Vietnamese Fresh Summer Rolls
If you’re looking for a delicious and healthy recipe to satisfy your cravings, you might want to check out this Vietnamese Fresh Summer Rolls. This dish is not only easy to make but it’s also packed with nutrients and flavor. To prepare them, you’ll need rice paper wrappers, shrimp, vermicelli noodles, fresh herbs, and vegetables. The key to making this dish stand out is to use high-quality ingredients and to roll the spring rolls tightly. By following these simple tips, you’ll be able to create a delicious and beautiful dish.
Reasons Why Vietnamese Summer Rolls Are So Popular
These summer rolls are so popular especially during the summer season for several reasons. They are light and refreshing, making them a perfect choice for hot weather. They are packed with fresh herbs and vegetables, and protein, providing a healthy and satisfying meal. They’re easy to make and can be customized to suit individual tastes and preferences. Finally, they can be enjoyed as an appetizer, snack, or main course, making them a versatile option for any summer meal. Overall, Vietnamese Summer Rolls are a delicious and nutritious dish that is perfect for the summer season.
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Ingredients you need
SUMMER ROLLS:
- Rice paper wrappers – round shape wrappers.
- Cooked shrimp – peeled and deveined. If you’re buying frozen shrimp, make sure to thaw them out first.
- Cooked vermicelli noodles – cook the noodles according to package instructions.
- Carrots – cut them into julienne or grate them
- Lettuce – roughly chopped.
- Herbs – fresh mint leaves, cilantro, and fresh basil.
- Chopped peanuts
FOR THE PEANUT SAUCE:
- Creamy peanut butter helps thicken the sauce and adds flavor and creaminess.
- Soy sauce – I used low-sodium soy sauce which makes the sauce lighter.
- Hoisin sauce – gives savory flavor to the sauce.
- Honey – adds a touch of sweetness
- Rice vinegar – gives a nice tangy flavor
- Freshly grated ginger – add freshness
- Garlic – minced
- Water – to thin out the sauce
FOR THE SOY-BASED SAUCE:
- Fish sauce – adds umami flavor
- Soy sauce – I used low-sodium soy sauce
- Honey – balance the flavor
- Lime juice – add freshness and tanginess
- Garlic – minced
- Red chili pepper flakes
How To Make Vietnamese Fresh Summer Rolls
Time needed: 30 minutes
- PREPARE THE INGREDIENTS:
Wash, chop, and slice the vegetables. Make sure the shrimp are thawed out.
- MAKE THE PEANUT SAUCE:
Whisk together peanut butter, soy sauce, hoisin sauce, honey, rice vinegar, ginger, garlic, and enough water to thin to desired consistency.
- MAKE THE SOY-BASED SAUCE:
This is an option if you cannot have peanuts. In a small bowl, whisk together, fish sauce, soy sauce, honey, lime juice, garlic, and red chili pepper flakes to make this dipping sauce.
- ASSEMBLE:
Fill a large bowl with warm water. Dip one rice paper wrapper in the water for a few seconds until it softens. Lay the wrapper on a clean work surface. Arrange 2-3 shrimp on the bottom third of the wrapper. Top with a small amount of vermicelli noodles, grated carrots, lettuce, mint, cilantro, basil, and chopped peanuts (option). Fold the bottom of the wrapper up over the filling, then fold in the sides and roll tightly. Repeat with the remaining ingredients.
- SERVE:
Serve the Vietnamese Fresh Summer Rolls with the dipping sauce of your choice.
Tips
- First, use fresh ingredients, especially herbs and vegetables. Dip the rice paper in warm water for a few seconds until it softens and becomes pliable. Don’t overfill the roll or it may tear and become difficult to eat. Secondly, arrange the ingredients in a neat and organized manner making use to include a variety of colors and textures. Use a clean, flat surface to roll the rice paper, and be gentle when handling it. Lastly, Serve the rolls immediately or cover them with a damp cloth to prevent them from drying out.
- To store Vietnamese Fresh Summer Rolls, wrap them tightly in plastic wrap or store them in an airtight container. Keep them in the refrigerator for up to 2 days. Do not freeze them as the texture and taste will be compromised. To prevent the rolls from sticking together, place a damp paper towel between each layer. When you’re ready to eat them, let them sit at room temperature for a few minutes to soften the rice paper before serving.
- The herbs, particularly mint, cilantro, and basil, are the perfect combination that adds freshness to the rolls.
Frequently asked questions
Yes, usually shrimp or pork are the main choices for the protein. Any fresh and leafy vegetables are ideal for these summer rolls. Fresh herbs render so much flavor and freshness to this dish.
Yes, Vietnamese Fresh Summer Rolls can easily be made vegetarian or vegan by omitting the protein and using tofu or tempeh as a substitute.
The most common dipping sauce is a sweet and tangy peanut sauce. Other options include hoisin sauce, fish sauce, or a soy-based dipping sauce.
Yes, these rolls are considered a healthy option as they are low in calories and fat and high in fiber, protein, and nutrients from fresh veggies and herbs. However, the nutritional content will vary based on the ingredients and dipping sauce used.
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Vietnamese Fresh Summer Rolls
Equipment
- knife
- cutting board
- Shallow bowl
- Measuring cups
- Measuring spoons
Ingredients
- 12 rice paper wrappers
- 12 cooked shrimp, peeled and deveined
- 1/2 cup shredded lettuce
- 1/2 cup shredded carrots
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro
- 1/4 cup chopped peanuts (option)
FOR THE PEANUT DIPPING SAUCE:
- 1/4 cup creamy peanut butter
- 1 tablespoon low sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon grated fresh ginger
- 1 clove of garlic, minced
- 2-4 tablespoons water
FOR THE SOY-BASSED DIPPING SAUCE:
- 1 tablespoon fish sauce
- 1 tablespoon low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 garlic clove, minced
- 1/2 teaspoon red pepper chili flakes
Instructions
- PREPARE ALL THE INGREDIENTS: Wash, chop, and slice, the herbs and vegetables. If you bought the frozen cooked shrimp, make sure to thaw them out.
MAKE THE PEANUT BUTTER DIPPING SAUCE:
- Whisk together peanut butter, soy sauce, hoisin sauce, honey, rice vinegar, ginger, garlic, and enough water to thin to desired consistency.
MAKE THE SOY-BASED DIPPING SAUCE:
- In a small bowl, whisk together fish sauce, soy sauce, honey, lime juice, garlic, and red pepper flakes.
ASSEMBLE THE ROLLS
- Fill a large bowl with warm water. Dip one rice paper wrapper in the water for a few seconds until it softens. Lay the wrapper on a clean work surface.
- Arrange 2-3 shrimp on the bottom third of the wrapper. Top with a small amount of vermicelli noodles, grated carrots, lettuce, mint, cilantro, basil, and chopped peanuts.
- Fold the bottom of the wrapper up over the filling, then fold in the sides and roll tightly. Repeat with remaining ingredients.
- Serve the summer rolls with the dipping sauce of your choice. Option to sprinkle chopped peanuts on the sauce.
Video
Notes
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Hi there! Nice to meet you. My name is Jen.
I’m a mom and a wife, and just like you, cooking is something I love to do! Let’s make something delicious but let’s not make ourselves run around like a chicken without a head. The recipes I share are inspired by my grandma’s cooking. She also thought me how to save time and money and eat better with fresh ingredients. I grew up in a household where home-cooked meals are part of our day-to-day life. Cooking is not a chore but a way of living and connecting with each other. I created these recipes to help everyday cooking simple and flavorful…