Summer Rolls are healthy, colorful, and incredibly versatile. They’re naturally gluten-free, easy to customize for different diets, and fun to make with family or guests. The combination of crunchy vegetables, fresh herbs, and chewy rice paper makes for a satisfying bite every time. Plus, they pair perfectly with peanut sauce, hoisin, or nuoc cham (Vietnamese dipping sauce), bringing bold, irresistible flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Rice paper wrappers
Cooked shrimp (halved lengthwise) or tofu (optional)
Rice vermicelli noodles (cooked)
Fresh herbs (mint, cilantro, Thai basil)
Leafy greens (lettuce or spinach)
Julienned vegetables (carrots, cucumber, bell pepper)
Optional: bean sprouts, avocado, red cabbage
Dipping sauce (peanut sauce, hoisin sauce, or nuoc cham)
Directions
Prepare all filling ingredients: cook noodles, wash and chop vegetables, and prep shrimp or tofu.
Fill a shallow dish or large plate with warm water. Dip one rice paper wrapper into the water for 5–10 seconds, just until soft and pliable.
Lay the softened wrapper flat on a clean surface or damp towel.
Near the bottom third of the wrapper, layer a few pieces of lettuce, noodles, herbs, and vegetables. Add shrimp or tofu on top if using.
Fold the sides inward, then roll up tightly from the bottom like a burrito.
Repeat with remaining wrappers and ingredients.
Serve immediately with your choice of dipping sauce.
Servings and timing
This recipe makes approximately 8 rolls. Prep time: 20 minutes Assembly time: 15 minutes Total time: 35 minutes
Variations
Vegan Summer Rolls: Use tofu or tempeh instead of shrimp and skip fish sauce in dipping sauces.
Fruit-Infused Rolls: Add mango, pineapple, or strawberries for a sweet twist.
Protein-Packed: Add grilled chicken, beef, or cooked egg strips for a more filling version.
Spicy Rolls: Add thin slices of jalapeño or a drizzle of sriracha before rolling.
Noodle-Free: Skip the rice noodles and load up on extra veggies for a lighter bite.
Storage/Reheating
Summer Rolls are best enjoyed fresh, but they can be stored for up to 24 hours. Wrap each roll tightly in plastic wrap or a damp paper towel and store in an airtight container in the refrigerator. Do not freeze. To refresh slightly dried wrappers, lightly mist with water or cover with a damp cloth for a few minutes before serving. No reheating is needed.
FAQs
What’s the difference between summer rolls and spring rolls?
Summer rolls are fresh and not fried, made with rice paper and filled with raw ingredients. Spring rolls are typically fried and have a crisp exterior.
Can I make these ahead of time?
Yes, you can prepare them a few hours in advance. Just keep them wrapped tightly to prevent drying out.
How do I keep the rice paper from tearing?
Soften the rice paper only until pliable—not too long. Also, don’t overfill the roll.
What dipping sauces go best with summer rolls?
Peanut sauce, hoisin sauce, and nuoc cham (Vietnamese fish sauce-based dip) are all excellent options.
Can I make these gluten-free?
Yes, just make sure to use gluten-free dipping sauces and check labels on rice noodles and tofu.
Are summer rolls healthy?
Absolutely. They’re low in fat, high in fiber, and packed with fresh vegetables and lean proteins.
Can I use other wrappers?
Rice paper is traditional, but you can also use collard green leaves or lettuce for a grain-free version.
Do I need to cook the rice paper?
No, rice paper just needs to be soaked briefly in warm water until soft—it’s not cooked.
How long do they stay fresh?
They’re best the same day but can be stored in the fridge for up to 24 hours if wrapped properly.
What’s the best way to serve these?
Serve chilled or at room temperature with dipping sauce on the side for a refreshing appetizer or light meal.
Conclusion
Summer Rolls are a vibrant, healthy, and delicious option for any occasion. Easy to prepare and endlessly customizable, they bring freshness to the table with every bite. Whether you’re serving them as an appetizer, lunch, or snack, these rolls are a light and satisfying way to enjoy bold flavors and crisp textures—perfect for warm days and clean eating.
Summer Rolls are fresh, vibrant rice paper rolls filled with crisp vegetables, herbs, rice noodles, and shrimp or tofu. Served cold with a flavorful dipping sauce, they’re a healthy and refreshing option for snacks, appetizers, or light meals.
Author:Catherine
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:35 minutes
Yield:8 rolls
Category:Appetizer
Method:No-Cook
Cuisine:Vietnamese
Diet:Gluten Free
Ingredients
8 rice paper wrappers
8–12 cooked shrimp, halved lengthwise, or tofu strips
1 cup cooked rice vermicelli noodles
1 cup leafy greens (lettuce or spinach)
1/2 cup julienned carrots
1/2 cup julienned cucumber
1/2 cup julienned bell pepper
1/4 cup bean sprouts (optional)
1/4 cup thinly sliced red cabbage (optional)
1/2 avocado, sliced (optional)
Fresh herbs: mint, cilantro, Thai basil
Dipping sauce: peanut sauce, hoisin sauce, or nuoc cham
Instructions
Prepare all filling ingredients: cook vermicelli noodles according to package directions, wash and julienne vegetables, and prep shrimp or tofu.
Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for 5–10 seconds until just softened.
Lay the softened wrapper flat on a clean surface or damp towel.
Layer a few lettuce leaves near the bottom third of the wrapper. Top with a small amount of noodles, herbs, and vegetables. Add shrimp or tofu if using.
Fold in the sides, then roll up tightly from the bottom like a burrito.
Repeat with remaining ingredients and wrappers.
Serve immediately with your choice of dipping sauce.
Notes
Soak rice paper just until pliable to avoid tearing.Don’t overfill the wrappers to ensure easy rolling.Use plastic wrap or damp paper towels to store rolls if prepping in advance.Peanut sauce, hoisin, or nuoc cham make excellent dipping sauces.Add jalapeños or sriracha for a spicy version.
