Vietnamese Summer Rolls With Peanut Sauce

Vietnamese summer rolls with peanut sauce

Transport your taste buds to the vibrant streets of Vietnam with our Vietnamese Summer Rolls – a culinary delight originating from the heart of this Southeast Asian country. These rolls, a refreshing departure from the ordinary, encapsulate the essence of Vietnamese cuisine. Bursting with fresh ingredients like vibrant salad leaves, shredded carrots, beansprouts, and succulent king prawns, each bite is a testament to the intricate balance of flavours that define Vietnamese culinary expertise. Enveloped in delicate rice paper, these rolls not only offer a unique twist to your regular meal routine but also present a low-calorie, low-carb option that showcases the richness of Vietnam’s culinary heritage.

How is Vietnamese rice paper made?

Rice paper wrappers, a fundamental element in Asian cuisine, are delicate, translucent sheets crafted from a simple batter of rice flour and water. Occasionally, tapioca starch is introduced to enhance flexibility. The process begins by mixing a thin, smooth batter, which is then poured onto a hot surface for steaming. This brief steaming solidifies the batter into a thin, pliable sheet with a semi-translucent quality. After cooling, these rice paper wrappers are ready to encapsulate an array of fresh ingredients, becoming the vessel for delectable creations such as spring rolls and Vietnamese summer rolls. Their neutral taste and ability to showcase vibrant fillings make them a versatile and essential component in various culinary traditions.

Do you have a diet restriction?

These vietnamese summer rolls are:

  • Low Fat

Ultra processed food free recipes are recipes that use ingredients where no additives have been used. This will include ingredients that can be made at home to be UPF free such as stock cubes, sauces and seasonings.

Step 1: Prepare the soy seasoning

In a bowl, mix 2 tablespoons of soy sauce, 1 teaspoon of rice vinegar, 1/4 teaspoon of Chinese 5 spice, 1/4 teaspoon of minced garlic, 1/2 tablespoon of honey, and a pinch of chili flakes. Set aside.

Vietnamese summer rolls ingredients

Step 2: Stir Fry the vegetables

Boil the rice noodles in a pot of water for about 3 minutes until soft. Drain and set aside.

Heat a wok or frying pan. Add the shredded carrot and beansprouts, stirring regularly for 2-3 minutes. Pour in half of the prepared sauce, then add the boiled rice noodles and cooked king prawns. Mix well and heat for an additional minute.

Vietnamese summer rolls

Step 3: Create the Vietnamese summer rolls

Fill a dinner plate with warm water. Submerge a single rice paper wrap in the water, ensuring it stays submerged for precisely 3-5 seconds. The wrap should be pliable yet maintain a slight firmness. This quick submersion prevents the wraps from becoming overly soft, avoiding creases when placed on a flat surface.

Add a bunch of lollo rosso salad leaves or whatever voluptuous salad leaves you enjoy to the centre of the rice paper in a thick line just like if you were making a tortilla wrap. I love lollo rosso lettuce but unfortunately its hard to find here so i often substitute for a mix of butterhead, chard and spinach. Spoon an eighth of the noodle and prawn mixture on top. Lift one end of the rice paper, fold it over the filling, and repeat with the other end. Roll tightly from one side to form the Vietnamese Summer Roll. Repeat for the remaining filling. Using these rice paper wraps does require some practice so i would recommend practicing on some salad first.

Vietnamese summer rolls

Step 4: Peanut Sauce

Mix 2 tablespoons of peanut butter into the remaining soy sauce mixture. Adjust the consistency by adding a tablespoon or two of water if needed to make it runny.

Arrange the rolls on a plate and serve alongside the peanut dipping sauce. This recipe yields 7-8 Vietnamese Summer Rolls, perfect for a light and satisfying low-calorie lunch. Dive into these flavourful rolls, experiencing the unique blend of textures and tastes inspired by Vietnamese culinary tradition.

Vietnamese summer rolls


Elevate your Vietnamese Summer Rolls experience with these versatile variations:

  1. Swap king prawns for tofu for a vegetarian twist.
  2. Experiment with different leafy greens like spinach or arugula.
  3. Add a dash of Sriracha for an extra kick.
  4. Incorporate mango slices for a fruity burst.
  5. Explore gluten-free options by using tamari instead of soy sauce.


Can I make these Vietnamese summer rolls in advance?

Yes, you can prepare them in advance and refrigerate. However, for the best texture, it’s recommended to consume within a day.

Can I reheat the summer rolls?

Its best not too, the rolls are intended to be served cold with a warm filling. If you were to reheat, the crisp lettuce would go soggy.

Can I freeze these summer rolls?

Freezing is not recommended, as it may affect the texture of the rice paper and fresh ingredients.

How many servings does this recipe make?

This recipe yields 7-8 Vietnamese Summer Rolls, serving 2 as a light and satisfying lunch.

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Vietnamese summer rolls with peanut sauce

Vietnamese Summer Rolls With Peanut Sauce

Indulge in the flavourful world of our Vietnamese Summer Rolls, a perfect low-calorie lunch option that's big on taste. Imagine the crunch of fresh veggies, the succulence of king prawns, all wrapped in soft rice paper. This delightful combination, enhanced by a zesty sauce, creates 7-8 rolls that embody the essence of Vietnamese cuisine. Paired with a peanut butter dipping sauce, these rolls offer a guilt-free and satisfying experience, making them the ideal low-calorie lunch choice.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dinner, Lunch
Cuisine British, vietnamese
Servings 8
Calories 400 kcal


  • 7-8 Vietnamese rice paper wraps
  • 3 handful salad leaves preferably lollo rosso
  • 50 g rice noodles boiled
  • 100 g shredded carrot
  • 150 g beansprouts
  • 180 g cooked king prawns
  • 2 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1/4 tsp Chinese 5 spice
  • 1/4 tsp minced garlic
  • 2 tbsp peanut butter
  • 1/2 tbsp honey
  • Pinch of chili flakes to taste


  • Mix soy sauce, rice vinegar, 5 spice, garlic, honey, and chili flakes and set aside.
  • Boil rice noodles in water for 2-3 minutes, drain and set aside.
  • In a wok, stir-fry shredded carrot and beansprouts for 3-4 minutes. Add half of the soy sauce mixture, cooked prawns and boiled noodles, Stir well for 1 minute and remove from heat.
  • Soften rice paper in a plate of cold water for 3-5 seconds, place on a flat surface whilst still firm.
  • Place salad leaves, noodle-prawn mix on the rice paper. Roll tightly as shown above.
  • Mix peanut butter into the remaining sauce for dipping.
  • Serve and enjoy these Vietnamese Summer Rolls for a light, flavourful, low-calorie lunch.


calories include sauce. sauce is 60kcal per serving.

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