Summer Rolls Recipe

On warm afternoons, when the sun spills golden light across the table and the appetite calls for something light, fresh, and satisfying, I always come back to one thing: summer rolls. They’re crisp, cool, and bursting with bright herbs, crunchy vegetables, and a savory protein tucked inside a delicate rice paper wrapper.

The idea for this recipe came after a trip to a local Vietnamese market, where I watched a vendor prepare summer rolls with an effortless rhythm that was almost meditative. I knew I had to recreate that feeling at home.

This is the kind of recipe that turns everyday vegetables and herbs into something you want to eat again and again. And once you get the hang of rolling them? You’ll find yourself making a platter for lunch, a light dinner, or even your next party.

Why I Love This Recipe

Summer rolls are everything I want in a wholesome meal—fresh, flavorful, and endlessly adaptable. What makes them truly special is how they balance textures and temperatures in every bite: the chew of rice noodles, the crunch of raw vegetables, the coolness of herbs, and the tenderness of shrimp or tofu.

Unlike fried spring rolls, summer rolls are made without oil or frying, which means they’re lighter and showcase the raw ingredients beautifully. You can taste every component. It’s like a handheld salad, but way more fun to eat.

They’re also great for entertaining. You can set out the ingredients like a DIY roll station, and everyone can make their own. It becomes a hands-on meal that sparks conversation.

And perhaps my favorite thing? These rolls are naturally gluten-free and make a perfect fit for a low-calorie diet—without feeling like you’re giving anything up.

Ingredients for Summer Rolls

To make summer rolls, you’ll need a mix of protein, vegetables, herbs, and starch—each contributing its own color, texture, and taste. Here’s what you’ll want to have prepped before you start rolling:

1. Rice Paper Wrappers
These are the translucent wrappers that hold everything together. You’ll find them in the Asian section of most supermarkets. They’re made from rice flour and tapioca, and they become pliable when dipped briefly in warm water.

2. Rice Vermicelli Noodles
Thin rice noodles add a soft, chewy element to the filling. Cook them quickly in boiling water, then cool them before using.

3. Protein (choose one or mix):

• Shrimp: The classic choice. Boiled and halved lengthwise so they lie flat.
• Tofu: For a vegetarian or vegan version. Pan-seared or baked for a bit of texture.
• Grilled Chicken: Thinly sliced and lightly seasoned.

4. Fresh Vegetables

• Carrots: Julienned or shredded for crunch.
• Cucumber: Seeded and cut into thin sticks.
• Bell peppers: Thin strips of red or yellow add sweetness and color.
• Red cabbage: Optional, but adds color and a crisp bite.

5. Herbs
This is what brings it all together. Use any combination of:

• Mint
• Thai basil (or regular basil)
• Cilantro

6. Lettuce Leaves
Butter or romaine lettuce adds a layer of crispness and helps hold the filling in place.

7. Dipping Sauce
You’ll need a good sauce to go with these rolls. A simple peanut hoisin sauce or nuoc cham (Vietnamese fish sauce dip) works perfectly.

How Much Time Will You Need?

Making summer rolls takes about 45–60 minutes total, depending on how many you make and how fast you are with prepping.

• Prep time: 30–40 minutes (includes chopping vegetables, cooking noodles, and preparing protein)
• Assembly time: 15–20 minutes (once ingredients are prepped)

You can also make this faster if you prep components ahead of time. These rolls come together very quickly once everything is laid out.

How to Make This Summer Rolls

Here’s a detailed, step-by-step guide to help you assemble perfect summer rolls—even if you’ve never rolled one before.

Step 1: Prep All Your Ingredients

Start by cooking your vermicelli noodles according to package instructions. Usually, this means boiling them for about 3 minutes, then rinsing in cold water and draining well.

Chop all your vegetables and herbs. Keep everything organized on a tray or cutting board. Cook and slice your protein of choice (shrimp, tofu, or chicken).

Make your dipping sauce and set it aside.

Step 2: Soften the Rice Paper

Fill a large, shallow dish or pan with warm water. Dip one rice paper wrapper in for 5–10 seconds until just pliable. Don’t soak too long or it will tear.

Lay it flat on a clean, damp tea towel or cutting board.

Step 3: Layer the Fillings

Start with a lettuce leaf—this acts as a barrier to help keep other ingredients in place. Then add a small bundle of noodles, a few strips of vegetables, and a generous pinch of fresh herbs.

If using shrimp, lay 2-3 halves face down near the edge of the wrapper that will be on the outside when rolled.

Step 4: Roll It Tight

Fold the bottom of the wrapper up over the filling. Then fold in the sides, and roll it forward like a burrito.

The goal is a snug roll without breaking the wrapper. If it tears, don’t worry—you’ll get the hang of it.

Step 5: Repeat and Serve

Continue rolling until all your ingredients are used. Serve immediately with your dipping sauce on the side.

