These Vietnamese summer rolls are fresh, light, and packed with flavor. They’re one of those foods that look fancy but are surprisingly easy once you get the hang of it. Plus, you can customize them with just about anything you have in the fridge.

If you’ve ever had summer rolls (also called gỏi cuốn) at a Vietnamese restaurant, you know they’re different from fried spring rolls. These are served cold, wrapped in delicate rice paper, and filled with crisp veggies, fresh herbs, vermicelli noodles, and usually some kind of protein like shrimp or pork, then paired with a creamy, rich peanut sauce.

Tips for Success

Use fresh herbs generously. Mint and cilantro aren’t just for garnish here — they bring a lot of flavor. Don’t skip them.
Keep a damp towel nearby. If your work surface gets too dry, the rice paper will stick and tear. A slightly damp towel or 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.

Crispy Chicken Spring Rolls

Vietnamese Summer Rolls

That’s where Vietnamese summer rolls come in fresh, light, and packed with flavor.

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Prep Time 30

Cook Time 5

Course Appetizer

Cuisine Vietnamese

Servings servings

Calories 162 kcal

Ingredients

For the rolls

12 Rice paper wrappers
2 ounces Vermicelli rice noodles
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

Calories: 162kcalCarbohydrates: 21gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 14mgSodium: 358mgPotassium: 240mgFiber: 2gSugar: 3gVitamin A: 2380IUVitamin C: 15mgCalcium: 46mgIron: 2mg

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