Rainbow Summer Rolls with Peanut Sauce
Bursting with vibrant colors and fresh flavors, these Rainbow Summer Rolls with Peanut Sauce are a show-stopping, no-cook recipe perfect for warm weather meals or light, wholesome snacks. Inspired by traditional Vietnamese summer rolls, this recipe features crisp red bell peppers, crunchy carrots, cool cucumbers, shredded purple cabbage, creamy avocado, and fragrant fresh herbs like mint, cilantro, and Thai basil, all wrapped in delicate rice paper. Paired with a silky, homemade peanut sauce infused with lime, garlic, and a touch of sweetness, these rolls deliver a delightful balance of textures and tastes in every bite. Ready in just 30 minutes, they’re not only quick and easy to assemble but also naturally gluten-free, customizable, and ideal for dipping, sharing, and savoring. Perfect for healthy eaters and food lovers alike, these colorful summer rolls are as nutritious as they are Instagram-worthy!
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 1 medium Red bell pepper, thinly sliced
- 1 large Carrot, julienned
- 1 medium Cucumber, julienned
- 1 cup Purple cabbage, shredded
- 1 large Avocado, thinly sliced
- 1 cup Fresh mint leaves
- 1 cup Fresh cilantro leaves
- 1 cup Fresh Thai basil leaves
- 4 ounces Cooked rice vermicelli noodles
- 1 cup Creamy peanut butter
- 2 tablespoons Soy sauce or tamari (for peanut sauce)
- 1 tablespoon Rice vinegar (for peanut sauce)
- 1 teaspoon Sesame oil (for peanut sauce)
- 1 tablespoon Honey or maple syrup (for peanut sauce)
- 1 clove Garlic, minced (for peanut sauce)
- 1 tablespoon Fresh lime juice (for peanut sauce)
- 2 tablespoons Warm water (for peanut sauce, adjust as needed)
- 2 tablespoons Crushed peanuts (optional, for garnish)
Instructions
Prepare all the vegetables by slicing the red bell pepper, julienning the carrot and cucumber, and shredding the purple cabbage. Thinly slice the avocado, and set all prepared vegetables aside in separate bowls.
Cook the rice vermicelli noodles according to the package instructions. Drain, rinse with cold water to stop the cooking process, and set aside.
Fill a large shallow dish or a wide bowl with warm water. Working one rice paper wrapper at a time, dip it into the water for about 10-15 seconds or until it is soft but still pliable.
Carefully remove the softened wrapper and lay it flat on a clean work surface or damp kitchen towel.
Place a small handful of each vegetable (bell pepper, carrot, cucumber, purple cabbage), a few slices of avocado, and a small amount of rice vermicelli noodles towards the bottom-center of the wrapper. Add a few mint, cilantro, and Thai basil leaves on top.
Fold the bottom edge of the wrapper over the filling, then fold in the sides, and finally roll tightly upwards, like a burrito. Repeat with the remaining wrappers and fillings.
To make the peanut sauce, combine creamy peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced garlic, and lime juice in a medium bowl. Whisk together until smooth. Add warm water, one tablespoon at a time, to achieve your desired consistency.
Serve the summer rolls on a platter with the peanut dipping sauce on the side. Optionally, garnish with crushed peanuts for extra crunch.
Enjoy the fresh flavors of your Rainbow Summer Rolls with Peanut Sauce as a delicious and healthy meal or snack.
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1997 mg | 87% | |
| Total Carbohydrate | 252.5 g | 92% | |
| Dietary Fiber | 56.9 g | 203% | |
| Total Sugars | 46.1 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1513 mg | 116% | |
| Iron | 54.6 mg | 303% | |
| Potassium | 5422 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
