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Summer Rolls

Summer Rolls

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You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.


  • 1 tablespoon fresh lime juice
  • 1 tablespoon mirin (sweet Japanese rice wine)
  • 1 tablespoon unseasoned rice vinegar
  • 2 ounces thin rice noodles (from one 8-ounce package of mai fun)
  • 12 8-inch rice paper rounds
  • 2 cups halved Bibb lettuce leaves
  • 1 cup shredded rotisserie chicken or 8 ounces cooked medium shrimp (about 12) halved lengthwise, or thinly sliced tofu
  • 1 red bell pepper, thinly sliced into 2-inch matchsticks
  • 1 medium carrot, very thinly sliced into 2-inch matchsticks
  • 1 Persian cucumber, thinly sliced into 2-inch matchsticks
  • 1 red chile (such as Fresno; optional)
  • ½ cup cilantro leaves with tender stems

Recipe Preparation

  • Stir sugar and 1 Tbsp. warm water in a small bowl to dissolve sugar. Stir in lime juice, mirin, soy sauce, and vinegar; set dipping sauce aside.

  • Soften rice noodles according to package instructions. Drain; run under cold water until chilled.

  • Fill a shallow dish with warm water. Working with 1 rice paper round at a time, dip in water, turning occasionally, until just pliable but not limp, about 20 seconds (replenish with more warm water as needed). Transfer to a cutting board.

  • Place a ½ lettuce leaf in center of the rice paper. Top with a small handful of rice noodles and a few pieces each of chicken, bell pepper, carrot, cucumber, and avocado. Top with chile, if using, and cilantro and mint. Fold bottom of rice paper over filling, then fold in sides and roll like a burrito into a tight cylinder; cut in half if desired. Place roll, seam side down, on a platter. Repeat to make 11 more rolls. Serve with reserved dipping sauce.

  • Do Ahead: Rolls can be made 1 hour ahead. Cover with a damp kitchen towel and chill.

Recipe by Andrew Knowlton,

Nutritional Content

Calories (kcal) 100 Fat (g) 2 Saturated Fat (g) 0 Cholesterol (mg) 10 Carbohydrates (g) 15 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 6 Sodium (mg) 115Reviews Section

13 Tasty Summer Roll Recipes to Keep It Light and Fresh this Season

W hen it's hot outside, I crave something light, something refreshing, and something that tastes good. Summer rolls check all those boxes. All in the name, summer rolls are the ideal food for the hottest season. Not to be confused with fried spring rolls, summer rolls take healthy and savory ingredients and wrap them all up into rice paper. Pair that with a complimenting dipping sauce and you have the ideal summer meal.

If you're hunger is growing for something fresh and tasty, whip up one of these summer rolls and satisfy your craving.

Recipe Summary

  • 1 package (4 ounces) vermicelli rice noodles
  • 8-inch spring roll wrappers
  • Fresh chives (optional)
  • Creamy Peanut Dipping Sauce
  • Spicy Hoisin Dipping Sauce
  • 1 avocado, thinly sliced
  • 1/2 cup fresh basil leaves
  • 1 medium carrot, cut into matchsticks (1 1/2 cups)
  • 1 small cucumber, cut into matchsticks (3/4 cup)

Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring-roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth.

Place a layer of fillings on bottom third of wrapper, leaving a 1 1/2-inch border. Top with a portion of noodles and another layer of fillings.

Fold bottom of wrapper tightly over fillings.

Roll over once, tuck in sides, and finish rolling. If desired, add 3 fresh chives and continue rolling to enclose them. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 8 summer rolls. Serve immediately with dipping sauces, or refrigerate, up to 2 hours.

Cambodian Summer Rolls

To prepare rolls, bring 6 cups water to a boil in a large saucepan. Add the shrimp cook 3 minutes or until done. Drain and rinse with cold water. Peel shrimp chill.

Place rice noodles in a large bowl cover with boiling water. Let stand 8 minutes drain.

