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30 Minutes or Less

Summer Rolls with Peanut Dipping Sauce

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summer rolls on a serving platter with peanut dipping sauce and a fresh lime on the side.

These summer rolls are loaded with fresh, crunchy vegetables and served with a savory peanut sauce! In just 20 minutes you’ll have a fun and healthy lunch or snack.

overhead image of peanut dipping sauce on a serving platter with sesame seeds on the side.

What are Summer Rolls?

Summer rolls are a traditional Vietnamese side dish. They’re an assortment of vegetables wrapped in rice paper. Think of them like a sushi roll, but instead of rice and seaweed, you just wrap everything up in a thin sheet of rice paper.

Summer rolls are most commonly served (and best served) with a side of savory peanut dipping sauce. The peanut sauce is honestly my favorite part. I could drink that stuff straight up. Creamy peanut putter, soy sauce, and fresh ginger come together in the most incredible, flavorful way possible! Dipping these summer rolls loaded with crisp, fresh veggies into luscious peanut sauce is nothing short of a dream come true. Guys, you gotta give this recipe a try. They’re vegan, gluten-free, and dairy-free!

summer rolls being dipped into peanut sauce.

What You Need To Make Summer Rolls with Peanut Sauce

Rice Wrappers – You’d be surprised by how easy rice wrappers are to find! I often locate them in the ethnic/asian aisle of my grocery store. And if all else fails, I can always find them at my local asian markets. If you’re not familiar with rice wrappers, they look sort of like a thinner tortilla. When you remove them from their packaging you’ll find that they’re dry and stiff. Though they simply need a bit of water to help rehydrate them for this recipe. Try not to overthink the process, follow the steps in the recipe below to prepare your rice wrappers.

Tofu – Tofu is an incredible source of protein and contains all nine essential amino acids! It also just sort of takes on the taste of whatever else you’re eating it with. In this case, the tofu soaks up the peanut sauce, which is DELICIOUS. Not only is tofu super easy to come by these days, but it’s super cheap too.

Peanut Butter – To me, peanut butter is typically only ever associated with sweet recipes. Though we turn the tables here by adding savory ingredients such as soy sauce and rice vinegar to create this peanut butter-based sauce. I prefer creamy peanut butter for a smoother sauce, though chunky works too. Just please, whatever you do, make sure the peanut butter you use has NO added sugar! Any sugar in the peanut butter would completely throw off the balance of flavors in this delicious sauce.

summer roll sliced in half on a plate, with cucumber, carrots, and tofu inside.

Adjust This Recipe

  • Make it Nut-Free: For a nut-free sauce, replace the peanut butter with tahini.
  • Add Shrimp: Make my shrimp spring rolls recipe instead!
  • The types and amounts of vegetables and herbs are simply suggestions – you can swap or remove anything you like!
summer rolls with peanut dipping sauce on a plate.
5 from 1 vote

Summer Rolls with Peanut Dipping Sauce

These summer rolls are loaded with fresh, crunchy vegetables and served with a savory peanut sauce! In just 20 minutes you’ll have a fun and healthy lunch or snack.
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Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 servings

Ingredients

  • 12 spring roll rice wrappers
  • 14 ounces extra firm tofu, sliced into about 12 sticks
  • 1 cup julienned carrots
  • 2 cups julienned cucumber
  • 1 cup napa cabbage, thinly sliced
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup green onion, sliced

For the peanut sauce:

  • 1/2 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil, optional
  • 1 garlic clove, grated
  • 1 tablespoon fresh ginger, grated
  • 2-3 tablespoons warm water

Instructions

  • Fill a shallow bowl with warm water, submerge one sheet of rice wrapper in water for about 5 seconds then transfer to a clean, damp dish towel.
  • Place filling in the center of wrapper and fold the end closest to you over the filling, then tuck sides in and towards the center, finish rolling to create a sealed summer roll. Repeat with remaining rice wrappers.
  • Make the sauce by adding all ingredients to a bowl and whisking until completely smooth.
  • Serve summer rolls with peanut dipping sauce and enjoy!

