Tangy Southeast Asian summer rolls with Thai dipping sauce

October 9, 2015

Quick and easy to make, this no-fuss summer roll recipe is ready in less than 25 minutes. Filled with Thai-inspired ingredients—including shrimp, peanuts and fresh herbs—these crunchy rolls will ignite a flavour explosion in your mouth!

Tangy Southeast Asian summer rolls with Thai dipping sauce

Recipe: Southeast Asian summer rolls

Prep time: 20 minutes

Cooking time: 3 minutes

 Serves: 4


  • 50 g (2 oz) rice noodles
  • 8 sheets rice paper (25-cm/10-in diameter)
  • 16 medium cooked and peeled shrimp, halved lengthwise
  • 8 Boston lettuce  leaves
  • 350 g (1 1/2 c) shredded carrots
  • 225 g (1 c) bean sprouts
  • 45 g (3 tbsp) chopped, dry-roasted peanuts
  • 225 g (1 c) fresh herb leaves (basil, cilantro and mint)
  • 16 chives
  • Thai dipping sauce (below)


  1. Bring a wide, deep sauté pan of water to a boil over high heat. Add rice noodles and cook until just firm to the bite (about two to three minutes). Scoop noodles from water into a colander and rinse with cold water to stop cooking. Turn off heat, reserving pan of hot water.
  2. For each roll, dip one sheet of rice paper into hot water for two seconds to soften. Transfer to a dishtowel spread out on a work surface. Starting about six centimetres (two inches) from bottom of rice paper, line the bottom third with a lettuce leaf torn to fit. Top lettuce with one-eighth of the cooked noodles, carrots, sprouts, peanuts, herb leaves and chives. Place four shrimp halves laid head to tail over top. Fold bottom of rice paper over filling. Then, fold in about 2.5 cm (one inch) of the sides. Roll firmly away from you.
  3. Cut each roll in half on a diagonal. Divide the sauce among 4 ramekins or small bowls. Serve with the rolls.

Nutrition info: per serving (2 rolls with 30 ml/2 tbsp sauce)

  • 213 calories
  • 36 mg cholesterol
  • 4 g fat (1 g saturated fat)
  • 32 g carbs
  • 9 g protein
  • 3 g fibre
  • 895 mg sodium
  • 73 mg calcium

Recipe: Thai dipping sauce

Prep time: 5 minutes

Makes: 125 ml (1/2 c)


  • 45 ml (3 tbsp) low-sodium soy sauce
  • 30 ml (2 tbsp) fresh lime juice
  • 15 ml (1 tbsp) Thai fish sauce
  • 15 ml (1 tbsp) water
  • 10 ml (2 tsp) rice vinegar 1 garlic clove, minced 3 g (3/4 tsp) sugar 1 g (1/4 tsp) crushed red pepper


  1. Combine soy sauce, lime juice, fish sauce, water, vinegar, garlic, sugar and crushed red pepper in a small bowl.
  2. Serve immediately or refrigerate for up to three days.

Nutrition info: per 15 ml (1 tbsp)

  • 9 calories
  • 2 g carbohydrates
  • 0 g fat (0 g saturated fat)
  • 1 g protein
  • 0 g fibre
  • 0 mg cholesterol
  • 374 mg sodium
  • 5 mg calcium

Enjoy a tasty Asian-inspired dish from scratch, and never miss the take-out version again!

The material on this website is provided for entertainment, informational and educational purposes only and should never act as a substitute to the advice of an applicable professional. Use of this website is subject to our terms of use and privacy policy.
Close menu