So, About Vietnamese Summer Rolls...
Okay, so picture this: it's August, sweltering out, and the thought of turning on the oven basically makes me want to melt into the linoleum. That's when these Vietnamese Summer Rolls are my lifesaver. First time I made 'em, I was nervous—like, rice paper looked like a magic trick gone wrong. But honestly, after a couple tries (and maybe a few ugly rolls), I fell in love. They're light, crunchy, and you can pretty much throw in whatever's kicking around your fridge. My kid calls it 'edible confetti,' and he might kind of have a point. And heads up: this is a hands-on, roll-up-your-sleeves kind of snack. I always end up with sticky fingers—and, once, a rice noodle in my hair. Long story.
Why You'll Love This—Or At Least, Why I Do
I make these when I want something that's fresh but makes me feel like I know what I'm doing in the kitchen, you know? My family goes bananas for these (especially if I let them roll their own—warning: it gets messy). And if I'm honest, on days I don't want to cook much, these are a low-heat, low-drama situation. Plus, they're totally forgiving—if your carrots are a little old, or you can't find Thai basil, it's not the end of the world. (I once made these with leftover rotisserie chicken and nobody complained, so...)
What You Need—Or What I Use, Anyway
- Rice paper wrappers (brand doesn't matter—I just grab what the local shop has, though my grandmother always insisted on Three Ladies brand. Honestly, they're all fine.)
- About 100g rice vermicelli noodles (sometimes I just use glass noodles if I'm out, works in a pinch)
- 1 small cucumber, julienned
- 2 medium carrots, peeled and cut into matchsticks
- Handful of fresh mint (or cilantro, or both—I've even used parsley when desperate, but it’s a bit odd)
- A few leaves of lettuce (butter lettuce is dreamy, iceberg does in a pinch)
- About 200g cooked shrimp, sliced in half lengthwise (or skip for vegan, or use tofu if you want—no rules here)
- ½ bell pepper, thinly sliced (I just use whatever color I have, red’s my favorite)
- Optional: bean sprouts, chives, Thai basil
- For the dipping sauce: 3 tablespoon hoisin sauce, 1 tablespoon peanut butter, 1 tablespoon water, 1 teaspoon sriracha, handful of crushed peanuts (or, look, when I’m in a rush, I use bottled peanut sauce—no shame)
Alright, Let's Roll—Here's How I Do It
- Get those noodles ready. Boil water, chuck in your vermicelli, and cook as directed (usually just a few minutes). Rinse under cold water. This is where I usually sneak a bite, because they're weirdly addictive.
- Prep your fillings. Slice the veggies, pick the herbs, and set it all out. Looks like a salad bar exploded on my counter at this point, but that’s half the fun.
- Soften rice paper. Fill a shallow dish or big plate with warm (not hot) water. Slide a rice paper sheet in for about 10-15 seconds—don't overdo it, or it'll get all mushy and tear. If it feels a little stiff, it's fine; it softens more as you work.
- Assemble the rolls. Lay the softened wrapper on a damp (I said damp, not soaked!) clean tea towel or cutting board. Layer a bit of lettuce, some noodles, a few veggie sticks, herbs, and shrimp (or tofu, if that’s your jam) just below the center. Fold sides over, then roll it up tight, like a burrito. Don’t stress if it’s a little lumpy or crooked. Mine never look like in the pictures, and that’s okay.
- Mix the dipping sauce. Honestly, I just whisk everything together in a mug. Taste and tweak—more sriracha if you like heat, more peanut butter if you’re a nut fiend. Or just use bottled sauce if you’re out of time. No judgment!
- Eat! Dip, crunch, repeat. Don’t forget napkins.
Stuff I've Learned (the Mostly Honest Notes)
- If the rice paper’s sticking to itself, try working faster—or, actually, maybe use slightly cooler water.
- Sometimes I use scissors to snip the noodles a bit shorter, or else they try to escape the rolls. Up to you.
- Don’t overstuff. I always think I can squeeze more in, but it turns into a sad, bursting mess.
