Recipe: Thai Summer Rolls

Susan Vega // Savor Your Saturday


August 7  

This is one of my family’s favorites, especially during hot summer days. It is both tasty and nutritious, which helps everyone’s enjoyment, even the Mom, who watches out for nutrition!


  • variety of julienned or shredded vegetables: bell peppers, carrots, red onions, cucumbers, zucchini, lettuce, alfalfa sprouts
  • whole, fresh basil leaves
  • mung bean noodles, cooked and drained
  • 1 pkg. spring rolls skin (use the white rice kind; the brown rice tends to break)

 Peanut sauce:

  • 2 tablespoons dark sesame oil
  • 1 1/2 tablespoons olive oil
  • 1 medium red onion, diced
  • 4 cloves garlic, minced
  • 3 teaspoons minced fresh ginger root
  • 1/4-1/2 teaspoon crushed red pepper
  • 1 cup smooth peanut butter (I like Jif or Member’s Mark Natural)
  • 1/2 cup brown sugar
  • 1/2 cup ketchup
  • 4 tablespoons red wine vinegar
  • 4 tablespoons soy sauce
  • juice from one lime

In a medium, heavy-bottomed pot over medium heat, cook the oils, onion, garlic, ginger, and red pepper for about 10-12 minutes. Using a whisk, mix together with remaining ingredients and cook for another minute. For a smoother consistency, mix for a few seconds with an immersion blender.

When you are ready to assemble, have all the veggies and noodles ready. Soak one rice wrapper in warm water until pliable (use a wide, shallow bowl for this). Place the soaked wrapper on work surface, put one basil leaf in the middle, and layer on veggies; top with some noodles, and fold over corners to make a roll. Do not overstuff—you’ll get the technique down after a few tries. Serve with the peanut sauce.

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