Prawn and Vegetable Summer Rolls with Peanut Sauce (gluten free & dairy free)
My homemade prawn and vegetable summer rolls are easily adaptable and can be filled with any vegetables of your choice. They are great healthy snack or meal option, served with a tasty peanut sauce. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently Asked Questions
Which rice paper wrappers do you use?
I use the Blue Dragon Spring Roll Wrappers which I usually purchase on Amazon.
Can I make the summer rolls in advance?
Yes – you can make these in advance and store them in the fridge in an airtight container for up to 2 days. I do however find they are better eaten straight away.
Can I store the peanut sauce in the fridge?
Yes. The peanut sauce can be stored in the fridge for up to 5 days.
Which gluten free soy sauce do you use?
I use the Kikkoman Gluten Free Tamari Soy Sauce.
Prawn and Vegetable Summer Rolls
Ingredients
- 6 rice paper wrappers
- 1 packet ready cooked prawns
- Iceberg lettuce (finely sliced)
- 1 avocado (finely sliced)
- 1 red pepper (finely sliced)
- 1 large carrot (finely sliced)
- 100 g peanut butter
- 1 tablespoon gluten free soy sauce
- 1 tablespoon sesame oil
- 1/2 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- Juice of half a lime
- 1/2 teaspoon crushed garlic
- 2 tablespoons water (add more or less depending on how thick you like your peanut sauce)
Instructions
- Prepare all your ingredients. Ensure all of your vegetables are chopped and ready, and fill a large wide bowl with warm water.
- Carefully place a sheet of rice paper into the warm water and hold for around 10 seconds to soften. Immediately remove from the water and place on a flat work surface.
- Fill the rolls by adding prawns, lettuce, avocado, pepper and carrot horizontally along the bottom third of the rice paper wrapper, leaving around 1 inch of open rice paper around the edges (ensure not to overfill your roll).
- Fold the lower edge of the rice paper up and over the filling. Fold both of the short sides over the filling, and roll up like a burrito. Repeat with the remaining ingredients until you have 6 summer rolls. Cut each summer roll in half and place in a bowl.
- To make your peanut sauce combine peanut butter, soy sauce, sesame oil, rice wine vinegar, brown sugar, lime juice and crushed garlic. Mix well until combined. Add 2 tablespoons of water (you can add more or less depending on how thick you like your sauce) and mix.
- Serve the summer rolls with peanut sauce.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice