Fresh Vietnamese Summer Rolls with Zesty Peanut Dipping Sauce

Serves: 1Prep Time: 15 minutes Cook Time: 0 minutes

Ingredients

For the Summer Rolls

• 100g cooked prawns, sliced in half lengthways (or cooked chicken breast, sliced)

• 6 rice paper wrappers

• 25g bean sprouts

• 50g cucumber, cut into thin matchsticks

• 25g carrot, grated

• 2 radishes, thinly sliced

• 2 spring onions, finely sliced

• Small handful fresh coriander

• Small handful fresh mint leaves

• Crisp lettuce leaves, shredded

  
  

For the Peanut-Lime Dipping Sauce

• 2 tbsp smooth peanut butter

• Juice of 1 lime

• 1 tbsp chilli sauce

• 1 tsp fresh ginger, finely grated

• 2 tbsp tamari or soy sauce

• ½ tsp curry powder

• 1–2 tbsp warm water, if needed

Method

Step 1

Prepare all the vegetables and herbs, arranging them on a board or plate ready for assembly.

Step 2

Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10–15 seconds until just softened. Lay it flat on a clean chopping board or work surface.

Step 3

Place a small amount of lettuce, cucumber, carrot, bean sprouts, radish, spring onion, herbs and prawns (or chicken) across the lower third of the wrapper.

Step 4

Fold the bottom edge over the filling, then fold in the sides and roll tightly to create a neat parcel. Repeat with the remaining wrappers and filling.

Step 5

For the dipping sauce, whisk together the peanut butter, lime juice, chilli sauce, ginger, tamari and curry powder. Add a little warm water until you reach a smooth, pourable consistency.

Step 6

Arrange the rolls on a serving platter and serve immediately with the peanut-lime dipping sauce.

Nutritionist’s Notes

These summer rolls are a light, protein-rich meal packed with colourful vegetables, fresh herbs and crunch. The prawns or chicken provide a good source of protein, while the herbs and vegetables contribute flavour and texture without relying on heavy sauces.

The peanut-lime dressing adds healthy fats and a balance of sweet, savoury and tangy flavours, making this an ideal lunch, light dinner or sharing platter.

Variations

• Use shredded wild-caught salmon instead of prawns.

• Add avocado slices for extra healthy fats.

• Swap peanut butter for almond butter if preferred.

• Add finely sliced red chilli for extra heat.

• Use cooked turkey breast as an alternative protein source.

Approximate Nutrition Per Serving

• Calories: 400–500 kcal

• Protein: 30–35g

• Fat: 15–20g

• Carbohydrates: 25–35g

• Fibre: 5–8g

A fresh, colourful Vietnamese-inspired dish that works well as a light meal, appetiser or summer lunch.