Sugar Snap Pea Summer Rolls Recipe

Name: Sugar Snap Pea Summer Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup low-sodium soy sauce; 1/4 cup rice wine vinegar; 1/4 cup water; 2 tsp. sesame oil; 1 tsp. sambal oelek; 32 sugar snap peas (about 12 oz.); 1 carrot; 8 scallions; 8 oz. rice vermicelli; 1 tsp. lime juice; 2 Tbs. toasted sesame seeds; 1/2 tsp. salt; 1/4 tsp. white pepper; 8 rice paper wrappers; 32 fresh mint leaves plus extras

Servings: persons

1/4 cup low-sodium soy sauce
1/4 cup rice wine vinegar
1/4 cup water
2 tsp. sesame oil
1 tsp. sambal oelek
32 sugar snap peas (about 12 oz.)
1 carrot
8 scallions
8 oz. rice vermicelli
1 tsp. lime juice
2 Tbs. toasted sesame seeds
1/2 tsp. salt
1/4 tsp. white pepper
8 rice paper wrappers
32 fresh mint leaves plus extras

1
To make Dipping Sauce: Whisk all ingredients together in small bowl.
2
To make Summer Rolls: Bring pot of salted water to a boil.
3
Cook snap peas 2 minutes.
4
Drain, and immediately plunge into cold water.
5
Peel carrot into about 40 long, thin strips.
6
Wash and trim scallions to 3 inches long.
7
Place rice vermicelli in large bowl, and pour boiling water over to cover; let stand 3 minutes.
8
Drain, and rinse with cold water.
9
Return noodles to bowl, and stir in lime juice, sesame seeds, salt and pepper.
10
Place one rice paper wrapper on clean work surface.
11
Dip clean dish towel in cold water, and moisten wrapper on both sides to soften, making sure to wet edges well.
12
When soft, place 4 mint leaves in line down center.
13
Top with 1/4 cup noodle mixture, placing it in log shape and leaving about 1 inch of space on each side.
14
Set 4 cooked sugar snap peas on top of noodles.
15
Place scallion on top, and scatter with 4 or 5 carrot strips.
16
To close roll, gently lift top edge of rice paper wrapper from work surface, and roll it tightly once over filling.
17
Carefully fold in both sides over filling, and roll wrapper toward you tightly to seal.
18
Repeat with remaining wrappers and filling ingredients.
19
If not eating immediately, chill well.
20
Serve with dipping sauce and extra mint leaves.

1902

kcal

Calories

Fat

330

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup low-sodium soy sauce, 1/4 cup rice wine vinegar, 1/4 cup water, 2 tsp. sesame oil, and more.

Yes, Sugar Snap Pea Summer Rolls falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sugar Snap Pea Summer Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions