Vietnamese Summer Rolls

Vietnamese Summer Rolls: A Refreshing Bite of Sunshine

Learn how to make fresh, vibrant Vietnamese Summer Rolls with shrimp, herbs, and a creamy peanut dipping sauce. Perfect for hot days and healthy appetizers!

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There’s something almost magical about Vietnamese summer rolls—those delicate, translucent bundles of crisp vegetables, fragrant herbs, and tender shrimp, all wrapped up in a chewy rice paper embrace. The first time I tried them, I was sitting at a little plastic stool on a bustling Hanoi street corner, the humidity clinging to my skin as I dipped a roll into a pool of glossy peanut sauce. One bite, and I was hooked. The freshness, the crunch, the way the herbs burst with flavor—it was like summer captured in a single bite.

Now, I make these rolls at home whenever I need a little taste of that vibrancy. They’re perfect for hot days when turning on the stove feels like a crime, or when you want to impress guests with something light yet stunning. Best of all? They’re endlessly customizable. Swap the shrimp for tofu, add mango for sweetness, or kick things up with a spicy peanut sauce. The possibilities are as bright as the ingredients themselves.

Why This Recipe Works

  • No cooking required (well, almost): Just a quick blanch for the shrimp, and the rest is all about assembly.
  • A feast for the eyes and the palate: The colors—pink shrimp, emerald herbs, orange carrots—peek through the rice paper like edible stained glass.
  • Healthy without tasting like it: Packed with fresh veggies and herbs, these rolls are guilt-free but never boring.

Essential Ingredients & Tools

For the Rolls:

  • 8 large shrimp, peeled and deveined (or substitute with firm tofu or avocado for vegan)
  • 2 oz rice vermicelli noodles (soak in hot water for 5 minutes until tender)
  • 1 cup shredded lettuce (butter lettuce or romaine work best)
  • 1/2 cup julienned cucumber (pat dry to prevent sogginess)
  • 1/2 cup julienned carrots (adds sweetness and crunch)
  • 1/4 cup mint leaves (essential for brightness)
  • 1/4 cup cilantro leaves (omit if you dislike cilantro)
  • 1/4 cup Thai basil leaves (or regular basil with a pinch of fennel seeds)

For the Peanut Sauce:

  • 1/4 cup creamy peanut butter (or almond butter for nut-free)
  • 2 tbsp hoisin sauce
  • 1 tbsp lime juice
  • 1 tsp soy sauce (use tamari for gluten-free)
  • 1 clove garlic, minced (microwave for 10 seconds to mellow the flavor)
  • 2-3 tbsp water (adjust for desired consistency)

For Assembly:

  • 8-10 rice paper wrappers (22cm diameter)
  • Warm water (for soaking wrappers)

Tools You’ll Need

  • Large shallow bowl (for soaking rice paper)
  • Cutting board and sharp knife
  • Clean kitchen towel (to handle softened wrappers)
  • Plastic wrap or damp towel (to keep rolls fresh)

How to Make Vietnamese Summer Rolls

  1. Prepare the Filling: Blanch the 8 large shrimp in boiling water for 2–3 minutes, then shock them in an ice bath to stop cooking. Slice them in half lengthwise. Soak the 2 oz rice vermicelli noodles in hot water for 5 minutes, then drain and rinse under cold water.
  2. Make the Sauce: Whisk together 1/4 cup creamy peanut butter, 2 tbsp hoisin sauce, 1 tbsp lime juice, 1 tsp soy sauce, and 1 clove garlic, minced. Thin with 2-3 tbsp water until pourable.
  3. Soak the Wrapper: Dip 1 rice paper wrapper in warm water for 10 seconds—just until pliable but still firm. Lay it flat on a damp towel.
  4. Layer the Goodies: Place 2 shrimp halves cut-side up, then add a small handful of rice noodles, 1/8 cup shredded lettuce, 1 tbsp julienned cucumber, 1 tbsp julienned carrots, and a few leaves each of mint, cilantro, and Thai basil. Leave a 1-inch border for folding.
  5. Fold and Roll: Tuck in the sides, then roll snugly from the bottom up. If it sticks, dip your fingers in water.

Pro Technique

  • Herb Hack: Store herbs stems-down in a glass of water in the fridge to keep them fresh.
  • Texture Tip: Pat veggies dry before rolling to prevent soggy wrappers.
  • Sauce Strategy: Make extra peanut sauce—it’s great for dipping or drizzling.

Storage & Freshness Guide

  • Short-Term Storage: Wrap rolls tightly in plastic wrap and refrigerate for up to 24 hours. Revive with a mist of water before serving.
  • Ingredient Prep Ahead: Cooked shrimp and noodles keep for 3 days. Store sliced veggies in airtight containers with a paper towel.

Perfect Pairings

Complementary Dishes

  • Mango-Papaya Salad: The sweet-tart fruit contrasts the herbal rolls, while crushed peanuts echo the dipping sauce.
  • Lemongrass Beef Skewers: Grilled meat adds heartiness, and the citrusy marinade complements the rolls’ freshness.

Drinks

  • Vietnamese Iced Coffee: The bold, sweet coffee cuts through the peanut sauce’s richness.
  • Gewürztraminer Wine: Floral notes and slight sweetness balance the herbs and spice.

Something Sweet

Chef’s Wisdom

Vietnamese summer rolls are more than just food—they’re a celebration of texture, flavor, and freshness. They’re the kind of dish that makes you feel like you’re treating yourself, even when you’re eating something healthy. So grab your ingredients, clear some counter space, and get rolling. I promise, once you start, you won’t want to stop.

Now, who’s hungry?

Vietnamese Summer Rolls: A Refreshing Bite of Sunshine

Vietnamese Summer Rolls: A Refreshing Bite of Sunshine

Cost Level $
Category Appetizer Recipes
Difficulty Medium
Cuisine Vietnamese, asian
Servings 4
Total Time 35 minutes

Learn how to make fresh, vibrant Vietnamese Summer Rolls with shrimp, herbs, and a creamy peanut dipping sauce. Perfect for hot days and healthy appetizers!

Ingredients

For the Rolls

For the Peanut Sauce

Instructions

  1. Blanch 8 large shrimp in boiling water for 2–3 minutes, then shock in ice water. Slice in half lengthwise.
  2. Soak 2 oz rice vermicelli noodles in hot water for 5 minutes, then drain and rinse under cold water.
  3. Whisk together 1/4 cup creamy peanut butter, 2 tbsp hoisin sauce, 1 tbsp lime juice, 1 tsp soy sauce, and 1 clove garlic, minced. Thin with 2-3 tbsp water.
  4. Dip 1 rice paper wrapper in warm water for 10 seconds, then lay on a damp towel.
  5. Layer 2 shrimp halves, a small handful of rice noodles, 1/8 cup shredded lettuce, 1 tbsp julienned cucumber, 1 tbsp julienned carrots, and a few leaves each of mint, cilantro, and Thai basil on the wrapper.
  6. Fold sides inward, then roll tightly from the bottom up.

Chef’s Notes

  • Store herbs in water in the fridge to keep them fresh.
  • Pat veggies dry before rolling to prevent soggy wrappers.
  • Make extra peanut sauce for dipping.

Tags

contains-shellfishcontains-soycontains-peanutscontains-added-sugarcrowd-pleaserlight-and-freshserved-coldsummerveggie-forward

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