Spicy Summer Rolls with Peanut Dipping Sauce

Name: Spicy Summer Rolls with Peanut Dipping Sauce
Prep time: 30 min
Total time: 59 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: ⅔ cup hoisin sauce and peanut butter; ⅓ cup water; 3 tablespoons fresh lime juice; 1½ tablespoons soy sauce; 3 ounces dried rice-stick noodles; 2 tablespoons fresh lime juice; 1½ teaspoons sugar; 2¾ cups coarsely grated carrot; 3 tablespoons finely chopped serrano or jalapeño chiles; 12 pieces rice-paper rounds; 4 cups thinly sliced napa cabbage; 1 cup finely chopped cocktail peanuts; 1 cup fresh mint leaves; 1 cup fresh basil leaves

Fresh and vibrant Vietnamese-inspired summer rolls filled with rice noodles, crunchy vegetables, herbs, and peanuts, served with a creamy peanut-hoisin dipping sauce. These rolls offer a perfect balance of textures and flavors - spicy, sweet, and savory.

6 servings

59 min

Published October 4, 2025

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Ingredients

•⅔ cup hoisin sauce and peanut butter
•⅓ cup water
•3 tablespoons fresh lime juice
•1½ tablespoons soy sauce
•3 ounces dried rice-stick noodles
•2 tablespoons fresh lime juice
•1½ teaspoons sugar
•2¾ cups coarsely grated carrot
•3 tablespoons finely chopped serrano or jalapeño chiles
•12 pieces rice-paper rounds
•4 cups thinly sliced napa cabbage
•1 cup finely chopped cocktail peanuts
•1 cup fresh mint leaves
•1 cup fresh basil leaves

Cooking Instructions

1.
Whisk together sauce ingredients in a bowl until smooth. Set aside.
5 min
2.
Put noodles in a heat-proof bowl and cover with boiling-hot water. Soak noodles for 10 minutes then drain and pat dry. Toss noodles with 1 tablespoon lime juice. Cut noodles with kitchen shears or knife in 5 or 6 places.
15 min
3.
Stir together sugar and remaining tablespoon lime juice in another bowl until sugar is dissolved, then toss with carrots and chiles.
5 min
4.
Gently immerse 1 rice-paper round in a large bowl of hot tap water and let stand until soft and pliable, 15 to 20 seconds. Lift out, letting excess water drip off, then lay round on a work surface, smoothing it out. If round is still very wet, gently blot top with kitchen towel.
1 min
5.
Arrange about 1/4 cup cabbage across center of round, leaving about 1 1/2 inches uncovered on both sides. Top cabbage evenly with 3 tablespoons carrot mixture, then sprinkle with 1 generous tablespoon peanuts. Cover mound of vegetables with a layer each of mint and basil leaves. Top evenly with about 2 tablespoons noodles.
2 min
6.
Fold edge of wrapper nearest you over filling, tucking in filling as tightly as possible, until it touches other side of wrapper, then fold in sides and continue to tightly roll until sealed.
1 min
7.
Put roll on a rimmed baking sheet lined with a damp towel and cover with another damp towel. Make 11 more rolls in same manner, storing them on baking sheet without touching.
30 min

Spicy Summer Rolls with Peanut Dipping Sauce

6 servings

59 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•⅔ cup hoisin sauce and peanut butter

•⅓ cup water

•3 tablespoons fresh lime juice

•1½ tablespoons soy sauce

•3 ounces dried rice-stick noodles

•2 tablespoons fresh lime juice

•1½ teaspoons sugar

•2¾ cups coarsely grated carrot

•3 tablespoons finely chopped serrano or jalapeño chiles

•12 pieces rice-paper rounds

•4 cups thinly sliced napa cabbage

•1 cup finely chopped cocktail peanuts

•1 cup fresh mint leaves

•1 cup fresh basil leaves

Cooking Instructions

Whisk together sauce ingredients in a bowl until smooth. Set aside.

5 min

Put noodles in a heat-proof bowl and cover with boiling-hot water. Soak noodles for 10 minutes then drain and pat dry. Toss noodles with 1 tablespoon lime juice. Cut noodles with kitchen shears or knife in 5 or 6 places.

15 min

Stir together sugar and remaining tablespoon lime juice in another bowl until sugar is dissolved, then toss with carrots and chiles.

5 min

Gently immerse 1 rice-paper round in a large bowl of hot tap water and let stand until soft and pliable, 15 to 20 seconds. Lift out, letting excess water drip off, then lay round on a work surface, smoothing it out. If round is still very wet, gently blot top with kitchen towel.

1 min

Arrange about 1/4 cup cabbage across center of round, leaving about 1 1/2 inches uncovered on both sides. Top cabbage evenly with 3 tablespoons carrot mixture, then sprinkle with 1 generous tablespoon peanuts. Cover mound of vegetables with a layer each of mint and basil leaves. Top evenly with about 2 tablespoons noodles.

2 min

Fold edge of wrapper nearest you over filling, tucking in filling as tightly as possible, until it touches other side of wrapper, then fold in sides and continue to tightly roll until sealed.

1 min

Put roll on a rimmed baking sheet lined with a damp towel and cover with another damp towel. Make 11 more rolls in same manner, storing them on baking sheet without touching.

30 min