Vegetarian Summer Rolls with Peanut Dipping Sauce

Name: Vegetarian Summer Rolls with Peanut Dipping Sauce
Total time: 28 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 1 piece Carrots; 1 piece Cucumber; 1 piece Red pepper; 80 g purple cabbage; 10 leaf Fresh mint leaves; 10 leaf Fresh basil leaves; 10 g Coriander leaves; 100 g Dried rice vermicelli noodles; 500 ml Boiling water; 120 g smooth peanut butter; 2 tbsp Soy sauce; 1 tbsp Rice vinegar; 1 tbsp Sesame oil; 1 tbsp Maple syrup; 1 tsp Chilli flakes; 1 clove Garlic clove; 5 g Fresh ginger; 70 ml warm water; 500 ml Water; 8 piece rice paper wrappers; 1 tsp Neutral oil; 1 tsp Toasted sesame seeds

28 min · 28 min active · makes ~2 l · Easy

Fresh rice paper rolls filled with basil, mint, cucumber, and ginger, served with peanut sauce.

See more →

Vegetarian Summer Rolls with Peanut Dipping Sauce

Fresh rice paper rolls filled with basil, mint, cucumber, and ginger, served with peanut sauce.

See more →

TOTAL TIME

28 min

ACTIVE TIME

28 min

QUANTITY

~2 l

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/22

Tools0/16

Ingredients

0/22 gathered · 4 servings

1piece

80g

10leaf

10g

100g

500ml

120g

2tbsp

1tbsp

1tsp

1clove

70ml

500ml

8piece

1tsp

#	Quantity	Notes	State
1	1piece	—	—
2	1piece	—	—
3	1piece	—	—
4	80g	—	—
5	10leaf	—	—
6	10leaf	—	—
7	10g	—	—
8	100g	—	—
9	500ml	—	—
10	120g	—	—
11	2tbsp	—	—
12	1tbsp	—	—
13	1tbsp	—	—
14	1tbsp	—	—
15	1tsp	—	—
16	1clove	—	—
17	5g	—	—
18	70ml	—	—
19	500ml	—	—
20	8piece	—	—
21	1tsp	—	—
22	1tsp	—	—

Tools

17 items

Serveware

1 item

Procedure

48 steps

1 of 48

Lay the carrot on the chopping board.

Carrots · 1 piece

⏱ 5s

ResultCarrots

2 of 48

Peel the carrots on the chopping board

Carrots · step 1

⏱ 20s

ResultPeeled carrots

3 of 48

Cut it into thin matchsticks.

Peeled carrots · step 2

⏱ 2 min

ResultJulienned carrots

4 of 48

Put them on the tray in a pile.

Julienned carrots · step 3

⏱ 5s

ResultJulienned carrots

5 of 48

Lay the cucumber on the board.

Cucumber · 1 piece

⏱ 5s

ResultCucumber

6 of 48

Halve it lengthways and scrape out the seeds with the spoon.

Cucumber · step 5

⏱ 40s

ResultHalved cucumber

7 of 48

Cut it into thin matchsticks.

Halved cucumber · step 6

⏱ 2 min

ResultCucumber matchsticks

8 of 48

Add them to the tray in their own pile.

Cucumber matchsticks · step 7

⏱ 5s

ResultCarrot and cucumber

9 of 48

Lay the red pepper on the board.

Red pepper · 1 piece

⏱ 5s

ResultRed pepper

10 of 48

Halve it and cut out the core, seeds and pith.

Red pepper · step 9

⏱ 40s

ResultHalved red peppers

11 of 48

Slice it into thin strips.

Halved red peppers · step 10

⏱ 1 min

ResultPepper strips

12 of 48

Add them to the tray.

Pepper strips · step 11

⏱ 5s

ResultThree vegetables

13 of 48

Lay the cabbage on the board.

Purple cabbage · 80 g

⏱ 5s

ResultPurple cabbage

14 of 48

Shred it very finely.

Purple cabbage · step 13

⏱ 1 min

ResultShredded cabbage

15 of 48

Add it to the tray.

Shredded cabbage · step 14

⏱ 5s

ResultRoll vegetablesused in step 43

16 of 48

Put the mint leaves in the small bowl.

