Vietnamese Summer Rolls Recipe

Name: Vietnamese Summer Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rolls:; 1 pound medium shrimp, peeled, deveined, tails removed; 4 ounces rice vermicelli; 8 8-inch Asian rice papers; 1/2 cup chopped peanuts; 1/4 cup chopped fresh herbs (such as parsley, basil or rosemary); 1 large carrot, grated (about 1/2 cup); Dipping sauce:; 1/2 cup soy sauce; 1/4 cup rice vinegar; 2 teaspoons sesame oil; 1 teaspoon sugar

Servings: persons

Rolls:
1 pound medium shrimp, peeled, deveined, tails removed
4 ounces rice vermicelli
8 8-inch Asian rice papers
1/2 cup chopped peanuts
1/4 cup chopped fresh herbs (such as parsley, basil or rosemary)
1 large carrot, grated (about 1/2 cup)
Dipping sauce:
1/2 cup soy sauce
1/4 cup rice vinegar
2 teaspoons sesame oil
1 teaspoon sugar

1
Make rolls: Bring a pot of salted water to a boil. Add shrimp, bring back to a boil and cook until pink and firm, 2 to 3 minutes. Transfer shrimp to a paper towel-lined plate and pat dry. Cut each shrimp in half lengthwise. Keep water at a steady boil.
2
Add vermicelli to boiling water and cook, stirring, until softened, about 1 minute. Drain in a large colander and rinse under cold running water. Set aside, tossing occasionally.
3
Soak each rice paper in hot water to soften. Place on a clean cloth kitchen towel. Lay a row of shrimp along lower third of each paper. Top with equal amounts peanuts, herbs and carrots. Add a large pinch of vermicelli. Pull rice paper over filling. Roll, folding in sides as you go. Place on a platter, seam side down, and repeat with remaining ingredients. Cut rolls in half.
4
Make dipping sauce: Combine ingredients in a small bowl, stirring to dissolve sugar. Serve chilled or at room temperature.

1093

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Rolls:, 1 pound medium shrimp, peeled, deveined, tails removed, 4 ounces rice vermicelli, 8 8-inch Asian rice papers, and more.

Yes, Vietnamese Summer Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese Summer Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions