Summer Rolls with Ginger "Peanut" Sauce
Prep time
Total time
Fresh rolls of thinly sliced cucumber wrappers are filled with kelp noodles, sprouts, mint, basil, cilantro, and chile then served with a ginger “peanut” dipping sauce. If you don’t have kelp noodles on hand, substitute with spiralized zucchini noodles or shredded carrots. Raw peanuts don’t taste very good, so this sweet and savory Thai peanut sauce–inspired dip is made with almond butter, coconut water, ginger, and lime zest.
Serves: 4 servings
Cucumber Rolls
  • 1 cup shredded Boston lettuce leaves
  • 1 cup kelp noodles, cut into 3-inch lengths
  • 1⁄2 cup mung bean sprouts, rinsed
  • 3 tablespoons mint leaves
  • 3 tablespoons basil or thai basil leaves
  • 3 tablespoons cilantro leaves
  • 1 teaspoon thai hot pepper, serrano pepper, or other small hot chile pepper, seeded and julienned
  • 2 cucumbers, sliced very thin lengthwise, using mandolin slicer
Ginger "Peanut" Sauce
  • 3⁄4 cup almond butter (can use peanut butter)
  • 1⁄4 cup lemon juice
  • 2 tablespoons nama shoyu (or wheat-free tamari for gluten free)
  • 2 tablespoons agave nectar
  • 1 teaspoon grated ginger
  • 1⁄2 teaspoon minced garlic
  • 1⁄2 cup coconut water or filtered water, as desired
  • 2 tablespoons lightly chopped cilantro
  • 2 teaspoons lime zest
Cucumber Rolls
  1. Place filling ingredients into bowls and arrange on your table or countertop.
  2. To assemble rolls, place a strip of cucumber onto a fl at surface, like a cutting board. Layer a scant 2 tablespoons lettuce and 2 tablespoons noodles at one end of the cucumber, followed by 1 tablespoon bean sprouts, 1 teaspoon mint leaves, 1 teaspoon basil, 1 teaspoon cilantro, 2 pieces of pepper. Place four cucumber sticks to either side of your noodle, herb, and spice pile.
  3. Roll fillings up inside cucumber strip diagonally. Place in a container. Repeat.
  4. To serve, transfer rolls onto a serving plate or four dishes. Serve with a side of Ginger “Peanut” Sauce for dipping.
  5. These are best eaten immediately, but they will keep in fridge for 1 day.
Ginger “Peanut” Sauce
  1. In blender, place all sauce ingredients. Blend smooth, adding just enough water for desired dipping consistency.
  2. To serve, scoop into small bowl. Sprinkle on cilantro and lime zest before serving.
  3. Will keep for 5 days in fridge.
This is a sample recipe from the book Ani’s Raw Food Asia by Ani Phyo. It was excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2011.
Recipe by Go Dairy Free at