Vietnamese Summer Rolls
This post may contain affiliate links. Read my full disclosure policy. Looking for the perfect summer appetizer or light meal? Vietnamese summer rolls, filled with fresh herbs, veggies, and tender shrimp, and paired with an irresistible peanut hoisin dipping sauce, are not only eye-poppingly delicious but also much easier to make than they look! Vietnamese summer rolls, also known as gỏi cuốn, nem cuốn, salad rolls, fresh spring rolls, or rice paper rolls, are delicate rice paper wrappers filled with a vibrant mix of fresh herbs, crisp vegetables, protein such as shrimp or pork, and vermicelli noodles. Think of them as the healthier, lighter cousin to fried Vietnamese spring rolls. They’re surprisingly easy to make, especially if you set up a little rolling station with all your ingredients ready to go. The star of the show is a quick blender peanut hoisin dipping sauce—it’s so delicious you’ll want to dip everything in it! These summer rolls are incredibly versatile. Serve them as a light appetizer or pair them with other Vietnamese favorites, like pho. They’re also perfect for adding a fresh, colorful touch to any summer party platter. “This recipe was amazing! The sauce alone…is absolute perfection!” What You’ll Need To Make Vietnamese Summer Rolls Creamy Peanut Butter: Adds a rich, nutty base to the dipping sauce. Hoisin Sauce & Sriracha: Provides a sweet and savory depth and spicy kick to the sauce. Rice Wine Vinegar: Introduces a tangy acidity that balances the flavors in the sauce and adds a refreshing taste to the filling mixture. Garlic: Infuses the sauce with aromatic depth. Vermicelli Rice Noodles: Lend a chewy texture and neutral base for the filling. Matchstick Carrots: Adds crunch and sweetness to the rolls. Buying the bagged version at the supermarket is a great time-saver. English Cucumber: Provides a fresh, crisp contrast. Scallions: Add a mild onion flavor to the rolls. Fish Sauce: Brings umami and a touch of saltiness. Despite its name and strong odor, fish sauce doesn’t taste fishy. Instead, it adds a savory depth of flavor to many Asian dishes. Sugar: Balances the acidity and adds slight sweetness. Rice Paper Wrappers: Thin, translucent sheets made from rice flour and water, commonly used in Vietnamese cuisine for making fresh spring and summer rolls. They become pliable and easy to roll when briefly soaked in water. Bibb or Butter Lettuce Leaves: Adds crunch and freshness, while also holding the filling together. Cooked Shrimp: Provides protein and a slightly sweet, briny flavor. You can substitute the shrimp with cooked pork, chicken, tofu, or even extra vegetables; just ensure it’s thinly sliced for easy rolling. Mint & Cilantro Leaves: Adds a refreshing herbal note and lovely pop of color to the rolls. Jump to the printable recipe for precise measurements Creamy Peanut Butter: Adds a rich, nutty base to the dipping sauce. Hoisin Sauce & Sriracha: Provides a sweet and savory depth and spicy kick to the sauce. Rice Wine Vinegar: Introduces a tangy acidity that balances the flavors in the sauce and adds a refreshing taste to the filling mixture. Garlic: Infuses the sauce with aromatic depth. Vermicelli Rice Noodles: Lend a chewy texture and neutral base for the filling. Matchstick Carrots: Adds crunch and sweetness to the rolls. Buying the bagged version at the supermarket is a great time-saver. English Cucumber: Provides a fresh, crisp contrast. Scallions: Add a mild onion flavor to the rolls. Fish Sauce: Brings umami and a touch of saltiness. Despite its name and strong odor, fish sauce doesn’t taste fishy. Instead, it adds a savory depth of flavor to many Asian dishes. Sugar: Balances the acidity and adds slight sweetness. Rice Paper Wrappers: Thin, translucent sheets made from rice flour and water, commonly used in Vietnamese cuisine for making fresh spring and summer rolls. They become pliable and easy to roll when briefly soaked in water. Bibb or Butter Lettuce Leaves: Adds crunch and freshness, while also holding the filling together. Cooked Shrimp: Provides protein and a slightly sweet, briny flavor. You can substitute the shrimp with cooked pork, chicken, tofu, or even extra vegetables; just ensure it’s thinly sliced for easy rolling. Mint & Cilantro Leaves: Adds a refreshing herbal note and lovely pop of color to the rolls. Jump to the printable recipe for precise measurements Step-by-Step Instructions Begin by making the peanut dipping sauce. In a blender, combine the peanut butter, hoisin sauce, water, sriracha, vinegar, garlic, and salt. Purée until completely smooth. Transfer the sauce to a bowl and set aside for serving. Next, prepare