These Peanut Summer Rolls are a vibrant, refreshing bite that’s perfect for warm days or quick meals. Crisp vegetables, tender rice noodles, and a creamy peanut sauce come together in a light, satisfying package.
The combination of crunchy textures and rich, nutty flavors makes every bite irresistible. Plus, they’re ready in just 15 minutes, making them ideal for busy weeknights or impromptu gatherings. Fresh herbs add a bright, aromatic touch that elevates the rolls to something truly special.
What’s not to love about a dish that’s as fun to assemble as it is to eat? The soft rice paper wraps contrast beautifully with the crisp fillings, while the peanut sauce adds a velvety, savory-sweet finish.
These rolls are not only delicious but also customizable—swap in your favorite veggies or proteins. Whether you’re packing them for a picnic or enjoying them at home, they’re a guaranteed crowd-pleaser. Quick, healthy, and bursting with flavor, these rolls are summer in every bite.
Fresh & Flavorful Ingredients
- For the mushrooms:
- 1/2 teaspoon extra-virgin olive oil
- 1 cup enoki or sliced shiitake mushrooms (shiitake adds a meatier texture)
- 1/2 teaspoon tamari (or substitute with soy sauce)
- For the spring rolls:
- 4 ounces cooked soba or rice noodles (rice noodles are gluten-free)
- Peanut Sauce (store-bought or homemade)
- 4 Vietnamese rice spring roll wrappers* (found in the Asian aisle)
- 1 avocado, sliced
- Fresh basil & mint leaves (use both for a vibrant flavor)
- 1/4 cup microgreens (or substitute with spinach or arugula)
- Tamari, for serving
Simple Step-by-Step Instructions
- Cook the mushrooms: Heat the olive oil in a small skillet over medium heat. Add the mushrooms and cook until browned and soft, about 5 minutes. Remove from heat, add tamari, and toss to coat. Set aside.
- Prepare the noodles: Toss the cooked noodles with a few spoonfuls of peanut sauce until well coated.
- Soak the rice paper: One at a time, dip the rice paper wrappers into warm water for 5 seconds. Remove and place on a clean towel to soften.
- Assemble the rolls: Place a portion of noodles, mushrooms, avocado slices, fresh herbs, and microgreens in the center of the rice paper. Fold in the sides, then the bottom flap, and roll tightly to seal.
- Serve: Enjoy immediately with extra peanut sauce and tamari for dipping.
Perfect Pairings: Sauce and Topping Ideas
While the peanut sauce is a star, try mixing it up with a spicy sriracha-lime dip or a tangy hoisin sauce for variety. For toppings, add crunch with shredded carrots, cucumber sticks, or crushed peanuts. These extras can elevate your rolls and make them even more satisfying!
Serve It Right: Presentation Tips
Arrange your summer rolls on a platter with a colorful mix of fresh herbs and lime wedges for a vibrant look. Serve them with small bowls of dipping sauces on the side for easy access. A sprinkle of sesame seeds or a drizzle of chili oil can add a finishing touch that impresses your guests.
Make Ahead Magic: Storage Tips
These rolls are best enjoyed fresh, but you can prep the ingredients ahead of time. Store the cooked noodles, sliced avocado, and herbs separately in airtight containers. Assemble just before serving to keep the rice paper from drying out. If you must store assembled rolls, wrap them tightly in plastic wrap to retain moisture.
Quick Fixes: Time-Saving Tips
Use pre-cooked noodles and pre-sliced mushrooms to cut down on prep time. If you’re short on time, skip the mushroom cooking step and use raw, thinly sliced veggies like bell peppers or zucchini instead. These swaps keep the recipe quick without sacrificing flavor.
Roll with It: Common Questions
Wondering how to prevent sticky rice paper? Dip it in warm water for just 5 seconds—it will soften as you assemble. If your rolls tear, don’t worry! Just double-wrap them with another rice paper sheet. Practice makes perfect, and even imperfect rolls taste delicious!
Peanut Summer Rolls
Ingredients
For the mushrooms
- 1/2 teaspoon extra-virgin olive oil
- 1 cup enoki or sliced shiitake mushrooms
- 1/2 teaspoon tamari
For the spring rolls
- 4 ounces cooked soba or rice noodles
Peanut Sauce
- 4 Vietnamese rice spring roll wrappers*
- 1 avocado, sliced
Fresh basil & mint leaves
- 1/4 cup microgreens
Tamari, for serving
Instructions
- Heat the oil in a small skillet over medium heat. Add the mushrooms and cook until browned and soft, about 5 minutes. Remove the pan from the heat, add the tamari and toss. Set aside.
- Toss the noodles with a few spoonfuls of the peanut sauce until they’re well coated.
- One at a time, dip the rice paper wrappers into warm water for 5 seconds. Remove and place on a clean towel.
- Place the noodles, mushrooms, avocado, herbs, and microgreens in the center of the rice paper. Wrap & tuck the sides, then the bottom flap, and then carefully roll until the wrapper is tightly closed.
- Serve with extra peanut sauce and tamari for dipping.