Summer Rolls With Pink Rice Noodles And Peanut Butter Sauce

"Summer rolls... We can't call them spring rolls... Pink rice noodles, lettuce, carrot, cucumber, red cabbage and mint."
-- @the_v_world

A Note from Feedfeed

These fresh summer rolls feature beet-dyed vermicelli noodles. To streamline prep, opt for store bought beet juice or skip this step and soak the noodles in water. 

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  • 15 small rice paper wraps 
  • 5 ounces rice vermicelli
  • 1 medium raw red beet
  • 1 head of lettuce
  • 1 large cucumber
  • 1/2 small red cabbage
  • 4 medium carrots
  • 1 cup fresh bean sprouts 
  • Fresh mint and cilantro
  • 6 ounces coconut cream 
  • 1 tablespoon peanut butter
  • 2 tablespoons soy sauce
  • Juice of 1 medium lemon 


  • Step 1

    Make beet juice freshly in a blender or juicer. If you are using a blender, peel and dice the raw beet, add a glass of cold water (8 fl oz) and blend. Dilute the beet juice with 12 fl oz cold water. 

  • Step 2

    Soak the rice vermicelli in beet juice until soft and then drain. If they are too red, rinse them under water until they are bright pink. 

  • Step 3

    Prepare the stuffing (use of mandolin recommended): Cut the cabbage into thin slices, peel and cut the cucumber into thin 1-inch sticks, roughly grate the carrots. Wash and pat dry the lettuce leaves, removing the central vein if it's too thick. Wash and pat dry the mint and cilantro leaves. 

  • Step 4

    Dip the rice paper wrappers in cold water for a few seconds. Lay the wrappers on a large slightly damp dish towel. 

  • Step 5

    Start assembling the rolls: Leave 1 inch free of stuffing on all sides of wrapper and add a lettuce leaf followed by layers of pink vermicelli, cabbage, carrot, bean sprouts and cucumber. Cover with a few mint and cilantro leaves. Fold the left and right edges of the wrappers, then roll them tightly starting at the top. 

  • Step 6

    Prepare the sauce: In a bowl, mix the lemon juice, coconut cream, peanut butter and soy sauce. Season to taste.