Summer rolls are crisp, refreshing Vietnamese rolls wrapped in delicate rice paper and packed with herbs, crunchy vegetables, and tender protein. They’re light, colorful, and perfect for hot weather when you want big flavor without heaviness.
Summer Rolls
Servings
4
servingsPrep time
25
minutesCooking time
5
minutesThese translucent rolls are basically summer in edible form—cool noodles, juicy shrimp, and fragrant herbs rolled tight and dunked into a bold peanut or hoisin sauce. Fresh, fun, and dangerously easy to devour.
Ingredients
8–10 rice paper wrappers
4 oz rice vermicelli noodles
12 cooked shrimp, halved lengthwise (or tofu/chicken)
1 cup shredded lettuce
1 carrot, julienned
1 cucumber, julienned
Fresh mint leaves
Fresh cilantro
Fresh basil (optional)
Hoisin sauce or peanut sauce
Crushed peanuts (optional)
Directions
- Cook rice vermicelli according to package instructions, drain, and let cool.
- Prep all vegetables and herbs so they’re ready to assemble.
- Fill a shallow bowl with warm water. Dip one rice paper wrapper for 5–10 seconds until pliable.
- Lay wrapper flat. Add lettuce, noodles, veggies, herbs, and shrimp near the bottom third.
- Fold bottom up, tuck in sides, and roll tightly.
- Repeat with remaining wrappers.
- Serve immediately with dipping sauce.
