Rainbow Summer Rolls

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These delicious Rainbow Veggie Summer Rolls are my take on traditional Vietnamese summer rolls (gỏi cuốn)—one of the best summer meals ever, in my opinion. 

In case you’re not familiar with summer rolls, they’re a popular Vietnamese recipe that is typical made of pork, shrimp, vegetables, rice noodles, and herbs rolled in a sheet of edible rice paper. They’re crisp, fresh, light, and satisfying—all at the same time. And after I realized how easy they are to make, they became a summer staple at my house!

This recipe is my own version of Vietnamese summer rolls, made with a rainbow of colorful summer vegetables and turmeric noodles. I like to top my summer rolls with a few handfuls of fragrant herbs, and serve them with a Spicy Peanut Dipping Sauce made with peanut butter, soy sauce, sriracha, and ginger. They’re fresh, satisfying, and delicious— the perfect meal for a hot summer day.

Watch the Rainbow Summer Rolls video:

Rainbow Veggie Summer Rolls (Rainbow Spring Rolls)

Makes 10-12 summer rolls

Ingredients:

For the turmeric noodles:

• 10 oz of rice noodles or rice ramen noodles

• 1/2 tsp turmeric powder

• 2 tbsp sesame oil

• 1 tbsp soy sauce

For the Spicy Peanut Dipping Sauce:

• 6 tbsp peanut butter

• 6 tbsp soy sauce

• 2 tsp sriracha 

• 2 tsp maple syrup 

• 2 garlic cloves, grated

• 2 inches of ginger, grated 

• 4 tbsp lime juice

Vegetables and other ingredients:

• 1 packet of rice paper (spring roll wrappers)

• 4 large carrots, shredded

• 1 bunch rainbow radishes, thinly sliced

• 1 small head of butter lettuce

• 6 limes, sliced into wedges

• 1 bunch fresh mint leaves, torn

• 1 bunch fresh cilantro leaves, torn

• Chive blossoms (optional)

To make:

1. Make the turmeric noodles. Cook the noodles according to the package directions, adding the turmeric powder to the boiling water (this will give the noodles a vibrant yellow color as they cook). Drain the noodles and toss with the sesame oil and soy sauce. Set aside.

2. Make the spicy peanut dipping sauce. In a small bowl, stir together the peanut butter, soy sauce, sriracha, maple syrup, garlic, ginger, and lime juice until completely combined.

3. To assemble the summer rolls, begin by soaking the rice paper. Fill a bowl or pie dish with lukewarm water, then submerge one sheet of rice paper in the water. Let soak until flexible (but still firm), about 10 seconds. Remove from the water and place the rice paper on a plate.

4. Layer the carrots, rainbow radishes, and butter lettuce on one half of the rice paper, as if you are assembling a burrito. Drizzle with a squeeze of lime and sprinkle with the mint, cilantro, and chive blossoms (if using).

5. Serve right away with the spicy peanut dipping sauce and extra lime wedges. Enjoy!!

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