Add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in water. Let stand 2 minutes or until soft. Place rice paper sheet on a flat surface.

Spread 1 teaspoon hoisin sauce in the center of sheet top with 2 to 3 shrimp, 1/4 cup lettuce, about 1/4 cup rice noodles, 1 teaspoon basil, and 1 teaspoon mint. Fold sides of sheet over filling, roll up jelly-roll fashion, and gently press seam to seal. Place roll, seam side down, on a serving platter cover to keep from drying. Repeat procedure with remaining rice paper, hoisin sauce, shrimp, lettuce, rice noodles, basil, and mint.

To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl stir with a whisk.

Summer rolls recipe

Summer rolls are traditionally made with shredded pork or prawns, but this version is vegetarian, stuffed with vermicelli noodles, shredded carrot, lettuce, mint, Thai basil and coriander. Serve with your favourite dipping sauce.

Recipe from Rosa&rsquos Thai Café: The Vegetarian Cookbook by Saiphin Moore. Published by Mitchell Beazley, £20.


  • 6 rice paper sheets (spring roll wrappers) with a diameter of 16cm (6¼ inches)
  • 140 g dried rice vermicelli, soaked and drained
  • 250 g iceberg lettuce, shredded
  • 100 g carrot, shredded
  • 30 g mint leaves, roughly chopped
  • 30 g fresh coriander leaves, roughly chopped
  • 30 g sweet Thai basil, roughly chopped
  • 6 rice paper sheets (spring roll wrappers) with a diameter of 16cm (6¼ inches)
  • 4.9 oz dried rice vermicelli, soaked and drained
  • 8.8 oz iceberg lettuce, shredded
  • 3.5 oz carrot, shredded
  • 1.1 oz mint leaves, roughly chopped
  • 1.1 oz fresh coriander leaves, roughly chopped
  • 1.1 oz sweet Thai basil, roughly chopped
  • 6 rice paper sheets (spring roll wrappers) with a diameter of 16cm (6¼ inches)
  • 4.9 oz dried rice vermicelli, soaked and drained
  • 8.8 oz iceberg lettuce, shredded
  • 3.5 oz carrot, shredded
  • 1.1 oz mint leaves, roughly chopped
  • 1.1 oz fresh coriander leaves, roughly chopped
  • 1.1 oz sweet Thai basil, roughly chopped


  • Cuisine: Vietnamese
  • Recipe Type: Starter
  • Difficulty: Medium
  • Preparation Time: 25 mins
  • Cooking Time: 0 mins
  • Serves: 3


  1. First, cook the vermicelli for the filling. Bring a large saucepan of water to the boil. Once the water hits a rolling boil, carefully drop the soaked vermicelli into the pan and cook for about 30 seconds, until done, then drain and leave to cool to room temperature.
  2. To make the rolls, fill a large shallow bowl with warm water. Take a sheet of rice paper and dip it into the water for 5 seconds, until translucent, then place it on a clean work surface.
  3. Put one sixth of the lettuce in a mound in the centre of the paper, followed by the carrot, mint, coriander, basil and vermicelli.
  4. To roll up, fold the side of the wrapper closest to you over the filling, ensuring it is tucked in neatly and tightly over the filling. Next, fold the right side of the wrapper toward the centre, pulling it taut across the filling, and press down the edges of the wrapper to seal. Repeat with the left side.
  5. Now roll up the filling in the wrapper, pushing the roll away from you, to create a log-shaped parcel. If needed, dab a little water on the edges of the wrapper to help seal it shut.
  6. Repeat with the remaining rice paper sheets and filling.

This recipe is from Rosa&rsquos Thai Café: The Vegetarian Cookbook by Saiphin Moore. Published by Mitchell Beazley, £20. Photography by Louise Hagger.

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Summer Rolls

A healthy, easy spring roll appetizer that's just as fun to make as it is to eat!

