Summer Rolls (Vietnamese Spring Rolls) Recipe

I reveal a clever pantry trick for Vietnamese Summer Rolls that keeps them from falling apart.

VIETNAMESE SUMMER ROLLS RECIPE

I love Vietnamese Summer Rolls because they’re bright and kind of mysterious. Thin rice paper wrappers hug a jumble of color and crunch, while fresh mint leaves sneak in an unexpected pop that wakes up your mouth.

Every bite feels like a quick trip to a street stall, except cleaner, faster, better looking. I keep thinking about the contrast, the soft translucence of the wrapper against the green snap of herbs, its almost annoyingly simple but somehow fancy.

If you like fresh things with a little surprise, these will make you curious enough to try them right away.

Ingredients

• Rice paper wrappers: thin, slightly chewy, mostly carbs for energy, low cal, lets fresh fillings shine
• Rice vermicelli noodles: soft rice noodles, high carb, quick energy, soak up sauces, pretty neutral tasting
• Shrimp: lean seafood protein, low fat, adds sweet briny flavor, boosts texture and protein
• Extra firm tofu: plant based protein, iron and calcium, soaks flavors, great meatless option, mild taste
• Butter lettuce: crisp, light, low calorie, adds fresh crunch and mild sweetness, good fiber
• Fresh herbs: mint, cilantro, basil give bright, aromatic zip, tiny calories, make rolls pop
• Peanut hoisin dipping sauce: rich, creamy, savory sweet, peanuts and hoisin make decadent dip, high calorie

Ingredient Quantities

• Rice paper wrappers, 12 to 16 (8.5 inch round)
• Rice vermicelli noodles, 4 oz (115 g)
• Shrimp, 12 medium cooked peeled and halved lengthwise (about 8 oz raw to cook)
• Cooked pork loin, 8 oz thinly sliced, optional
• Extra firm tofu, 14 oz block pressed and sliced, optional
• Butter lettuce or romaine leaves, 8 to 12 large leaves
• English cucumber, 1 medium, julienned
• Carrot, 1 large, julienned or shredded
• Bean sprouts, 1 cup fresh
• Fresh mint leaves about 1/2 cup loosely packed
• Fresh cilantro leaves about 1/2 cup loosely packed
• Thai basil leaves about 1/2 cup loosely packed
• Scallions or green onion, 2, thinly sliced
• Roasted peanuts, 2 tablespoons crushed for garnish
• Hoisin sauce, 1/4 cup for peanut hoisin dipping sauce
• Creamy peanut butter, 2 tablespoons for peanut hoisin dipping sauce
• Soy sauce, 1 teaspoon for peanut hoisin dipping sauce
• Lime juice, 1 teaspoon for peanut sauce and 2 tablespoons for nuoc cham
• Warm water, 2 to 4 tablespoons to thin peanut sauce and 3 tablespoons for nuoc cham
• Minced garlic, 2 small cloves total (one for each sauce)
• Sriracha or chili paste, 1 teaspoon optional for peanut sauce
• Fish sauce, 3 tablespoons for nuoc cham
• Granulated sugar, 2 tablespoons for nuoc cham
• Thai red chili, 1 small sliced optional for nuoc cham

How to Make this

1. Cook the rice vermicelli according to package directions until just tender, drain, rinse with cold water, toss with a little oil so it wont stick and set aside.

2. Prep proteins: if shrimp are raw, quick poach or sauté until opaque then halve lengthwise; press and slice the extra firm tofu and pan fry until golden if using; warm or slice the cooked pork loin thinly if using. Keep everything ready to grab.

3. Make the peanut hoisin dipping sauce: whisk together 1/4 cup hoisin sauce, 2 tablespoons creamy peanut butter, 1 teaspoon soy sauce, 1 teaspoon lime juice, 1 minced garlic clove, and 1 teaspoon sriracha or chili paste if you want heat; add 2 to 4 tablespoons warm water to reach a creamy dipping consistency.

4. Make the nuoc cham (fish dipping sauce): stir 3 tablespoons fish sauce, 2 tablespoons lime juice, 2 tablespoons granulated sugar, 1 minced garlic clove and 3 tablespoons warm water until the sugar dissolves; add thinly sliced Thai red chili if you like it spicy.

