Summer Rolls Recipe
Introduction
Summer rolls are a fresh, vibrant dish perfect for warm weather. Packed with crisp vegetables, tender shrimp, and aromatic herbs, these rolls pair delightfully with a creamy peanut dipping sauce. They’re light, healthy, and fun to assemble.
Ingredients
- 3 oz. rice vermicelli noodles
- 12 large shrimp, peeled and deveined
- 1 large carrot, julienned
- 2 Persian cucumbers, julienned
- 8 oz. Napa cabbage, thinly sliced
- 1 tbsp. fish sauce
- 1 tbsp. dark brown sugar
- 1/4 cup rice vinegar
- 8 large rice paper sheets
- 2 tbsp. black sesame seeds
- 12 fresh mint leaves
- 12 fresh basil leaves
- 1/2 cup smooth peanut butter
- 1 tbsp. low-sodium soy sauce
- 2 tbsp. rice vinegar
- 1 clove garlic, grated
- 1 tbsp. freshly grated ginger
- 4 tbsp. boiling water
- 1/4 cup crushed, toasted peanuts, for serving
Instructions
- Step 1: Place rice vermicelli noodles in a medium heatproof bowl and cover with boiling water. Let stand about 5 minutes or until just tender. Drain and use kitchen scissors to cut noodles into random lengths.
- Step 2: Meanwhile, poach the shrimp in salted boiling water until they turn pink and opaque. Rinse under cold water to stop cooking, then slice each shrimp in half lengthwise.
- Step 3: In a medium bowl, combine the cooked noodles, carrot, cucumber, Napa cabbage, fish sauce, dark brown sugar, and 1/4 cup rice vinegar. Mix well to combine flavors.
- Step 4: To assemble, soften one rice paper sheet at a time by dipping it into a bowl of warm water until just pliable. Lay the sheet flat on a tea-towel-covered board.
- Step 5: Place a portion of the vegetable mixture horizontally in the center of the rice paper. Top with one mint leaf, one basil leaf, three shrimp halves, and a sprinkle of black sesame seeds.
- Step 6: Fold the edge closest to you over the filling, then roll tightly, folding in the sides after the first complete turn to enclose the filling securely.
- Step 7: Repeat the assembly process with the remaining rice sheets and filling ingredients.
- Step 8: For the peanut sauce, whisk together peanut butter, soy sauce, 2 tbsp. rice vinegar, grated garlic, grated ginger, and boiling water until smooth.
- Step 9: Serve the summer rolls with the peanut sauce topped with crushed toasted peanuts and an extra sprinkle of sesame seeds on the side.
Tips & Variations
- For a vegetarian version, substitute shrimp with thin slices of avocado or marinated tofu.
- Use fresh lime juice instead of rice vinegar for a tangier dipping sauce.
- Wrap rolls tightly but gently to prevent tearing the rice paper sheets.
- Add thin rice noodles for extra texture if preferred.
Storage
Summer rolls are best enjoyed fresh. If needed, store them in an airtight container lined with a damp paper towel to keep the wrappers soft. Consume within 24 hours for best texture. Refrigerate peanut sauce separately and stir before serving. Reheating is not recommended as the rice paper will become chewy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare summer rolls in advance?
While you can prep the filling and peanut sauce ahead of time, assembling the rolls just before serving ensures they don’t dry out or tear. If you must assemble early, store them tightly wrapped and consume within a day.
What can I use if I can’t find rice vermicelli noodles?
You can substitute thin angel hair pasta or thin glass noodles, though rice vermicelli offers the best traditional texture. Just cook according to package instructions.
PrintSummer Rolls Recipe
These vibrant Summer Rolls feature tender shrimp, fresh vegetables, and aromatic herbs wrapped in delicate rice paper, served with a creamy peanut dipping sauce. This light and refreshing Vietnamese-inspired appetizer pairs chewy vermicelli noodles with crisp Napa cabbage, cucumber, and carrot, making for a perfect healthy snack or starter for warm weather days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 summer rolls 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Low Fat
Ingredients
Summer Rolls
- 3 oz. rice vermicelli noodles
- 12 large shrimp, peeled and deveined
- 1 large carrot, julienned
- 2 Persian cucumbers, julienned
- 8 oz. Napa cabbage, thinly sliced
- 1 tbsp. fish sauce
- 1 tbsp. dark brown sugar
- 1/4 cup rice vinegar
- 8 large rice paper sheets
- 2 tbsp. black sesame seeds
- 12 fresh mint leaves
- 12 fresh basil leaves
Peanut Sauce
- 1/2 cup smooth peanut butter
- 1 tbsp. low-sodium soy sauce
- 2 tbsp. rice vinegar
- 1 clove garlic, grated
- 1 tbsp. freshly grated ginger
- 4 tbsp. boiling water
- 1/4 cup crushed, toasted peanuts, for serving
Instructions
- Prepare Noodles: Place rice vermicelli noodles in a medium heatproof bowl and cover with boiling water. Let them soak for about 5 minutes until just tender, then drain. Use kitchen scissors to cut noodles into shorter, random lengths for easier rolling.
- Cook Shrimp: Meanwhile, poach the shrimp in salted boiling water until they turn pink and opaque, about 2–3 minutes. Remove and rinse under cold water to cool, then slice each shrimp in half lengthwise.
- Mix Vegetable Filling: In a medium bowl, combine the rehydrated noodles with julienned carrot, cucumber, thinly sliced Napa cabbage, fish sauce, dark brown sugar, and rice vinegar. Toss gently to mix and marinate the vegetables briefly.
- Soften Rice Paper: Fill a medium bowl with warm water. Dip one rice paper sheet into the water and let it soften until pliable but still slightly firm, around 15–20 seconds. Carefully lift the sheet without tearing and place it flat on a clean kitchen towel or board.
- Assemble Rolls: Horizontally arrange a portion of the vegetable mixture in the center of the rice paper sheet. Top with one mint leaf, one basil leaf, three shrimp halves, and a sprinkle of black sesame seeds. Fold the edge nearest you up and over the filling, then roll tightly forward, folding in the sides after the first full turn to form a neat cylinder. Repeat for remaining sheets and filling.
- Prepare Peanut Sauce: In a bowl, whisk together smooth peanut butter, low-sodium soy sauce, rice vinegar, grated garlic, grated ginger, and boiling water until smooth and well blended. Adjust consistency with a little extra water if necessary.
- Serve: Arrange the summer rolls on a platter and serve with the peanut sauce topped with crushed toasted peanuts and additional black sesame seeds for garnish.
Notes
- Use warm water to soften rice paper sheets to prevent tearing and ensure pliability.
- Poaching shrimp gently prevents overcooking and keeps them tender.
- The peanut sauce can be made ahead and refrigerated; bring it to room temperature before serving.
- Customize the filling with additional herbs like cilantro or add sliced avocado for extra creaminess.
- Serve immediately after assembling for the freshest texture or cover rolls with a damp cloth and refrigerate for up to 2 hours before serving.
Keywords: summer rolls, Vietnamese rolls, shrimp summer rolls, rice paper rolls, fresh spring rolls, peanut dipping sauce, healthy appetizer
