Fresh, vibrant, and bursting with flavor, summer rolls are a light yet satisfying dish that celebrates a balance of textures and ingredients. With crisp lettuce, tender prawns, delicate vermicelli noodles, and fragrant mint wrapped in soft rice paper, every bite is refreshing and delicious. Paired with a rich and tangy peanut dipping sauce, these rolls make for a perfect appetizer, snack, or light meal. Simple to prepare and endlessly customizable, summer rolls are a great addition to any meal, whether you’re hosting a gathering or enjoying a quick homemade treat.
Ingredients Overview
Every component in these summer rolls plays a key role in creating a well-rounded bite. The prawns provide a sweet and savory seafood flavor, while lettuce and bean sprouts add crunch. Vermicelli noodles offer a soft, chewy texture that contrasts beautifully with the crisp vegetables. Mint leaves introduce a refreshing herbal note that enhances the overall taste.
The rice paper acts as the delicate wrapper that holds everything together. It’s important to use a soft and pliable variety to prevent tearing while rolling.
To complement the rolls, the Vietnamese peanut dipping sauce adds a rich, nutty depth of flavor with a hint of sweetness and acidity. It combines peanut butter, hoisin sauce, garlic, and vinegar (or lime juice) to create the perfect balance of creamy and tangy.
For variations, tofu can be used as a vegetarian alternative to prawns, while fresh herbs like Thai basil or cilantro can add additional layers of aroma and taste.
Step-by-Step Preparation
A well-assembled summer roll starts with properly preparing each ingredient.
Making the Peanut Dipping Sauce
To create the perfect dipping sauce, peanut butter is blended with hoisin sauce, vinegar (or lime juice), milk (or water), and garlic. These ingredients need to be stirred together, and while they may not fully combine at first, microwaving for 30 seconds helps smooth out the mixture. Once cooled, the sauce should be adjusted to taste—more vinegar for tang, additional salt for balance, or more liquid for a thinner consistency.
Preparing the Vermicelli and Prawns
Vermicelli noodles should be softened properly to avoid overcooking or becoming sticky. Soaking them in warm water for about two minutes ensures they are tender yet firm. Draining them well prevents excess moisture from making the rolls soggy.
Prawns need to be peeled, sliced in half lengthwise, and deveined. This not only creates an appealing visual when assembled in the rolls but also ensures a cleaner flavor.
Prepping the Lettuce and Other Components
Lettuce should be trimmed by removing the tough central core, making it easier to wrap. Rolling vermicelli noodles and bean sprouts inside a lettuce leaf creates a compact filling that is easier to manage when rolling. This technique helps distribute the ingredients evenly without overwhelming the delicate rice paper.
Assembling the Summer Rolls
A large bowl filled with warm water is essential for softening the rice paper. The key is to submerge the rice paper for only a couple of seconds—over-soaking can make it too fragile and difficult to handle. If the bowl is too small, rotating the rice paper in sections works just as well.
Once softened, the rice paper should be placed on a clean surface with the smooth side down. The prawns and mint leaves should be arranged near the top, ensuring that they remain visible once rolled. The lettuce bundle should be placed in the center, seam side down, to create structure.
To roll, the sides of the rice paper should be folded in first to enclose the filling. Then, starting from the bottom, the roll should be tightly wrapped around the ingredients, continuing to roll firmly until sealed. The natural stickiness of the rice paper helps keep the roll intact.
If done correctly, the finished rolls will display the prawns and mint leaves through the translucent rice paper, creating an attractive presentation.
Recipe Tips & Frequently Asked Questions
Choosing the best type of rice paper for easy rolling and durability:
Opt for a high-quality rice paper that remains pliable but doesn’t tear easily when filled.
Preventing rice paper from sticking to surfaces while assembling:
Work on a damp cutting board or lightly wet your hands to handle the paper more easily.
Adjusting ingredient quantities based on preference:
For a lighter roll, reduce the vermicelli noodles. If you enjoy stronger flavors, add extra herbs or more prawns.
Keeping the rolls fresh for serving:
Cover them with a damp cloth if making them ahead to prevent the rice paper from drying out.
Can I make summer rolls ahead of time?
Yes, but they should be eaten within a few hours. Keep them covered with a damp cloth to maintain freshness.
How do I prevent rice paper from tearing while rolling?
Avoid over-soaking and be gentle when handling it. Using two sheets together can also provide extra durability.
What other proteins can I use instead of prawns?
Tofu, shredded chicken, or thinly sliced beef work well as alternatives.
Can I store leftovers, and how do I keep them from drying out?