5. Prep vegetables and herbs: rinse and pat dry butter lettuce or romaine leaves, julienne the English cucumber, shred or julienne the carrot, rinse bean sprouts, pick mint, cilantro and Thai basil leaves, and thinly slice the scallions.

6. Set up an assembly station: a shallow wide bowl or pie plate of warm water for rice paper, a damp towel to cover finished rolls, and all fillings arranged in little piles so it goes fast.

7. Assemble rolls one at a time: dip one rice paper wrapper into warm water about 5 to 10 seconds until pliable but not falling apart, lay it on a damp cutting board, place a lettuce leaf on the lower third, a small bundle of vermicelli, cucumber, carrot, bean sprouts, a few herb leaves (mint, cilantro, Thai basil), a little scallion, and protein (2 shrimp halves, or pork, or tofu). Fold the sides in, then roll tightly from the bottom up, keeping the top edge dry to seal. Dont overstuff or they wont close.

8. Repeat with remaining wrappers and fillings, covering finished rolls with a damp towel so they dont dry out. If you want, slice each roll in half on the diagonal for prettier presentation.

9. Serve with both sauces, sprinkle crushed roasted peanuts over the peanut-hoisin sauce or over the rolls for garnish, and offer extra lime wedges or sliced Thai chili at the table. Enjoy.

Equipment Needed

1. Large pot for boiling the rice vermicelli
2. Fine mesh strainer or colander to drain and rinse the noodles
3. Shallow wide bowl or pie plate for warm water to soften the rice papers
4. Nonstick or cast iron skillet for pan frying tofu and quick searing shrimp
5. Cutting board and a sharp chef knife for veg, herbs and slicing proteins
6. Mixing bowls and a whisk or fork to mix the peanut hoisin and nuoc cham sauces
7. Measuring cups and measuring spoons for the sauces and seasonings
8. Damp clean kitchen towel and a plate to cover finished rolls so they dont dry out
9. Tongs or a silicone spatula to handle proteins and help roll if needed
10. Small serving bowls or ramekins for the two dipping sauces and crushed peanuts

FAQ

Summer Rolls (Vietnamese Spring Rolls) Recipe Substitutions and Variations

• Rice paper wrappers: use large butter lettuce or blanched collard leaves as wraps, nori sheets for a sushi-style roll, or soft flour tortillas if you’re out of rice paper.
• Shrimp: swap with poached shredded chicken, thinly sliced cooked pork loin, or pan-fried extra firm tofu or tempeh for a vegetarian option.
• Rice vermicelli noodles: replace with soba noodles, glass (mung bean) noodles, or skip them and add extra cucumber and lettuce for a low-carb roll.
• Fish sauce (for nuoc cham): for veg version use tamari or soy sauce plus a strip of kombu or a pinch of mushroom powder for umami, or try a store-bought vegan fish sauce; otherwise plain soy sauce plus extra lime and a bit more sugar works fine.

Pro Tips

– Get the rice paper timing right: dip each wrapper just until it gets pliable not soggy, like 5 to 10 seconds in warm water. If one goes limp and falls apart you soaked it too long, start over. Use a shallow bowl so you can feel the wrapper, and lay them on a damp towel so they dont stick while you work.

– Make the sauces ahead and taste as you go. Warm the peanut hoisin a little to melt the peanut butter and it will be glossy and easier to thin with warm water. For the nuoc cham mix it until the sugar dissolves then taste, add more lime if it needs brightness or more fish sauce if it needs salt.

– Keep textures in mind: lettuce or a piece of herb leaf between wet fillings and the rice paper keeps the wrapper from getting soggy. Dont overstuff, roll snug but not bursting, and if you want pretty plates slice each roll on the diagonal with a sharp wet knife.

– Up the contrast: press and pat tofu really dry before you pan fry it so it crisps, or dust lightly with cornstarch for extra crunch. Quick poach shrimp and shock in ice water so they firm up and slice them lengthwise to show their color. Toss the vermicelli with a teaspoon of oil right after rinsing so it doesnt clump, you’ll thank me later.