Vegetarian Vietnamese Summer Rolls with Peanut Dipping Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fresh rice paper rolls filled with crisp vegetables and herbs, served with a creamy, nutty peanut dipping sauce for a light and flavorful appetizer. This vietnamese-inspired vegetarian ready in about 20 minutes blends sheets rice paper wrappers, medium carrot, julienned, medium cucumber, 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 230 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: 20 min Serves 4 Vietnamese cuisine 230 cal/serving
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Ingredients

Instructions

  1. Step 1: Prepare the peanut dipping sauce by whisking together 1/3 cup smooth peanut butter, 2 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tbsp fresh lime juice, and 3 tbsp warm water in a small bowl until smooth and creamy. Set aside.
  2. Step 2: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds, until just pliable but not too soft, then lay it flat on a clean surface.
  3. Step 3: Place one butter lettuce leaf near the bottom third of the wrapper, followed by a small handful of 3 oz cooked vermicelli noodles, 2 tbsp julienned carrot, 2 tbsp julienned cucumber, 2 tbsp thinly sliced red bell pepper, and a few fresh mint and cilantro leaves.
  4. Step 4: Fold the sides of the wrapper inward, then tightly roll from the bottom up to encase the filling completely. Repeat with remaining wrappers and ingredients.
  5. Step 5: Arrange the rolls on a serving platter and garnish the peanut dipping sauce with 2 tbsp crushed peanuts if desired. Serve immediately.

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Frequently asked questions

How long does Vegetarian Vietnamese Summer Rolls with Peanut Dipping Sauce take to make?

Total time is about 20 minutes (20 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 Vegetarian Vietnamese 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 Vegetarian Vietnamese 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 Vegetarian Vietnamese 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 Vegetarian Vietnamese 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.

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