Summer Rolls with Ginger Peanut Sauce

  • Total Time: 30 mins
  • Hands-on Time: 30 mins
  • Makes: 6 to 8 servings

Simple summer rolls provide a new way to enjoy the season’s freshest produce. Crisp, colorful vegetables are complemented by a spicy Asian peanut sauce. Roll, dip and enjoy.

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1. In a small bowl, combine ginger, garlic powder, black bean mix, nut butter, tamari, apple cider vinegar, honey or maple syrup, lime juice and hot water, and whisk until smooth. Add more hot water, 1 tablespoon at a time, for a thinner sauce consistency, if preferred.


1. On a large, slightly damp cutting board, stack the zucchini, carrots, red pepper, and avocado neatly.

2. In a saucepan, bring three cups of water to a boil, then let cool slightly.

3. Into a shallow dish large enough to submerge the rice papers, pour hot water. Submerge each rice paper for about 10 to 20 seconds until softened, but still firm.

4. Transfer to damp cutting board.

5. At the bottom 1⁄4 of the paper, carefully stack the veggies (four to five sticks of each) and basil or cilantro, leaving about two inches on either side of the rice paper.

6. Fold the bottom of the rice paper over the stacked veggies.

7. Fold one side of the rice paper over the first fold, then fold the opposite side over.

8. Tightly roll up, pressing the edge of the paper onto the roll to seal.

9. Garnish with sesame seeds and serve with ginger peanut sauce.

For a richer, nuttier flavor, toast sesame seeds in a pan over medium-low heat until golden brown.



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