature. Avoid freezing as the rice paper may become brittle.

How to Serve

The image shows two white plates on a white marbled surface with four fresh spring rolls on the left plate and two on the right plate. Each spring roll is wrapped in translucent rice paper, revealing three layers inside: orange cooked shrimp with visible texture on top, white thin rice noodles forming the middle layer, and fresh green mint leaves and cucumber slices as the bottom layer. Two lime wedges rest on each plate near the rolls. Below the right plate, there is a small bowl filled with thick, brown peanut dipping sauce with a spoon inside. The scene is bright with natural light casting soft shadows. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare summer rolls ahead of time?

You can prepare them a few hours ahead, but they are freshest when eaten the same day. To keep them from drying, wrap tightly in plastic wrap and store in the fridge.