- Prep
- 40 min
- Cook
- 10 min
- Total
- 50 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 100 g
- 250 g
- 100 g
- 3 tbsp
- 2 tbsp
- 3 tbsp
- 1 tbsp
- 1 clove
- 1 tsp
- 1 pinch
Process
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Cook the rice vermicelli: bring a pot of water to a boil, add the rice vermicelli and cook for 3–4 minutes until tender but still slightly firm. Drain, rinse under cold water, and set aside.
Cook the shrimp: bring a small pot of water to a gentle simmer, add a pinch of salt and the shrimp. Cook for 2–3 minutes until the shrimp turn pink and opaque. Drain and rinse under cold water, then cut each shrimp in half lengthwise.
Prepare the vegetables: separate the lettuce leaves, julienne the carrot and cucumber, and pick the mint and cilantro leaves.
Make the dipping sauce: in a small bowl, whisk together the hoisin sauce, peanut butter, water, lime juice, garlic, and sriracha (if using) until smooth. Set aside.
Fill a large shallow bowl with warm water. Dip one rice paper wrapper into the water for 2–3 seconds until just softened, then lay it flat on a clean damp kitchen towel.
Place a lettuce leaf on the lower third of the wrapper. Top with a small handful of rice vermicelli, a few strips of carrot and cucumber, 2–3 mint leaves, and 2–3 cilantro sprigs. Add 3–4 shrimp halves on top.
Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll tightly from bottom to top to form a compact cylinder. Place seam-side down on a plate and cover with a damp cloth.
Repeat with the remaining wrappers and filling. Serve the summer rolls immediately with the peanut-hoisin dipping sauce.
Kitchen notes
Kitchen notes
- Do not oversoak the rice paper: dip it for only 2-3 seconds. It will continue to soften as you fill and roll. Over-soaking makes it tear and become gummy.
- Keep the rolls covered with a damp cloth or plastic wrap as you work to prevent the rice paper from drying out and becoming brittle.
- For the best texture, use freshly cooked shrimp and cool them quickly in ice water to stop the cooking and keep them firm.
- If the rice paper becomes too sticky, lightly wet your hands before handling it.
Substitutions
- shrimp→cooked chicken breast or tofu
- peanut butter→sunflower seed butter for a nut-free version
- hoisin sauce→soy sauce mixed with a little sugar
- rice vermicelli→thin wheat noodles (not gluten-free)
Storage & reheating
Store leftover summer rolls in an airtight container in the refrigerator for up to 2 days. To prevent sticking, place a piece of parchment paper between layers. For best texture, reheat gently in a steamer for 2-3 minutes or enjoy cold. The dipping sauce can be stored separately in a sealed jar in the fridge for up to 5 days.
FAQ
The questions we get asked most
Why did my rice paper rolls tear?
Tearing usually happens when the rice paper is soaked too long or the filling is too wet. Dip the wrapper for only 2-3 seconds in warm water; it will continue to soften as you roll. Also, pat the vegetables dry and avoid overfilling.
Can I make Vietnamese summer rolls ahead of time?
They are best fresh, but you can roll them up to 4 hours ahead. Wrap each roll tightly in plastic wrap and keep them in the refrigerator. The rice paper may firm up; let them sit at room temperature for 10 minutes before serving.
How do I prevent the rolls from sticking together?
Place the finished rolls seam-side down on a plate and cover with a damp cloth. If stacking, put a piece of parchment paper or lettuce leaf between each layer. Avoid overcrowding.
Can I use other proteins instead of shrimp?
Yes, cooked chicken, pork (if halal), or tofu work well. For a vegetarian version, use fried tofu or extra vegetables. Adjust the filling amount so the rolls are not overstuffed.
What is the best dipping sauce for summer rolls?
A classic peanut-hoisin sauce is traditional. You can also serve with nuoc cham (fish sauce, lime, sugar, water, garlic, chili) or a simple soy-vinegar dip. The recipe above includes a peanut-hoisin sauce.
How do I know when the shrimp are cooked?
Shrimp are done when they turn pink and opaque and curl into a C shape. This takes about 2-3 minutes in simmering water. Do not overcook, or they become rubbery.
Can I make summer rolls gluten-free?
Yes, use gluten-free hoisin sauce and tamari instead of regular soy sauce. Rice paper and rice vermicelli are naturally gluten-free. Always check labels for hidden gluten.
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