Vietnamese Summer Rolls
Published
I’ve always loved meals that feel as fresh and vibrant as they look—and these Vietnamese summer rolls are exactly that. They’re perfect for warm-weather dinners when I’m craving something light but still satisfying. With crisp veggies, tender shrimp, and plenty of fresh herbs wrapped in delicate rice paper, these fresh spring rolls are the kind of hands-on meal that’s fun to assemble and even more fun to eat. They come together in just 30 minutes, making them perfect for a quick lunch, easy appetizer, or a no-fuss dinner when you want something fresh and flavorful without turning on the oven.
I can never resist ordering summer rolls when I’m out at a Vietnamese spot. They’re fresh, light, and totally gluten-free—so they’re kind of a no-brainer for me. There’s just something about that combo of crisp veggies, juicy shrimp, and fresh herbs all wrapped in delicate rice paper. Especially when you’ve got a bold, savory peanut dipping sauce on the side—it’s the perfect bite every time.
Gluten-Free Cooking Tips
- The rice paper might be too wet. Dip it in warm water for just 5–10 seconds until pliable but still slightly firm. Over-soaked rice paper becomes fragile and tears easily.
- Avoid stacking the fresh spring rolls directly on top of each other. If you must stack them, place parchment paper between layers.
- Don’t overfill the wrapper so it doesn’t tear, and you get a nice, neat roll every time.
- I like to give the rice noodles a cold water rinse after cooking so they don’t stick together.
Vietnamese Summer Rolls
Ingredients
- 8-10 rice paper wrappers
- 2 oz dried vermicelli rice noodles*, cooked, drained and cooled under cold running water
- 1 cup cooked shrimp**, peeled and deveined (or tofu for vegetarian)
- 1 cup lettuce, thinly sliced
- 1/2 cup bean sprouts
- 1/2 cup shredded carrots
- 1/2 cucumber, julienned
- 1/4 cup mint leaves
Peanut Dipping Sauce
- 2 tablespoons hoisin sauce***
- 2 tablespoons smooth peanut butter
- 2 tablespoons toasted sesame oil
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 tablespoon garlic, pressed or minced
- 1/2 teaspoon crushed chili
- 1-2 tablespoons water to thin out the sauce
Instructions
- Prepare all ingredients in advance. Cook, drain, and cool the vermicelli noodles; cook the shrimp (if not using pre-cooked). Slice the vegetables and herbs.
- Fill a shallow dish with warm water. Gently dip one rice paper wrapper into the water for 5-10 seconds, until it softens, but don’t soak them too long to prevent it from tearing.
- Lay the softened rice paper on a flat surface or cutting board.
- Place a small amount of each ingredient in the center of the rice paper— vermicelli noodles, shrimp, lettuce, bean sprouts, carrots, cucumber, and mint leaves. Be sure not to overfill.
- Fold in the sides of the rice paper and then roll it tightly from the bottom to the top, like wrapping a burrito.
- Repeat the process with the remaining ingredients. Set prepared rolls aside.
- In a small bowl, whisk together hoisin sauce, peanut butter, sesame oil, lime juice, honey, garlic, and crushed chili. Add water a little at a time to achieve your desired consistency.
- Serve the summer rolls with the dipping sauce on the side. Enjoy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Vietnamese Summer Rolls Step by Step
Gather the Ingredients: Gather all the ingredients and prepare them before starting. Cook, drain, and cool 2 oz dried vermicelli rice noodles. Cook 1 cup peeled and deveined shrimp, or a vegetarian option. Then, thinly slice 1 cup of lettuce and julienne ½ a cucumber. Gather ½ cup shredded carrots. ½ cup bean sprouts and ¼ cup mint leaves.
Soften the rice paper: Fill a shallow dish with warm water and gently dip 8-10 rice paper wrappers (one at a time) in the water for 5-10 seconds. The wrappers should soften slightly, but be sure not to soak them too long or they’ll tear easily.
Lay the wrappers flat: Lay the softened rice paper wrappers out on a flat surface.
Stuff the wrappers: Place a small amount of vermicelli noodles, shrimp, lettuce, bean sprouts, carrots, cucumber, and mint leaves in the center of a rice paper wrapper—be careful not to overfill. Repeat this step for each wrapper, assembling one at a time to keep the ingredients fresh and easy to handle.
Fold the wrappers: Fold the sides of the rice paper inward first.
Roll the wrappers: Then roll them up tightly from the bottom to the top—just like you would when wrapping a burrito. Repeat until you’ve wrapped all the rolls. Set them aside for later.
Make the dipping sauce: In a small mixing bowl, whisk together 2 tbsp hoisin sauce, 2 tbsp smooth peanut butter, 2 tbsp toasted sesame oil, 1 tbsp lime juice, 1 tbsp honey, 1 tbsp pressed garlic, and ½ tsp crushed chili. Add 1-2 tbsp of water to thin out the sauce to your desired consistency.
Serve and enjoy: Serve the summer rolls cold with a side of dipping sauce. Enjoy!
Serving Suggestions
These Vietnamese summer rolls are one of my go-to light meals when I’m craving something fresh and flavorful. I love serving them with a variety of dipping sauces so everyone can find their favorite—classic peanut sauce is always a hit, but if you’re not a fan, try a simple gluten-free teriyaki, sweet chili sauce, or just some hoisin sauce. They’re perfect as a lunch, appetizer, or even a DIY dinner party where guests can roll their own. I usually set out extra herbs and veggies so everyone can mix and match. Add a side of gluten-free fried rice and apricot chicken to round out your meal.
Storage Instructions
Rice paper tends to dry out in the fridge, so to keep your summer rolls fresh, I recommend storing them in a single layer, wrapped with a damp paper towel, inside an airtight container. This helps lock in moisture and keeps the wrappers soft and pliable. They’re best enjoyed within 4 hours for the freshest texture and flavor.
