Simple Summer Rolls with Peanut Sauce

Hey everyone!

Sorry for the lack of posts recently – I’ve spent 16 hours on an airplane in the last couple of days, going from Paris to Vancouver and then from Vancouver to Waterloo. I’m currently in my room at Waterloo, about a 15-minute walk from the school. Unfortunately, my camera broke on the LAST day of my Paris trip (which explains the ugly I-Phone 4 photos!) and I won’t be getting my new one from Best Buy until Tuesday.

That means I’ll have to share some old photos today. With a new recipe!


Have you made summer rolls before? They are the perfect light dinner for a hot and sunny day. Unlike their deep-fried cousin, the SPRING roll, summer rolls are made with soaked rice paper. Loaded with vegetables and fresh flavours, you’re also going to freak out over the awesome texture… and the peanut sauce. The best part!

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You’re going to start with some rice paper. I got this pack from Superstore. The sheets are firm and plastic-like before you soak them in warm water. Then, they’ll become soft and pliable. Here, I used seared shrimp, cucumbers, sauteed scallions, sliced avocado, fresh romaine lettuce, beets, sesame seeds, and Thai basil.

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You can use any produce you’d like: I’ve compiled a list of some ideas for inspiration. 🙂

  • Julienned carrots
  • Julienned cucumber
  • Julienned red pepper
  • Grated beet
  • Purple cabbage
  • Vermicelli
  • Cooked quinoa
  • Avocado
  • Cilantro
  • Green onion
  • Mint
  • Basil
  • Chives
  • Beansprouts
  • Roasted peanuts, chopped roughly
  • Fresh lime juice
  • Chili peppers (can add to dipping sauce)
  • Romaine lettuce
  • Cooked shrimp, halved lengthwise
  • Tofu cut into strips, tossed with dipping sauce
  • Sesame seeds

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Rolling them up seems daunting, but it’s really quite simple. There should be instructions on the back of your rice paper package. It takes a little practice (my first one was a little loose), but becomes easier and fun once you’re on a roll. Get it? 😀


Bursting with crispy romaine lettuce, flavourful shrimp, creamy avocado, summer rolls are the epitome of a light and healthy dinner that fills you up without giving you a food baby. With the addition of flavour boosters like sesame seeds, a drizzle of sesame oil, Thai basil and scallions, they are nothing but bland. Then, there’s the creamy peanut sauce…

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Which is obviously the best part! Here’s how to make it.

PS: I’ve posted the recipe before as a dip for steamed broccoli! This sauce is so versatile.


  • 2 tablespoons smooth natural peanut butter
  • 1/2 clove garlic, minced (or pinch of garlic powder if you aren’t a garlic fan!)
  • 1 teaspoon light brown sugar
  • 1/2 teaspoon fish sauce
  • 1/4 teaspoon soy sauce
  • 1/4 tsp rice vinegar
  • 1/4 teaspoon toasted sesame oil
  • Fresh lemon or lime juice
  • 1/8 teaspoon chile-garlic sauce (such as Sriracha), or to taste
  • 1.3 to 1.5 oz coconut milk
  1. Place peanut butter in a mixing bowl.
  2. Whisk garlic, brown sugar, fish sauce, soy sauce, rice vinegar, and sesame oil into peanut butter, followed by lemon/lime juice and chile-garlic sauce.
  3. Bring coconut milk to a simmer in a small saucepan over medium heat; pour over into peanut butter mixture.
  4. Whisk until smooth. Refrigerate and serve.


Hope you enjoy the recipe! Mom and I have lots more shopping to do to pick up some essentials for my room and the unit, like hangers, garbage bins, and drawer organizers. My room was completely bare yesterday, but it is now furnished but messy. 🙂 I’ll post photos as soon as I get my new camera, promise!


Have a delicious long weekend and cheers to a new school year!

20 thoughts on “Simple Summer Rolls with Peanut Sauce

  1. I LOVE spring rolls! They’re the perfect Vietnamese appetizer/snack! I love using brown rice spring roll wrappers and filling them with tofu and tons of vegetables! Not to mention dipping them in Sriracha!


    1. You’re Vietnamese, right?! Am I missing anything here? 😉 I’d love to see how these guys are made authentically.
      I’ve actually never seen brown rice paper before. You’re so lucky! I bought some tofu recently so I’m going to give that a try as well. Can’t wait!

      Liked by 1 person

    1. Yay! I’ve never heard of the 5:2 diet so I’ll have to look into that with a bit more research. But you are absolutely right – these are mega-healthy but don’t sacrifice a bit of flavour 🙂


      1. It is where you restrict your calories 2 days a week – ie only eat 500 calories a day for two days – then eat normally the rest of the time. Worked for me, dropped 5kg without doing anything else!

        Liked by 1 person

      2. Wow! That’s very interesting. I’m kind of curious now as to what a 500-calorie day looks like. That seems a bit restrictive for me: I’d rather have a more flexible plan where some days I’m “over the budget” and other days under. Congrats and I’m happy that it worked for you!


      3. It looks like not much! 3 prawn summer rolls for lunch. Dinner usually poached egg, 100grams baked beans, one pice of mountain bread. Lots of water. Instant miso. It is good coz on your non-fast days you can eat anything – trust me, I am not a dieter by a long shit! Love me my food! Here’s some info

        Liked by 1 person

      4. I feel like 500 calories is so minimal for a day’s worth of food! I could easily have 500 cal with a PB + B sandwich and some yogurt with fruit. It amazes me how well you plan your meals to spread the 500 calories throughout the day. That’s great that you can eat whatever you want on those “free” days, though. 🙂 Thank you for sharing the link with me. I read some of the FAQs and info pages… very interesting and a great read!


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