the summer rolls. To begin, cook the rice noodles in boiling water until tender, about 3 minutes. Drain the noodles, rinse them under cold water to stop the cooking process, and then drain again. In a medium bowl, combine the carrots, cucumber, scallions, vinegar, fish sauce, and sugar and toss well to combine. Fill a pie plate or large pot with room-temperature water. Immerse one rice paper wrapper until slightly softened—it shouldn’t take more than 10 seconds. You don’t want it too soft, or it will tear while you’re working with it. Carefully remove the rice paper with both hands and lay it flat on a clean surface. Place 3 cilantro leaves and 3 mint leaves slightly left of center on the wrapper, then arrange 4 shrimp halves, cut side up, in a row over the herbs. Hold a lettuce leaf in your hand and fill it with about ¼ cup of the carrot/cucumber mixture and ¼ cup of noodles. Roll it up into a cylinder and place it to the right of the shrimp on the wrapper, seam side down. Roll it up: Lift the edge of the rice paper closest to the filling and roll it snugly over the lettuce and carrot/noodle mixture, making sure the filling is tightly enclosed. Continue rolling towards the shrimp and herbs, folding in the sides of the wrapper as you go, until the roll is tight and the rice paper seals itself. Place the rolls seam-side down on a baking sheet and cover with a damp towel. To serve, cut each roll in half crosswise and serve with peanut sauce for dipping. Summer rolls can be prepared a few hours ahead of time; just let them sit out at room temperature for a bit to take off the chill. The peanut hoisin sauce can be made up to two in advance. You May Also Like RecipeComments (17)Add Comment Recipe Comments (17) Add Comment Ingredients For the Peanut Hoisin Sauce ⅓ cup creamy peanut butter (recommended: Skippy) ¼ cup hoisin sauce ½ cup water 1 tablespoon sriracha (double for a spicier sauce) 1 tablespoon rice wine vinegar 1 clove garlic, roughly chopped ¾ teaspoon salt ⅓ cup creamy peanut butter (recommended: Skippy) ¼ cup hoisin sauce ½ cup water 1 tablespoon sriracha (double for a spicier sauce) 1 tablespoon rice wine vinegar 1 clove garlic, roughly chopped ¾ teaspoon salt For the Summer Rolls 3 ounces dried vermicelli rice noodles 1½ cups store-bought shredded/matchstick carrots 1 cup julienned seeded English cucumber, from 1 small cucumber 3 scallions, light and dark green parts, thinly sliced 2 tablespoons rice wine vinegar 2 teaspoons fish sauce 2 teaspoons sugar 12 (8½-inch) rice paper wrappers 12 bibb or butter lettuce leaves (from 1 to 2 heads; remove any hard ribs) 24 medium-sized cooked shrimp, halved lengthwise (see note) 1 cup loosely packed small mint leaves (if large, roughly chop them) 1 cup loosely packed cilantro leaves 3 ounces dried vermicelli rice noodles 1½ cups store-bought shredded/matchstick carrots 1 cup julienned seeded English cucumber, from 1 small cucumber 3 scallions, light and dark green parts, thinly sliced 2 tablespoons rice wine vinegar 2 teaspoons fish sauce 2 teaspoons sugar 12 (8½-inch) rice paper wrappers 12 bibb or butter lettuce leaves (from 1 to 2 heads; remove any hard ribs) 24 medium-sized cooked shrimp, halved lengthwise (see note) 1 cup loosely packed small mint leaves (if large, roughly chop them) 1 cup loosely packed cilantro leaves Instructions For the Peanut Hoisin Sauce In a blender, combine the peanut butter, hoisin sauce, water, sriracha, vinegar, garlic, and salt. Purée until smooth. Transfer to a bowl and set aside. In a blender, combine the peanut butter, hoisin sauce, water, sriracha, vinegar, garlic, and salt. Purée until smooth. Transfer to a bowl and set aside. For the Summer Rolls Bring a large pot of water to a boil and cook the rice noodles until tender, about 3 minutes. Drain, rinse under cold water until cooled, and drain again. Transfer the noodles to a large plate and set aside to dry. In a medium bowl, combine the carrots, cucumber, scallions, vinegar, fish sauce, and sugar. Toss well. Fill a pie plate or large pot with room-temperature water. Immerse one rice paper wrapper until slightly softened, 5 to 10 seconds. Remove carefully with both hands and lay flat on a clean surface. Place 3 cilantro leaves and 3 mint leaves in a row slightly left of center on the wrapper, and top with 4 shrimp halves, cut side up, in a row over the herbs. Hold a lettuce leaf in your hand; fill with about ¼ cup of the carrot/cucumber mixture and ¼ cup of the noodles. Roll into a cylinder and place to the right of the shrimp on the wrapper, seam side down. Roll Up: Lift the edge of the rice paper closest to the filling and roll it snugly over the