Bonjour Peanut Butterer

Summer rolls

Makes 15


  • 80 grams rice noodles 
  • 15 rice paper sheets
  • 1 carrot, grated
  • 1 small cucumber, sliced
  • 1/2 medium sized capsicum, sliced
  • 1/4 purple cabbage head, chopped
  • 1/2 punnet cherry tomatoes 
  • 1 ripe avocado, sliced
  • 1/4 cup peanuts, roughly chopped
  • 1/2 cup mint leaves

Dipping Sauce

  • 1/2 cup Pic's smooth peanut butter
  • 3 tbsp tamari
  • 2 tbsp apple cider vinegar 
  • 2 tbsp peanut oil or sesame oil
  • 1 lime or lemon, juiced 
  • 2 tbsp raw honey 
  • 2 tsp freshly grated ginger 
  • 1 tsp minced garlic 


  1. Cook the rice noodles according to packet instructions.
  2. Meanwhile, mix the ingredients for the ‘peanut dipping sauce’ together until smooth. Set aside.
  3. Once noodles have cooled, mix approx. 1/2 the sauce through the noodles and gently stir.
  4. Place a rice paper wrapper in warm water for about 10-20 seconds or until soft. Place on a damp tea towel and gently dab to dry.
  5. In the centre, place a small amount of noodles, chopped vegetables, avocado, crushed peanuts and mint.
  6. Drizzle with 1-2 tsp of the peanut dipping sauce.
  7. Fold the ends of the rice paper rolls and then roll firmly to enclose the filling ingredients. 
  8. Continue with the remaining rice paper wrappers. 
  9. Serve with the remaining dipping sauce on the side and sprinkle with mint leaves and peanuts, optional.
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