Recipes > Calamari > Squid Summer Rolls with Peanut Sauce

Squid Summer
Rolls with Peanut Sauce

Yield: 12 rolls
Time: 30-45 minutes


1 pack thawed PanaPesca Jumbo Squid Tentacles
Thaw in refrigerator overnight or in tap water for about an hour before cooking

2 2oz pack of dried rice stick vermicelli noodles prepared to package instructions, simply add boiling water to the rice stick in a bowl and allow to soften while stirring, then drain

12 rice paper rounds 8.5 inch

3 cup mung bean sprouts

24-36 each mint and cilantro leaves

1 medium English cucumber julienne

3 scallions sliced on the bias

24 half pieces of baby romaine or small bib lettuce

Peanut Sauce makes about 1.5 cup, combine all together and whisk until smooth

1/2 cup peanut butter

1/3 cup water

2 tbsp hoisin sauce

2 tbsp soy sauce

1 tbsp lime juice

1 tsp sugar

1 tsp chili paste

1/4 tsp puree garlic

1/4 tsp sesame oil

1 tbsp rice vinegar


For each summer roll – also follow package instruction.

Soak the rice paper in room temperature water just until it is able to be folded but still keeps its shape, it will continue to soften as you complete each roll.

Lay flat on cutting board.

Place the ingredients just to your side of center, make a base of lettuce, add a small pile of the rice stick and then cucumber, bean sprouts, green onion and finally the tentacles lined side by side about 5-6 pieces.

Fold in the sides and roll moderately tight, it will naturally seal from the rice starch.

Serve whole or cut in half with the Peanut Sauce.

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