lettuce, carrot/noodle mixture, ensuring the filling is tightly encased. Continue rolling the wrap towards the shrimp and herbs, folding in the sides of the wrapper towards the center, until the entire roll is snug and the rice paper seam seals itself. Place on a baking sheet, seam-side down, leaving a little space between the rolls so they don’t stick together, and cover with a damp towel. Repeat with remaining ingredients, replenishing water as needed. To serve, cut each roll in half crosswise, if desired, and serve with peanut sauce for dipping. Note: I buy cooked shrimp for this recipe. However, if you'd like to cook the shrimp yourself, begin with shell-on shrimp. Fill a large bowl with ice and cold water and set next to the sink. Bring a large pot of water to a boil over high heat. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, 1 to 2 minutes (the water needn't return to a boil). Drain the shrimp in a colander and then immediately plunge them into the ice water to shock them and stop the cooking process. Let sit until chilled, about 15 minutes. Peel the shrimp and set aside. Make-Ahead Instructions: Summer rolls can be prepared up to a few hours ahead of time. Cover the entire baking sheet with plastic wrap, leaving the damp towel in place, and refrigerate until ready to serve. To serve, remove the summer rolls from the refrigerator and let them sit at room temperature for 15 minutes to take off the chill. Note: The nutritional information for each serving includes 2 summer rolls and approximately 3 tablespoons of the peanut hoisin sauce. Bring a large pot of water to a boil and cook the rice noodles until tender, about 3 minutes. Drain, rinse under cold water until cooled, and drain again. Transfer the noodles to a large plate and set aside to dry. In a medium bowl, combine the carrots, cucumber, scallions, vinegar, fish sauce, and sugar. Toss well. Fill a pie plate or large pot with room-temperature water. Immerse one rice paper wrapper until slightly softened, 5 to 10 seconds. Remove carefully with both hands and lay flat on a clean surface. Place 3 cilantro leaves and 3 mint leaves in a row slightly left of center on the wrapper, and top with 4 shrimp halves, cut side up, in a row over the herbs. Hold a lettuce leaf in your hand; fill with about ¼ cup of the carrot/cucumber mixture and ¼ cup of the noodles. Roll into a cylinder and place to the right of the shrimp on the wrapper, seam side down. Roll Up: Lift the edge of the rice paper closest to the filling and roll it snugly over the lettuce, carrot/noodle mixture, ensuring the filling is tightly encased. Continue rolling the wrap towards the shrimp and herbs, folding in the sides of the wrapper towards the center, until the entire roll is snug and the rice paper seam seals itself. Place on a baking sheet, seam-side down, leaving a little space between the rolls so they don’t stick together, and cover with a damp towel. Repeat with remaining ingredients, replenishing water as needed. To serve, cut each roll in half crosswise, if desired, and serve with peanut sauce for dipping. Note: I buy cooked shrimp for this recipe. However, if you'd like to cook the shrimp yourself, begin with shell-on shrimp. Fill a large bowl with ice and cold water and set next to the sink. Bring a large pot of water to a boil over high heat. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, 1 to 2 minutes (the water needn't return to a boil). Drain the shrimp in a colander and then immediately plunge them into the ice water to shock them and stop the cooking process. Let sit until chilled, about 15 minutes. Peel the shrimp and set aside. Make-Ahead Instructions: Summer rolls can be prepared up to a few hours ahead of time. Cover the entire baking sheet with plastic wrap, leaving the damp towel in place, and refrigerate until ready to serve. To serve, remove the summer rolls from the refrigerator and let them sit at room temperature for 15 minutes to take off the chill. Note: The nutritional information for each serving includes 2 summer rolls and approximately 3 tablespoons of the peanut hoisin sauce. Nutrition Information Powered by Per serving (6 servings) Serving size: 2 summer rolls Calories: 284 Fat: 1 g Saturated fat: 0 g Carbohydrates: 37 g Sugar: 4 g Fiber: 3 g Protein: 5 g Sodium: 355 mg Cholesterol: 32 mg Per serving (6 servings) Serving size: 2 summer rolls Calories: 284 Fat: 1 g Saturated fat: 0 g Carbohydrates: 37 g Sugar: 4 g Fiber: 3 g Protein: 5 g Sodium: 355 mg Cholesterol: 32 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: AppetizersDairy-FreeFish & SeafoodMake-AheadAsian Appetizers Dairy-Free Fish & Seafood Make-Ahead Asian