Turn an easy appetizer or dinner into a fun family activity with this summer rolls recipe &mdash it&rsquos a blast to make and even more enjoyable to eat! This Vietnamese restaurant staple is easy to make at home with store-bought rice paper wrappers, your favorite veggies, and an addictive dipping sauce.

Stuffed with a ton of fresh vegetables like baby greens, cucumbers, and blanched green beans, our summer rolls recipe is as healthy as it is heavenly. Slices of creamy avocado balance out all that crunch, while sliced scallion and mint provide fragrant freshness. Pineapple is an unexpected addition that adds the perfect touch of sweetness.

This easy appetizer is vegetarian, but you can add cooked shrimp, ground pork, or chicken to the filling if you&rsquod like. Or, use roasted tofu cut into matchsticks to keep this recipe vegan. Feel free to mix-and-match the filling based on what you like, but a truly rockin&rsquo homemade summer roll should have something leafy and green, something sharp and aromatic, a little (or a lot!) of crunch, and plenty of fresh herbs. Plus &mdash a delectable dipping sauce that keeps you coming back for more &hellip and more.

Summer rolls also make for an easy, adaptable, healthy snack or light dinner. Set them out as an appetizer next time you have people over &mdash just don&rsquot expect them to last very long.

How do you assemble a summer roll?

Wrapping a good summer roll takes practice, but our streamlined technique makes it easier. Here&rsquos how it&rsquos done: Start by dipping your rice paper in a little warm water, just until it&rsquos pliable. Place it onto a work surface and arrange some of the filling in the center. Fold the two shorter sides of the rice paper over the filling first, then fold in the bottom, longer side and roll to seal. See? You&rsquore a pro!

What do you serve with a summer roll?

A summer roll should always be served with a dipping sauce &mdash it&rsquos (probably) the law. Ours combines tangy lime juice with sweet-sour rice vinegar and soy sauce for a delicious, zesty dunker that perks up the crunchy vegetable appetizer. Bonus: use up leftover sauce in stir-fried veggies and rice, tossed into noodles, or as a flavor booster in a soup or broth.

A plate of colorful, expertly-wrapped summer rolls and a bowl of dipping sauce is a great way to get a party &mdash or a simple weeknight dinner &mdash started. Ready to rock n&rsquo (summer) roll?

Related Video

These summer rolls are really freakin good. The peanut sauce is on point and the freshness of the herbs with the veggies really pop. I didn't know what to make as an appetizer for a vegetarian dinner and went with these. Everyone loved them. 10/10 would make again.

Very tasty, with a nice balance between crunchy, fresh, and savory. I omitted the cilantro (mine had gone slimy!) and was generous with the red pepper flakes in the sauce, but otherwise followed the recipe. The spicy hoisin/peanut sauce is wonderful, and I'm thinking about using it in other contexts! As for the paper towels, I did get them to work, but it required some degree of vigilance--you can't leave the wrapper in the hot water too long, or it gets too soft and tends to catch on the paper towels and rip. I also found it helpful to pat the top of the wrapper with another paper towel before adding the ingredients.

Perfect for a hot summer lunch. I used shredded red cabbage instead of napa. Added cucumbers and avocado. Paper towels were a disaster, so I tried soaking the paper towels in water first, laid them on the counter, then put the dipped rice paper on it to continue softening, after just a few seconds being in the warm water. That seemed to work perfectly and I was able to tightly roll without breaking.

Addendum to previous review: Couldn't find kaffir leaves anywhere, so I substituted 3 tablespoons fresh lime juice plus 1/2 tablespoon lime zest, as suggested elsewhere in another printing of this recipe.

Delish, very low cal. Next time I will take a page out of healthersil's book and try parchment paper. The paper towels stuck to the wrappers, and I wasted a few due to tearing. Also, before I make these again, I will watch a video on the wrapping process. I think mine should have been wrapped more tightly. However, using parchment paper may do the trick. I will also try using a sushi mat which will help tighter wrapping. Nevertheless, the rolls were fresh and delicious.

Great summer rolls! My family enjoyed them thoroughly.

