Northern Thai Summer Rolls with Peanut Dipping Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh rice paper rolls filled with crisp vegetables, herbs, and vermicelli, served with a creamy, savory peanut dipping sauce. This thai-inspired vegetarian ready in about 30 minutes blends sheets rice paper sheets, rice vermicelli noodles, medium carrot, julienned 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 320 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.

Prep: 25 min Cook: 5 min Serves 4 Thai cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a pot of water to boil and cook 100 g rice vermicelli noodles for 3 minutes until tender but firm. Drain and rinse under cold water to stop cooking.
  2. Step 2: Prepare the vegetables: julienne 1 medium carrot and 1 medium cucumber into thin matchsticks. Set aside 1/4 cup each of fresh mint, cilantro, and Thai basil leaves.
  3. Step 3: Dip one rice paper sheet into warm water for 10 seconds until pliable. Lay it flat on a clean surface.
  4. Step 4: In the center of the rice paper, layer 1/8th of the noodles, a few strips of 100 g firm tofu, some carrot and cucumber sticks, and a few leaves of each herb. Fold the sides over and roll tightly from bottom to top. Repeat with remaining sheets and fillings.
  5. Step 5: For the peanut dipping sauce, whisk together 1/3 cup peanut butter, 3 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp honey, 1 minced garlic clove, 1/4 tsp red chili flakes, and 1/4 cup water until smooth and creamy.
  6. Step 6: Serve the summer rolls chilled with the peanut dipping sauce on the side for dipping.

Equipment for this recipe

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Frequently asked questions

How long does Northern Thai Summer Rolls with Peanut Dipping Sauce take to make?

Total time is about 30 minutes (25 min prep + 5 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Northern Thai 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 Northern Thai 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 Northern Thai 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 Northern Thai Summer Rolls with Peanut Dipping Sauce?

Thai 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.