Recipes » Appetizers » Summer Rolls
T. Colin Campbell Center for Nutrition Studies


Peanut Sauce

  • 1 cup peanut butter powder
  • ¼ cup water, more as needed
  • ¼ cup low-sodium tamari
  • 2 Tbsp rice vinegar
  • ¼ cup maple syrup or date paste
  • ¾ tsp ground ginger
  • ¼ tsp cayenne pepper (optional)

Summer Rolls

  • 2 ounces rice vermicelli, or maifun brown rice noodles
  • 2 green onions, thinly sliced (about ¼ cup)
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh mint
  • 2 cups very thinly sliced red cabbage
  • 2 medium carrots, peeled and cut into matchsticks
  • 1 small cucumber, thinly sliced into matchsticks
  • 1 Thai red chile pepper, thinly sliced (optional)
  • 8 sheets rice paper (spring roll wrappers)


Peanut Sauce

  • 1. Combine all ingredients in a bowl and whisk well to combine.
  • 2. Store refrigerated in an airtight container for up to 7 days.

Summer Rolls

  • 1. Cook the rice noodles according to package instructions. Drain and rinse them to cool.
  • 2. Fill a large bowl with two inches of water. Fold a lint-free tea towel in half and place it next to the bowl.
  • 3. Combine the green onion, cilantro, and mint in a separate small bowl. Stir to combine.
  • 4. Place one rice paper in the water and let it rest for about 20 seconds, until the sheet is pliable. Carefully lay it flat on the towel.
  • 5. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of cabbage, a small handful of rice noodles, and a few strips of carrot, cucumber, and Thai chile peppers. Add a generous sprinkling of the herb mix.
  • 6. Fold the lower edge up over the filling.
  • 7. Fold over the short sides like you would to make a burrito. Roll it up.
  • 8. Repeat with the remaining ingredients.

Copyright 2024 Center for Nutrition Studies. All rights reserved.

Program Overview

  • 23,000+ students
  • 100% online, learn at your own pace
  • No prerequisites
  • Continuing education credits