Vietnamese Vegetarian Summer Rolls with Peanut Dipping Sauce

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

Fresh rice paper rolls filled with crunchy vegetables, vermicelli noodles, and herbs, served with a creamy, tangy peanut dipping sauce. This vietnamese-inspired vegan (vegetarian) ready in about 30 minutes blends sheets thin rice paper wrappers, ounces vermicelli rice 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 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.

Prep: 25 min Cook: 5 min Serves 4 Vietnamese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 4 ounces vermicelli rice noodles according to package instructions, drain and rinse under cold water.
  2. Step 2: In a small bowl, whisk together 1/4 cup hoisin sauce, 3 tablespoons smooth peanut butter, 1 tablespoon soy sauce, 1 tablespoon lime juice, 2 tablespoons water, 1 minced garlic clove, and 1/4 teaspoon red pepper flakes until smooth and creamy. Set aside.
  3. Step 3: Dip 1 rice paper wrapper in warm water for 5 seconds until pliable. Lay flat on a clean surface.
  4. Step 4: Arrange a small handful (about 2 tablespoons) of shredded lettuce, a few strands of vermicelli noodles, 1 tablespoon each of julienned carrot, cucumber, red bell pepper, and a few fresh mint, cilantro, and Thai basil leaves near the bottom edge of the wrapper.
  5. Step 5: Fold the sides inward and roll tightly from bottom to top to enclose the filling. Repeat with remaining wrappers and filling.
  6. Step 6: Serve rolls chilled with the peanut dipping sauce on the side.

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Frequently asked questions

How long does Vietnamese Vegetarian 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 Vietnamese Vegetarian 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 Vietnamese Vegetarian 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 Vietnamese Vegetarian 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.

Is Vietnamese Vegetarian Summer Rolls with Peanut Dipping Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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