These Vietnamese summer rolls are a light and fresh lunch option that comes together quickly. Filled with shrimp, herbs, and crunchy veggies, they’re easy to customize. Plus, they don’t require any cooking beyond boiling shrimp and softening rice wrappers.
The Story Behind This Recipe
Growing up, I always liked summer rolls as a fresh change from heavy meals. The simple combination of shrimp, fresh mint, and crunchy vegetables wrapped in delicate rice paper makes for a satisfying and refreshing bite. They’re especially great on warm days when you want something light but still filling.
Making them feels like a fun little project, rolling each one carefully, trying not to tear the delicate wrapper. It’s nicer when eaten straight away, while the wrappers are still soft and tender. I usually serve them with a classic hoisin peanut dipping sauce that adds a sweet and savory contrast.
These rolls also work well for lunchboxes or light weekend snacks because they’re portable and can be made ahead of time. Just wrap them tightly and keep them covered with a damp towel to maintain moisture until serving. I like adding crunchy lettuce leaves inside for a bit of extra texture.
It’s easy to swap the shrimp for tofu or cooked chicken too, depending on what you have. Fresh herbs are key though — I use mint, cilantro, and Thai basil to keep things bright. Once you’ve got the assembly down, you can whip them up in under 30 minutes, which feels nice when you want something healthy without a long prep.
Cuisine: Vietnamese
Course: Lunch
Servings: 4
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Ingredients
- 12 rice paper wrappers
- 1/2 lb cooked shrimp, peeled and sliced in half lengthwise
- 1 cup cooked vermicelli noodles, cooled
- 1 cup lettuce leaves, torn
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh Thai basil leaves
- 1 medium carrot, julienned
- 1 cucumber, julienned
- Hoison peanut dipping sauce (store-bought or homemade)
Instructions
- Step 1. Prepare all the filling ingredients and have them ready on a platter.
- Step 2. Fill a large shallow bowl with warm water. Dip one rice paper wrapper into the water for about 10 seconds until soft but still slightly firm.
- Step 3. Place the softened wrapper on a clean, damp kitchen towel or cutting board.
- Step 4. Arrange a small handful of vermicelli noodles, a few shrimp halves, lettuce, herbs, carrot, and cucumber near the bottom third of the wrapper.
- Step 5. Fold the sides of the wrapper in over the filling, then roll up tightly from the bottom to the top, like a burrito.
- Step 6. Repeat with the remaining wrappers and filling.
- Step 7. Serve the summer rolls with hoisin peanut sauce for dipping.
Tips for Success
- Keep a damp towel over your finished rolls so they don’t dry out while you work.
- Don’t soak the rice papers too long or they’ll tear easily when rolling.
- Use fresh herbs like mint and cilantro for the best flavor.
- If you want a vegetarian version, swap shrimp for marinated tofu or extra vegetables.
Variations & Substitutions
- Add thin slices of cooked pork or chicken for more protein.
- Include slices of avocado inside for creaminess.
- Use different herbs like parsley or chives if you don’t have Thai basil.
- Try different dipping sauces, such as a simple mix of lime juice, fish sauce, and sugar.