- On second thought, if you do overstuff, just eat the evidence. Problem solved.
If You Want to Mix Things Up—Here’s What I’ve Tried
- Leftover roast chicken instead of shrimp (tastes kinda like a new dish)
- All-veggie rolls with avocado—it’s creamy and awesome but a bit slippery, so don’t use too much
- Once I tried smoked salmon and cream cheese—honestly, I wouldn’t recommend it. Just didn’t feel right. But hey, maybe you’ll love it?
- Sometimes I swap in Thai basil, but my kid says it tastes like toothpaste. Can’t win ‘em all.
Do You Really Need Fancy Tools?
I use a shallow pie plate for soaking the wrappers, but a big frying pan works just fine too. If you’re really in a pinch, even a clean baking tray does the trick—just make sure it fits those wrappers. And if you don’t have a julienne peeler? Use a sharp knife, just (please) don’t cut your finger. Speaking from experience here.
How to Store Them—If Any Survive
In theory, you can wrap leftovers in plastic wrap and keep them in the fridge for a day, maybe two. They do dry out a bit (I sometimes brush them with just a dab of water to freshen up). But honestly, in my house it never lasts more than a day! I think these taste better the next day, but my husband disagrees, so there you go.
How I Like to Serve Them (You Do You!)
I usually stack them on a big platter with the dipping sauce in a bowl in the middle. Sometimes I add a squeeze of lime on the side, or scatter extra herbs around to make it look fancy (even if it’s just for myself; treat yourself, right?). We’ve even had these as part of a make-your-own roll night in front of the TV, which, yes, is messy but so much fun. My cousin dips hers in straight sriracha, which is a bit wild for my taste, but more power to her.
Pro Tips—AKA, Stuff I Wish I Knew Sooner
- I once tried rushing the rice paper soaking step, and regretted it because they turned into a sticky, gummy mess. Patience pays off (something I rarely have, but I try).
- Don’t skip the herbs. I used to leave them out, but it really does make a difference. Even a little mint lifts the whole thing.
- If the rolls dry out in the fridge, a damp paper towel works wonders to revive them.
FAQ—Real Questions I’ve Actually Heard
- Can I make these ahead? Yep, but eat them within a day. Otherwise, they get a bit chewy.
- What if I can’t find rice paper? Hmm, not much you can do there. Maybe try lettuce wraps, but it’s not quite the same vibe.
- Are these gluten-free? The rolls are, but check your sauces—some hoisin or soy has gluten. I usually grab Tamari or make my own peanut sauce. Or you can check out this peanut sauce recipe (so easy and yum).
- Do I have to use shrimp? Not at all! Tofu, chicken, or just all veggies—whatever you love.
- Why do my rolls tear? Usually because the rice paper’s too wet or you’re rolling too tight. It happens to me, too. Just patch it up and pretend you meant to do that.
Oh—and if you ever want a deeper dive into the history of these rolls (because, why not?), Vietnam Online has a great write-up. But honestly, I just like eating them.
So there you go—my not-so-perfect, but really fun, way to make Vietnamese Summer Rolls. Don’t let a little rice noodle chaos hold you back. Enjoy!
Ingredients
- 8 rice paper wrappers
- 16 medium cooked shrimp, peeled and halved lengthwise
- 1 cup cooked rice vermicelli noodles
- ½ cup shredded lettuce
- ½ cup julienned carrots
- ½ cup cucumber, cut into thin strips
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro leaves
Instructions
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1Prepare all ingredients by washing and cutting vegetables, cooking noodles, and slicing shrimp in half lengthwise.
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2Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until soft and pliable.
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3Lay the softened rice paper on a clean, damp kitchen towel. Arrange a small amount of lettuce, vermicelli noodles, carrots, cucumber, mint, and cilantro in the center.
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4Place 4 shrimp halves on top of the vegetables. Fold the sides of the wrapper over the filling, then roll tightly from the bottom up to enclose the filling.
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5Repeat with the remaining wrappers and ingredients. Serve immediately with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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