🌿 Vietnamese Summer Rolls with Garden Greens and Peanut Sauce
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Fresh, calming, and a joy to make slowly by hand.
📜 Introduction: Rooted, Present, and Honest
There’s a quiet kind of beauty in meals that come together slowly — no heat, no hurry, just fresh ingredients and your hands doing the work. These Vietnamese summer rolls are exactly that kind of meal: light, nourishing, and perfect for warm days when the garden is generous and your spirit needs something gentle.
They’re endlessly adaptable and a lovely way to honor what’s growing — tender lettuces, soft herbs, even edible flowers if you have them. Paired with a creamy, zesty peanut sauce, these rolls are as grounding to make as they are satisfying to eat.
Whether you’re preparing them for a quiet lunch or laying out a platter for loved ones, this recipe invites you to pause and savor. No striving — just presence.
❤️ Why You’ll Love This Recipe
- No cooking required — perfect for hot days
- A beautiful way to use tender lettuces, herbs, and even edible flowers
- The peanut dipping sauce is addictive and easy to adjust
- Makes a stunning platter for family dinner or light gathering
⏱ Quick Reference Snapshot
- Prep Time: 25 minutes
- Cook Time: 0
- Total Time: 25 minutes
- Servings: 4–6 (makes about 10–12 rolls)
- Dietary Info: Gluten-free, vegetarian-friendly, dairy-free
Key Ingredients at a Glance:
- Rice paper wrappers
- Garden greens (lettuce, basil, mint)
- Cooked vermicelli noodles
- Shredded carrots, sliced cucumber
- Creamy peanut sauce
🧺 Ingredients
For the Rolls:
- 10–12 rice paper wrappers
- 1 cup cooked rice vermicelli noodles (rinsed & cooled)
- 1½ cups mixed garden greens (romaine, butter lettuce, baby kale, etc.)
- ½ cup shredded carrots
- ½ cup sliced cucumber (matchsticks)
- ½ cup fresh herbs: basil, mint, cilantro
- Optional: sliced avocado, cooked shrimp or tofu, edible flowers
For the Peanut Sauce:
- ¼ cup natural peanut butter
- 1 Tbsp soy sauce or tamari
- 1 Tbsp hoisin sauce
- 1 tsp sesame oil
- 1–2 tsp maple syrup or honey
- Juice of ½ lime
- Warm water to thin (2–4 Tbsp as needed)
👩🍳 Instructions
Prepare:
- Wash and prep your garden greens and herbs. Set them in a bowl next to your work surface.
- Soak vermicelli noodles in warm water until soft, then rinse and drain.
- Stir together all peanut sauce ingredients in a small bowl until smooth, adding warm water until pourable. Taste and adjust.
Assemble:
- Fill a shallow dish or large plate with warm water. Dip one rice paper wrapper into the water for 8–10 seconds, then place it flat on a clean surface.
- Layer a small amount of each filling ingredient across the lower third of the wrapper: noodles, greens, veggies, herbs (and optional protein or avocado).
- Fold the sides inward, then roll tightly from the bottom up. Repeat with remaining ingredients.
🌿 Tip: Work slowly. Let each roll be an act of intention, not perfection.
Serve:
- Arrange rolls on a plate with a small bowl of peanut sauce. Garnish with chopped peanuts, sesame seeds, or extra herbs if desired.
🍽 Serving & Pairing Ideas
- Serve as a light dinner with iced tea or sparkling lime water
- Pair with a chilled noodle salad or a simple garden soup
- Makes a beautiful shared appetizer for garden gatherings
🥡 Storage & Make-Ahead Tips
- Best eaten fresh the day of
- Store leftovers wrapped in damp paper towels inside a container with a lid for up to 24 hours
- Peanut sauce keeps well in the fridge for up to 5 days — use as a dip for veggies or drizzle over grain bowls
🌱 Final Thoughts & Invitation
These summer rolls aren’t just nourishing — they’re grounding. Something about the process of wrapping and folding feels like prayer to me. Like saying yes to what’s in season, what’s on hand, and who’s at the table.
If you make them, I’d love to see — tag @southernsoilandsunshine or leave a note in the comments.
Want more recipes that invite peace and presence into your kitchen? Download the free Rooted Journal Companion or browse other garden-to-table meals like Italian Kale Pesto Pasta or Savory Stuffed Squash Blossoms.
