If you get my Healthy Dish emails, you are well aware of the {overly dramatic} story of when I made summer rolls for the first time. And I have to tell you, I’ve made them at least three times since! In case you missed it, the basic gist of the story was… For some reason I always thought they were way harder than they actually are.
In reality, they are stupid easy – hence the title of this post – and a new favorite summer dinner in a hurry. Plus, once you have the rice paper on hand, you can throw these together with any fillings that you need to use up, super fast. I might even get really adventurous and try using fruit as the filling.
As a bonus, the peanut sauce is a combination of pantry staples that is worthy of being eaten straight from the spoon (not that I would know). The leftovers would also make a fab addition to some soba noodles!
Did I mention that these are also an amazing vehicle for all of your fresh summer vegetables? To add a fun twist you could use julienned radish, cucumber, zucchini and cilantro all straight from the garden if you wanted. Customize the protein or leave it out completely to make these vegan. Regardless of what variation you choose, the next time you have friends over, I think you should set these beauties out as an appetizer for something a little bit more creative than the standard chip bowl. Or better yet, set out all of the toppings and let everyone build their own.
PrintStupid Easy Summer Rolls with Spicy Peanut Sauce
Stupid easy, these Summer Rolls are my new favorite summer dinner in a hurry.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: Serves 2 for an entree, 4 for appetizers 1x
- Category: Appetizer, Mains
Ingredients
- 1/3 cup creamy peanut butter
- 2 Tbsp warm water (you might need more if your peanut butter is thick)
- 2 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 1 tsp ginger paste (could also use fresh grated ginger)
- 1 tsp hot chile sauce (like Sriracha)
- 1 tsp brown sugar
- 10 rice paper wrappers (mine were 6″ in diameter)
- 3 pieces of leaf lettuce
- 2 small carrots, peeled and chopped into matchsticks
- 1/2 avocado, peel removed and sliced thin
- 8 oz pre-cooked shrimp, tails removed and cut in half lengthwise
- Basil leaves
- Mint leaves
Instructions
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Add peanut butter through brown sugar in a mason jar and shake until well combined. Set sauce aside.
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Fill a shallow bowl with water (for dipping the rice paper), then build an assembly line with all of the other summer roll ingredients.
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Dip rice paper in water for about five seconds, then layer the ingredients in a line just below the center of the wrap (being careful not to overfill). Fold over the top (away from you), fold in the sides, then roll up like a burrito and place on a cutting board or plate seam side down. You can drape a wet paper towel over the top to keep the rolls moist while you finish building the entire batch, but as long as you eat them right away I don’t think it’s necessary.
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To serve, arrange the rolls on a serving platter with the peanut sauce.
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