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Recipe: Summer Spring Rolls

Updated: Mar 16, 2021

Looking for another way to use all that delicious Peanut Sauce? As the days get warmer I always find myself craving fresh veggies, and these Summer Spring Rolls always satisfy that craving for crunchy, raw vegetables.

We usually keep it simple with tofu and veggies, but feel free to add grilled chicken or pork if you prefer. I find spring rolls keep okay in the fridge for a few days, but the wrapping gets a little firm and the rolls will stick together when stored in a tightly packed container, so if you want to have leftovers, I'd recommend keeping all your leftover veggies and sauce prepped, then soaking the rice paper and wrapping on the spot.


  • 10 sheets rice paper

  • 1 14oz package of extra-firm tofu

  • 2 large handfuls of whatever greens you have on hand

  • 1 large carrot, sliced into thin strips

  • ½ cucumber, sliced into thin strips

  • ½ bell pepper, sliced into thin strips

  • 1 handful of cilantro, chopped

  • 2 green onions, chopped

  • Salt and pepper to taste

  • Peanut Sauce from Peanut Street Noodles


  1. Slice tofu into ¼-inch thick pieces. Use a kitchen towel to press water out and set aside.

  2. Fill a large, shallow pan with 1cm of warm water.

  3. Dip the rice paper in the water and hold in place for 5-7 seconds.

  4. Place the rice paper on your cutting board and add the lettuce, carrots, cucumber, bell pepper, and chicken or tofu.

  5. Sprinkle a little salt and pepper on top for extra flavor.

  6. Fold in either side of the rice paper tightly and roll each spring roll like a burrito.

  7. Serve with Peanut Sauce.

Skid note: The rice paper will feel firm when you pull it out of the warm water, don’t be tempted to hold it in for longer—it’ll soften up when you’re rolling the spring rolls and if you keep it in too long, it quickly becomes too soft to work with.

Peanut Sauce


  • 1/4 cup peanut butter

  • 1/4 cup water

  • 1 tablespoon rice vinegar

  • 1 tablespoon honey

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground ginger

  • dash of soy sauce

  • dash of sambal olek (optional for extra spice)

  • 1/2 teaspoon sesame seeds, plus more to top


  1. Place water in a small blender, then add peanut butter, rice vinegar, honey, and salt and blend well.

  2. Add spices and sauces and blend again.

  3. Continue to add water or peanut butter until desired consistency. I like to keep it slightly thicker for dipping sauce.

Skid note: If you don't have a blender, place all ingredients in a jar and shake as hard as you can, breaking it up with a fork as needed.

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