Notes

  • Change up the filling ingredients however you’d like, use up whatever leftover fresh veggies you have on-hand!

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Shrimp Spring Rolls with Peanut Sauce

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    close-up overhead image of shrimp spring rolls on a plate with peanut sauce.

    Fun and delicious shrimp spring rolls with an irresistibly good peanut dipping sauce! These spring rolls are an easy and exciting way to pack veggies into your diet – they’re super healthy and tasty.

    overhead image of shrimp spring rolls on a plate with peanut sauce on the side.

    What You’ll Need to Make Shrimp Spring Rolls with Peanut Sauce

    Spring Rolls Rice Wrappers – These light little rice-based wraps are what hold these spring rolls together! I’ve had lots of luck finding these at my local grocery store, in the ethnic food aisle. However, if you can’t seem to track these thin rice sheets down, I recommend ordering these on Amazon. Leftover rice wrappers? Try making my summer rolls recipe next!

    Cooked Shrimp – Buy pre-cooked shrimp, or quickly boil it yourself before adding to your shrimp spring rolls. The only thing to note here is that you must remove the tails from your shrimp for this recipe! Removing the tails can happen either before or after cooking – it makes no difference.

    Fresh Mint and Cilantro – These Asian-inspired rolls taste extra fresh thanks to a few sprigs of fresh mint and cilantro! I highly recommend adding fresh herbs to your rolls. Though if you don’t like cilantro, or don’t like mint, simply swap it out for a different fresh herb.

    Peanut Butter – Unsweetened creamy peanut butter is the base to our peanut sauce. However, if you don’t like peanut butter, you can use cashew butter instead. Or, for a nut-free version, try tahini!

    Soy Sauce – Found in most Asian recipes, soy sauce adds the perfect savory component to this dish. However, you can certainly swap out the soy sauce for tamari or coconut aminos if that’s more your thing.

    shrimp spring rolls on a plate with peanut sauce and fresh limes on the side.

    Tips on Handling Rice Wrappers

    • Submerge one rice wrapper at a time in the water! If you attempt more than one, they’ll stick together and you won’t be able to separate them.
    • Don’t leave the rice wrapper in the water for too long. Just 5 seconds submerged in a shallow bowl of warm water will do the trick. Leaving the wrapper to soak for too long will make it too soft and difficult to handle.
    • Place each rice wrapper (one at a time) on a damp paper towel or dish cloth before filling and rolling. The wrapper will lift easily off the damp cloth, making rolling a breeze. If you place the rice wrapper on a kitchen counter or cutting board, it’ll stick and be a nightmare to remove!
    shrimp spring rolls being dipped into peanut sauce.

    Adjust This Recipe to Your Dietary Needs

    Make it Vegan: For vegan spring rolls, use extra firm tofu cut into strips in place of the cooked shrimp!

    Make it Gluten-Free: The only non gluten-free ingredient in this recipe is the soy sauce. Therefore, use tamari instead, which tastes just like soy sauce but is 100% gluten-free!

    Shrimp Spring Rolls with Peanut Sauce
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    Shrimp Spring Rolls with Peanut Sauce

    0 from 0 votes
    Recipe by Samantha Course: MainDifficulty: Medium
    Servings

    4

    servings
    Prep time

    20

    minutes
    Cooking time

    0

    minutes
    Total time

    20

    minutes

    Fun and delicious shrimp spring rolls with an irresistibly good peanut dipping sauce! These spring rolls are an easy and exciting way to pack veggies into your diet – they’re super healthy and tasty.

