Spicy Summer Rolls with Peanut Dipping Sauce

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

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These vibrant spicy summer rolls are the ultimate refreshing vegan dish, perfect for warm afternoons or as a sophisticated starter for a dinner party. Packed with crunchy napa cabbage, zesty marinated carrots, and a generous handful of fresh mint and basil, every bite offers a burst of garden-fresh flavour. The heat from the finely chopped chillies is beautifully balanced by the cooling herbs and the chewy texture of the rice-stick noodles, making them a wonderful light alternative to traditional fried spring rolls.

Served alongside a rich, velvety peanut dipping sauce, this recipe is as nutritious as it is delicious. The sauce combines salty soy and sweet hoisin with creamy peanut butter for a truly addictive finish. Homemade summer rolls are surprisingly simple to assemble and are naturally gluten-free if you check your sauce labels, providing a healthy, high-fibre snack or lunch option that feels like a treat.

Ingredients for Spicy Summer Rolls with Peanut Dipping Sauce

160ml hoisin sauce (see Cooks' notes:)
80ml creamy peanut butter
80ml water
45 مل عصير ليمون طازج
1 1/2 tablespoons soy sauce
90g dried rice-stick noodles
2 ملعقتان كبيرتان من عصير الليمون الطازج، مقسمة
1 1/2 teaspoons sugar
550g coarsely grated carrot (about 450g
use large holes on a box grater)
3 tablespoons finely chopped serrano or jalapeño chillies, including seeds
12 (8-inch) rice-paper rounds, plus more in case some tear
4 cups thinly sliced napa cabbage, coarsely chopped
1 cup finely chopped cocktail peanuts
1 cup fresh mint leaves
1 cup fresh basil leaves (Asian or Italian)

How to make Spicy Summer Rolls with Peanut Dipping Sauce

Whisk together sauce ingredients in a bowl until smooth. Set aside.

Put noodles in a heat-proof bowl and cover with boiling-hot water. Soak noodles for 10 minutes then drain and pat dry. Toss noodles with 1 tablespoon lime juice. Cut noodles with kitchen shears or knife in 5 or 6 places.

Stir together sugar and remaining tablespoon lime juice in another bowl until sugar is dissolved, then toss with carrots and chillies.

Gently immerse 1 rice-paper round in a large bowl of hot tap water and let stand until soft and pliable, 15 to 20 seconds. Lift out, letting excess water drip off, then lay round on a work surface, smoothing it out. If round is still very wet, gently blot top with kitchen towel.

Arrange about 1/4 cup cabbage across centre of round, leaving about 1 1/2 inches uncovered on both sides. Top cabbage evenly with 45ml carrot mixture, then sprinkle with 1 generous tablespoon peanuts. Cover mound of vegetables with a layer each of mint and basil leaves. Top evenly with about 2 tablespoons noodles.

Fold edge of wrapper nearest you over filling, tucking in filling as tightly as possible, until it touches other side of wrapper, then fold in sides and continue to tightly roll until sealed.

Put roll on a rimmed baking sheet lined with a damp towel and cover with another damp towel. Make 11 more rolls in same manner, storing them on baking sheet without touching.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.