Summer Spring Rolls

These homemade summer spring rolls make the perfect light appetizer or lunch, especially when dipped in this peanut dipping sauce.

Tip on using rice paper sheets

Use cool water to soak the rice paper sheets, to prevent them from becoming too sticky. They are fragile, and it becomes pretty hard to roll if the water is too warm (or hot). It only takes a few extra minutes for them to soak in cooler water. It’s true, hot water softens them right away: too hot of water, and the rice papers stick to everything…

Want to keep the summer rolls? Wrap the rolls tightly in plastic wrap (individually), and store them in an airtight container in the fridge. You can also make the rolls ahead and they will keep up to 2 days.

How to make

Slice and prep all of the veggies.

Fill a large bowl with warm water. Dip the rice paper in the warm water briefly to slightly soften, then place it on a larger plate. (Please no over soak! It should be a bit stiff, as it will continue to soften after you placed it onto the plate).

Layer the veggies on the rice paper wrapper and roll to the edge (like a burrito). Fold the ends up onto the roll, and continue this process remaining rice paper wrappers and filling.

Serve with the peanut sauce and fresh lime on the side. Enjoy!

Ingredients

How to make