Green Summer Rolls with Spicy Peanut Dip

Crunchy and fresh, these rolls are exactly what you need for a light meal on a hot summer's day
Green Summer Rolls with Spicy Peanut Dip
ITP Images
Green Summer Rolls with Spicy Peanut Dip
July 15, 2020
Preparation Time 45 minutes
Serves 16
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra


12 rice paper sheets (22cm)
2 spring onions, finely sliced
2 medium carrots, peeled and julienned
100g mange tout, julienned
4 spinneysFOOD Organic Cucumbers, julienned
125g spinneysFOOD Tenderstem Broccoli, florets removed, stems julienned
4 courgettes, julienned
100g vermicelli noodles, cooked and cooled

For the spicy peanut dip

125g spinneysFOOD Smooth Peanut Butter
4 tbsp spinneysFOOD Bottled Drinking Water
2 tbsp rice vinegar
2 tbsp soya sauce or tamari
1½-2 tbsp honey or spinneysFOOD Maple Syrup
1 tbsp Sriracha
1 tbsp Thai red curry paste
1 tbsp tamarind paste
1 tsp toasted sesame oil


  • 1

    Dip one sheet of rice paper into water and place it on a clean tea towel.

  • 2

    Top with the spring onion, carrot, mange tout, cucumber, broccoli, courgette and vermicelli.

  • 3

    Fold one end of the rice paper sheet over the filling. Then firmly roll up from one side, leaving the top of the roll open.

  • 4

    Repeat with the remaining sheets.

  • 5

    To make the spicy peanut dip, whisk all the ingredients together until smooth and creamy.

  • 6

    Serve the rolls with the spicy peanut dip.


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