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Summer Rolls with Chili Onion Crunch Dipping Sauce

Fresh and vibrant, these summer rolls are packed with crisp vegetables, ginger, and a touch of chili onion crunch for a subtle kick. Wrapped in delicate rice paper and served with a tangy, savory dipping sauce, they’re a light, refreshing dish bursting with bold, balanced flavor.
Print Recipe
Serves: 8
Prep Time: 25 Minutes
Total Time: 25 Minutes
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Fresh summer rolls filled with vegetables, served on a plate with dipping sauces

Ingredients

Summer Rolls

  • 1 Tbsp Spice World Chili Onion Crunch
  • Spice World Ginger
  • 2 tsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 Tbsp sesame seeds
  • 1 cup very thinly sliced nappa cabbage
  • 1 cup matchstick carrots
  • ¼ cup thinly sliced green onions
  • ¼ cup roughly chopped cilantro
  • ½ red or yellow bell pepper, seeded and thinly sliced
  • ½ medium jalapeño, ribs and seeds removed, and thinly sliced
  • 8 sheets rice paper

Sauce

Instructions

Summer Rolls

  1. Combine ingredients for summer rolls, except for the rice paper.
  2. Place one rice paper in a bowl of warm water and let it rest for about 10 seconds; wait until the paper is pliable but not floppy.
  3. Carefully lay rice paper flat on plastic-lined work area.
  4. Leaving a border of about 1 inch around the edge, cover the lower third of the paper with about 3 tablespoons of filling.
  5. Fold the lower edge up over the filling, rolling upward just until the filling is completely enclosed.
  6. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with remaining rice paper.
  7. Place rolls on a plate or sheet pan lined with plastic wrap to prevent sticking.

Sauce

  1. In a small bowl, combine all sauce ingredients and mix well.
  2. Serve sauce with summer rolls. Serving size: 1 roll per person.
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