Edamame Spaghetti Summer Rolls

For the rolls:

  • 8 large rice paper sheets
  • 200g Explore Cuisine Edamame Spaghetti
  • 1 small carrot, julienned
  • 1/2 cucumbers, julienned
  • ½ bell pepper, julienned
  • 100g smoked tofu or other, thinly sliced
  • 2 tbsp. sesame seeds
  • 16 fresh mint leaves or basil or coriander

    For the peanut sauce:

    • 1/2 c. smooth peanut butter
    • 2 tbsp. soy sauce
    • 2 tbsp. rice vinegar or lime juice
    • 1 clove garlic, grated
    • 4 tbsp. boiling water


    1. Cook spaghetti as instructed on the package.
    2. To assemble rolls, place a sheet of rice paper in a medium bowl of warm water until just softened. Lift the sheet carefully from the water, placing it on your plate in front of you.
    3. Place some of the vegetable filling horizontally in the center of the sheet and top with one mint leaf and sesame seeds.
    4. Fold the edge closest to you up and over the filling; roll the sheet to enclose the filling, folding in sides after the first complete turn of the roll.
    5. Repeat with remaining sheets and filling.
    6. Whisk peanut butter, soy sauce, vinegar, garlic, and boiling water until smooth.
    7. Top with sesame seeds and serve alongside rolls.

     Recipe by Lisa Linsen

      Explore Cuisine Edamame Spaghetti Rolls

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