Vietnamese Summer Rolls

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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, they’re the kind of hands-on meal that’s fun to assemble and even more fun to eat.

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time10

Total Time30

Course: Appetizer, Side Dish

Cuisine: Vietnamese

Keyword: Vietnamese summer rolls

Servings: rolls

Author: Sabine Venier

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

*The noodles add texture but aren’t essential. You can replace them with extra veggies or lettuce for a lower-carb option.

**You can substitute cooked chicken, pork, tofu, or even tempeh for a plant-based option.

***You can replace hoisin with GF soy sauce or tamari for a slightly different but still flavorful sauce.

Nutrition