Garden Summer Rolls with Peanut Dipping Sauce
Garden summer rolls are fresh, delicate Vietnamese-inspired wraps showcasing edible flowers and crisp vegetables in translucent rice paper. What sets this version apart is the stunning visual presentation created by layering edible flowers against the wrapper, making each roll a work of art before unwrapping. The combination of tender cooked prawns, fragrant herbs like mint and coriander, and julienned ginger and carrot provides bright, clean flavors balanced by a rich peanut-soy dipping sauce with hints of sweetness from mirin and honey. These rolls suit warm-weather entertaining and impress vegetarian guests when prawns are omitted. Serve as an elegant appetizer at summer gatherings, light lunches, or as part of an Asian-themed dinner. The edible flowers enhance these beyond standard summer rolls, adding botanical elegance and a delicate visual contrast to the traditional fillings.
Ingredients
- 7 tbsp smooth peanut butter
- 1 ¼ tbsp light soy sauce
- 1 tbsp mirin
- 2 tsp sweet chilli sauce
- ½ lime, juiced
- 1 tsp runny honey
- ⅝ cups fresh vermicelli rice noodles
- 12 rice paper wrappers
- 60 edible flowers
- 18 cooked shrimp, cut in half lengthwayscooked chicken breast18g per 3 halvesseafood-free
white meat alternative
- 12 large mint leaves
- 2 iceberg lettuce leaves, shredded
- 1 oz ginger, peeled and very finely julienned
- 1 large carrot, peeled and finely julienned
- coriander, torn
Instructions
- 1
Combine peanut butter, soy sauce, mirin, chilli sauce, lime juice and honey with hot water in a bowl until smooth for dipping sauce.
- 2
Cook the rice noodles following package instructions and set aside.
- 3
Fill a large bowl with hot water. Dip one rice paper wrapper into the hot water for about 10 seconds until soft and pliable.
- 4
Transfer the wrapper to a damp work surface and arrange edible flowers in a row near one edge.
- 5
Layer with prawn halves, mint leaf, noodles, shredded lettuce, julienned ginger, julienned carrot and torn coriander.
- 6
Using damp hands, tightly roll from the filled side. Halfway through rolling, fold the sides of the rice paper inward to enclose the filling.
- 7
Continue rolling until the roll is complete and transfer to a board.
- 8
Ensure rolls do not touch and cover with a damp kitchen towel.
- 9
Repeat with remaining wrappers and filling ingredients.
- 10
Serve with the peanut dipping sauce.
Tips
Prepare all ingredients before starting to roll—mise en place is essential since rice paper becomes stiff quickly. Arrange components in small bowls for easy assembly and consistent filling distribution across all rolls.
Keep a damp kitchen towel nearby and maintain damp hands throughout rolling to prevent wrappers from tearing. Dry hands will cause the delicate rice paper to crack and splinter.
Layer edible flowers against the underside of the wrapper before adding other fillings so they remain visible and intact through the translucent paper when served.
Good to Know
Refrigerate assembled rolls covered with damp towel up to 4 hours. Do not freeze—rice paper becomes brittle and wrappers split upon thawing.
Cook noodles and prepare all vegetables and peanut sauce up to 8 hours ahead. Assemble rolls no more than 4 hours before serving to prevent wrappers drying and cracking.
Serve immediately after rolling at room temperature with peanut dipping sauce. Arrange on a platter with damp towel underneath to maintain moisture.
Common Mistakes
Dip wrappers in water too long and they become mushy and tear; 10 seconds is critical for pliability without degradation.
Skip damp hands during rolling and rice paper will crack and splinter, ruining the neat presentation.
Substitutions
Nut-Free Alternatives
General Alternatives
white meat alternative
FAQ
Can I make these rolls ahead for a party?
Assemble up to 4 hours ahead and store covered with a damp kitchen towel in the refrigerator. Do not wrap individually or stack, as this causes wrappers to tear. Serve at room temperature with sauce on the side.
What if I cannot find edible flowers?
Omit flowers entirely for traditional summer rolls, or substitute with thinly sliced red bell pepper or thin carrot ribbons arranged in a row for visual appeal. The rolls will taste identical but lack the botanical elegance.
Can I freeze summer rolls for later?
No. Freezing makes rice paper brittle and causes cracking upon thawing. Texture becomes unpleasant. Instead, prepare filling components ahead and assemble rolls fresh within 4 hours of serving.