Fresh mint leaves · 10 leaf

⏱ 10s

ResultFresh mint leaves

17 of 48

Add the basil leaves.

Fresh basil leaves · 10 leaf

⏱ 10s

ResultMint and basil

18 of 48

Add the coriander sprigs.

Coriander leaves · 10 g

⏱ 10s

ResultFresh herbsused in step 44

19 of 48

Put the rice vermicelli in the large heatproof bowl.

Dried rice vermicelli noodles · 100 g

⏱ 5s

ResultDried rice vermicelli noodles

20 of 48

Pour the boiling water over.

Boiling water · 500 ml

⏱ 10s

ResultNoodles in hot water

21 of 48

Soak for 5 minutes, until soft.

⏱ 5 min

ResultSoftened noodles

22 of 48

Drain in the colander.

Softened noodles · step 21

⏱ 15s

ResultDrained noodles

23 of 48

Pour the noodle soaking water away down the sink.

Drained noodles · step 22

⏱ 5s

24 of 48

Rinse under cold running water and shake dry.

⏱ 30s

ResultCold noodlesused in step 42

25 of 48

Put the peanut butter in the medium bowl.

Smooth peanut butter · 120 g

⏱ 15s

ResultSmooth peanut butter

26 of 48

Add the soy sauce.

Soy sauce · 2 tbsp

⏱ 5s

ResultPeanut butter and soy

27 of 48

Add the rice vinegar.

Rice vinegar · 1 tbsp

⏱ 5s

ResultPeanut, soy and vinegar

28 of 48

Add the sesame oil.

Sesame oil · 1 tbsp

⏱ 5s

ResultPeanut base with sesame

29 of 48

Add the maple syrup.

Maple syrup · 1 tbsp

⏱ 5s

ResultSweetened peanut base

30 of 48

Add the chilli flakes.

Chilli flakes · 1 tsp

⏱ 5s

ResultSpiced peanut base

31 of 48

Lay the garlic clove on the board.

Garlic clove · 1 clove

⏱ 5s

ResultGarlic clove

32 of 48

Crush it lightly with the flat of the knife and pull off the skin.

Garlic clove · step 31

⏱ 20s

ResultPeeled garlic cloves

33 of 48

Grate it into the bowl.

Peeled garlic cloves · step 32

⏱ 20s

ResultPeanut base with garlic

34 of 48

Lay the ginger on the board.

Fresh ginger · 5 g

⏱ 5s

ResultFresh ginger

35 of 48

Scrape off the skin with the edge of the spoon.

Fresh ginger · step 34

⏱ 20s

ResultPeeled fresh ginger

36 of 48

Grate it into the bowl.

Peeled fresh ginger · step 35

⏱ 20s

ResultPeanut base with aromatics

37 of 48

Whisk in the warm water a little at a time until smooth and pourable.

Warm water · 70 ml

⏱ 1 min

ResultPeanut dipping sauceused in step 48

38 of 48

Fill the shallow bowl with 500 ml of warm water.

Water · 500 ml

⏱ 10s

ResultWater

39 of 48

Dip one wrapper in the water for about 10 seconds, until just pliable. Soften each wrapper only when you are ready to fill it.

Rice paper wrappers · 8 piece

⏱ 1 min 20s

ResultSoftened wrappers

40 of 48

Lay it flat on the large plate.

Softened wrappers · step 39

⏱ 20s

ResultSoftened wrappers

41 of 48

Keep the water for the other wrappers, and pour it away only when all 8 rolls are made.

Softened wrappers · step 40

⏱ 5s

42 of 48

Lay an eighth of the noodles across the lower third of the wrapper.

Cold noodles · step 24

⏱ 2 min

ResultWrappers with noodles

43 of 48

Lay an eighth of each vegetable over the noodles.

Roll vegetables · step 15

⏱ 3 min

ResultWrappers with vegetables

44 of 48

Top with one or two leaves of each herb.

Fresh herbs · step 18

⏱ 1 min 30s

ResultFilled wrappers

45 of 48

Fold the sides of the wrapper over the filling and roll it up tightly from the bottom. Soften, fill and roll the other 7 wrappers the same way, one at a time.

⏱ 6 min

ResultSummer rollsused in step 47

46 of 48

Brush the serving platter with the oil so the rolls do not stick.

