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summer rolls, chopsticks and dipping sauces

Summer Rolls and Peanut Dipping Sauce

Summer rolls are fresh, simple and delicious, thanks to a peanut dipping sauce. Find out the recipe for summer rolls and their sauce on Fine Dining Lovers.


04 July, 2022
Average: 4 (2 votes)

serves for



For the rolls
Rice Paper
8 sheets
Rice vermicelli
120 g
Rice Vinegar
3 tablespoons
Oyster sauce
1 tablespoon (or fish sauce)
Sesame Seeds
2 tablespoons (Black sesame seeds)
4 leaves
10 leaves
Sesame Oil
2 tablespoons
For the peanut sauce
Peanut Butter
100 g
Soy Sauce
1 tablespoon
Rice Vinegar
1 tablespoon
1 tablespoon grated ginger
3 tablespoons hot water
Chopped peanuts to garnish

Fresh, colorful and delicious, these summer rolls are perfect for a light and tasty lunch. The ingredients may seem like a lot, but don't be put off trying this recipe that will add flavour and elegance to your table. Perfect for an aperitif, but also for a dinner with Asian influences, summer rolls will become one of your favourite dishes to offer on all occasions.

Step 01

adding water to vermicelli in a bowl

To prepare the summer rolls, start by putting the rice vermicelli in a bowl. Add boiling water, cover and rehydrate for about 5 minutes until soft.

Step 02

Draining vermicelli in a sieve

Drain the vermicelli and chop them roughly with a knife or kitchen scissors.

Step 03

slicing prawns on a chopping board

Boil the shrimp in boiling water or quickly fry them in a pan with a drizzle of oil. Drain them if you have boiled them and slice into farily generous pieces.

Step 04

julienne of carrots and cucumber

Wash the vegetables and peel the carrots. Peel the cucumber and trim the courgette. Then slice all the vegetables lengthways and then finely julienne.

Step 05

adding all the ingredients to a bowl and mixing

Place the vegetables, shrimp and vermicelli in a large bowl and season with fish sauce, rice vinegar, sesame, sesame oil and coarsely chopped herbs. Mix everything gently and place in a corner of the work surface.

Step 06

soaking rice paper in water

Place a sheet of baking paper in the centre of the worktop and place a bowl full of water on one side. Put a sheet of rice paper in the water for a few moments, and when it's soft, transfer it to the baking paper. Fill the centre with the filling, then roll the sheet of rice paper in half. Fold the corners inward and continue rolling until the end. Continue until you form eight summer rolls.

Step 07

Making the peanut dipping sauce

To make the peanut sauce

Now prepare the peanut sauce by whisking the peanut butter with the soy sauce, the ginger, rice vinegar and tablespoons of hot water. You will get a creamy mixture perfect to accompany your summer rolls. Decorate the sauce with the peanuts to taste.

Tips and tricks

To get perfect summer rolls, be careful not to leave the rice paper leaves in the water too long as they can become too soft. To roll the rolls, help yourself by using the baking paper as support, you can also lightly grease it with a little sesame oil so as the rice leaves don't stick.

Summer rolls dipping sauce

In addition to the peanut sauce, you can serve summer rolls with a delicious guacamole or a simple low-salt soy sauce. Another quick and delicious sauce for these summer rolls is made by mixing 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of rice vinegar and 1 teaspoon of mirin. Garnish with toasted white sesame and serve with summer rolls.

Vegan or vegetarian summer rolls

By eliminating the shrimp and fish sauce you will get delicious vegan summer rolls. To replace the protein component you can add boiled chickpeas or tofu. Have fun experimenting with new fruit and vegetable fillings to your liking.

How to serve summer rolls

Summer rolls can be served alone with the accompanying sauce for an aperitif or an informal dinner with Asian notes. They can become one of the dishes for a dinner based on fish or vegetables, also offer them as a side dish for a grilled meat or fish. 



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Claudia Concas journalist

Claudia Concas

Born in Milan on a hot summer’s night in July 1983, Claudia Concas developed a keen interest in good food from childhood: the kitchen has always been her fav