Vietnamese Summer Rolls Recipe

Name: Vietnamese Summer Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 6-inch rounds rice paper; 8 leaves lettuce, washed, dried and torn or chopped; 2 cups cooked rice vermicelli, rinsed and drained; 1 cup shredded peeled carrots; 1/2 cup fresh mint leaves; 1/2 cup fresh Thai basil leaves; 1/2 cup fresh cilantro leaves; 32 slices cooked pork or 32 poached or grilled shrimp, split lengthwise in half, or use half pork and half shrimp; 1/2 cup fish sauce; 1 tablespoon sugar, or to taste; 1 tablespoon peeled and minced fresh ginger; 1 teaspoon Vietnamese chili-garlic paste, or to taste, or chopped fresh chilies to taste; Salt and black pepper to taste; Lime wedges

Servings: persons

16 6-inch rounds rice paper
8 leaves lettuce, washed, dried and torn or chopped
2 cups cooked rice vermicelli, rinsed and drained
1 cup shredded peeled carrots
1/2 cup fresh mint leaves
1/2 cup fresh Thai basil leaves
1/2 cup fresh cilantro leaves
32 slices cooked pork or 32 poached or grilled shrimp, split lengthwise in half, or use half pork and half shrimp
1/2 cup fish sauce
1 tablespoon sugar, or to taste
1 tablespoon peeled and minced fresh ginger
1 teaspoon Vietnamese chili-garlic paste, or to taste, or chopped fresh chilies to taste
Salt and black pepper to taste
Lime wedges

1
Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds.
2
Turn it and dip remaining section, then lay on a damp towel.
3
Working on bottom third of rice paper, spread a bit of lettuce, noodles, carrots, herbs and pork and/or shrimp.
4
Fold up bottom edge to cover, then fold in the sides.
5
Roll tightly.
6
Continue with remaining ingredients.
7
Combine fish sauce, sugar, ginger, chili-garlic paste and about 1/4 cup water.
8
Taste and adjust seasoning, adding salt and pepper if necessary.
9
Serve rolls right away, or refrigerate, lightly covered, up to 2 hours.
10
Cut each roll into 2 or 3 pieces, then serve with dipping sauce and lime wedges.

2098

kcal

Calories

Fat

408

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 16 6-inch rounds rice paper, 8 leaves lettuce, washed, dried and torn or chopped, 2 cups cooked rice vermicelli, rinsed and drained, 1 cup shredded peeled carrots, 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