Fresh Vietnamese Summer Rolls
Prep time: 
Total time: 
Serves: 10 rolls
  • A dish containing 3 Tbsp. warm water (a pie plate works well)
  • 10 rice paper wrappers
  • Julienned carrots, prepackaged, about equal to one carrot
  • 1 small cucumber, julienned
  • Bean sprouts
  • 1 oz. cooked rice vermicelli noodles
  • Fresh mint and cilantro
  • 16 cooked shrimp, cut in half length-wise, chilled
Peanut Dipping Sauce
  • ¼ cup smooth peanut butter
  • 2½ Tbsp. Hoisin sauce
  • 2 Tbsp. soy sauce
  • 1 clove garlic, crushed
  • 1 Tbsp. lime juice
  • 3 Tbsp. warm water
  1. Whisk together the peanut dipping sauce ingredients and then set aside.
  2. Have all your ingredients ready and out for easy assembly.
  3. Working with one rice wrapper at a time, dip the wrapper into the water for 15-20 seconds. Don't let it get too soggy, you want it still slightly firm but pliable. Place it on a flat surface, it may stick slightly to wood. Pat the wrapper sightly dry. Place three halved shrimp lined up on the lower half of the wrapper, top with carrots, cucumber, bean sprouts, rice vermicelli, mint sprig and cilantro leaves.
  4. Roll up the summer roll like a spring roll or burrito, folding in the bottom and sides and place on a serving dish. They may stick to each other slightly but usually pull apart fairly easily. They are best eaten the day of but will keep for lunch the next day if wrapped well with plastic wrap.
  5. Serve with the peanut dipping sauce, hoisin and sriracha.
Recipe by Noshing With the Nolands at