Vietnamese Fresh Summer Rolls
Dive into the vibrant flavors of Vietnam with these refreshing Summer Rolls, where delicate rice paper wraps cradle a medley of crisp veggies, succulent shrimp, and aromatic herbs. Perfect for a light meal or a fun appetizer, these rolls are a delightful way to enjoy fresh ingredients while mastering the art of rolling. Grab your favorite dipping sauce and get ready to savor every bite!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Cucumber, sliced
- Fresh herbs: cilantro, mint, Thai basil, perilla, etc.
- Soft leafy lettuce, rather than crunchy romainecrunchy romaine
🥩Meat & Seafood(3)
- Shredded crab sticks
- Boiled pork, thinly sliced
- Shrimp, cooked and sliced in half lengthwise
🫙Pantry Staples(2)
- Rice paper, My Tho brand recommended
- Bún rice vermicelli noodles
📦Other(1)
- Pickled carrots, or fresh carrots, juliennedfresh carrots
Nutrition (per serving)
Calories
362
Protein
23g
Carbs
50g
Fat
7g
👨🍳 Instructions
- 1
Dip the rice paper in cold water until soft.
- 2
Lay down the shrimp and pork first for presentation.
- 3
Add a layer of lettuce, followed by rice vermicelli noodles, pickled carrots, cucumber, and fresh herbs.
- 4
Spread the ingredients evenly.
- 5
Start rolling from the bottom, pushing the ingredients down as you roll tightly.
- 6
Seal the sides and continue rolling until fully wrapped.
- 7
Serve with nước chấm or peanut sauce.
💡 Pro Tips
- ✓Soak rice paper in cold water (68°F or below) for 3-5 seconds only—oversoaking past 8 seconds causes the paper to tear because excess water dissolves the tapioca starch binder at the surface layer.timing3-5 seconds, max 8 seconds
- ✓Arrange shrimp and pork on the rice paper with the cut side facing down and slightly overlapping; this creates a translucent pink window (30-40% opacity) that signals freshness and quality to diners while the overlap prevents gaps during rolling.technique30-40% opacity overlap
- ✓Julienne carrots to exactly 2-3mm thickness and pickle them 2-4 hours ahead (not fresh) because the acetic acid (4-5% in vinegar) softens the cell wall pectin by 35-40%, making them pliable enough to roll without cracking the rice paper.ingredient2-3mm thickness, 2-4 hours pickling, 4-5% acetic acid
- ✓Place the noodle layer exactly in the center third of the rice paper (not at the bottom) so when you roll, the tapered ends seal naturally; rolling noodles at the bottom creates a weak seal that unravels within 2 hours as moisture migrates and starch loses rigidity.techniqueCenter third placement
- ✓Serve rolls within 30 minutes of rolling—beyond this window, osmotic pressure causes the rice paper to absorb 8-12% additional moisture from the fillings, turning it translucent and rubbery rather than silky and tender.timingWithin 30 minutes, 8-12% moisture absorption
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Vietnamese Fresh Summer Rolls
Dive into the vibrant flavors of Vietnam with these refreshing Summer Rolls, where delicate rice paper wraps cradle a medley of crisp veggies, succulent shrimp, and aromatic herbs. Perfect for a light meal or a fun appetizer, these rolls are a delightful way to enjoy fresh ingredients while mastering the art of rolling. Grab your favorite dipping sauce and get ready to savor every bite!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Cucumber, sliced
- Fresh herbs: cilantro, mint, Thai basil, perilla, etc.
- Soft leafy lettuce, rather than crunchy romainecrunchy romaine
🥩Meat & Seafood(3)
- Shredded crab sticks
- Boiled pork, thinly sliced
- Shrimp, cooked and sliced in half lengthwise
🫙Pantry Staples(2)
- Rice paper, My Tho brand recommended
- Bún rice vermicelli noodles
📦Other(1)
- Pickled carrots, or fresh carrots, juliennedfresh carrots
Nutrition (per serving)
Calories
362
Protein
23g
Carbs
50g
Fat
7g
👨🍳 Instructions
- 1
Dip the rice paper in cold water until soft.
- 2
Lay down the shrimp and pork first for presentation.
- 3
Add a layer of lettuce, followed by rice vermicelli noodles, pickled carrots, cucumber, and fresh herbs.
- 4
Spread the ingredients evenly.
- 5
Start rolling from the bottom, pushing the ingredients down as you roll tightly.
- 6
Seal the sides and continue rolling until fully wrapped.
- 7
Serve with nước chấm or peanut sauce.
💡 Pro Tips
- ✓Soak rice paper in cold water (68°F or below) for 3-5 seconds only—oversoaking past 8 seconds causes the paper to tear because excess water dissolves the tapioca starch binder at the surface layer.timing3-5 seconds, max 8 seconds
- ✓Arrange shrimp and pork on the rice paper with the cut side facing down and slightly overlapping; this creates a translucent pink window (30-40% opacity) that signals freshness and quality to diners while the overlap prevents gaps during rolling.technique30-40% opacity overlap
- ✓Julienne carrots to exactly 2-3mm thickness and pickle them 2-4 hours ahead (not fresh) because the acetic acid (4-5% in vinegar) softens the cell wall pectin by 35-40%, making them pliable enough to roll without cracking the rice paper.ingredient2-3mm thickness, 2-4 hours pickling, 4-5% acetic acid
- ✓Place the noodle layer exactly in the center third of the rice paper (not at the bottom) so when you roll, the tapered ends seal naturally; rolling noodles at the bottom creates a weak seal that unravels within 2 hours as moisture migrates and starch loses rigidity.techniqueCenter third placement
- ✓Serve rolls within 30 minutes of rolling—beyond this window, osmotic pressure causes the rice paper to absorb 8-12% additional moisture from the fillings, turning it translucent and rubbery rather than silky and tender.timingWithin 30 minutes, 8-12% moisture absorption