Loaded Summer Rolls with Sweet Heat Peanut Sauce


Loaded Summer Rolls with Sweet Heat Peanut Sauce

Delicious, healthy, and fun for the whole family! Everyone gets to choose what they want in their summer rolls, so many awesome fresh things to choose from this time of year! Almost no cooking and it's finger food!
Keyword peanut sauce, summer rolls
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Author Ian Wickman



  • 1 package rice paper wrappers
  • 1/2 lb cooked and peeled shrimp (make sure to pull the tails)
  • 1 each carrot, cut into julienne matchsticks
  • 1 each cucumber, cut into 1/8 inch sticks
  • 4 each lettuce leaves
  • 1/2 cup basil leaves (optional)
  • 1/2 cup mint leaves (optional)
  • 1/2 cup cilantro (optional)
  • 1/2 lb mushrooms, sliced (optional)

Tangy Rice Vermicelli

  • 1 package rice vermicelli (or other super thin rice noodles)
  • 1 tbsp rice vinegar
  • 1 tbsp water

Sweet Heat Peanut Sauce

  • 2 tbsp unsalted peanut butter (salted will work but you might want to play with the amount of tamari/soy then)
  • 1 tbsp tamari (or soy sauce if you're fine with gluten)
  • 1 tbsp rice vinegar
  • 1 tbsp water
  • 1 tbsp agave nectar
  • 2 tsp chili garlic sauce (more or less depending on how spicy you like it)



  • Cut up your carrots and cucumbers into sticks about 2 inches long, and pretty thin (carrots are better a little thinner than the cucumbers, maybe matchstick vs. 1/8 inch?).
  • Pull the tails off the shrimp and make sure there's no shell pieces left.
  • Rinse (and optionally shred) the leafy herbs and lettuce.
  • (Optional) Mix together a little bit of tamari, and water 1:1 ratio and pour over the shrimp in a container with a lid. Cover and shake around, pour off the excess. The shrimp will pick up a bit of flavor but not too much.
  • (Optional) If you're doing the mushrooms, slice and quickly sauté them.

Tangy Rice Vermicelli

  • Cook your package of rice vermicelli according to it's instructions (mine was about 4 minutes then cool rinse). Rinse and place in a bowl.
  • Mix together rice vinegar and water and pour over vermicelli. With your hands toss the vermicelli in the vinegar mixture so it coats all the noodles very minimally.

Sweet Heat Peanut Sauce

  • In a small bowl, mix together peanut butter, tamari, rice vinegar, agave nectar, chili garlic sauce, and water. Taste and adjust sweet and heat to your liking!

Build Your Summer Rolls

  • This is the best part, now that you have done all the prep you can build your summer rolls exactly to your liking. The most important part is dipping the stiff rice paper wrapper in water then filling with a little (not too much) of each of the ingredients that you want or have everyone roll their own!
  • NB: One little trick here is to make sure your working surface that you are using under the roll is dried each time before you start the next roll otherwise the rice paper wrapper can stick to the surface... I often just bring out a tea towel or two to have while everyone is loading up their plates!
  • Once rolled, dip in a bit of the peanut sauce and enjoy!


This is one of those recipes that is more of a guideline than a hard recipe other than the peanut sauce. I do think a little water-vinegar wash on the vermicelli is a great touch. Other than that it's really up to you for what you want in your rolls. Bean sprouts, bell peppers, whatever fresh things you have lying around!
This is also an amazing way to have kids (or adults who don't usually cook!) get involved. Everyone loves to customize their food and pick their favorite ingredients and it's a simple prep and rolling (you can always help with this).
PS, this is a total misappropriation but we have even done cuisine variations, especially for the kids:
The Pesto Pasta: Pesto sauce, basil, vermicelli and sautéed mushrooms!
Spaghetti and Meatball: A little sausage, basil and red sauce, with the vermicelli.
Play around, enjoy, the options are limitless!


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