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Recipes
Summer Rolls & Peanut Dip

Summer Rolls & Peanut Dip

Summer Rolls & Peanut Dip | Recipe

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Summer Rolls & Peanut Dip | Recipe

Rating:

0 % of 100

(0) Rate the recipe

Cooking Time:

30 min

Difficulty:

Easy

Persons

Ingredients

For the dip:
3 pinches

Curry Madras
Indian curry spice blend £3.99 £67.63/kg Incl. 0% Tax, excl. shipping
Discover more products
1

lime, juiced
1 tbsp

sriracha hot sauce
3 tbsp

water
2 tbsp

peanut butter
For the summer rolls:
100 g

rice noodles
1

carrot
1

red pepper
1/2

cucumber
1

cos lettuce
6 sheets

rice paper

Method

1

For the dip, cut the lime in half and squeeze out all the juice. Add the remaining dip ingredients and whisk until creamy.

2

If the dip is too thick, just add a little water. Cover the dip and set aside at room temperature until ready to serve.

3

Cook the rice noodles according to the packet instructions. Cut paper-thin strips of carrot using a vegetable peeler. Wash the red pepper, remove the seeds and finely slice.

4

Wash the cucumber and use the vegetable peeler to cut paper-thin strips. Cut the cos lettuce in half, wash and slice into thick strips.

5

Place the rice paper over a clean tea towel and sprinkle with water. Add a little of each filling to every sheet of rice paper.

6

Fold in both edges up to the filling, then roll up from underneath.

7

Slice the finished summer rolls in half on an angle and serve with the peanut dip.

Tip: To add a burst of freshness to your summer rolls, add a few mint leaves to the filling.

Nutritional information: (Per person)

Calories
321 kcal

Carbohydrates
56 g

Protein
6.5 g

Fat
8.1 g

Method

1

For the dip, cut the lime in half and squeeze out all the juice. Add the remaining dip ingredients and whisk until creamy.

2

If the dip is too thick, just add a little water. Cover the dip and set aside at room temperature until ready to serve.

3

Cook the rice noodles according to the packet instructions. Cut paper-thin strips of carrot using a vegetable peeler. Wash the red pepper, remove the seeds and finely slice.

4

Wash the cucumber and use the vegetable peeler to cut paper-thin strips. Cut the cos lettuce in half, wash and slice into thick strips.

5

Place the rice paper over a clean tea towel and sprinkle with water. Add a little of each filling to every sheet of rice paper.

6

Fold in both edges up to the filling, then roll up from underneath.

7

Slice the finished summer rolls in half on an angle and serve with the peanut dip.

Tip: To add a burst of freshness to your summer rolls, add a few mint leaves to the filling.

Nutritional information: (Per person)

Calories
321 kcal

Carbohydrates
56 g

Protein
6.5 g

Fat
8.1 g

Summer rolls with peanut dip

Make your own summer rolls with our simple recipe, complete with a creamy peanut dip, spiced up with our Curry Madras seasoning. These rolls are packed with fresh veggies and rice noodles, making them a light but satisfying choice for any meal. The peanut dip adds a rich, nutty flavour that perfectly complements the crispness of the rolls.

More peanut butter recipes

After such a healthy lunch, follow your summer rolls with peanut butter in dessert form! May we suggest this recipe for date bark, the viral trend we can’t stop making! Use the search bar up top to look for more recipes on our site – we guarantee you’ll find something you love.

Ingredients

Persons

For the dip:
3 pinches

Curry Madras
Indian curry spice blend £3.99 £67.63/kg Incl. 0% Tax, excl. shipping
Discover more products
1

lime, juiced
1 tbsp

sriracha hot sauce
3 tbsp

water
2 tbsp

peanut butter
For the summer rolls:
100 g

rice noodles
1

carrot
1

red pepper
1/2

cucumber
1

cos lettuce
6 sheets

rice paper

Recipe

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