Vietnamese Summer Rolls Recipe

Name: Vietnamese Summer Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 8-inch round rice paper wrappers; 36 large shrimp, boiled until cooked through, peeled, deveined, and halved lengthwise; 3 ounces thin dried rice stick noodles, prepared per package instructions; 2 medium carrots, peeled into ribbons; 4 cups mache; 2 cups fresh mint leaves; 2 cups fresh cilantro leaves; Sweet and Sour Dipping Sauce (recipe follows); 1 teaspoon crushed red pepper flakes; 1/4 cup fresh lime juice (about 2 limes); 1 tablespoon minced garlic; 3 tablespoons sugar; 1/4 cup Asian fish sauce (such as nam pla); (makes about 1/2 cup)

Servings: persons

12 8-inch round rice paper wrappers
36 large shrimp, boiled until cooked through, peeled, deveined, and halved lengthwise
3 ounces thin dried rice stick noodles, prepared per package instructions
2 medium carrots, peeled into ribbons
4 cups mache
2 cups fresh mint leaves
2 cups fresh cilantro leaves
Sweet and Sour Dipping Sauce (recipe follows)
1 teaspoon crushed red pepper flakes
1/4 cup fresh lime juice (about 2 limes)
1 tablespoon minced garlic
3 tablespoons sugar
1/4 cup Asian fish sauce (such as nam pla)
(makes about 1/2 cup)

1
Soak a wrapper in warm water for 30 seconds; immediately lay it flat on a work surface.
2
Lay 6 shrimp halves, cut side up, on the bottom third, leaving a 1/2-inch border; top with 2 tablespoons each noodles, carrot, mache, mint, and cilantro.
3
Fold the bottom of the wrapper over the fillings; roll over once, tuck in the sides, and roll.
4
Cut in half; cover with a damp paper towel.
5
Repeat to make remaining rolls.
6
Serve with the dipping sauce.
7
Soak the red pepper flakes in the lime juice for 4 minutes.
8
Add the garlic, sugar, and fish sauce; stir until the sugar is dissolved.

2148

kcal

Calories

Fat

276

Carbs

243

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 14 ingredients. The key ingredients include: 12 8-inch round rice paper wrappers, 36 large shrimp, boiled until cooked through, peeled, deveined, and halved lengthwise, 3 ounces thin dried rice stick noodles, prepared per package instructions, 2 medium carrots, peeled into ribbons, 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