Sigourney is actually obsessed with this recipe. She crave them ALL THE TIME!
With the summer finally here, there is nothing better than a quick and fresh meal to eat on a hot summer’s night. And this meal, friends, is exactly what you want to make. No fuss for an oven, no real preparation required and our Thai Summer Rolls come together so quickly!
To serve our Thai Summer Rolls you must make our Peanut Sesame Dressing to dip them in. It’s super delicious and finishes the rolls off so nicely. Make these rolls for dinner tonight, for lunch tomorrow or a picnic this weekend, they really are the most versatile. The best part is you can make these rolls ahead as they keep really well in the fridge over night and taste just as fresh the next day.
When we serve these for dinner we like to serve them with some cooked edamame and steamed vegetable dumplings. It is the winning trio and a meal that never disappoints!
Thai Summer Rolls
- 8 Pieces Rice Paper
- 4 Large Radishes Julienned
- 1 Yellow Pepper Julienned
- 1 Cup Red Cabbage Chopped
- 1/2 Large Cucumber Peeled & julienned
- 1 Carrot Peeled & julienned
- 1 Avocado Peeled, pitted & julienned
- Lettuce Roughly chopped
- 1/3 cup Peanuts Roughly chopped
For the Peanut Sesame dressing
- 1/3 Cup Soy Sauce Or Tamari for gluten-free
- 2 Tbsp Peanut Butter Smooth
- 1 Tbsp Sesame Oil
- 1 Tbsp Thai Chili Sauce Can use store bought
- 1 Tsp Ginger Freshly Grated
Fill a pie dish with 1 inch of water at room temperature.
Remove 1 piece of rice paper from the packaging and place in the water, holding fully submerged for 5 seconds. Remove, flip over and submerge for additional 5 seconds. Shake off any excess water and place on a cutting board.
In the middle of the rice paper, add a couple pieces of chopped lettuce. Next add a couple pieces of yellow bell pepper, radishes, some red cabbage, some red cabbage, carrots, cucumber, avocado and sprinkle with a pinch of chopped peanuts.
To finish of the Summer Rolls, fold in the 2 outside edges (left and right, not top and bottom). Then slowly, starting at the bottom fold over the rice paper rolling upwards like you would a burrito. The wet rice paper will form a seal.
With the seam side down on the cutting board, chop the rolls in half and place on a plate.
Repeat until all of the Thai Summer Rolls are assembled.
To make the sauce, add all of the ingredients to a bowl and whisk well until fully combined.
Serve and enjoy!