Summer Rolls Recipe
What is a summer roll?
Summer rolls are one of the most popular appetizers in Vietnamese recipes. They are healthy, refreshing and low in calories.
The rolls are made with fresh vegetables and boiled shrimp and/or sliced pork. All the ingredients are rolled together using rice paper.
Vietnamese summer rolls are commonly served with a creamy and savory peanut dipping sauce or nuoc mam cham (fish sauce dipping sauce).
Rice Noodle Is the Main Ingredient
The key ingredient is Asian rice noodles. You can find many brands of rice noodles or rice vermicelli in the market.
For the best results, buy Vietnamese rice noodles made specially for summer rolls. The label usually shows the picture of the rolls.
Other than that, you can also use Maifun Rice Noodles in a box, for example: Annie Chun’s brand.
How to Make Summer Rolls?
Making Summer Rolls are a lot easier than you think. You can get the ingredients easily at Asian stores or online.
Nowadays, you can also find Asian ingredients at regular supermarkets, in the International food aisle.
The first step is to assemble all the ingredients: rice noodles, vegetables and the shrimp.
Next, assemble the rolls using the fresh ingredients and make the dipping sauce.
While you can assemble the rolls in advance for your family and guests, you should let them make their own rolls.
It’s fun to play with the food and get hands on with rolling the rolls.
Frequently Asked Questions
Is the Recipe Vegan and Vegetarian Friendly?
Yes, they are very healthy. Just skip the shrimp in the recipe and the rolls are vegan and vegetarian friendly.
Can I Use Chicken Instead of Shrimp?
Yes, you can use chicken. Just substitute shrimp with chicken in the recipe.
How Many Calories per Summer Roll?
This recipe is only 132 calories per roll.
What to Serve with This Recipe?
Serve this dish with Vietnamese appetizers or main dishes. For a healthy meal and easy weeknight dinner, I recommend the following recipes.
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- water for boiling
- 4 oz. rice noodles or rice vermicelli (or Maifun rice noodles)
- 4 oz. peeled and deveined shrimp
- 2 leaves fresh lettuce (sliced)
- 6 sheets Vietnamese rice paper
- 2 oz. carrot, peeled and cut into matchstick strips
- 4 tablespoons hoisin sauce
- 1 tablespoons creamy peanut sauce
- 4 teaspoons apple cider vinegar
- 1/4 cup warm water
- sugar to taste
- 1 tablespoon roasted peanuts (roughly chopped or pounded)
- Add the water to a pot and bring it to a boil. Add the rice noodles and cook per the package instructions, stirring occasionally. Drain and rise under cold water, set aside.
- Combine all the ingredients for the Hoisin-Peanut Sauce together in a small bowl. Whisk it to mix well. Transfer to a dip bowl and garnish with the peanuts.
- In another small pot, bring some water to boil. Cook the shrimp for about 1 minute, or until the shrimp are completely cooked. Drain, let cool, and slice in half lengthwise. Set aside.
- Divide the vermicelli, shrimp, lettuce and carrot into 6 equal portions.
- To assemble the summer rolls, dip one sheet of the rice paper in a big bowl of water. Shake off the excess water and quickly transfer it to a clean, dry and flat working surface, for example, kitchen countertop or a chopping board.
- Place the rice noodles on the bottom part of the rice paper.
- Add the sliced lettuce and carrots.
- Place 3 shrimp halves on top.
- Fold the bottom side of rice paper over the filling securely, then fold the left and right sides of the rice paper over the filing. Make sure the filling is secured tightly.
- Continue to roll the summer roll over, as pictured below. Repeat the same until everything is used up.
- Cut the Summer Rolls diagonally in the middle into halves, place them on a platter, and serve immediately with the Hoisin-Peanut Sauce.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.