Description
Cool, fresh, and packed with vibrant flavor, these Vietnamese summer rolls are filled with crisp veggies, herbs, rice noodles, and optional shrimp, all wrapped in delicate rice paper and served with a savory dipping sauce.
Ingredients
Scale
- 8 to 10 Rice Paper Wrappers
- 4 oz Rice Vermicelli Noodles, cooked and cooled
- 12 medium Shrimp, cooked and sliced in half (optional)
- 1 large Carrot, julienned
- 1 medium Cucumber, julienned
- 1 small Red Bell Pepper, thinly sliced
- 4 Romaine or Butter Lettuce Leaves, halved
- 1/2 cup Fresh Mint Leaves
- 1/2 cup Fresh Cilantro or Thai Basil
- 1/2 cup Dipping Sauce (Peanut or Hoisin)
Instructions
- Cook rice vermicelli noodles according to package instructions. Rinse under cold water and drain well.
- Arrange all vegetables, herbs, shrimp, and noodles in small bowls for easy access.
- Fill a large shallow dish with warm water and place a damp towel on your work surface.
- Dip a rice paper sheet into warm water for about 5 seconds and lay it flat on the damp towel.
- Layer herbs, veggies, noodles, and shrimp near the bottom third of the wrapper.
- Fold the bottom up over the filling, tuck in the sides, and roll tightly.
- Repeat with remaining ingredients until all rolls are assembled.
- Let the rolls rest for 2–3 minutes to firm up before serving.
- Serve with dipping sauce on the side and enjoy immediately.
Notes
- Keep a damp towel over finished rolls to prevent drying out.
- Do not soak rice paper for too long or it will become too fragile.
- Prep ingredients in advance for a faster assembly process.
Nutrition
- Serving Size: 2 rolls
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg