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–+ summer rolls

Summer Rolls Recipe

Fresh, light, and packed with vibrant flavors, these summer rolls offer a perfect balance of crisp vegetables, tender prawns, and aromatic herbs wrapped in delicate rice paper. Served with a rich and creamy peanut dipping sauce, they make for a refreshing appetizer or a satisfying snack.
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Course: Appetizer, Snack
Cuisine: Vietnamese
Keyword: Summer Rolls Recipe
Prep Time: 24 minutes
Total Time: 24 minutes
Servings: 7 summer rolls
Calories: 180kcal

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.

Nutrition

Calories: 180kcal