Summer rolls, named because they are light refreshing and perfect for summer, can be enjoyed any time of year. And I think we should make them today!
Summer rolls, also called Vietnamese spring rolls, or rice paper rolls are made with fresh veggies, your favorite protein (we love chicken, pork, or shrimp!), and dipped in a delicious creamy peanut sauce. Serve them as-is or alongside our easy baked teriyaki chicken thighs!
Vietnamese Summer Rolls
Summer Rolls {Vietnamese Fresh Spring Rolls}
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Summer roll ingredients
- Rice paper wrappers – You can often find these in the cultural or Asian section of your market. They are also available on Amazon or in Asian grocery stores.
- Rice noodles – I prefer the very thin rice noodles.
- Lettuce – I love a good butter lettuce, but my favorite Vietnamese restaurant uses iceberg and that works well too, so choose what you like!
- Veggies – Carrot and cucumber, julienned.
- Herbs – Green onion or scallion, fresh mint, fresh cilantro
- Protein – This is optional, but summer rolls often include chicken, pork, or shrimp.
- Dipping sauce – We are partial to this peanut sauce (only 3 ingredients!). A sweet chili sauce or vinegar sauce is also delicious.
How do you make rice paper summer rolls? (Step-by-step)
⭐ First, prepare all your ingredients, slicing vegetables long and thin so they will lay nicely.
⭐ Next, hydrate your rice paper wrappers.
⭐ Then, place noodles, vegetables, herbs, and protein into the wrapper.
⭐ Finally, fold in either end, then roll carefully. Store under a damp towel until ready to serve.
Preparation
Can you make summer rolls ahead of time?
These are best eaten right away because the wrappers tend to get tough and chewy as they lose moisture. If you need to prepare them in advance be sure to wrap the fresh spring rolls in a clean damp towel and then seal in an airtight container.
Can you make these without meat?
Yes! Vegetarian summer rolls are absolutely delicious. I would just toss in a little extra of the veggies to round it all out.
What do you serve with summer rolls?
They are traditionally served alongside a simple peanut sauce or a sweet and sour vinegar dipping sauce (called Nuoc Cham)
Storage and leftovers
How long do summer rolls last?
You typically want to eat these as quickly as possible after preparation, but they can be made up to a day in advance if stored carefully.
When storing, line your container with damp clean towels or paper towels then place the rolls on top of the towels. Place a second damp towel on top of the rolls, tucking the towel between the rolls so they do not stick together. Repeat in layers as necessary.
Can you freeze summer rolls?
You should not freeze this recipe.
Variations and substitutions
🟢 If cilantro tastes like soap to you, either skip it or substitute with some flat leaf parsley.
🟢 Get fancy by using thinly sliced strips of cooked pork belly as your protein.
🟢 Go super veg with thinly sliced strips of sweet pepper or a handful of edamame.
Frequently asked questions?
Can you fry summer rolls?
You cannot fry summer rolls. The rice paper wrapper used in the recipe is meant to be enjoyed uncooked.
What is the difference between summer rolls and spring rolls?
According to Wikipedia, Vietnamese summer rolls (Gỏi cuốn) in the United States typically refer to the uncooked rice paper wrapped rolls you see in this recipe, while spring rolls are fried. That said, this can vary vastly by region.
Some areas refer to them as spring rolls (often the west coast), and others as rice paper rolls or even Vietnamese rolls.
Why are they called summer rolls?
The name summer roll appears to have been made popular by Vietnamese-American restaurants for easier marketing and as a seasonal play on the term spring roll.
What is the difference between summer rolls and egg rolls?
Egg rolls have a thicker wrapping made of wheat flour with egg. They are deep fried and served hot.
Are summer rolls eaten hot or cold?
Summer rolls are eaten cold. The only cooked ingredients in a summer roll are the protein (like chicken, pork, or seafood).
More Asian inspired recipes we love
- Easy egg roll in a bowl recipe
- Instant pot honey garlic chicken
- Sheet pan peanut butter chicken
- Vegetable stir fry noodles
- See all our Asian dinner ideas
More recipes perfect for summer
Tools we love
- Mandoline slicer – Perfect for getting your vegetables cut quickly and precisely.
- Kevlar gloves – Perfect for making sure you don’t lose a finger while using your mandoline.
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How to Make Summer Rolls (Vietnamese Spring Rolls)
Summer Rolls
Ingredients
- 8 rice paper wrappers
- 1 ounce rice noodles prepared
- 1 - 2 cups cooked chicken or other protein
- 4 - 6 leaves butter lettuce
- 8 green onion or scallion cut lenth-wise
- 1 carrot julienned
- 1 cucumber julienned
- fresh mint leaves
- fresh cilantro or flat leaf parsley
- peanut sauce optional for dipping
Instructions
- Prepare noodles and vegetables, then set out neatly so you can assemble the rolls quickly.
- Make sure you also have a damp towel lined and covered container for storing the rolls before serving. Also a water dish for dipping the wrappers (I typically use a baking pan for this).
- Prepare the rice paper wrappers one at a time by submerging them in warm water, according to the package directions.
- Fill the rolls individually one ingredient at a time, making sure not to overstuff.
- Roll up by folding the top over the bottom, then fold the sides in, then roll the rest of the way down (the same way you would roll a burrito). Place rolls in the damp towel lined container and cover with a damp towel as you go.
- Serve with peanut sauce for dipping.
Video
Notes
Nutrition
Summer Rolls {Vietnamese Fresh Spring Rolls}
Click the button above to save this recipe!
Making this as an app? Try them alongside these yummy homemade fried pickles!
2.3.2009
Tiffany says
I’m a fan of spring rolls, too! Will have to try this some time.
mădălina says
This looks soo good! 🙂
lanne says
I cant wait to try these. They look delicious!!
Julie Blanner says
I love how light and delicious these are!
Anna says
These rolls are delicious! Thanks for the recipe!
Katie says
Can’t wait to try these! They look AMAZING.
Pam Dana says
I was super intimidated to make this, but it turned out great and everyone loved them! Thanks for the great recipe and instructions!
Becky Hardin says
These are so much better then take out. Easy to make and so delicious!