Summer Rice Paper Rolls with Satay Dipping Sauce

Veggie-packed Vietnamese rice paper rolls are super refreshing and make for the perfect snack or light dinner in Summer. These colourful rice paper rolls are paired with a delicious satay sauce. Try this easy to follow recipe, that is also fun to make!





For the Rice Paper Wrappers:

  • 12 rice paper wrappers
  • 1 bell pepper, thinly sliced
  • ½ cucumber, julienned
  • 2 carrots, peeled and julienned
  • 125 ml (1/2 cup) red cabbage, shredded
  • 125 ml (1/2 cup) baby spinach
  • 125 g mange tout, thinly sliced
  • 1 nectarine, julienned
  • 5-6 strawberries, thinly sliced
  • Handful blueberries
  • Peanuts (optional)
  • Edible flowers

For the Satay Dipping Sauce:

  • 250 ml (1 cup) coconut milk
  • 80 ml (1/3 cup) peanut butter
  • 30 ml (2 Tbsp) soy sauce
  • 15 ml (1 Tbsp) brown sugar
  • 5 ml (1 tsp) fish sauce
  • 5 ml (1 tsp) sesame oil
  • 1 clove of garlic, finely crushed
  • 1 cm fresh ginger, finely grated
  • Sesame seeds, toasted


For the Rice Paper Wrappers:

  1. Soak the rice paper wrappers in water according to the packet’s instructions. Once soaked, lay the rice paper wrapper flat on your work surface.
  2. Alternate your prepped ingredients, placing them on 1/3 of the wrapper leaving about 2 cm on the top and bottom open. Roll the wrapper once over, fold in the sides and continue to roll it up. Cut in half diagonally. Repeat with the rest of the rice paper wrappers.
  3. For the Satay Dipping Sauce:

    1. Combine all ingredients and mix well.
    2. Serve the rice paper rolls with the satay sauce and garnish with extra edible flowers and sesame seeds.
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