Fresh, colorful, and bursting with flavor, summer rolls are the perfect light and healthy meal. Packed with crisp veggies, herbs, rice noodles, and shrimp or tofu, these Vietnamese-inspired rolls are fun to make and even better to eat, especially when dipped in a creamy peanut or tangy hoisin sauce.
🥕 Prep Time: 25 minutes | ⏳ Total Time: 25 minutes | 🍴 Servings: 4 (makes about 8 rolls)
Ingredients:
For the Summer Rolls:
- 8 rice paper wrappers
- 1 cup cooked rice vermicelli noodles
- 8 large cooked shrimp, sliced in half lengthwise (or tofu strips for a vegan option)
- 1 medium carrot, julienned
- 1 cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1 avocado, thinly sliced (optional)
- Fresh mint leaves
- Fresh basil or cilantro leaves
- Leaf lettuce or butter lettuce
For the Peanut Dipping Sauce:
- ¼ cup creamy peanut butter
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp lime juice
- 1 tsp sesame oil
- 2–3 tbsp warm water (to thin)
Let’s Roll!
Step-by-Step Instructions:
- Prep all your ingredients:
Arrange all filling ingredients on a clean surface so they’re easy to grab. - Soften the rice paper:
Fill a large bowl with warm water. Dip one rice paper sheet in for 5–10 seconds until just soft. Lay it flat on a clean, damp kitchen towel or cutting board. - Layer the ingredients:
Start by placing 2 shrimp halves (or tofu) in the center. Add a small amount of noodles, then top with veggies, herbs, and lettuce. Don’t overfill! - Roll the summer roll:
Fold the sides in, then roll from the bottom up, keeping everything tight but gentle to avoid tearing the wrapper. Repeat for all rolls. - Make the dipping sauce:
Whisk together peanut butter, soy sauce, hoisin, lime juice, sesame oil, and water until smooth. - Serve immediately:
Slice rolls in half if desired and serve with dipping sauce. Enjoy fresh!
🌿 Why You’ll Love This Recipe:
- Refreshing, crunchy, and loaded with flavor
- Totally customizable for different diets
- Great as an appetizer, lunch, or light dinner
- Fun to make solo or with friends/family
Tips & Variations:
- Vegan version: Use tofu or tempeh and skip the shrimp
- Add fruit: Try mango or pineapple for a sweet twist
- Spicy kick: Add sriracha to the peanut sauce or stuff rolls with jalapeño slices
- Make ahead: Store rolls wrapped in damp paper towels and plastic wrap in the fridge for up to 24 hours
📸 Made these summer rolls? Tag @Smoothly_Cooking to share your fresh creation! 🥢✨