    Ingredients

    • 12 spring roll rice wrappers

    • 1-2 pounds cooked shrimp, shells and tails removed

    • 3 large carrots, peeled and sliced into matchsticks

    • 2 medium red bell peppers, seeded and sliced into matchsticks

    • 1 English cucumber, sliced into matchsticks

    • 1/2 cup fresh mint leaves

    • 1/2 cup fresh cilantro leaves

    • For the peanut sauce:

    • 1/2 cup creamy peanut butter, unsweetened

    • 2 tablespoons soy sauce

    • 2 tablespoons rice vinegar

    • 1 tablespoon toasted sesame oil

    • 1 garlic clove, grated or finely minced

    • 1-inch piece fresh ginger, peeled and grated or finely minced

    • 2-3 tablespoons warm water

    Directions

    • Fill a shallow bowl with warm water. Submerge one sheet of rice wrapper in water for 5 seconds, then transfer to a clean, damp dish towel.
    • Place 2-3 shrimp, a small handful of vegetables, and a few fresh mint and cilantro leaves in the center of the wrapper. Then, fold the end closest to you over the filling, tuck sides in and towards the center, and finish rolling to create a sealed spring roll. Repeat this process with remaining rice wrappers.
    • Make the sauce by adding all ingredients to a bowl and whisking to combine.
    • Serve shrimp spring rolls with peanut dipping sauce on the side.

    Recipe Video

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    30 Minutes or Less

    Healthy Vegan Apple Cider Donuts

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    healthy vegan apple cider donuts on a sheet of parchment paper, one with a bite taken out.

    Is there anything that screams Fall more than apple cider donuts?! If you’ve never tried making homemade baked donuts before, these apple cider donuts are a must-make for this Fall season!

    close-up image of healthy vegan apple cider donuts stacked on top of each other.

    Not only are these apple cider donuts incredibly soft and fluffy, but it contains no dairy or eggs, is baked instead of fried, and is adorned with crunchy and sweet cinnamon sugar topping that is absolutely mouth-watering. Fall isn’t complete without apple picking and a batch of these vegan donuts!

    healthy vegan apple cider donuts on parchment paper with a bite taken out.

    MAIN INGREDIENTS NEEDED TO MAKE VEGAN APPLE CIDER DONUTS

    • Apple Cider – Apple cider, whether store-bought or homemade, is going to create the delicious apple flavor we’re looking for in this recipe.
    • Rolled Oats – I love baking up my gluten-free treats with oats! Not only is it inexpensive, but they’re super easy to acquire. 
    • Flax Eggs – A flax egg is a vegan egg substitute and helps bind all the ingredients together!
    • Baking Soda & Powder – Baking soda and powder give the batter that quick inflation in the oven that creates the cake-like fluffy donuts we’re looking for.
    • Cinnamon – This ingredient will be used for making not only the donut, but of course, the cinnamon sugar!
    • Nutmeg – Known for its spicy, nutty flavor, nutmeg perfectly complements the sweet & warm cinnamon in this recipe.
    • Vegan Butter – I typically use the Earth Balance Vegan Buttery Sticks in my vegan/dairy-free baked goods. Though any vegan butter will work here, just be sure to melt it completely before adding it to this recipe. 
    • Coconut Sugar – I use coconut sugar when making the cinnamon sugar, but you can opt for organic cane sugar if you prefer.
    healthy vegan apple cider donuts stacked on top of each other, with a bottle of milk on the side.

    ADJUST THIS APPLE CIDER DONUTS RECIPE TO YOUR DIET

    • Add Dairy: Although I use dairy-free butter, you could substitute it for melted coconut oil or regular butter if you’d like! You can also use regular eggs instead of flax.
    • Add Gluten: You can try using 1 cup of all purpose flour instead of oat flour.

    TIPS FOR MAKING BAKED VEGAN APPLE CIDER DONUTS

    • Bring the wet ingredients to room temperature before you combine them with the flour and other dry ingredients.
    • Don’t be alarmed if you see bubbles starting to form after mixing the wet and dry ingredients. It’s just the baking soda and powder reacting the way they’re supposed to. 
    Baked Vegan Apple Cider Donuts (Gluten-Free)
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    Baked Vegan Apple Cider Donuts (Gluten-Free)

    0 from 0 votes
    Recipe by Samantha Course: DessertsDifficulty: Medium
    Servings

    12

    servings
    Prep time

    10

    minutes
    Cooking time

    20

    minutes
    Total time

    30

    minutes

    Is there anything that screams Fall more than apple cider donuts?! If you’ve never tried making homemade baked donuts before, these apple cider donuts are a must-make for this Fall season!

