Thai Summer Rolls with Peanut Sauce
These Thai summer rolls are my fastest dinner rescue, no stove required. Crisp veggies, shredded rotisserie chicken, and a bold curry peanut sauce all wrapped in rice paper in under thirty minutes. Make them right before dinner or a full day ahead, they hold in the fridge either way.
PRINT RECIPE
PIN RECIPE
Servings: 4
INGREDIENTS
Summer Rolls
- 8 rice papers
- 1 carrot cut thinly into matchsticks
- 1 english cucumber seeded and cut into matchsticks
- handful of sugar snap peas thinly sliced diagonally
- 2 red peppers thinly sliced
- 1 wedge red cabbage thinly sliced or shredded on a mandolin
- 1 bunch cilantro
- 1 rotisserie chicken shredded, optional
Thai Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons low sodium soy sauce or tamari
- 1 tablespoon red curry paste optional
- 2 tablespoons lime juice (about 1 lime)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1/2 tsp ground ginger
- 1/4-1/2 cup hot water
- chili crunch to taste
INSTRUCTIONS
- Chop and prepare your veggies and chicken. These assemble quickly so having everything ready and available speeds up the process.1 carrot, 1 english cucumber, handful of sugar snap peas, 2 red peppers, 1 wedge red cabbage, 1 bunch cilantro, 1 rotisserie chicken
- Fill a wide shallow bowl with warm water and dip one rice paper wrapper one at a time by immersing it fully in water for 15 seconds. Transfer it to a clean counter or cutting board.8 rice papers
- Starting closer to one edge, fill each burrito with the chicken, veggies, and cilantro, leaving spaces on each side to close the burrito. You want a generous helping of veggies and chicken, filling about half of the paper roll. Be careful because overfilling can result in the rice paper tearing.
- To roll, wrap the edge up and over the veggies and chicken, rolling as you go. Tuck the sides in and under and continue to roll tightly until you have a burrito shape. Repeat with the remaining ingredients and rice paper.
- In a medium bowl, stir together the peanut sauce ingredients, starting with 1/4 cup water. The mixture will be lumpy at first but will smooth out. You want a thinner dipping consistency, so add up to an additional 1/4 cup water to reach this. Swirl chili crunch on top if desired.1/2 cup creamy peanut butter, 2 tablespoons low sodium soy sauce or tamari, 1 tablespoon red curry paste, 2 tablespoons lime juice, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 1/2 tsp ground ginger, 1/4-1/2 cup hot water, chili crunch
- Cut the summer rolls in half and serve with the peanut sauce.
Notes
The wrapper should feel slightly firm when you pull it from the water. It continues to soften from the moisture in the filling as you roll.
Lower calorie option: swap the peanut butter for PB Fit powdered peanut butter, prepared according to package directions before whisking into the sauce.
To make it vegan: omit the chicken and add shelled edamame or sliced baked tofu.
To make it gluten-free: use tamari instead of soy sauce and check the red curry paste label.
Assembled rolls keep up to 24 hours refrigerated, wrapped individually in plastic wrap or stored in a single layer with damp paper towels between each roll.
Nutrition
Serving: 2rolls | Calories: 638kcal | Carbohydrates: 42g | Protein: 54g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 147mg | Sodium: 1181mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5224IU | Vitamin C: 82mg | Calcium: 71mg | Iron: 3mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!