Neutral oil · 1 tsp

⏱ 15s

ResultThin film of oil

47 of 48

Lay the rolls on the platter, seam side down.

Summer rolls · step 45

⏱ 30s

ResultRolls to serve

48 of 48

Spoon the peanut sauce into a pool at one end.

Peanut dipping sauce · step 37

⏱ 20s

ResultRolls and sauce

Total Time28 min

#	Product	Action
1	1 piece	Lay the carrot on the chopping board.⏱ 5sResultCarrots
2	Carrotsstep 1	Peel the carrots on the chopping board⏱ 20sResultPeeled carrots
3	Peeled carrotsstep 2	Cut it into thin matchsticks.⏱ 2 minResultJulienned carrots
4	Julienned carrotsstep 3	Put them on the tray in a pile.⏱ 5sResultJulienned carrots
5	1 piece	Lay the cucumber on the board.⏱ 5sResultCucumber
6	Cucumberstep 5	Halve it lengthways and scrape out the seeds with the spoon.⏱ 40sResultHalved cucumber
7	Halved cucumberstep 6	Cut it into thin matchsticks.⏱ 2 minResultCucumber matchsticks
8	Cucumber matchsticksstep 7	Add them to the tray in their own pile.⏱ 5sResultCarrot and cucumber
9	1 piece	Lay the red pepper on the board.⏱ 5sResultRed pepper
10	Red pepperstep 9	Halve it and cut out the core, seeds and pith.⏱ 40sResultHalved red peppers
11	Halved red peppersstep 10	Slice it into thin strips.⏱ 1 minResultPepper strips
12	Pepper stripsstep 11	Add them to the tray.⏱ 5sResultThree vegetables
13	80 g	Lay the cabbage on the board.⏱ 5sResultPurple cabbage
14	Purple cabbagestep 13	Shred it very finely.⏱ 1 minResultShredded cabbage
15	Shredded cabbagestep 14	Add it to the tray.⏱ 5sResultRoll vegetablesused in step 43
16	10 leaf	Put the mint leaves in the small bowl.⏱ 10sResultFresh mint leaves
17	10 leaf	Add the basil leaves.⏱ 10sResultMint and basil
18	10 g	Add the coriander sprigs.⏱ 10sResultFresh herbsused in step 44
19	100 g	Put the rice vermicelli in the large heatproof bowl.⏱ 5sResultDried rice vermicelli noodles
20	500 ml	Pour the boiling water over.⏱ 10sResultNoodles in hot water
21	—	Soak for 5 minutes, until soft.⏱ 5 minResultSoftened noodles
22	Softened noodlesstep 21	Drain in the colander.⏱ 15sResultDrained noodles
23	Drained noodlesstep 22	Pour the noodle soaking water away down the sink.⏱ 5s
24	—	Rinse under cold running water and shake dry.⏱ 30sResultCold noodlesused in step 42
25	120 g	Put the peanut butter in the medium bowl.⏱ 15sResultSmooth peanut butter
26	2 tbsp	Add the soy sauce.⏱ 5sResultPeanut butter and soy
27	1 tbsp	Add the rice vinegar.⏱ 5sResultPeanut, soy and vinegar
28	1 tbsp	Add the sesame oil.⏱ 5sResultPeanut base with sesame
29	1 tbsp	Add the maple syrup.⏱ 5sResultSweetened peanut base
30	1 tsp	Add the chilli flakes.⏱ 5sResultSpiced peanut base
31	1 clove	Lay the garlic clove on the board.⏱ 5sResultGarlic clove
32	Garlic clovestep 31	Crush it lightly with the flat of the knife and pull off the skin.⏱ 20sResultPeeled garlic cloves
33	Peeled garlic clovesstep 32	Grate it into the bowl.⏱ 20sResultPeanut base with garlic
34	5 g	Lay the ginger on the board.⏱ 5sResultFresh ginger
35	Fresh gingerstep 34	Scrape off the skin with the edge of the spoon.⏱ 20sResultPeeled fresh ginger
36	Peeled fresh gingerstep 35	Grate it into the bowl.⏱ 20sResultPeanut base with aromatics
37	70 ml	Whisk in the warm water a little at a time until smooth and pourable.⏱ 1 minResultPeanut dipping sauceused in step 48
38	500 ml	Fill the shallow bowl with 500 ml of warm water.⏱ 10sResultWater
39	8 piece	Dip one wrapper in the water for about 10 seconds, until just pliable. Soften each wrapper only when you are ready to fill it.⏱ 1 min 20sResultSoftened wrappers
40	Softened wrappersstep 39	Lay it flat on the large plate.⏱ 20sResultSoftened wrappers
41	Softened wrappersstep 40	Keep the water for the other wrappers, and pour it away only when all 8 rolls are made.⏱ 5s
42	Cold noodlesstep 24	Lay an eighth of the noodles across the lower third of the wrapper.⏱ 2 minResultWrappers with noodles
43	Roll vegetablesstep 15	Lay an eighth of each vegetable over the noodles.⏱ 3 minResultWrappers with vegetables
44	Fresh herbsstep 18	Top with one or two leaves of each herb.⏱ 1 min 30sResultFilled wrappers
45	—	Fold the sides of the wrapper over the filling and roll it up tightly from the bottom. Soften, fill and roll the other 7 wrappers the same way, one at a time.⏱ 6 minResultSummer rollsused in step 47
46	1 tsp	Brush the serving platter with the oil so the rolls do not stick.⏱ 15sResultThin film of oil
47	Summer rollsstep 45	Lay the rolls on the platter, seam side down.⏱ 30sResultRolls to serve
48	Peanut dipping saucestep 37	Spoon the peanut sauce into a pool at one end.⏱ 20sResultRolls and sauce
Total Time		28 min