    Ingredients

    • For the donuts:

    • 1 1/2 cups rolled oats

    • 1/2 teaspoon baking soda

    • 1/2 teaspoon baking powder

    • 2 teaspoons cinnamon

    • 1/2 teaspoon nutmeg

    • 1/4 teaspoon salt

    • 2 flax eggs, see Notes

    • 1 cup apple cider

    • 1/2 cup creamy almond or peanut butter

    • 1/2 cup coconut sugar

    • 1 tablespoon apple cider vinegar, optional but makes for fluffier donuts

    • 1 teaspoon vanilla extract

    • For the cinnamon sugar:

    • 1 cup coconut sugar

    • 1 tablespoon cinnamon

    • 6 tablespoons dairy-free butter, melted

    Directions

    • Preheat your oven to 350° Fahrenheit and grease a donut pan.
    • Add the rolled oats, baking soda, baking powder, cinnamon, nutmeg, and salt to a blender. Blend until oats are ground into a flour.
    • Add in the flax eggs, apple cider, almond butter, coconut sugar, apple cider vinegar, and vanilla extract. Blend until a smooth batter forms.
    • Carefully fill your donut molds with the batter, I used a cookie scoop to keep things neat.
    • Bake for 20-25 minutes and pop out of the molds onto a cooling racks, allow to cool completely before proceeding to the next step.
    • Combine the coconut sugar and cinnamon in a small bowl – set up an assembly line with the donuts, bowl of melted butter, bowl of cinnamon sugar, and a cooling rack.
    • Gently dip each donut in the butter before transferring and coating in the cinnamon sugar, place on a cooling rack while you finish up the rest. Once all are coated, store in a sealed container on either the counter for two days or the fridge for up to one week .

    Recipe Video

    Notes

    • Flax Eggs: To make one flax egg, combine 1 tablespoon of ground flax meal with 3 tablespoons of water and let sit on the counter for five minutes to thicken.
    • Storage: store in a closed container at room temperature for 2-3 days, in the fridge for 1 week, or in the freezer for 1 month.

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    OTHER VEGAN AND GLUTEN-FREE DESSERTS

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    30 Minutes or Less

    Crunchy No-Bake Peanut Butter Balls

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    close-up image of crunchy peanut butter balls.

    Crunchy peanut butter balls covered in chocolate! Perfectly sweet, surprisingly healthy, and super easy to make. This no-bake dessert is the perfect summer treat when it’s too hot to turn on the oven!

    crunchy peanut butter balls stacked on parchment paper with milk on the side.

    What You’ll Need to Make Crunchy Peanut Butter Balls

    Creamy Peanut Butter – Unsweetened, creamy peanut butter is the base of this easy dessert recipe. Check your peanut butter labels closely and make sure it doesn’t contain any sugar! Added sugar in the peanut butter would totally throw off the sweetness in this recipe. For unsweetened peanut butter, I love both Trader Joe’s and Teddie’s brand.

    Maple Syrup – Really any liquid sweetener will work in these peanut butter balls. Maple syrup, along with honey and date syrup, are the three least processed options which is why I always use and recommend them. Though is you don’t have those, you can use agave nectar instead. Or, for a sugar-free dessert option, check the “Make it Sugar-Free” section below!

    Almond Flour – This gluten-free, low-carb flour is one of my favorites! It’s healthy, super easy to find, and virtually flavorless. The almond flour is also super helpful in holding these dessert balls together, so don’t go without it.

    Crispy Rice Cereal – One cup of crispy rice cereal gives these peanut butter balls their unexpected crunch! Feel free to use whichever brand you like best. Or, for an even healthier option, use one cup of puffed quinoa instead.

    overhead image of crunchy peanut butter balls on an upside-down pie pan.

