Vietnamese summer rolls, also known as gỏi cuốn, nem cuốn, salad rolls, fresh spring rolls, or rice paper rolls, are delicate rice paper wrappers filled with a vibrant mix of fresh herbs, crisp vegetables, protein such as shrimp or pork, and vermicelli noodles. Think of them as the healthier, lighter cousin to fried Vietnamese spring rolls. They’re surprisingly easy to make, especially if you set up a little rolling station with all your ingredients ready to go. Start by prepping everything: cook the vermicelli noodles, julienne the veggies, and slice the shrimp in half lengthwise. Then, it’s just a matter of softening the rice paper wrappers in warm water, layering on the fillings, and rolling them up like little burritos.
What You’ll Need To Make Vietnamese Summer Rolls
- Creamy Peanut Butter: Adds a rich, nutty base to the dipping sauce.
- Hoisin Sauce: Provides a sweet and savory depth to the sauce.
- Sriracha: Adds a spicy kick to the sauce; feel free to double it if you like extra heat.
- Rice Wine Vinegar: Introduces a tangy acidity that balances the flavors in the sauce and adds a refreshing taste to the filling mixture.
- Garlic: Infuses the sauce with aromatic depth.
- Vermicelli Rice Noodles: Offer a chewy texture and neutral base for the filling.
- Matchstick Carrots: Adds crunch and sweetness to the rolls. Buying the bagged version at the supermarket is a great time-saver.
- English Cucumber: Provides a fresh, crisp contrast.
- Scallions: Add a mild onion flavor to the rolls.
- Fish Sauce: Brings umami and a touch of saltiness.
- Sugar: Balances the acidity and adds slight sweetness.
- Rice Paper Wrappers: Thin, translucent sheets made from rice flour and water, commonly used in Vietnamese cuisine for making fresh spring and summer rolls. They become pliable and easy to roll when briefly soaked in water.
- Bibb or Butter Lettuce Leaves: Adds crunch and freshness, while also holding the filling together.
- Cooked Shrimp: Provides protein and a slightly sweet, briny flavor.
- Mint Leaves: Adds a refreshing herbal note and lovely pop of color.
- Cilantro Leaves: Introduces a bright, citrusy flavor and beautiful greens visible through the rice paper.
Step-by-Step Instructions
Step 1: Make the Peanut Dipping SauceIn a blender, combine the peanut butter, hoisin sauce, water, sriracha, vinegar, garlic, and salt. Purée until smooth. Transfer to a bowl and set aside.
Step 2: Make the Summer Rolls
Bring a large pot of water to a boil and cook the rice noodles until tender, about 3 minutes. Drain, rinse under cold water until cooled, and drain again.
In a medium bowl, combine the carrots, cucumber, scallions, vinegar, fish sauce, and sugar.
Toss well.
Fill a pie plate or large pot with room-temperature water. Immerse one rice paper wrapper until slightly softened, 5 to 10 seconds.
Remove carefully with both hands and lay flat on a clean surface. Place 3 cilantro leaves and 3 mint leaves in a row slightly left of center on the wrapper, and top with 4 shrimp halves, cut side up, in a row over the herbs.
Hold a lettuce leaf in your hand; fill with about ¼ cup of the carrot/cucumber mixture and ¼ cup of the noodles.
Roll into a cylinder and place to the right of the shrimp on the wrapper, seam side down.
Roll Up: Lift the edge of the rice paper closest to the filling and roll it snugly over the lettuce, carrot/noodle mixture, ensuring the filling is tightly encased. Continue rolling the wrap towards the shrimp and herbs, folding in the sides of the wrapper towards the center, until the entire roll is snug and the rice paper seam seals itself.
Place on a baking sheet, seam-side down, leaving a little space between the rolls so they don’t stick together, and cover with a damp towel. Repeat with remaining ingredients, replenishing water as needed.
To serve, cut each roll in half crosswise, if desired, and serve with peanut sauce for dipping.
Vietnamese Summer Rolls
Serves 12Prep Time: 40 Minutes
Cook Time: 5 Minutes
Total Time: 45 Minutes
- 1/3 cup creamy peanut butter
- 1/4 cup hoisin sauce
- 1/2 cup water
- 1 tablespoon sriracha (double for a spicier sauce)
- 1 tablespoon rice wine vinegar
- 1 clove garlic, roughly chopped
- 3/4 teaspoon salt
- 3 ounces dried vermicelli rice noodles
- 1 1/2 cups store-bought shredded/matchstick carrots
- 1 cup julienned seeded English cucumber, from 1 small cucumber
- 3 scallions, light and dark green parts, thinly sliced
- 2 tablespoons rice wine vinegar
- 2 teaspoons fish sauce
- 2 teaspoons sugar
- 12 (8 1/2-inch) rice paper wrappers
- 12 bibb or butter lettuce leaves (from 1 to 2 heads; remove any hard ribs)
- 24 medium-sized cooked shrimp, halved lengthwise
- 1 cup loosely packed small mint leaves (if large, roughly chop them)
- 1 cup loosely packed cilantro leaves
In a blender, combine the peanut butter, hoisin sauce, water, sriracha, vinegar, garlic, and salt. Purée until smooth. Transfer to a bowl and set aside.
For the Summer Rolls
Bring a large pot of water to a boil and cook the rice noodles until tender, about 3 minutes. Drain, rinse under cold water until cooled, and drain again. Transfer the noodles to a large plate and set aside to dry.
In a medium bowl, combine the carrots, cucumber, scallions, vinegar, fish sauce, and sugar. Toss well.
Fill a pie plate or large pot with room-temperature water. Immerse one rice paper wrapper until slightly softened, 5 to 10 seconds. Remove carefully with both hands and lay flat on a clean surface.
Place 3 cilantro leaves and 3 mint leaves in a row slightly left of center on the wrapper, and top with 4 shrimp halves, cut side up, in a row over the herbs. Hold a lettuce leaf in your hand; fill with about 1/4 cup of the carrot/cucumber mixture and 1/4 cup of the noodles. Roll into a cylinder and place to the right of the shrimp on the wrapper, seam side down.
Roll Up: Lift the edge of the rice paper closest to the filling and roll it snugly over the lettuce, carrot/noodle mixture, ensuring the filling is tightly encased. Continue rolling the wrap towards the shrimp and herbs, folding in the sides of the wrapper towards the center, until the entire roll is snug and the rice paper seam seals itself. Place on a baking sheet, seam-side down, leaving a little space between the rolls so they don’t stick together, and cover with a damp towel. Repeat with remaining ingredients, replenishing water as needed.
To serve, cut each roll in half crosswise, if desired, and serve with peanut sauce for dipping.
Make-Ahead Instructions: Summer rolls can be prepared up to a few hours ahead of time. Cover the entire baking sheet with plastic wrap, leaving the damp towel in place, and refrigerate until ready to serve. To serve, remove the summer rolls from the refrigerator and let them sit at room temperature for 15 minutes to take off the chill.
Note: The nutritional information for each serving includes 2 summer rolls and approximately 3 tablespoons of the peanut hoisin sauce.
Nutrition Information
Per serving (6 servings)
Serving size: 2 summer rolls
Calories: 284, Fat: 1 g, Saturated fat: 0 g, Carbohydrates: 37 g, Sugar: 4 g, Fiber: 3 g, Protein: 5 g, Sodium: 355 mg, Cholesterol: 32 mg
