Recipe: Trailside Summer Rolls with Tangy Satay Sauce

Get a dose of veggies on the trail with these DIY summer rolls.

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Dipping sauce

3 tablespoons unsweetened peanut butter (crunchy or smooth)

1/2 teaspoon brown sugar

1/4 small lemon or 2 teaspoons lemon juice

1 clove garlic

1 small knob of ginger

1 pinch cayenne or chili flakes

1 teaspoon soy sauce

Spring rolls

6 rice paper wrappers

1 large carrot

1 medium avocado

3 ounces rice vermicelli noodles

At home

Mix peanut butter, brown sugar, soy sauce, and cayenne or chili flakes, and pack in an airtight container (will keep for up to a week). Place the peeled garlic clove, ginger, and the whole lemon in another bag. (Cut lemons or pre-squeezed juice only last about a day.) Make sure to keep the rice paper wrappers flat when packing.

In camp

Bring a pot of water to boil. Immerse the noodles and cook (at medium heat) according to instructions (about five minutes). Drain.

Mince the garlic and ginger. Mix together with the peanut-butter mixture in a heatproof bowl or camping pot, squeezing in the lemon juice. Stir in boiling water until you have a good consistency for dipping (about ¹⁄8 of a cup). Then slice the carrot and avocado.

Wet both sides of the wrappers by dunking them in (or pouring) cool water. Shake off any excess liquid, place the wrappers on a plate or cutting board, and wait a minute or two for them to soften—they should be slightly tacky.

Place some noodles, avocado, and carrot in the middle third of the rice paper. Roll like a burrito—folding one side over and firmly tucking it under the filling, then folding the ends in, and finally rolling tightly into a delicious wrap. Dip in peanut sauce, and enjoy.

Prep Time: 15 minutes

Cook Time: 10 minutes

Price $1.88 per serving

Weight 8.9 oz. per serving

Serves 2

Calories 527 per serving

Fat 24 g

Carbs 58 g

Protein 14 g