Once you realize how easy it is to make Vietnamese summer rolls, you’ll want to put them into regular rotation. They’re light but satisfying, colorful, and endlessly customizable. You can swap the shrimp for tofu, chicken, or even leave the protein out entirely for a vegetarian version.
The peanut sauce is the perfect balance of salty, sweet, tangy, and spicy. It’s the kind of thing you might find yourself dipping everything into, not just the rolls. When you get the hang of rolling them, it’s a breeze.
Helpful Tips
- Use fresh herbs generously. Mint and cilantro aren’t just for garnish here. They add a lot of flavor. Don’t skip them. And use more than you might think.
- Keep the work surface damp. If your work surface gets too dry, the rice paper will stick and tear. A slightly damp cutting board helps a lot.
- Serve immediately. Summer rolls are best eaten fresh. If you need to store them for a little while, cover them with a damp paper towel and wrap them in plastic, but try to eat them within a few hours. They’ll start to stick together.
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Vietnamese Summer Rolls
Ingredients
For the rolls
- 12 Rice paper wrappers
- 2 ounces Vermicelli
- 12 cooked shrimp sliced in half lengthwise or thinly sliced cooked pork
- 12 leaves Butter lettuce
- 1 large carrots julienned
- 1 cucumber thinly sliced
- 2 cups Fresh herbs mint, cilantro, Thai basil
For the peanut sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger grated
- 1/2 cup warm water to thin it out
Instructions
- In a small bowl, whisk together the peanut butter, hoisin sauce, soy sauce, and rice vinegar. Add warm water a little at a time until you get a smooth, pourable consistency. Top with crushed peanuts if you’re feeling fancy.
- You want your fillings ready to go because the rice paper softens fast. Cook the vermicelli noodles according to the package, slice your veggies thin, and arrange everything within arm’s reach.
- Fill a shallow dish or large plate with warm water. Quickly dip a sheet of rice paper in the water, about 5 seconds, just enough to soften it slightly. It will continue to soften as you work, so don’t overdo it or it will tear.
- Lay the softened wrapper on a clean surface. Place a lettuce leave, folded, in the center, on the edge nearest you. Then pile on cucumber, carrot, herbs, rice noodles. Start to roll the wrapper over the veggies tightly. Before you finish 1 full turn, place the shrimp, red-side down, on the rice paper. Fold the sides of the rice paper over the roll and then continue to roll. This will ensure the shrimp are on the outside of the roll, which looks very nice.
- It’s okay if your first few rolls look a little messy. (Honestly, they still taste great.)
- Cover finished rolls with a damp paper towel to keep them from drying out while you work.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.