Hidden Basil and Lime Summer Rolls with Peanut Dipping Sauce
Fresh rice paper rolls packed with crisp vegetables and fragrant basil, served with a creamy, tangy peanut dipping sauce perfect for a light summer meal. This vietnamese-inspired vegetarian ready in about 25 minutes blends sheets rice paper wrappers, medium, julienned carrot, medium, julienned cucumber into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 sheets rice paper wrappers
- 3 oz, cooked and drained rice vermicelli noodles
- 1 medium, julienned carrot
- 1 medium, julienned cucumber
- 1/2 cup whole fresh basil leaves
- 1/4 cup whole fresh mint leaves
- 1/4 cup whole fresh cilantro leaves
- 6 oz, sliced into thin strips firm tofu
- 1/3 cup peanut butter
- 2 tbsp soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp honey
- 3 tbsp warm water
- 1, minced garlic clove
- 1/4 tsp red pepper flakes
Instructions
- Step 1: Prepare 3 oz rice vermicelli noodles according to package instructions, drain well. Julienne 1 medium carrot and 1 medium cucumber. Set aside 1/2 cup fresh basil leaves, 1/4 cup mint leaves, 1/4 cup cilantro leaves, and slice 6 oz firm tofu into thin strips.
- Step 2: Fill a large shallow dish with warm water. Dip 1 rice paper wrapper for 10 seconds until pliable but not too soft. Lay wrapper flat on a clean surface.
- Step 3: Place a small handful of cooked vermicelli noodles, 2 tbsp julienned carrot, 2 tbsp julienned cucumber, 2-3 basil leaves, a few mint and cilantro leaves, and 3 tofu strips near the bottom third of the wrapper. Fold bottom edge over filling, fold sides in tightly, then roll up firmly to enclose filling. Repeat with remaining wrappers and ingredients.
- Step 4: To make the dipping sauce, whisk together 1/3 cup peanut butter, 2 tbsp soy sauce, 2 tbsp fresh lime juice, 1 tbsp honey, 3 tbsp warm water, 1 minced garlic clove, and 1/4 tsp red pepper flakes until smooth and creamy.
- Step 5: Serve the summer rolls chilled with the peanut dipping sauce on the side for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hidden Basil and Lime Summer Rolls with Peanut Dipping Sauce take to make?
Total time is about 25 minutes (25 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Hidden Basil and Lime Summer Rolls with Peanut Dipping Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Hidden Basil and Lime Summer Rolls with Peanut Dipping Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hidden Basil and Lime Summer Rolls with Peanut Dipping Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Hidden Basil and Lime Summer Rolls with Peanut Dipping Sauce?
Vietnamese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Coconut Pineapple Vietnamese Summer Rolls with Peanut Dipping Sauce
Vegetarian Vietnamese Vermicelli Bowl with Grilled Tofu and Nuoc Cham
Sun-Ripened Tomato & Basil Caprese Stacks
Vietnamese Sweet Potato and Black Bean Summer Rolls with Peanut Sauce
Vegetarian Vietnamese Summer Rolls with Peanut Dipping Sauce
Vegetarian Vietnamese Fresh Spring Rolls with Peanut Dipping Sauce
