Summer Spring Rolls are the perfect, fresh summer lunch! Fresh, crispy veggies wrapped in a rice paper wrapper and served with a delicious, creamy peanut sauce. A perfectly light, healthy, delicious lunch, dinner, or snack!
Summer Spring Rolls
Ingredients
- 5 rice paper wrappers
- 1 red bell pepper, cut into strips
- 1 handful of carrot sticks
- 10 fresh basil leaves, cut into small strips
- 2 radishes, cut into thin rounds
- 4-5 lettuce leaves, torn into smaller pieces
- 3-4 oz cooked chicken (optional)
Peanut Sauce:
- 1/2 cup peanut butter
- 1/2 cup soy sauce
- 1/4 tsp sesame oil
- 1/4 cup rice wine vinegar
- 1 tbsp honey
- 1/4-1/2 cup water
- 1 tsp garlic
- 2 dashes of sriracha
Instructions
- Cut vegetables and chicken and set aside.
- Fill a medium bowl with warm water.
- Working one at a time, dip one rice paper wrapper in the warm water and then transfer to a counter or cutting board. Fill the center of the wrapper with lettuce, red bell pepper, carrots, radishes, chicken (if using), and basil).
- Gently pull the end of the wrapper furthest from you over all of the ingredients. The wrappers are pliable but still delicate. Pull each of the sides in over the ingredients to seal it them in and then roll the spring roll over toward you and over the part of the wrapper nearest you.
- Repeat for as many rolls as you'd like. When you are finished, cut each spring roll in half.
- Mix all the ingredients together for the peanut sauce. Pour into a small bowl and serve alongside the spring rolls.
Its summer again and that means easy, light, fresh recipes! These Summer Spring Rolls are the perfect summer lunch! Packed full of veggies and protein, they are crispy, super fresh, and easy to make.
I’ve always been a little intimidated by rice paper wrappers and have always avoided using them. But after seeing post after post with them, I gave them a try. The wrappers were very easy to use, more pliable than I thought, and are the perfect wrapper for a spring roll. It takes a little practice (but even the messy, “bad” ones were still delicious) but after a couple of tries, you’ll get the hang of it.
These Summer Spring Rolls would be great for a picnic (make sure to keep them cool), are great for an afternoon snack, and can be customized with the veggies and protein you like best! Don’t skimp on the peanut sauce – it makes the recipe!
Here’s how to make Summer Spring Rolls:
- Have all of your veggies and protein cut and ready to go.
- Fill a medium bowl with warm water. When you’re ready to make your rolls, take one wrapper and dip it into the water for 5-10 seconds.
- Lay it on a counter or cutting board. Fill the center of the wrapper with lettuce, red bell pepper strips, carrot sticks, radishes, chicken (if using) and basil.
- Starting with the end of the wrapper furthest from you, pull the side of the rice paper over the ingredients. The wrappers are pliable but are still delicate so be gentle. Tuck in each side like you would a burrito and then roll the spring roll towards you and over the part of the wrapper closest to you.
- Cut the spring rolls in half and place on a cold platter.
- Mix all of the ingredients for the peanut sauce together and serve on the side.
Pingback: Summer Spring Rolls — Georgia Girl Kitchen | My Meals are on Wheels