Rice Paper Rolls & The Perfect miso and peanut Dipping sauce

Rice paper rolls are one of my favorite dishes to make with friends since everyone seems to love them, espeacially with the miso and peanut dipping sauce. Once you get the hang out of it it's really easy to prepare them. 

This sauce is also the most versatile and delicious thing ever! It works well with anything asian, especially rice paper rolls (also known as summer rolls), pad thai, asian fried veggies, buddha bowls, and seriously so much more. 

Serves 1 person


Ingredients for the summer rolls:

5-8 small rice paper wrappers

mixed baby lettuce

1 large or 2 small carrots, cut into thin stripes

1/4 cucumber, cut into thin stripes

50-80g rice noodles or/and tofu cut into stripes

1/2 avocado, cut into slices

a bunch of fresh mint leaves


For the dipping sauce:

1 tbsp peanut butter

1 tbsp miso paste

1 tbsp tamari

1 tbsp apple cider vinegar

1 tbsp coconut sugar

1 tbsp ginger, freshly grated

a few tbsp of water 




1. Start by boiling the rice noodles according to the instructions on the package. 


2. Prepare the fillings according to the instructions while the noodles are boiling. 


3. Once the noodles are boiled and the vegetables are prepared you can start with rolling the summer rolls. Fill a bowl with hot water, take one of the rice paper wrappers and let it soak for 30 seconds in the water until it has softened. Take it out and place a bit of each filling onto the center of the wrapper. Don't overdo it, otherwise it will be hard to close the roll properly. For a better tutorial on how to roll a rice paper roll you could also check out a tutorial on youtube. It's easier to follow the process visually. Repeat the process until you have no more rice paper wrappers left.


4. Now it't time to prepare the dipping sauce. Therefor simply ad the ingredients into a bowl or a jar and stir until everything is combined. This might take a while, since the peanut butter needs some time to dissolve. 


5, Serve the rice paper rolls with the sauce. 

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