Made with fresh veggies and served with a homemade creamy peanut butter sauce, these Vietnamese Summer Rolls can be enjoyed any time of year.
Do you love spring or summer rolls? A few years ago we traveled back home as a team so I could attend a photography workshop down in Costa Mesa. One of the things we were practicing shooting was a plate full of Vietnamese Summer Rolls (gỏi cuốn).
I have to say, even growing up in So Cal, I had never had one before. But the vivid colors of all the fresh veggies just drew me in and I was hooked. So now I’m making my own. I don’t know what I love more – photographing them, or eating them. SO GOOD!
What I really love about these is how versatile they are. Pick your favorite veggies and add them in. Leave out the ones you’d rather pass on – there are no hard or fast rules with these.
They are light and refreshing and they are great for snacking, mealtime, pool parties, light lunches and so much more. The whole family is completely obsessed with these summer rolls. Be sure to pair them with my Vietnamese cold brew coffee that I also learned how to make on that trip. It is phenomenal!
summer rolls
Here are some commonly asked questions
Can these summer rolls be made ahead of time?
Yes – sort of. The veggies can be prepped ahead of time. But the wrappers themselves tend to get a little chewy when they lose moisture. I recommend preparing everything but the wrappers and storing in the refrigerator until ready to assemble. If you need to prepare the whole roll ahead of time, try wrapping the rolls in a damp paper towel and then place them in a zip top bag until ready to use.
Can protein be added to these rolls?
Yes! A traditional spring or summer roll does include your favorite protein (chicken, pork or shrimp) along with the veggies. We did a vegetarian version here for my daughter. But when I make them for the whole family we include leftover rotisserie chicken, sautéed pork, or shrimp.
summer rolls recipe
Can summer rolls be frozen?
Because the rice paper changes texture when it dries out and because this is supposed to be a light and fresh recipe – I don’t recommend freezing.
What is the difference between summer rolls and egg rolls?
These summer rolls are made with fresh veggies and wrapped in a light rice paper wrap – served cold.
An egg roll on the other hand is made with cooked veggies and wrapped in a wonton wrapper (made with wheat flour and egg) and deep fried until crispy – served hot.
Both delicious, just completely different.
fresh summer rolls
How to make rice paper summer rolls?
- Cut the vegetables into thin sticks, shred the cabbage and slice the radishes.
- Add the rice noodles to a bowl of hot water, according to package directions.
- Fill a pie plate with warm water.
- Dip the rice wrapper in the warm water for 10-15 seconds, making sure to hold down edges so they don’t curl up.
- Remove the wrapper and place it on a towel, gently pat it with a napkin so it is slightly dry.
- Add the noodles and any vegetables you like to the lower half of the wrapper.
- Begin rolling by pulling the wrapper over the vegetables, fold in the sides, and roll tightly.
- Serve immediately with the peanut sauce.
How to make peanut sauce
- Blend the peanut butter, rice vinegar, soy sauce, sriracha, sugar, sesame oil, garlic, and ginger in a small food processor or blender until smooth and creamy.
- Set aside while you making the summer rolls.
Vietnamese Spring Rolls
peanut sauce ingredients
- creamy peanut butter
- rice vinegar
- soy sauce or tamari
- sriracha or chili paste – more if you like it spicy
- granulated sugar or maple syrup or honey
- toasted sesame oil
- garlic
- grated fresh ginger
rice paper rolls
summer rolls ingredients
- Rice wrappers
- Rice noodles or vermicelli rice noodles
- Baby bok choy
- Carrots
- Cucumbers
- Red cabbage
- Green cabbage
- Bell peppers any color
- Radishes
- Pea pods
- Mint leaves
Products I love when making summer rolls…
This summer rolls recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade spring or summer rolls before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious recipe.
- Rice wrappers
- Rice noodles or vermicelli rice noodles
Peanut Sauce
- creamy peanut butter
- rice vinegar
- soy sauce or tamari
- sriracha or chili paste
- granulated sugar or maple syrup or honey
- toasted sesame oil
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Vietnamese Summer Rolls
Ingredients
- Rice wrappers
- Rice noodles or vermicelli rice noodles
- Baby bok choy
- Carrots
- Cucumbers
- Red cabbage
- Green cabbage
- Bell peppers any color
- Radishes
- Pea pods
- Mint leaves
Peanut Sauce
- ½ cup creamy peanut butter
- 2 tbsp rice vinegar
- ⅓ cup soy sauce or tamari
- ½ tsp sriracha or chili paste – more if you like it spicy
- 2 tbsp granulated sugar or maple syrup or honey
- 2 tbsp toasted sesame oil
- 1 clove garlic
- ½ tsp grated fresh ginger
Instructions
Peanut Sauce
- Blend the peanut butter, rice vinegar, soy sauce, sriracha, sugar, sesame oil, garlic and ginger in a small food processor or blender until smooth and creamy.
- Set aside while you making the summer rolls
Summer Rolls
- Cut the vegetables into thin sticks, shred the cabbage and slice the radishes.
- Add the rice noodles to a bowl of hot water, according to package directions.
- Fill a pie plate with warm water.
- Dip the rice wrapper in the warm water for 10-15 seconds, making sure to hold down edges so they don’t curl up.
- Remove the wrapper and place it on a towel, gently pat it with a napkin so it is slightly dry.
- Add the noodles and any vegetables you like to the lower half of the wrapper.
- Begin rolling by pulling the wrapper over the vegetables, fold in the sides and roll tightly.
- Serve immediately with the peanut sauce.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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