Serving

Scatter the sesame seeds over the sauce and serve straight away.

Nutrition

per serving

Estimated · pre-cooking · 86% ingredients covered

Nutrient	Per serving
	368kcal
	12g
	21g
	4g
	39g
	8g
	4g
	496mg

Ingredients0/22

Tools0/16

Recipe

Vegetarian Summer Rolls with Peanut Dipping Sauce

Fresh rice paper rolls filled with basil, mint, cucumber, and ginger, served with peanut sauce.

What you’ll doYou will cut carrot, cucumber, red pepper and cabbage into fine strips, soak rice vermicelli, and whisk a peanut sauce with soy, rice vinegar, sesame oil, maple syrup, chilli, garlic and ginger. Soften each rice paper wrapper in warm water, layer on noodles, vegetables and herbs, and roll it up tightly. Serve the rolls on an oiled platter with the sauce and sesame seeds.

Serves4

Total28 min

LevelMedium

Ingredients

Carrots1 piece
Cucumber1 piece
Red pepper1 piece
Purple cabbage80 g
Fresh mint leaves10 leaf
Fresh basil leaves10 leaf
Coriander leaves10 g
Dried rice vermicelli noodles100 g
Boiling water500 ml
Smooth peanut butter120 g
Soy sauce2 tbsp
Rice vinegar1 tbsp
Sesame oil1 tbsp
Maple syrup1 tbsp
Chilli flakes1 tsp
Garlic clove1 clove
Fresh ginger5 g
Warm water70 ml
Water500 ml
Rice paper wrappers8 piece
Neutral oil1 tsp
Toasted sesame seeds1 tsp

Tools

Large plateSpoonRolling pinLarge serving platterSmall bowlPastry brushChef's knifeMicroplane zesterMedium bowlLarge bowlWhiskShallow bowlColanderTrayPeelerChopping boardMicroplane

Method

Lay the carrot on the chopping board.

5sChopping boardCarrots · 1 piece

Peel the carrots on the chopping board

20sPeelerCarrots · step 1

Cut it into thin matchsticks.

2 minChefs knifePeeled carrots · step 2

Put them on the tray in a pile.

5sTrayJulienned carrots · step 3

Lay the cucumber on the board.

5sChopping boardCucumber · 1 piece

Halve it lengthways and scrape out the seeds with the spoon.

40sChopping board, Chefs knifeCucumber · step 5

Cut it into thin matchsticks.

2 minChopping board, Chefs knifeHalved cucumber · step 6

Add them to the tray in their own pile.

5sTrayCucumber matchsticks · step 7

Lay the red pepper on the board.

5sChopping boardRed pepper · 1 piece

Halve it and cut out the core, seeds and pith.