Yum. I also opted out of the tomato paste in the sauce, subbing some rice vinegar to brighten it up. I added baked tofu for some protein, and I also made a dipping sauce from lime juice, fish sauce, rice vinegar, and sugar.

Wow - what great flavor! This was my first try at spring rolls and I will be trying these again as well as making new twists on my own. I hope people read the comments. The paper towels are a disaster. Thank you to the reviewers who recommended parchment paper. You saved my spring rolls. I tried two w/ paper towels and I was so frustrated about how the stuck. I was on the verge of tears!

Delicious. however, I made one change the second time. I added some fresh squeezed lime juice to the peanut sauce - that (in my opinion) gave it that little zip and sparkle that I thought was missing.

Love the rolls and the sauce (minus the tomato paste). I use the sauce for lots of other things- over a cold veggie-noodle-almond salad is great. Any guesses on how long it would last in the fridge? Iɽ like to make a big batch and use it for a while.

I combined this recipe with Papaya Spring Rolls and used the sauce recipe + suggestions from Spicy Peanut Sauce. I love the bean thread noodles, ground peanuts and cabbage additions + the mango (not papaya) and herbs from the other recipe. Together, my spring rolls were fantastic this time around! For me, this is time consuming but worth it! Oh and used the common suggestions on the sauce such as the garlic chili sauce instead of the tomato paste and I used spinach instead of lettuce.

Light, refreshing, delicious, and beautiful to look at. Great anytime of year, in my opinion. I had no problems with my rice paper rounds tearing. Per another reviewer, I soaked them for only 15 sec. Using parchment paper instead of paper towels was another helpful tip because the rounds stuck to the paper towels. For the sauce, I left out the tomato paste (personal preference) and I also made the sauce "Street/Canada" recommended. Both were good but I would suggest going lighter on the amount of sauce per roll (no matter which sauce you make)so they don't overpower the delicate taste of the other ingredients.

Made this the other night. I found the dipping sauce a little heavy. Here is an alternative sauce that I learned in a cooking course in Cambodia. 2 cloves of garlic, 1 shallot, bit of sweet chili pepper, bit of chopped cilantro stems. Chop finely. Then fry the ingredients with tablespoon brown sugar, 1/4 cup of water. Bring to boil, simmer. Let cool. Add juice of one or two limes to taste.

Wow. I must confess that my rolls were fairly unattractive & I clearly need to practice my rolling technique, but the taste far exceeded my expectations! My 12yo son that avoids healthy food thought these were great too. All my subs were due to using what I had in the house & included chili oil for rpflakes, angel hair rice noodles for bean thread & green cabbage for Napa. Parchment paper for paper towels cuz I cant help thinking paper towels would stick to rice rounds. We will undoubtedly have these again & I may make the peanut sauce alone to go with some of my thai dishes. Major thumbs up!

I've made these several times with my 2.5 year old - we both love it! She enjoys soaking the rice paper and assembling the veggies on the roll (and nibbling noodles along the way). We've varied the ingredients by season and what's in the fridge and it always turns out yummy. I usually double the sauce recipe and we use it for dipping, another kid-pleaser.

These are awesome as written, and with my various experimentations. mango, pineapple, shrimp, etc. While the sauce is good inside the rolls, I would point out that it is nearly identical to the spicy peanut sauce recipe also on this site, which I have used as a dipping sauce for these instead, as well (doubling the red pepper and adding 1/4 cup cilantro at the end.) I would also add that if you get disturbed mid-recipe and need to quit, pouring the sauce over the remaining noodles with a little pineapple and some cooked shrimp, as well as the mint and basil thrown in is delicious.

I made this as a lettuce wrap for a super-quick supper. Delicious and so healthy. I used rice stick noodles, covered in boiling water for 5 minutes and they were fantastic. I'm glad there's enough left over to make more!

