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Summer Roll with Peanut Sauce

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These Summer Rolls are light and refreshing, perfect for the warmer months. Serve with our homemade peanut sauce for the perfect no bake appetizer, main dish or light lunch. 

If you’ve been here for a while you know I hate (hate!) turning the oven on during the warmer months. That’s when I crave these Asian-inspired summer rolls. But they are so delicious (and easy!) we eat them year round.

a tray of summer rolls next to ramekin of peanut sauce with text overlay

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Unlike spring and egg rolls, there is nothing fried about these babies. You may be a little intimidated when it comes to using the rice wrappers, but I promise I am making this as easy and painless as possible. Once you get the hang of it, you’ll want to make summer rolls year-round, too! 

As for the homemade peanut sauce, it brings all of the flavors together. Don’t worry, it’s not too spicy, but if you want more of a kick, keep reading for options with more heat.

ingredients labeled to make summer rolls and homemade peanut sauce

What You Need to Make Summer Roll with Peanut Sauce

Ingredients for the Summer Rolls 

Rice wrappers – you can grab these off the international aisle at your local grocery store or order some online

Rice noodles 

Veggies: carrots, cucumbers, cabbage, bell peppers, radishes, pea pods, baby bok choy 

Mint leaves 

Peanut Sauce Ingredients

Peanut butter – the creamy kind

Rice vinegar

Soy sauce – you can also use Braggs Aminos or tamari as a substitute

Sriracha or chili paste – add more if you like it spicy. You can also add red pepper flakes too  

Something sweet: add some sugar, honey, or maple syrup; no matter what you choose the amount remains the same

Toasted sesame oil 


Ginger – try to get fresh if you can

Fish sauce – totally optional, but it adds a nice depth of flavor 

Prepwork for the Summer Rolls and Making the Peanut Sauce

Before we get started actually assembling the summer rolls, we have a couple of things to do. 

Add all of the peanut sauce ingredients to a blender jar or food processor and mix until it’s smooth and creamy. You can also use an immersion blender if you prefer. Once you’re done, just set the sauce to the side. 

Prepare your noodles according to the directions on the package, then set the cooked noodles to the side.

Next you’ll want to prep your veggies in slices and sticks. It makes it easier to have everything cut and ready to go before you start adding ingredients to the rice wrappers.

two image collage showing veggies being prepped and wrappers being dipped

Working with Rice Wrappers 

In all honesty, sometimes working with rice wrappers can be a pain because they are fragile when wet and are prone to tearing if you get heavy handed. 

My favorite gadget to use is a rice wrapper tray. It’s not required but it’s makes the process so much easier. Grab the colored trays – it’s easier to see the wrapper on a colored background versus the clear ones.

Simply place the rice wrapper on the tray, then dip the tray into a shallow dish filled with warm water. The tray is super shallow so it keeps the wrapper damp and easier to work with.

If you don’t have a rice wrapper tray, you can use a pie pan. Simply dip a wrapper in warm water for 10 to 15 seconds, while making sure you hold the edges down to keep them from curling. Then take the wrapper out of the water and place it onto a towel. You will want to pat gently to remove excess moisture. 

How To Make a Summer Roll 

Once your veggies are cut, noodles are made, and the sauce is ready, we can get started making the rolls. 

Start by placing your rice wrapper into warm water then gently patting it dry. 

two image collage showing summer rolls being assembled

On the lower half of the wrapper, add your noodles and veggies. 

Then roll the wrapper by pulling the bottom edge up and over the veggies. Then fold in the sides and roll tightly. 

two image collage showing how to fold and cut the summer roll rice wrapper

Serve immediately with peanut sauce for a delicious appetizer or main dish. 

Tips for Making and Storing

  • Don’t overstuff the wrapper or it will tear.
  • Feel free to change up the fillings to suit your tastes or ingredients you have on hand.
  • Add shredded chicken or sliced shrimp for a heartier version.
  • These are best eaten fresh, but can be stored for up to 24 hours. Wrap individually in plastic wrap & store in the refrigerator.
closeup of a summer roll on a white plate with homemade peanut sauce

More Easy Summer Recipes the Whole Family Will Enjoy: 

summer rolls cut in half stuffed with veggies and peanut sauce with text overlay
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a tray of summer rolls next to ramekin of peanut sauce with text overlay

Summer Roll with Peanut Sauce

These Summer Rolls are light and refreshing, perfect for the warmer months. Serve with our homemade peanut sauce for the perfect no bake appetizer, main dish or light lunch. 
5 from 1 vote
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: Asian
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8 rolls
Calories: 324kcal
Author: Lori @ A Reinvented Mom


Summer Rolls

  • 8 rice wrappers
  • 8 ounces rice noodles or vermicelli rice noodles, prepared
  • 8 leaves baby bok choy
  • 1 cup carrots, julienned
  • 1 cup cucumbers, julienned
  • 1 cup red or green cabbage, shredded
  • 1 cup bell peppers, any color, julienned
  • ½ cup radishes, thinly sliced
  • ½ cup pea pods
  • 8 mint leaves

Peanut Sauce

  • ½ cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • cup low sodium soy sauce or tamari
  • ½ teaspoon chili paste , or sriracha, more if you like it spicy
  • 2 tablespoons sugar, maple syrup or honey
  • 2 tablespoons sesame oil
  • 1 clove garlic
  • ½ teaspoon fresh ginger, grated
  • Dash of fish sauce, optional


Peanut Sauce

  • Blend all ingredients in a small food processor or blender until smooth and creamy. Set aside.

Summer Rolls

  • Prep vegetables by cutting into thin sticks, shredding cabbage and slicing radishes.
  • Add rice noodles to bowl of hot water, preparing according to package directions.
  • Fill a large pie plate with warm water. Place a rice wrapper on a wrapper tray and dip in warm water for 10-15 seconds (see notes for how to prepare without the tray). Leaving the wrap on the tray, lightly tap on a towel to remove excess moisture.
  • Add noodles and any vegetables you like to the lower half of the wrapper.
  • Begin rolling by pulling bottom edge of wrapper over vegetable,. Fold in sides & roll tightly.
  • Serve immediately with peanut sauce.


  • This recipe is versatile – adjust veggies based on your preferences.
  • Add shredded chicken or sliced shrimp for a heartier version.
  • You can sub almond or sun butter for peanut butter if you prefer.
  • Prep veggies before you start making the rolls. Thin slices work best.
  • Don’t overstuff the wrapper or it will tear.
  • Best eaten fresh, but can be stored for up to 24 hours. Wrap individually in plastic wrap before storing in the refrigerator.
  • How to make without the wrapper trays: dip rice wrapper in warm water for 10-15 seconds, making sure to hold the edges down so they don’t curl up. Remove wrapper and place on a kitchen towel. Gently pat to remove excess moisture.
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Nutritional Estimate

Serving: 1Roll | Calories: 324kcal | Carbohydrates: 46g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 606mg | Potassium: 314mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3434IU | Vitamin C: 34mg | Calcium: 44mg | Iron: 2mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

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