40sChopping board, Chefs knifeRed pepper · step 9

Slice it into thin strips.

1 minChopping board, Chefs knifeHalved red peppers · step 10

Add them to the tray.

5sTrayPepper strips · step 11

Lay the cabbage on the board.

5sChopping boardPurple cabbage · 80 g

Shred it very finely.

1 minChopping board, Chefs knifePurple cabbage · step 13

Add it to the tray.

Result · Roll vegetables · used in step 43

5sTrayShredded cabbage · step 14

Put the mint leaves in the small bowl.

10sSmall bowlFresh mint leaves · 10 leaf

Add the basil leaves.

10sSmall bowlFresh basil leaves · 10 leaf

Add the coriander sprigs.

Result · Fresh herbs · used in step 44

10sSmall bowlCoriander leaves · 10 g

Put the rice vermicelli in the large heatproof bowl.

5sLarge bowlDried rice vermicelli noodles · 100 g

Pour the boiling water over.

10sLarge bowlBoiling water · 500 ml

Soak for 5 minutes, until soft.

5 minLarge bowl

Drain in the colander.

15sColanderSoftened noodles · step 21

Pour the noodle soaking water away down the sink.

5sLarge bowlDrained noodles · step 22

Rinse under cold running water and shake dry.

Result · Cold noodles · used in step 42

30sColander

Put the peanut butter in the medium bowl.

15sMedium bowlSmooth peanut butter · 120 g

Add the soy sauce.

5sMedium bowlSoy sauce · 2 tbsp

Add the rice vinegar.

5sMedium bowlRice vinegar · 1 tbsp

Add the sesame oil.

5sMedium bowlSesame oil · 1 tbsp

Add the maple syrup.

5sMedium bowlMaple syrup · 1 tbsp

Add the chilli flakes.

5sMedium bowlChilli flakes · 1 tsp

Lay the garlic clove on the board.

5sChopping boardGarlic clove · 1 clove

Crush it lightly with the flat of the knife and pull off the skin.

20sChopping board, Chefs knifeGarlic clove · step 31

Grate it into the bowl.

20sMedium bowl, MicroplanePeeled garlic cloves · step 32

Lay the ginger on the board.

5sChopping boardFresh ginger · 5 g

Scrape off the skin with the edge of the spoon.

20sChopping board, Chefs knifeFresh ginger · step 34

Grate it into the bowl.

20sMedium bowl, MicroplanePeeled fresh ginger · step 35

Whisk in the warm water a little at a time until smooth and pourable.

Result · Peanut dipping sauce · used in step 48

1 minMedium bowl, WhiskWarm water · 70 ml

Fill the shallow bowl with 500 ml of warm water.

10sShallow bowlWater · 500 ml

Dip one wrapper in the water for about 10 seconds, until just pliable. Soften each wrapper only when you are ready to fill it.

1 min 20sShallow bowlRice paper wrappers · 8 piece

Lay it flat on the large plate.

20sLarge plateSoftened wrappers · step 39

Keep the water for the other wrappers, and pour it away only when all 8 rolls are made.

5sShallow bowlSoftened wrappers · step 40

Lay an eighth of the noodles across the lower third of the wrapper.

2 minLarge plateCold noodles · step 24

Lay an eighth of each vegetable over the noodles.

3 minLarge plateRoll vegetables · step 15

Top with one or two leaves of each herb.

1 min 30sLarge plateFresh herbs · step 18

Fold the sides of the wrapper over the filling and roll it up tightly from the bottom. Soften, fill and roll the other 7 wrappers the same way, one at a time.

Result · Summer rolls · used in step 47

6 minLarge plate, Rolling pin

Brush the serving platter with the oil so the rolls do not stick.

15sLarge serving platter, Pastry brushNeutral oil · 1 tsp

Lay the rolls on the platter, seam side down.

30sLarge serving platterSummer rolls · step 45

Spoon the peanut sauce into a pool at one end.

20sLarge serving platter, SpoonPeanut dipping sauce · step 37

Scatter the sesame seeds over the sauce and serve straight away.

Result · Vegetarian Summer Rolls with Peanut Dipping Sauce

10sLarge serving platterToasted sesame seeds · 1 tsp

Printed 6 October 2026