Leftovers can be stored in an airtight container lined with damp paper towels. However, they are best enjoyed fresh.
What to Serve With This Recipe
Summer rolls pair beautifully with a variety of dipping sauces. While peanut sauce is a classic choice, they can also be served with hoisin garlic sauce, sweet chili sauce, or nuoc cham (Vietnamese fish sauce dip) for different flavor profiles.
To complete a meal, serve them alongside pho, banh mi, or grilled meats for a Vietnamese-inspired feast. For a refreshing contrast, pair them with iced tea, coconut water, or Thai iced coffee.
Summer rolls are a simple yet elegant dish that highlights the fresh, vibrant flavors of Vietnamese cuisine. Their crisp, chewy, and herbaceous elements make them a perfect addition to any meal. With endless variations and customization options, they can be tailored to suit any preference. Whether served as an appetizer, snack, or light meal, these rolls offer a delicious balance of textures and flavors that will leave everyone wanting more.
Ingredients
1 cup bean sprouts
7 lettuce leaves (choose a variety with soft, pliable leaves like Oak or Butter Lettuce)
7 – 14 sheets of 22cm/8.5″ round rice paper
11 small cooked prawns or shrimp (approximately 12cm/5″ in length, unpeeled with the head)
50g / 1.5 oz dried vermicelli noodles
14 fresh mint leaves
Vietnamese Peanut Dipping Sauce
1 tbsp smooth peanut butter (crunchy can also be used)
2 tbsp hoisin sauce
1 1/2 tbsp white vinegar or fresh lime juice
1/3 cup milk (any fat percentage) or water
1 garlic clove, finely minced
1/2 tsp crushed chili, sambal oelek, or another chili paste (adjust according to taste, optional)
Instructions
Peanut Dipping Sauce Preparation
In a small bowl, combine the peanut butter, hoisin sauce, vinegar (or lime juice), milk (or water), minced garlic, and crushed chili (if using). Stir briefly—at this stage, the mixture may not fully combine. Microwave for 30 seconds, then mix again until smooth and well incorporated. Allow to cool. Adjust the flavor as needed by adding more vinegar for tang, salt for balance, or additional liquid to modify the thickness.
Preparing the Vermicelli and Prawns
Place the dried vermicelli noodles in a bowl and cover them with warm water. Let them sit for about 2 minutes, or follow the instructions on the packaging. Drain thoroughly and set aside.
Peel the prawns, then slice them in half lengthwise. Remove the vein if needed to ensure a clean and visually appealing presentation.
Preparing the Lettuce and Rolling Components
Trim away the crunchy core from each lettuce leaf to make them more flexible for rolling.
Lettuce Bundle Method: Lay a lettuce leaf flat and place a small portion of vermicelli noodles and bean sprouts in the center. Roll the leaf tightly around the filling, finishing with the seam side down. Repeat for each roll.
Assembling the Summer Rolls
Fill a large bowl with warm water. The bowl does not need to fit the entire rice paper in one go, as rotating works just as well.
If using two sheets of rice paper per roll, stack them together. Identify the smooth side of the paper—this should be the exterior of the roll. Submerge the rice paper into the warm water for about 2 seconds. If the bowl is smaller, rotate the paper and submerge each section for the same amount of time.
Lay the softened rice paper flat on a clean surface, ensuring the smooth side faces downward.
Near the top of the rice paper, arrange three prawn halves in a row, with a mint leaf placed between each.
Position the lettuce bundle in the center of the rice paper with the seam side facing down.
Fold in the left and right edges to enclose the filling, then begin rolling from the bottom. Tightly roll the paper over the lettuce bundle, continuing to roll firmly until sealed. The rice paper’s natural stickiness will secure the roll.
If arranged properly, the finished rolls should display the prawn and mint leaves through the translucent rice paper on the outer surface, with the seam neatly tucked underneath or along the side.
Serving
Serve the summer rolls immediately alongside the peanut dipping sauce for a fresh, vibrant dish bursting with flavor and texture.
