Easy Summer Rolls with Spicy Peanut Sauce

These fresh and healthy summer rolls can be made with any protein and vegetables you have on hand. Just wrap in rice paper and dip in the addicting sweet and salty peanut sauce. It’s the perfect casual weeknight dinner! 

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 8 rolls 1x
  • Category: Fish and Seafood
  • Method: No-Cook
  • Cuisine: Vietnamese
  • Diet: Gluten Free


  • 1/3 cup creamy peanut butter
  • 2 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 1 tsp fresh grated ginger (or ginger paste)
  • 1 tsp chile sauce (like Sriracha)
  • 1 Tbsp brown sugar
  • 2 Tbsp hot water (or as much as needed to thin the sauce)
  • 8 rice paper wrappers (6″ in diameter)
  • 3 leafs lettuce
  • 2 small carrots, peeled and chopped into matchsticks
  • 1/2 cup red cabbage, sliced very thin (I use a mandoline)
  • 1/2 avocado, peel removed and sliced thin
  • 8 oz pre-cooked shrimp, tails removed and cut in half lengthwise
  • Basil
  • Mint


  1. Add peanut butter through brown sugar to a mason jar and stir to combine. Gradually add hot water as needed to make the sauce pourable.
  2. Fill a shallow large shallow dish with warm water (for dipping the rice paper), then build an assembly line with the rest of the ingredients.
  3. Dip rice paper in water for about 5 seconds. Layer the ingredients in a line just below the center of the wrap (being careful not to overfill). Fold over the end closest to you over the top of the fillings. Next fold in each side and roll up like a burrito (away from you) and place on a cutting board or plate seam side down. You can drape a wet paper towel over the top to keep the rolls moist while you finish building the entire batch, but as long as you eat them right away I don’t think it’s necessary.
  4. To serve, arrange the rolls on a serving platter with a dish of the peanut dipping sauce. 



  • These are best served immediately, but leftovers can be stored in the refrigerator for 1-2 days. The rice paper gets a little stiffer over time but I don’t mind!
  • Make sure you don’t let the rice paper soak for too long. When you remove it from the water, it may seem as if it’s not quite “roll-able” yet but if you over soak, they’ll become sticky and tear. 
  • Can’t find rice paper in stores? They’re available online: Three Ladies Rice Paper (affiliate)


Keywords: summer recipes, shrimp summer rolls, peanut sauce, seafood, gluten-free, shrimp recipes, shellfish