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Summer Rolls Recipe

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★★★★★

4.5 from 502 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://thefoodrecipe.com/summer-rolls-recipe/