Thai Summer Rolls

Crispy veggies and herbs spring rolls style and a spicy peanut sauce.

May 10, 2012

Spring roll wrappers, made from rice flour, have an extremely delicate texture. They can be a little hard to work with at first, but you'll soon get the hang of it.

Serves: 8
Prep: 20 min
Cook: 7 min
Total: 27 min



  • 1/4 cup peanut butter
  • 1/4 cup cilantro leaves
  • 2 tablespoons water
  • 4 teaspoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 clove garlic, smashed and peeled
  • 1/8 teaspoon cayenne pepper


  • 2 ounces thin rice or cellophane noodles
  • 1 small red bell pepper, slivered
  • 1 medium carrot, cut into thin matchsticks
  • 1/3 cup fresh basil leaves, torn into bite-size pieces
  • 1/4 cup cilantro leaves
  • 1 tablespoon rice vinegar
  • 2 teaspoons dijon mustard
  • 2 teaspoons dark sesame oil
  • 8 round spring roll wrappers (6 inches)


1. To make the peanut sauce: In a food processor, combine the peanut butter, cilantro, water, honey, vinegar, soy sauce, garlic, and cayenne. Process until smooth. Set aside.

2. To make the rolls: Cook the noodles according to package directions. Drain, rinse under cold water, and drain again. Transfer to a medium bowl. Add the bell pepper, carrot, basil, cilantro, vinegar, mustard, and sesame oil, and toss to combine.

3. One at a time, submerge the spring roll wrappers in tepid water until tender, about 30 seconds. Lay flat on a clean kitchen cloth. Lay a mound of noodle mixture down the center, leaving a 1-inch border all around. Fold 2 sides in over the mound then roll up from the bottom. Repeat with the remaining wrappers. Serve the rolls with the peanut sauce.

Nutritional Facts per serving
Calories 135.5 cal
Fat 5.4 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 150 mg
Carbohydrates 19.2 g
Total Sugars 4.7 g
Dietary Fiber 1 g
Protein 3.6 g


Recipe courtesy of the Rodale Healthy Recipe Finder.


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