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.

No additional tips available.

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

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.

Vietnamese Summer Rolls

How did you like this recipe?

Frequently Asked Questions