Vietnamese Summer Rolls with Hoisin Peanut Dipping Sauce


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sliced vegetables on a square white plate

Light, healthy Vietnamese summer rolls make a great summer lunch or dinner, particularly with creamy 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.)

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.

a summer roll, cut in half, on a wooden cutting board

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.

peanut dipping sauce in a small black bowl

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

dipping a summer roll in to peanut sauce

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

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5 from 2 votes

Vietnamese Summer Rolls with Avocado and Mango

Fill these soft, springy rice paper wrappers with fresh ingredients for a crisp, light meal or appetizer.
Prep: 15 minutes
Total: 15 minutes
Servings: 6


  • Knife
  • Cutting Board


  • 1 package round Rice Paper Wrappers (about 20) (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)


  • Set out all ingredients listed above. Just before serving, soak 1 rice paper at a time in water until it becomes soft 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.
  • 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.
  • 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.


Serving: 3g | Calories: 170kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 22mg | Fiber: 8g | Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $4.00
Calories: 170
Keyword: gluten free, lunch, summer, vegan recipe
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5 from 4 votes

Hoisin-Peanut Dipping Sauce

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.
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Servings: 6


  • Saucepan


  • 1 tsp Sesame Oil
  • 1 clove Garlic, minced
  • 1/4 cup Light Coconut Milk
  • 1/4 cup Peanut Butter
  • 1/4 cup Hoisin sauce
  • 2 Tbsp Rice Vinegar
  • 1 tsp Sriracha, more or less, to taste (Asian chili sauce)


  • 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.


Calories: 120kcal | Carbohydrates: 8g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Sodium: 223mg | Fiber: 1g | Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $3.00
Calories: 120
Keyword: dipping sauce, gluten free, vegan recipe
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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

5 from 2 votes

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

  2. These look delicious! And I’m practically drooling over that sauce. Love this.

  3. I love summer rolls and yours are PERFECT! I also love peanut sauce with hoisin. Soooooo good. Saw these on FG too. Stunning, Jess!

  4. Definitely stashing this one away for when the weather warms up. They look so delicious and healthy and yes I could dig into that sauce with a spoon too!

  5. This is such a great idea. We can get so many fresh, ripe, tasty veggies this time of year that will go wonderfully with mango and avocado. I can’t wait to try it this evening! Thanks!

  6. Jess I am already SOLD on these summer rolls. I love summer rolls so much, especially when they are paired with peanut sauce (the BEST!). And yes, I’d totally love to eat chocolate chip cookies and drink margaritas too but these? Amazing.

  7. Eating chocolate chips cookies and drinking margaritas sounds like a great Monday for me. 🙂 These summer rolls sound delicious. I’m a big fan of Vietnamese spring rolls so I know I’ll love this. LOVE the hoisin peanut dipping sauce. YUM!

  8. 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

    1. 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!

  9. Oh man, I could use a few cookies and drinks this morning too! And maybe a vacation? Yes, that would be nice : ) That peanut dipping sauce would not last long in our house either …. for dipping these rolls, chicken, eating with a spoon…