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Summer Salad Rolls with Peanut Sauce by Fraiche Living
5 from 1 vote

Summer Salad Rolls with Peanut Sauce

These Summer Salad Rolls with Peanut Sauce are a healthy, protein-packed, delicious version of a spring roll and are oh so delicious! Enjoy them with crispy tofu or shrimp! Plus, they are as colourful as the rainbow and feature an addicting sauce.

Course Dinner, Lunch
Cuisine asian
Keyword salad, Tofu
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 salad rolls
Author FraƮche


Peanut Sauce

  • 1/2 cup smooth natural peanut butter
  • 1/2 cup hot water
  • juice of 1 lime
  • 2 tablespoons soy sauce
  • 1 clove garlic, minced
  • 1 tablespoon brown sugar
  • 1 teaspoon sriracha (optional)

Crispy Tofu

  • 2-350 gram packages extra firm tofu
  • 2 tablespoons cornstarch
  • 1 tablespoon oil
  • 2 tablespoons Peanut Sauce (or more to taste)

Shrimp (optional instead of the tofu)

  • 300 grams deveined peeled raw shrimp
  • 1 tablespoon oil
  • 2 tablespoons Peanut Sauce (or more to taste)

Salad Rolls

  • 12 large rice wrappers
  • 250 grams rice vermicelli noodles (or half of a 450 gram package)
  • 1 bunch cilantro
  • 1 cup grated carrot
  • 1/2 long English cucumber sliced
  • 1 cup sliced yellow pepper
  • 1 cup grated purple cabbage
  • 1/2 cup peanuts, roughly chopped
  • sriracha (to serve)


Peanut Sauce

  1. Combine all of the sauce ingredients in a medium bowl and whisk together.

Crispy Tofu

  1. Cut the tofu into small cubes and place in a bowl. Add the cornstarch and mix until the tofu is coated.

  2. Heat a non-stick skillet over medium high heat with a tablespoon of oil. Once hot, fry the tofu on all sides until golden brown and crispy. Once crispy, add the 2 tablespoons of the peanut sauce and cook for 1 minute. Remove from the heat and set aside.

Salad Rolls

  1. Bring a large pot of water to a boil.  Cook the rice vermicelli according to the instructions on the package and immediately drain into a fine sieve and rinse with cold water.  Place the cooked vermicelli into a small bowl and set aside.

  2. Prepare a shallow dish that will accommodate the rice wrappers with warm water. Prepare the other toppings for the salad rolls and set aside.

  3. To assemble the salad rolls, prepare your rice wrapper as per the instructions and layer in the middle of each paper some vermicelli rice noodles, vegetables, tofu or shrimp and a sprinkle of peanuts. Roll up in a burrito style, tucking the ends in half way through the roll, and repeat.

  4. Serve with the peanut sauce, sriracha (if desired) and the reduced marinade as condiments. These will store wrapped in plastic wrap for a couple of days in the fridge to eat at a later date.