Description

These summer rolls are the perfect marriage of crunch, freshness, and flavor. Packed with crisp vegetables, herbs, and your choice of protein, they’re wrapped in silky rice paper and served with a rich peanut-hoisin dipping sauce. Whether you’re entertaining guests or preparing lunch for the week, these rolls deliver on taste, beauty, and nourishment. They’re easily customizable, fun to make, and naturally gluten-free. Every bite is refreshing and satisfying.

Ingredients

Scale

10–12 rice paper wrappers

4 oz rice vermicelli noodles

1 cup cooked shrimp, halved lengthwise (or tofu for vegetarian)

1 cup shredded lettuce (butter or green leaf)

1 medium carrot, julienned

1 cucumber, julienned

1 bell pepper, julienned

1/2 cup fresh herbs: Thai basil, mint, cilantro

Optional: sliced avocado, mango, bean sprouts

For the dipping sauce:

3 tbsp hoisin sauce

2 tbsp peanut butter

1 tbsp rice vinegar

1 tsp soy sauce

1 garlic clove, minced

1 tsp chili paste

2–3 tbsp warm water (to thin)

Cook Mode Prevent your screen from going dark

Instructions

Cook vermicelli noodles as per package instructions. Rinse and set aside.
Prepare and arrange vegetables, herbs, and protein on a tray.
Whisk all dipping sauce ingredients together, adjusting consistency with water.
Dip one rice paper in warm water for 5–10 seconds.
Place softened paper on a damp towel. Layer lettuce, noodles, vegetables, herbs, and protein in the center.
Fold bottom edge over filling, then fold in sides, and roll tightly to seal.
Repeat with remaining ingredients.
Serve immediately with dipping sauce.

Notes

Don’t overfill the rolls; keep them tight but not bursting.

Mix herbs for complex flavor.

Dipping sauce can be stored for a week in the fridge.

Prep Time: 35 minutes
Cook Time: 30 minutes
Category: Appetizer or Main
Method: Assembly (no-cook or light cook)
Cuisine: Vietnamese-inspired

Nutrition

Serving Size: 1 roll
Calories: 130