Summer Rolls Recipe
Ingredients
- 1 cup bean sprouts
- 7 lettuce leaves choose a variety with soft, pliable leaves like Oak or Butter Lettuce
- 7 – 14 sheets of 22cm/8.5″ round rice paper
- 11 small cooked prawns or shrimp approximately 12cm/5″ in length, unpeeled with the head
- 50 g / 1.5 oz dried vermicelli noodles
- 14 fresh mint leaves
Vietnamese Peanut Dipping Sauce
- 1 tbsp smooth peanut butter crunchy can also be used
- 2 tbsp hoisin sauce
- 1 1/2 tbsp white vinegar or fresh lime juice
- 1/3 cup milk any fat percentage or water
- 1 garlic clove finely minced
- 1/2 tsp crushed chili sambal oelek, or another chili paste (adjust according to taste, optional)
Instructions
Peanut Dipping Sauce Preparation
- In a small bowl, combine the peanut butter, hoisin sauce, vinegar (or lime juice), milk (or water), minced garlic, and crushed chili (if using). Stir briefly—at this stage, the mixture may not fully combine. Microwave for 30 seconds, then mix again until smooth and well incorporated. Allow to cool. Adjust the flavor as needed by adding more vinegar for tang, salt for balance, or additional liquid to modify the thickness.
Preparing the Vermicelli and Prawns
- Place the dried vermicelli noodles in a bowl and cover them with warm water. Let them sit for about 2 minutes, or follow the instructions on the packaging. Drain thoroughly and set aside.
- Peel the prawns, then slice them in half lengthwise. Remove the vein if needed to ensure a clean and visually appealing presentation.
Preparing the Lettuce and Rolling Components
- Trim away the crunchy core from each lettuce leaf to make them more flexible for rolling.
- Lettuce Bundle Method: Lay a lettuce leaf flat and place a small portion of vermicelli noodles and bean sprouts in the center. Roll the leaf tightly around the filling, finishing with the seam side down. Repeat for each roll.
Assembling the Summer Rolls
- Fill a large bowl with warm water. The bowl does not need to fit the entire rice paper in one go, as rotating works just as well.
- If using two sheets of rice paper per roll, stack them together. Identify the smooth side of the paper—this should be the exterior of the roll. Submerge the rice paper into the warm water for about 2 seconds. If the bowl is smaller, rotate the paper and submerge each section for the same amount of time.
- Lay the softened rice paper flat on a clean surface, ensuring the smooth side faces downward.
- Near the top of the rice paper, arrange three prawn halves in a row, with a mint leaf placed between each.
- Position the lettuce bundle in the center of the rice paper with the seam side facing down.
- Fold in the left and right edges to enclose the filling, then begin rolling from the bottom. Tightly roll the paper over the lettuce bundle, continuing to roll firmly until sealed. The rice paper’s natural stickiness will secure the roll.
- If arranged properly, the finished rolls should display the prawn and mint leaves through the translucent rice paper on the outer surface, with the seam neatly tucked underneath or along the side.
Serving
- Serve the summer rolls immediately alongside the peanut dipping sauce for a fresh, vibrant dish bursting with flavor and texture.
Notes
- Peanut-Free Sauce Alternative: Swap peanut sauce for sweet chili sauce.
- Rice Paper Handling Tip: Use two rice papers per roll to prevent tearing. The ends will be slightly chewier but still soft.
- Rice Paper Availability: Easily found in the Asian section of most supermarkets, especially in Australia.
- Lettuce Choice: Use butter or oak lettuce for easy rolling. Iceberg and crunchy lettuces tend to tear the rice paper. If only crunchy lettuce is available, shred it for better handling.
- Adjusting the Sauce: Hoisin sauce strength varies, so tweak flavors by adding more peanut butter or vinegar and adjust thickness with milk, water, or coconut milk. Milk makes the sauce lighter in color, similar to Vietnamese restaurant versions.
- Easier Rolling Tip: Wrap bean sprouts and vermicelli noodles in lettuce before rolling in rice paper. Helps keep everything together.
- Storage: Best eaten fresh but can be made up to 6 hours ahead. Wrap each roll tightly in cling wrap and refrigerate. Avoid using damp paper towels as they can leave an unwanted smell.
- DIY Summer Rolls: Lay out all the ingredients with a bowl of water and let guests assemble their own rolls, a popular concept in Vietnamese restaurants.
-
Other Filling Ideas:
- Julienned carrots, cucumbers
- Alfalfa, watercress, and similar greens
- Thinly sliced tofu
- Shredded chicken or other proteins
- Coriander/cilantro, chives (classic Vietnamese additions)
-
Original Peanut Dipping Sauce: (As requested by a reader)
- ½ cup smooth peanut butter
- 1 tbsp sugar
- 4 tbsp hoisin sauce
- 1 tbsp sweet soy sauce (kecap manis)
- 2 small garlic cloves (or 1 large), minced
- 1 bird’s eye chili, finely chopped
- 1 tbsp sesame oil
- 2 tbsp lime juice
- Water (to thin to desired consistency)
- Mix all ingredients until smooth.
- Nutrition Per Roll (Without Sauce): Calories and macronutrient breakdown available per serving.
