Thai Sommer Rolls with Peanut Dipping Sauce
Prep time
Total time
Serves: 2
For the peanut dipping sauce:
  • 1 garlic cloves
  • 1 thumb-sized piece of organic ginger
  • 2 tbsp gluten-free tamari or regular soy sauce
  • 2 tbsp maple syrup
  • 2 tbsp fresh lime juice
  • ⅓ (85 g) cup peanut butter
  • ¼ (60 ml) cup water (more or less as needed)
For the Sommer Rolls:
  • 1 cup cooked rice noodles
  • 5-8 rice paper sheets
  • 1 carrot
  • 1 avocado
  • ½ cucumber
  • ½ red pepper
  • 5-8 romaine leaves or salad greens of your choice
  • 1 handful fresh basil
  • 1 handful fresh cilantro (optional)
  1. To make the peanut sauce: blend or mix together all the ingredients until smooth.
  2. To make the wraps: cut all the veggies into thin strips or use a spiralizer to make them even thinner. Put the rice paper sheets, one at a time, in warm water so they soften. Then place them on a large plate and carefully dry them with a kitchen towel.
  3. Arrange your fillings in the middle of the paper and sprinkle 1 tsp of the peanut sauce over the veggies. Fold over two ends, then wrap it up like a burrito, making it as tight as possible. It took me a while to get a hang of it, so keep trying. Here are some pictures to help you with the technique, but just to clarify, I am not really good at it either.
Recipe by Heavenlynn Healthy at