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Veggie Summer Rolls with Peanut Wasabi Sauce from top

Veggie Summer Rolls with Peanut Wasabi Sauce

These Veggie Summer Rolls with a creamy Peanut Wasabi Sauce are perfect for hot days. They are vegan and gluten-free, made with simple ingredients and you won't need a stove to make them!
Course Appetizer
Cuisine Vegan, Vietnamese
Prep Time 40 minutes
Total Time 40 minutes
Servings 6 rolls
Calories 178kcal
Author Bianca / Elephantastic Vegan



  • 1.5 ounces rice noodles
  • 6 rice paper wrappers
  • 1 carrot
  • 1 avocado
  • ¼ cucumber
  • 1/2 red bell pepper
  • 1 1/2 cups salad leaves
  • 1/2 cup thai basil
  • black and white sesame seeds

Ingredients for the Peanut Wasabi Sauce

  • 2 tablespoons peanut butter
  • 1 teaspoon wasabi paste
  • 1 teaspoon soy sauce
  • hot water to thin out the sauce (I added 1/4 cup because I keep the peanut butter in the fridge)
  • roasted chopped peanuts


  • For the peanut wasabi sauce, whisk the ingredients together in a bowl. Top with roasted chopped peanuts.
  • In a deep dish soak the rice noodles in hot water until soft, then drain and rinse them under cold water. Set aside.
  • Meanwhile prep all your veggies: Julienne-slice the carrots, peel and slice the avocado, cut the cucumber and bell pepper in thin strips, thinly slice the salad.
  • Let one rice wrapper after another soak in warm water until they're soft and transfer it on a moist plate.
  • Start by placing thai basil, then carrots, bell pepper, cucumber, avocado, salad and rice noodles in the middle. Fold in the sides and roll it in as tight as possible. To make it super pretty, you can cut off the overlapping part of the rice paper as you roll it in.
  • Repeat for the other summer rolls & sprinkle them with black and white sesame seeds.


Calories: 178kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 214mg | Potassium: 306mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2285IU | Vitamin C: 20mg | Calcium: 24mg | Iron: 1.2mg