Summer Rolls
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
If you’re wanting a light and delicious snack, look no further than these Vietnamese summer rolls! They’re packed with fresh, crisp veggies and perfect for dipping in your favorite sauces.
Vietnamese cuisine is so fresh and delicious! A couple more great recipes to try: banh mi sandwiches or these amazing shrimp spring rolls!
Vietnamese Summer Rolls
Vietnamese summer rolls are tasty bundles filled with fresh and vibrant ingredients. They’re made with soft rice vermicelli noodles, crunchy carrots, cilantro, bean sprouts, and butter lettuce, all wrapped in soft rice paper. Then dip them in peanut sauce for a burst of flavor! You can also use things like chili oil or sriracha mayo, the sky is the limit! Summer rolls have such a versatile, fresh flavor, you can use any dipping sauce you like.
Making these rolls is a breeze – just soak the rice paper, fill it with your favorite ingredients, and roll it up. They’re perfect for any occasion, whether it’s a quick snack, a light lunch, or a party appetizer. Plus, you can get creative with the fillings and make them as healthy (or unhealthy) as you want! Check out my tips section below for variations.
Ingredients Needed
Grab your favorite fillings, whip up some tasty peanut sauce, and let’s dive into making some Vietnamese summer rolls! The great thing with these is that you can swap out any of the veggies with what you have in the fridge.
- Rice Vermicelli: Soft, thin rice noodles that are perfect for the filling. You can also use other rice noodles or glass noodles.
- Rice Paper: See-through wrappers for the fillings. Soak them and they’re ready to go. Look for 22 cm size for best results.
- Butter Lettuce: A soft and mild-tasting lettuce. I like to cut mine in half so it rolls more easily.
- Matchstick-Cut Carrots: Crunchy carrot strips for color and texture. Swap with cucumber or bell peppers if you like.
- Fresh Cilantro: A must-add for Vietnamese dishes! It adds a pop of fresh, zesty goodness. Use mint or basil if you’re not into cilantro.
- Bean Sprouts: For a pop of crispy and delicious flavor. Cucumber or shredded daikon radish will also work.
- Peanut Sauce: The perfect sweet, savory, and nutty dip. If you don’t like peanuts, go for hoisin sauce as a substitute.
How to Make Vietnamese Summer Rolls
Get ready to create the ultimate light and refreshing snack with these mouthwatering summer rolls! Packed with a medley of fresh and crunchy veggies, these rolls are not only delicious but also fun to assemble.
- Cook Noodles: Cook the vermicelli according to the package directions, rinse under cold water when draining and place, covered in the fridge until you are ready to use them.
- Fill a Shallow Bowl With Warm Water: Fill a pie dish or shallow bowl with warm water, have a clean working surface next to the water such as a cutting board or flat platter.
- Prepare Fillings: Line the prepped fillings up in separate bowls around your work surface.
- Prepare Rice Paper: Take one rice paper, submerge it into the warm water until it’s just pliable, about 12-15 seconds. Then remove the rice paper from the water and place it onto your work surface, allowing excess water to drip back into the water dish.
- Add Fillings and Roll: Take a small bundle of butter lettuce, shredded carrot, cilantro, and sprouts. Then place them into the lower ⅓ of the rice paper and roll the rice paper up over the fillings halfway, as tight as you can without tearing.
- Fold and Seal: Fold the sides in and continue to roll the summer roll up until it is a tight cylinder.
- Repeat: Repeat the process with the remaining rice papers and filling.
- Serve: Serve the summer rolls fresh with peanut sauce to dip!
Tips and Variations
- Add Protein: You can add protein to your summer rolls such as cooked shrimp, steak, tofu, or chicken!
- Keep it Moist: Some people like to have a few damp paper towels on their work surface to roll on. Lay the soaked rice paper on it while you’re assembling the fillings, and it’ll stay pliable and easy to work with. Do what works best for you!
- Don’t Overstuff: Be mindful not to overstuff the rice paper with fillings. A moderate amount ensures that the roll is tightly wrapped and won’t fall apart when you pick it up.
Storing Leftovers
To save leftovers, line an airtight container with a damp paper towel, then place the summer rolls inside the container and cover with another damp paper towel. Place the lid on the container and keep them in the fridge for up to 4 days.
-
Cook the vermicelli according to the package directions, rinse under cold water when draining and place, covered in the fridge until you are ready to use them.
-
Fill a pie dish or shallow bowl with warm water, have a clean working surface next to the water such as a cutting board or flat platter.
-
Line the prepped fillings up in separate bowls around your work surface.
-
Take one rice paper, submerge it into the warm water until it’s just pliable, about 12-15 seconds.
-
Remove the rice paper from the water and place it onto your work surface, allowing excess water to drip back into the water dish.
-
Take a small bundle of butter lettuce, shredded carrot, cilantro, and sprouts. Place them into the lower ⅓ of the rice paper and roll the rice paper up over the fillings halfway, as tight as you can without tearing.
-
Fold the sides in and continue to roll the summer roll up until it is a tight cylinder.
-
Repeat the process with the remaining rice papers and filling.
-
Serve the summer rolls fresh with peanut sauce to dip!
Serves: 6
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
