Vietnamese-Inspired Summer Rolls
with Peanut Sauce
There are some summer days when turning on the oven sounds completely unreasonable. These Vietnamese-inspired summer rolls are exactly what we want on those days: cool, crunchy, packed with fresh herbs and vegetables, and served with a peanut sauce that makes the whole thing.
Rice paper wrappers keep everything light while shrimp—or tofu for a vegetarian version—makes the rolls satisfying enough for lunch or a light dinner. The best part is that once everything is chopped and ready, assembling them is surprisingly easy. They’re also a great make-your-own dinner if you put all the fillings on the table and let everyone roll their own.
Prep Time: 30 minutes | Cook Time: 10 minutes | Total Time: 40 minutes | Yield: 12 rolls (about 4 servings)
Ingredients:
- 12 round rice paper wrappers
- 18 medium cooked shrimp, peeled, deveined and sliced in half lengthwise
- 4 oz rice vermicelli noodles
- 1 small cucumber, cut into thin matchsticks
- 1 large carrot, cut into thin matchsticks
- 1 red bell pepper, thinly sliced
- 1 cup shredded red cabbage
- 1 cup fresh mint leaves
- 1 cup fresh cilantro
- ½ cup fresh Thai basil or regular basil
- 2 green onions, thinly sliced
- Optional: sliced avocado
For a vegetarian version: Replace the shrimp with about 8 ounces of extra-firm tofu, cut into thin strips. Pan-sear it first if you want a little more texture and flavor.
Easy Peanut Dipping Sauce:
- ½ cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, finely grated
- 1–2 teaspoons sriracha or chili garlic sauce, optional
- 2–4 tablespoons warm water, as needed
Whisk everything except the water together in a small bowl. Add warm water one tablespoon at a time until the sauce is smooth and easily dip-able. Taste and adjust with more lime, soy sauce or chili sauce if needed.
How to Make Vietnamese-Inspired Summer Rolls:
Cook the rice vermicelli according to the package directions, then rinse under cold water and drain thoroughly. Get all of your vegetables, herbs and shrimp or tofu prepared before you start working with the rice paper.
Fill a large shallow bowl or pie plate with warm water. Dip one rice paper wrapper into the water for about 5–10 seconds. It may still feel slightly firm when you remove it—that’s okay. It will continue softening as you assemble the roll.
Lay the wrapper flat on a clean cutting board or damp kitchen towel. Arrange a few shrimp halves near the center, then add a small amount of noodles, cucumber, carrot, bell pepper, cabbage and plenty of fresh herbs. Resist the urge to overfill it. Summer rolls get much easier to wrap once you realize less really is more.
Fold the bottom of the wrapper over the filling, tuck in both sides and roll tightly like a burrito. Repeat with the remaining wrappers.
The Trick to Rice Paper Rolls That Don’t Fall Apart:
The biggest mistake is soaking the wrappers for too long. You want them flexible but not completely limp when they come out of the water. A slightly firmer wrapper is much easier to work with and will soften while you add the fillings.
It also helps to keep the finished rolls separated. Rice paper loves sticking to itself, so piling them together can undo all of your careful rolling.
Make Them Your Own:
This is one of those recipes where exact measurements aren’t particularly important. Add mango for something sweet, swap cabbage for lettuce, use whatever herbs you have, or add jalapeño if you want some heat.
The one thing we wouldn’t skip is the herbs. Mint, cilantro and basil are what make these taste especially fresh, and paired with the creamy, salty, slightly sweet peanut sauce, they’re pretty hard to stop eating.
Other articles you might also be interested in: Cold Soba Chicken Salad Recipe
Tag: Vietnamese-Inspired Summer Rolls