    Tips and Tricks

    • Don’t feel like dipping in chocolate? Save major time and energy my melting the chocolate, then simply drizzling over the top of each ball!
    • For an extra salty plus sweet combo, finish off these crunchy no-bake peanut butter balls with a pinch of flaky sea salt! A bit of salt balances out the sweetness, and adds an extra layer of crunch.
    • These treats are best stored in the refrigerator! The freezer works too, but the fridge helps them hold their shape while also maintaining their crunchiness. But whatever you do, don’t store them at room-temperature, and especially not in the summertime because they will melt!
    a stack of no-bake peanut butter balls, one with a bite taken out.

    Adjust This Recipe To Your Dietary Needs

    Make it Nut-Free: For a nut-free no-bake dessert, sub sunflower seed butter for the peanut butter and 3 tablespoons of coconut flour in place of the almond flour! Still just as delicious, and totally nut-free friendly.

    Make it Sugar-Free: Replace the maple syrup in this recipe with your favorite liquid sugar-free sweetener.

    Crunchy No-Bake Peanut Butter Balls
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    Crunchy No-Bake Peanut Butter Balls

    5 from 1 vote
    Recipe by Samantha Course: Dessert, SnacksDifficulty: Easy
    Servings

    16

    balls
    Prep time

    15

    minutes
    Cooking time

    0

    minutes
    Total time

    10

    minutes

    Crunchy peanut butter balls covered in chocolate! Perfectly sweet, surprisingly healthy, and super easy to make. This no-bake dessert is the perfect summer treat when it’s too hot to turn on the oven!

    Ingredients

    • 1 cup creamy peanut butter, unsweetened

    • 1/3 cup maple syrup

    • 1 teaspoon vanilla extract

    • 1/2 cup almond flour

    • 1 cup crispy rice cereal

    • For dipping/drizzling:

    • 1 cup chocolate chips

    • 1 teaspoon coconut oil

    Directions

    • Mix together the creamy peanut butter, maple syrup, and vanilla extract in a large bowl.
    • Add in almond flour and crispy rice cereal, mix to combine.
    • Scoop and roll tablespoon-sized balls of the peanut butter ball mixture between the palms of your hands. Repeat this process until no more mixture remains, should make about 12 crunchy peanut butter balls.
    • Place balls in freezer for 10-15 minutes, and add chocolate chips and coconut oil to a small bowl. Microwave chocolate in 30 second increments until fully melted.
    • Once crunchy peanut butter balls are chilled, dip or drizzle with melted chocolate before placing back in the freezer. Freeze for at least 10 minutes before eating, then store in the fridge.

    Recipe Video

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    30 Minutes or Less

    Asian Turkey Lettuce Wraps with Savory Peanut Sauce

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    overhead image of asian turkey lettuce wraps on a table.

    Crisp, fresh, and flavorful Asian-inspired turkey lettuce wraps, topped off with a creamy, savory peanut sauce! Naturally gluten-free, grain-free, dairy-free, and super healthy. These turkey lettuce wraps are the perfect addition to your weekly meal prep, best enjoyed as a quick and easy grab-and-go lunch!

    four turkey lettuce wraps on a table, one being picked up.

    What You’ll Need To Make Turkey Lettuce Wraps with Peanut Sauce

    Ground Turkey – Like chicken, ground turkey is a great source of lean protein. It’s a blank canvas to however you season it, and will leave you feeling full until your next meal. Though if you can’t find ground turkey for this recipe, you can easily use ground chicken instead.

    Water Chestnuts – Don’t worry, I didn’t know what a water chestnut was until a few months ago. And while I’m still not exactly sure what it is, I do know that it’s some type of crunchy vegetable commonly sold in cans. You’re most likely to find these canned water chestnuts in either the canned produce aisle, or the ethnic food aisle of your local grocery store. However, if you can’t seem to track down any water chestnuts, don’t worry – this recipe will taste just as delicious without them!

    Peanut Butter – The two main things your peanut butter should be for this recipe are creamy and unsweetened. Most peanut butters on the market today unfortunately come sweetened, with some kind of sugar added to them. While I never recommend buying sweetened peanut butter (it doesn’t need the added sugar!), I definitely recommend against buying it for this recipe. Any sugar in your peanut butter will definitely throw off the savory balance of flavors in this peanut sauce.

