Peanut Summer Rolls

Fresh veggies, herbs, and peanut noodles pack these summer rolls with bright, refreshing flavors. They're a delicious appetizer or light lunch!

Spring Rolls

Summer rolls are my favorite thing to make when I’m craving something light and healthy, but totally fun. I love stuffing rice paper wrappers with lots of fresh produce, mixing together a flavorful dipping sauce, and digging in! In this recipe, I toss noodles with an easy, sweet and savory peanut sauce made of peanut butter, sriracha, tamari, and a drop of maple syrup. Then, I roll the noodles into wrappers with avocado, sautéed mushrooms, green onion, and fresh basil and mint.

How to Make Summer Rolls

If you’ve never made fresh rolls like these before, it may seem intimidating, but it’s really simple!

  1. Start by soaking rice paper wrappers, one at a time, in warm water until they soften. (I like these wrappers best).
  2. Lay the soaked rice paper flat on a clean kitchen or paper towel.
  3. Next, pile your prepared fillings in the middle. For this recipe, cook a few mushrooms, thinly slice an avocado, and add some herbs or greens on top of your noodles.
  4. Tightly roll the wrapper over and around your fillings. The rice paper will be sticky, so it will seal everything together tightly. That’s it!

Spring Roll Recipe


Feel free to play with the fillings in this recipe! Cilantro would be another great herbal addition, and thinly sliced cucumber or carrots would add a lovely crunch. Thin slices of daikon or watermelon radish, red bell pepper, shredded cabbage, or lettuce leaves would be good veggie choices too. For extra protein and hearty texture, try adding sliced baked tofu or tempeh.

I love to serve these rolls with peanut sauce for dipping, but they’d also be delicious with tamari, soy sauce, or hoisin sauce on the side.

Spring rolls dipping sauce

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Peanut Summer Rolls

rate this recipe:
5 from 9 votes
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Serves 2
These easy peanut summer rolls are a great appetizer or snack! Use your favorite veggies and herbs here. Cilantro, thinly sliced cucumber, or bean sprouts would all be good additions.


For the mushrooms

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


  • 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.


*You can find spring roll wrappers at Asian markets or in the Asian section of your grocery store.




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Rate this recipe (after making it)

  1. Maile

    I would love to make these but I want to know, can they be stored in the fridge and eaten next day for lunch?

    • Jeanine Donofrio

      Hi Maile, they can be, I would wrap them tightly with plastic wrap to keep the rice papers from drying out.

  2. Christine Murray

    Hi! Where do you get enoki mushrooms in Chicago? I’ve been wanting to try them! Thank you!

    • Jeanine Donofrio

      Hi Christine, any asian grocery store would have them – Hmart or there’s a store that’s (I think) called Broadway Market. Or check River Valley Mushrooms (the store or their farmers market stands). They’re also occasionally at Whole Foods. Hope that helps!

  3. debora

    Hi! I saw this recipe and I wanted to try it.. but I’m not sure about 1 thing. Does it matter if I put the microgreens or that’s optional?

    • Jeanine Donofrio

      Hi Debora, they’re optional, feel free to skip them if you can’t find them.

  4. Allison

    5 stars
    3rd time making these for dinner- still a hit! Made a variation today by adding shredded carrots and sambal oelek to the rolls. Your peanut sauce is perfect and these are beautiful.

    • Jeanine Donofrio

      I’m so glad you loved them!

  5. Radwa

    These spring rolls look incredibly delicious. I can’t wait to try them.

    • Jeanine Donofrio

      I hope you enjoy!

  6. foodiewish

    5 stars
    Made these for my son and his friends. Big hit. Easy, Delicious, Fun to assemble, Crunchy goodness. Four teens and two happy adults today! Thanks a bunch.

    • Jeanine Donofrio

      I’m so glad you all loved them!

  7. Ariana Cordero

    This recipe is so great! I’ve always loved spring rolls but I have never had the chance to make them at home. Thanks to this super easy, organized and fun recipe I will finally have the opportunity to make them!

  8. Emily

    Oh wow, these look absolutely delicious and a great idea to use leftovers to make them too! Now I’m craving these for dinner!

    Emily | Snippets of Emily’s Life xx

  9. thue xe may

    Delicious, Love it. It’s very easy for me. Thanks for sharing !

    • thue xe may

      Delicious, Love it. It’s very easy for me. Thanks for sharing !

  10. 5 stars
    I enjoyed over read your blog post. .I have wrote down a bunch and bookmarked your page just incase I lose the pages. Love this recipe come from love and lemons. It combines two of my favorite things –soba spring keeeping sharing!

  11. I enjoyed over read your blog post. .I have wrote down a bunch and bookmarked your page just incase I lose the pages. Love this recipe come from love and lemons. keeeping sharing!

  12. Paul Salmeh

    Hi. In Lebanon this type of spring rolls are called “nems” (chinese name?). They are served with a sweet thick dark sauce (with soya sauce or hoisin sauce?). Sometimes the rolls are stuffed with shrimps. Delicious. Couldn’t find anything in french cuisine by the name of nems !

  13. Mimi

    Were are the ingredients measurements?
    Love the recipe but can’t cook without the measurements.
    I would appreciate if you email me.

    Thank you!

    • jeanine

      it’s fixed now – sorry about that!

  14. Claudia from

    This looks soooo good! Love spring rolls!

  15. Tracy

    These spring rolls look delicious and easy! Any suggestions on a brand of gluten free ponzu sauce? Thanks!

  16. Julia from

    Hi Jeanine!
    i just discovered your site via a pin of your curried sweet potato soup on pinterest, and i immediately fell in love with it! The bright design and beautiful food photography really caught me! I will browse your past recipes a bit now and look which recipe i could try with the stuff i have on hand…
    Wish you a nice day!

    • jeanine

      thanks Julia, and welcome!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.