From Fresh Veggies to Flavor Explosion: How to Make Summer Rolls You’ll Love
Fresh, simple, healthy year round.
Yield: 8 rolls
Cost: 15
Materials
8 rice paper wrappers
1 cup cooked shrimp, thinly sliced (swap with chicken, tofu, or tempeh for variety)
1 cup cooked rice vermicelli noodles, cooled
1 cup shredded lettuce or mixed greens
1/2 cup shredded carrots
1/2 cup cucumber, julienned
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1/4 cup fresh basil leaves
For the Peanut Dipping Sauce:
1/3 cup creamy peanut butter
3 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sriracha (optional, for spice)
2–4 tbsp warm water (to thin sauce as needed)
Instructions
Cook and drain the vermicelli noodles.
Slice shrimp or protein of choice into thin pieces.
Wash and prep vegetables and herbs so they’re ready to assemble.
Soften the Rice Paper by dipping it in warm water for 10 seconds and let sit until just pliable.
Lay the wrapper flat on a damp towel or clean cutting board.
Assemble the Roll,
Place a small bundle of noodles on the lower third of the wrapper.
Add shrimp or protein, vegetables, and a mix of herbs.
Fold the bottom of the wrapper over the filling, tuck in the sides, and roll tightly.
Repeat with remaining ingredients.
Make the Peanut Sauce
In a small bowl, whisk together peanut butter, hoisin, soy sauce, rice vinegar, and sriracha.
Add warm water gradually until the sauce is smooth and dippable.
Serve and Cheers!
Arrange the fresh rolls on a platter and serve immediately with peanut sauce on the side.
Notes
Tips for Perfect Summer Rolls
- Don’t over-soak the wrappers. They should be pliable, not mushy.
- Work quickly. Rice paper dries fast, so roll soon after filling.
- Keep them covered. If making ahead, store rolls in a single layer with damp paper towels between them in an airtight container.