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.




5 from 9 votes (6 ratings without comment)

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Rate this recipe (after making it)

  1. Gaby from

    What a gorgeous plate of deliciousness! Wishing I had some right now!

  2. I love getting a lot of different meals out of only cooking once! These spring rolls look divine!

  3. I have leftover noodles with carrot ginger dressing–you’ve inspired me to spring-roll them.

  4. Maya

    Aren’t these actually summer rolls though because they aren’t fried? Either way they look delicious.

    • jeanine

      Thanks! Yep, I usually just stuff them with whatever I have around 🙂

    • Ruby Franco

      Hi can I make these one day before serving?

  5. These are always a perfect refreshing treat, even in the winter. All you need to do is warm up the dipping sauce and you’ve got a great fresh and crunchy meets warm and comforting!

  6. Tieghan from

    Yes! 3 recipes and they are all delicious, easy and SO pretty! Count me in!

    • jeanine

      thanks! It was fun to come up with 🙂

  7. Mmm these sound and look delicious! I love making different variations of rice wraps, and I love your cook once, eat 3x thinking. I tend to do most of my meal prep on the weekends, and these might have to be on next week’s menu!

    • jeanine

      I know, I could eat spring rolls every day 🙂

  8. connie from

    This is exactly what I want for dinner! You guys always have the most amazing recipes 🙂

  9. Cláudia Vasconcelos

    A very very wonderful idea 🙂

  10. “aka. my version of cooking once and eating 3 times.”

    That is my kind of cooking! I love spring rolls…

  11. Emma from

    This is such a great idea! They’re almost too pretty to eat- the key word being almost 😉

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.