By Akshara
May 13, 2026
Summer rolls are the cooler and more sophisticated cousins of the deep-fried spring roll. They are raw, translucent, and packed with enough fresh herbs to make you feel like you’ve just visited a spa. The magic lies in the delicate texture of the rice paper and the rich, salty-sweet peanut sauce that makes the crunchy vegetables sing. It’s the ultimate no-cook meal for when the May heat makes your kitchen feel like a sauna.
8–10 Rice paper sheets 1 cup cooked shrimp or firm tofu strips 1 cup vermicelli rice noodles (cooked and cooled) 1 cup shredded carrots and cucumber Fresh mint, cilantro, and Thai basil Peanut Sauce: 3 tbsp peanut butter, 1 tbsp soy sauce, 1 tsp hoisin, 1 tsp sriracha, and a splash of warm water.
Dip one rice paper sheet into a shallow bowl of warm water for about 5 seconds until pliable. Lay it flat on a damp cutting board.
In the lower third of the paper, place a few mint leaves, followed by shrimp/tofu, a small handful of noodles, and the veggie strips.
Fold the bottom over the filling, tuck in the sides, and roll tightly. The paper is naturally sticky so it will seal itself perfectly.
Whisk the peanut sauce ingredients together until smooth and creamy. Serve the rolls immediately while the paper is soft and chewy.