Summer Rolls with Asian Peanut Dip

5 from 4 votes
Prep Time 25 minutes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 4 people


The summer roles

  • 20 Rice dough sheets
  • 1 Cucumber
  • 200 g Glass noodles
  • 1 bunch Mint
  • 200 g Prawns (cooked)
  • 1 Lettuce

For the sauce

  • 4 tbsp Peanut butter / butter
  • 2 tbsp Soy sauce
  • 1 tbsp Sriracha sauce
  • 1 Limes


Prepare the sauce

  • Put the peanut butter, soy sauce, Sriracha sauce and the juice of one lime in a small bowl and stir until a smooth paste is formed.

Preparation for the summer rolls

  • Quarter the cucumber lengthways. Cut the individual quarters lengthways into thin strips. Cook and drain the glass noodles according to the instructions on the packet. Pluck the mint leaves from the stems, wash and dry them. Separate a few leaves of the lettuce, wash, dry and cut into pieces that are a little as long as the cucumber strips.

Make summer rolls

  • Pour water into a large bowl. Put a sheet of rice dough in each for about 15-20 seconds and let it soak. Remove and place 1-2 pieces of lettuce in the middle of the lower third. Place 2 Gruken strips and a couple of rice noodles on top. Drape a few mint leaves just above it. Likewise 2-3 prawns. Now fold up the lower end of the rice dough sheet. Then fold in the sides. Roll up tightly from the bottom up. Dip with the peanut sauce if you like. Good Appetite!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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