These vegan basil summer rolls are packed with tons of fresh veggies. Summer rolls are a perfect light, healthy meal or snack that is ready in just 15 minutes. Dip these rice paper rolls in a super simple peanut sauce and enjoy!
Basil Summer Rolls with Peanut Sauce
These Vietnamese-inspired basil summer rolls are a perfect lunch or snack for these warmer months! They only take 15 minutes to whip up, and it’s even quicker if you pre-chop your veggies. I love to eat summer rolls all year long, but they are especially lovely when it’s hot out and I am avoiding the stove and oven.
If you haven’t tried the basil + peanut flavor combination yet, then you’re in for a real treat. Let’s get to it!
What is the difference between Summer Rolls, Spring Rolls, and Egg Rolls?
Summer rolls originate from Vietnam. Uncooked and served cold, summer rolls traditionally contain rice noodles, raw veggies, cooked shrimp, and are wrapped in rice paper wrappers. Sometimes, people refer to summer rolls as Vietnamese spring rolls or fresh spring rolls – but they are not true spring rolls!
Spring rolls originate from China. Fried and served warm, spring rolls contain cooked veggies and meat, and are wrapped in a wrapper made from flour and water.
Egg rolls are an American-Chinese version of a spring roll. They are called egg rolls because eggs are added to the flour-based wrapper. Spring rolls have a smooth, thin wrapper that is extremely fragile and crispy, while the addition of eggs give the egg rolls a bumpy, thick wrapper that is soft and doughy.
How to make Summer Rolls
These veggie-packed basil summer rolls take just 15 minutes to make!
- Julienne carrot, red bell pepper, and cucumber.
- Destem a handful of fresh basil.
- Thinly slice an avocado.
- Dip a rice paper wrapper into warm water for a few seconds to soften.
- Place veggies in the center of the wrapper and roll like a burrito. Fold the bottom side over the veggies, then fold in the left and right sides to close off the edges, and tightly roll closed.
How to make Peanut Sauce
The peanut sauce is ready in just minutes and couldn’t be easier to make. In a small bowl, whisk together natural peanut butter, maple syrup, lemon juice, soy sauce, and water. Add more water to thin. That’s it!
What to serve with Summer Rolls?
I like eating a big batch of these babies as a full meal, but summer rolls are typically more of a side dish or appetizer. If you want to serve them as side, summer rolls would pair really well with fried rice, stir fry, miso soup, noodle soup, or anything you’d like! A big salad would also be a yummy pairing… veggies in a bowl, veggies in a roll 🥗
How long will Summer Rolls keep?
Summer rolls are best eaten immediately after they are made. All the veggies are crisp and fresh and the rice paper wrappers are nice and soft. You can’t beat it!
To make summer rolls ahead of time, I suggest prepping all your ingredients and assembling the summer rolls as close as possible to serving-time. Wrap each summer roll in plastic wrap to preserve the moisture in the rice paper, then place in an air-tight container. Store at room temperature if eating within 2 hours, otherwise store in the fridge.
Summer rolls keep in the fridge about 1-2 days. When they come out of the fridge, the rice paper will be a bit firm and chewy. Let them sit at room temperature for 30 minutes to soften up before eating.
Tips for summer roll success
- Don’t overfill the rice paper wrappers. If the roll starts falling apart and ripping, you know you’ve over-filled it.
- Work quickly. The rice paper begins to soften the moment you dip it into water. If you take too long arranging your veggies, the rice paper will become too soft and difficult to work with.
- But don’t work too quickly. With that said, your rice paper needs to be pliable enough to actually wrap it. If you try to wrap your rice paper roll before it is soft enough, it will not stick together.
- Use a wooden cutting board as your rolling surface. Rice paper wrappers are easiest to roll on a wooden surface. They stick to the wood a lot less than a plastic cutting board or plate.
Want more Summer Roll recipes?
Check out my delicious Summer Rolls & Orange Tahini Sauce!
If you make this recipe, leave it a rating and a comment! You can also tag me @Daughter_of_Seitan on Instagram so I can see your lovely food creations. XOXOPrint
These 15 minute basil summer rolls are packed with fresh veggies for a light, refreshing meal or snack. Dip these rice paper rolls in a super simple peanut sauce and enjoy!
- 8 rice paper wrappers
- 1 avocado
- Handful of fresh basil, destemmed
- 1/2 english cucumber
- 1/2 red bell pepper
- 1 carrot
- Sesame seeds (optional)
- 2 tablespoons natural peanut butter *
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice (half a lemon)
- 1 tablespoon maple syrup
- 1 tablespoon water
- Slice the avocado and chop the cucumber, bell pepper, and carrot into matchsticks.
- Dip a rice paper wrapper into a bowl of warm water for 2 seconds. Shake off excess water and lay on a wood cutting board or damp towel.
- Add veggies to the center of the wrap. Fold up bottom half to cover, then fold in the sides. Roll tightly. Repeat until all of the veggies are used up.
- To make the peanut sauce, whisk all ingredients together until smooth. If it is too thick, add more water. If it is too thin, add more peanut butter.
* The runny consistency of natural peanut butter helps the sauce mix together smoother.
The nutrition facts listed are just for the spring rolls. The entire peanut sauce recipe has 266 calories, 23g carbs, 16.8g fat, and 9.85g protein.
- Serving Size: 1 spring roll
- Calories: 70 cals
- Sugar: 1.32g
- Sodium: 18mg
- Fat: 2.85g
- Saturated Fat: 0.37g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1.8g
- Protein: 2g
- Cholesterol: 0mg
Keywords: summer rolls, spring rolls, basil, peanut sauce, rice paper rolls