Substitutions

The beauty of summer rolls is how easy they are to customize. Here are some substitution ideas:

• Rice noodles: Swap with soba noodles (gluten-free version) or glass noodles for a slightly different texture.
• Shrimp: Substitute with grilled steak slices or even cooked salmon for a new take.
• Tofu: Replace with tempeh for a nutty flavor and firmer texture.
• Peanut sauce: Allergic to nuts? Use sunflower seed butter or tahini instead.
• Rice paper: If you can’t find rice paper, try using collard green leaves or softened cabbage leaves for a wrap alternative.

These swaps don’t just help with dietary needs—they can bring fresh flavor twists to the classic summer roll.

Best Side Dishes for Summer Rolls

Summer rolls shine on their own, but pairing them with complementary sides elevates the meal. Here are three perfect options:

1. Asian Cucumber Salad
   Tangy, refreshing, and a perfect contrast to the chewy rolls.
2. Miso Soup
   Light and savory with umami depth—balances out the freshness of the rolls.
3. Edamame with Sea Salt
   Simple and snackable, this high-protein side works great for any crowd.

Serving and Presentation Tips

Summer rolls are meant to be eaten fresh, and presentation plays a big role in their appeal.

Start by arranging the rolls seam-side down on a large platter or bamboo serving tray. Line the base with a few whole lettuce leaves or banana leaves for a natural, vibrant look.

Place the dipping sauce in a small bowl in the center or off to one side, garnished with chopped peanuts, a drizzle of chili oil, or a few floating cilantro leaves for contrast.

To elevate your presentation:

• Slice a few rolls in half on a bias and place them cut-side up so guests can see the colorful fillings inside.
• Offer small ramekins of different sauces: peanut-hoisin, nuoc cham (Vietnamese fish sauce dip), or a spicy soy-ginger version.
• Garnish with lime wedges, extra herbs, or edible flowers for a polished touch.

Whether you’re serving family-style or as individual portions, clean presentation makes a big impression.

Tips and Tricks to Make This Recipe Even Better

The key to unforgettable summer rolls lies in balance—crisp and tender, savory and sweet, fresh and rich. Mastering this contrast will elevate your rolls from good to spectacular.

Here are the essential tips:

• Prep everything before you start wrapping. Once the rice paper is wet, you have to work fast. Having your noodles, veggies, herbs, and protein arranged assembly-line style makes a huge difference.
• Don’t over-soak the rice paper. Just a few seconds in warm water is enough. It will soften as you build the roll, and over-soaking can cause tearing or stickiness.
• Keep your hands and surface damp. Wet hands help prevent rice paper from sticking. A damp towel or silicone mat also gives a better grip for rolling.
• Use lettuce as a base layer. It helps bundle the ingredients and keeps them from poking through the rice paper.
• Mix and match herbs. Mint adds a refreshing note, basil offers depth, and cilantro gives a floral twist. Using all three creates layered flavor.
• Customize the sauce. Add lime juice for tang, more chili paste for heat, or a touch of honey for sweetness to tailor the dip to your taste.

Common Mistakes to Avoid

Even though summer rolls are simple, these common mistakes can throw things off:

• Overstuffing the roll. This makes it hard to wrap and more likely to tear. Use a small amount of each ingredient—less is more.
• Soaking the rice paper too long. It should be pliable, not mushy. Just 5–10 seconds is enough.
• Cutting corners on freshness. Wilted herbs or soggy vegetables will ruin the texture. Only use crisp, fresh produce.
• Skipping the herbs. Herbs are not just garnish—they’re critical to the flavor. Don’t omit them.
• Letting the rolls dry out. If you’re not serving them immediately, cover with a damp towel and wrap in plastic to prevent cracking.

Avoid these mistakes, and your summer rolls will always be a hit.

How to Store It

Summer rolls are best served immediately, but you can store them for later with a few precautions:

• Short-Term Storage (Same Day):
  Place rolls in a single layer on a plate. Cover with a damp paper towel, then tightly wrap with plastic wrap. Store in the fridge for up to 4 hours. Any longer and the rice paper can become rubbery.
• Longer Storage (Up to 1 Day):
  Wrap each roll individually in plastic wrap after covering with a damp towel. This keeps them moist and prevents sticking.
• Avoid freezing. The rice paper doesn’t hold up well to freezing and thawing; it becomes tough and chewy.

If rolls dry out slightly, you can lightly mist them with water before serving, but they’re always best fresh.

FAQ

Q1: Can I make summer rolls ahead of time for a party?
Yes, you can assemble them a few hours in advance. Store them covered with damp towels and wrapped in plastic. Keep chilled until serving.

Q2: Can I make these gluten-free?
Absolutely. Use gluten-free soy sauce or tamari in the dipping sauce. Rice paper and rice noodles are naturally gluten-free.

Q3: Are summer rolls the same as spring rolls?
No. Summer rolls are served fresh with rice paper and raw fillings, while spring rolls are typically fried and use wheat-based wrappers.

Q4: What can I use instead of rice paper?
If you can’t find rice paper, serve the fillings as a lettuce wrap or a noodle bowl. There’s no exact substitute for the rice paper texture.

Q5: What proteins work best for vegan summer rolls?
Pan-seared tofu, tempeh, or even avocado and chickpeas work well. Make sure they’re seasoned or marinated to add flavor depth.

Print