    Butter Lettuce Leaves – This particular variety of leaf is perfect for filling, folding, then eating. They’re crisp, mild, and pretty much melt in your mouth. Though if you can’t find butter lettuce leaves, you can use either iceberg lettuce leaves or romaine lettuce leaves in their place. Really, any type of leaf that will cradle your filling will work here!

    turkey lettuce wraps being assembled

    Tips and Tricks

    • I highly recommend prepping a big batch of these turkey lettuce wraps ahead of a busy week! They’re my all-time favorite grab-and-go meal, requiring no time at all to heat up and assemble. If meal prepping, I recommend storing the turkey mixture separate from the peanut sauce, and keeping lettuce and any toppings separate as well. When ready to eat, simply reheat the turkey, then fill your lettuce wraps any way you’d like!
    • Feel free to top these wraps however you’d like! I’ve topped mine with everything from kimchi, to shredded carrots, to even simply eating them on their own. It truly doesn’t matter which way you serve these guys, they’re always going to taste delicious.
    • If you’re like me and like a little spice, go ahead and spice these babies up with a little sriracha! Add a couple teaspoons of sriracha to either the filling, as a topping, or both.

    Adjust This Recipe To Your Dietary Needs

    Make it Paleo: For an entirely paleo meal, use creamy almond butter instead of peanut butter in the savory sauce. Otherwise, these lettuce wraps are an entirely paleo recipe!

    Make it Nut-Free: Make this recipe nut-free by swapping out the peanut butter for an equal amount of creamy sunflower seed butter (just make sure it’s unsweetened!).

    Asian Turkey Lettuce Wraps with Savory Peanut Sauce

    5 from 2 votes
    Recipe by Samantha Course: MainCuisine: AsianDifficulty: Easy
    Servings

    4

    servings
    Prep time

    5

    minutes
    Cooking time

    10

    minutes
    Total time

    15

    minutes

    Crisp, fresh, and flavorful Asian-inspired turkey lettuce wraps, topped off with a creamy, savory peanut sauce! Naturally gluten-free, grain-free, dairy-free, and super healthy. These turkey lettuce wraps are the perfect addition to your weekly meal prep, best enjoyed as a quick and easy grab-and-go lunch!

    Ingredients

    • For the turkey:

    • 1 tablespoon olive oil

    • 1 pound ground turkey

    • pinch of salt

    • 8 ounces mushrooms, chopped

    • 1 (8-ounce) can chopped water chestnuts, drained

    • 3 scallions, chopped

    • 2 garlic cloves, minced

    • 1 tablespoon fresh grated ginger

    • 1/4 cup coconut aminos, see Notes

    • 1 tablespoon rice vinegar

    • For the peanut sauce:

    • 1/2 cup creamy peanut butter, unsweetened

    • 2 tablesoons coconut aminos

    • 2 tablespoons rice vinegar

    • 1 tablespoon toasted sesame oil, optional

    • 1 garlic clove, grated

    • 1 tablespoon fresh grated ginger

    • 2-3 tablespoons warm water, add more to thin sauce

    • For the lettuce wraps:

    • 12 butter lettuce leaves

    • shredded carrots

    • bean sprouts

    • fresh cilantro

    Directions

    • Heat olive oil in a large skillet over medium-high heat. Add in ground turkey and a pinch of salt, cook until no longer pink.
    • While turkey cooks, whisk together all peanut sauce ingredients in a bowl and set aside.
    • Once turkey is cooked through, add in mushrooms, scallions, garlic, ginger, and water chestnuts. Cook 2-3 minutes or until mushrooms are soft.
    • Add in coconut aminos and rice vinegar, stir and cook for about 1 minute then remove from heat.
    • Fill butter lettuce leaves with ground turkey mixture and top with peanut sauce, shredded carrots, bean sprouts, and fresh cilantro.

    Recipe Video

    Notes

    • Coconut Aminos: If you don’t have coconut aminos, you can use soy sauce instead!

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