Vietnamese Summer Rolls with Hoisin-Peanut Dipping Sauce

I’ve got a serious case of the Mondays. As in, I’d like to be blogging pictures of chocolate chip cookies and margaritas.  Scratch that – I’d actually like to be eating chocolate chip cookies and drinking margaritas.  I’m not going to try to sell you on these Vietnamese Summer Rolls as a substitute for either of those things, but I am going to tell you that these light, fresh rolls are one of my favorite recent dinners and won’t give you nearly the sugar hangover you’ll get from the other two.

(They will also leave you plenty of room for cookies and margaritas later in the week.)

Vietnamese Summer Rolls

I’ve blogged about summer rolls in the past because they are one of my favorite DIY dinners.  Set out the wrappers and all the fillings and everyone can make their own right at the dinner table.  There’s hardly a need for a recipe, except that I’ve found this combination to be particularly worth recreating.  There’s crunch from the carrots, cucumbers, and red pepper and a creamy sweetness from the avocado and mango.

Vietnamese Summer Rolls Avocado Mango

I also wanted to re-visit summer rolls on the blog because of this amazing dipping sauce you see below.  In that dipping sauce is a creamy, sweet and sour combination of peanut butter, hoisin sauce, coconut milk, and rice vinegar that lasted only a few hours in my refrigerator before I started scooping into it with a spoon.  It’s that good.

Vietnamese Summer Rolls Dipping Sauce

These summer rolls are vegan and gluten-free, if you’re looking for that sort of thing.  But they are also a perfect solution to mid-summer heat and bounty of produce.

Vietnamese Summer Rolls with Hoisin Peanut Dipping Sauce

And I know a thing or two about how to beat the heat.

Vietnamese Summer Rolls with Avocado and Mango
Prep time
Total time
Fill these soft, springy rice paper wrappers with fresh ingredients for a crisp, light meal or appetizer.
Recipe type: Main Dish {Vegan, Gluten Free}
Serves: 6
  • 1 package (about 20) round rice paper wrappers (see note)
  • 1 head romaine lettuce, torn into pieces
  • 1 bunch fresh basil leaves (Thai basil will work best, but any other variety will do)
  • 1 red pepper, cut into thin strips
  • 1 carrot, cut into thin strips
  • 1 cucumber, cut into thin strips
  • 1 mango, cut into thin strips
  • 1 avocado, cut into thin strips (squeeze a little lemon over this if you won’t serve it right away)
  • Hoisin-Peanut Dipping Sauce (recipe below)
  1. Set out all ingredients listed above. Just before serving, soak 1 rice paper at a time in water until it becomes oft and shake to drain. Lay rice paper out on a large plate or cutting board. Add ingredients of choice in a line across the lower quarter of the paper in the following order – lettuce, basil, red pepper, carrot, cucumber, mango, avocado.
  2. Close the rolls by folding the left and right sides of the paper towards the middle and rolling up tightly from the bottom of the roll.
  3. Serve immediately with Hoisin-Peanut Dipping Sauce.
Rice paper wrappers can be found in the Asian section in most grocery stores with other dry goods - most often they are labeled as Thai or Vietnamese. The kind used for this recipe are never refrigerated or frozen. They are crisp like a cracker when you buy them but become soft and pliable when soaked in water for a minute.
Nutrition Information
Serving size: 3 rolls Calories: 170 Total Fat: 5g Saturated fat: 1g Carbohydrates: 30g Sugar: 8g Sodium: 22mg Fiber: 8g Protein: 4g Cholesterol: 0mg

Hoisin-Peanut Dipping Sauce
Prep time
Cook time
Total time
This sweet and sour, creamy dipping sauce is great to have around. It's one of my favorites for dipping summer rolls but makes a great dip for veggies and grilled meats or is delicious stirred into noodles.
Recipe type: Sauce {Vegan, Gluten-Free}
Serves: 6
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • ¼ cup light coconut milk
  • ¼ cup peanut butter
  • ¼ cup hoisin sauce
  • 2 Tablespoons rice vinegar
  • 1 teaspoon Sriracha (Asian chili sauce), more or less, to taste
  1. Place a small pan over medium heat. When hot, add the sesame oil and garlic and cook, stirring, just until the garlic softens. Add the coconut milk and cook until it just begins to simmer. Add the remaining ingredients all at once and whisk to combine. Heat, stirring frequently, just until the sauce begins to simmer. Remove from heat and allow to cool before using.
This sauce can be kept in the refrigerator, covered, for a week. It will become more firm when cool so heat it in the microwave until it becomes smooth and creamy, 10-15 seconds, and stir well before using.
Nutrition Information
Serving size: about 3 Tbsp Calories: 120 Total Fat: 9g Saturated fat: 3g Carbohydrates: 8g Sugar: 4g Sodium: 223mg Fiber: 1g Protein: 3g Cholesterol: 0mg



  1. says

    Don’t tell, but I actually did have a chocolate chip cookie for breakfast. I need to redeem my diet and make these for lunch. Hang in there. Monday is probably already over for you anyway. LOL
    Debra recently posted..Quinoa Fiesta SaladMy Profile

    • says

      Haha – it’s so true Debra – by the time that post went live on Monday in the US mine was over. The joy of living on the other side of the world!

  2. Nanjoo says

    I replaced coconut milk with reduced soy milk unsweetened and it turned out great! Thank you for the recipe!

  3. says

    Oh wow! I’m feeling hungry just looking at the pictures. I love the sound of these, I’ll defintely be making them – and the sauce sounds delicious! Thanks for sharing the recipe :)

  4. Deborah says

    Thank you for the dipping sauce recipe. I haven’t been able to find a good one until now. It’s fabulous!

  5. Danna says

    I love making these rolls and hank you for the dipping sauce recipe. I’ve just visited a Chinese market where every jar of hoisin contains wheat flour. Do you use a particular brand?


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