I love this recipe in the summer when it's too hot to cook. It's a little tricky working with the rice paper wrappers, but once you get the hang of it, it's easy. I use luke- warm water (about 100 degrees) and let the wrapper soak until just pliable (about 10-20 seconds). I also use parchment paper instead of paper towels.

trick: only leave rice paper in cold water forten seconds no longer, or else paper will tear and become soggy.

I made these by the recipe and I couldn't be more pleased! Thomas, capsaicin is a very stable compound. Cooking chiles or their parts only intensifies the flavor of the rest of the flavors in the chile. It does nothing to the heat level. Sorry.

Brilliant! Used carrots, Daikon radish,red bell pepper, scallion, all the herbs, and some avocado. Make this!

I've made this twice as written with no deviations.It is a fine dish. The first time, I did make a mistake -- I did not add the hot pepper flakes to the sauce while it was cooking.I forgot it and added it after it was done cooking.Not cooking the hot pepper flakes increases the heat considerably. I personally loved it, but it was too much for my girlfriend. The second time I made it right, it was much milder and personally I liked it the other way. As far as calling it labor intensive. that is a relative term and really depends on your experience in the kitchen and knifing skills. I didn't find it that time or labor intensive, and I chop everything with just my knife and skill. The one thing I will say I disagree with in the recipe is it tells you to put the rice paper on a paper towel. No -- the paper towel just sticks to it.I put the rice paper on parchment paper and assemble the roll on it and it works great.

delicious as a light dinner, lunch or appetizer. i didn't follow the recipe exactly. made my own peanut sauce(of relatively the same ingredients) and used the vegetables i had on hand instead of the noodles and cabbage (carrot, jicama, green beans and scallion). I also added some chicken i sliced thinly and poached in chicken broth for added protein. The herbs, however, are the real star. such a delicious and fresh flavor combination with the vegetables and peanut sauce!! i think you could use ANY fresh crunchy vegetable, whether the roll stays true to it's vietnamese roots or not!! this is truly a dish you can indulge in and not feel guilty about later!!

this recipe was really delicious- I added some shrimp to it as well and used the peanut sauce as a dipping sauce. yummy! after a little difficulty wrapping the first few, i got the hang of it and they turned out very nice. i stored the prepared rolls layered with parchment paper for a few hours before my guests came and cut them right before i served them.

This was super good! A little labor intensive but deffinately worth it. I used the peanut sauce as a dipping sauce and added shrimp. I would not advise wrapping rolls in wet paper towel as it all stuck to the rolls and I had to peel it off.

Recipe Summary

  • ⅔ cup water
  • ⅓ cup uncooked white rice
  • 8 cabbage leaves
  • 1 pound lean ground beef
  • ¼ cup chopped onion
  • 1 egg, slightly beaten
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (10.75 ounce) can condensed tomato soup

In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened drain.

In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.

Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.

In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Summer Rolls

These days, we&rsquore all about making wraps--seriously, everything from sandwiches to small plates--and keeping dishes warm-weather friendly. That&rsquos why we love this recipe for summer rolls. Think of these Vietnamese bites as spring rolls minus the deep frying: Add crisp veggies, lots of fresh herbs, soft rice noodles and juicy shrimp to rice-paper wrappers, then roll them up. You can make them ahead of time (they last up to two to three days in the refrigerator) for a snack or light lunch, or have guests roll their own (hello, super-easy dinner party).

12 rice-paper spring-roll wrappers

1 package rice noodles or bean threads

1 head green leaf lettuce, leaves separated

1 cup thinly sliced carrot

1 cup thinly sliced cucumber

24 cooked shrimp, halved lengthwise

Sweet chile sauce, for serving

1. Fill a large, shallow baking dish with hot water. Place the rice noodles in a large bowl and cover with hot water. Soak until tender, 8 to 10 minutes.

2. To assemble the summer rolls, dip a rice-paper wrapper into the dish of hot water. Soak until translucent and soft, about 1 to 2 minutes.

3. Remove the wrapper and place it carefully on a cutting board. Fill with 1 lettuce leaf, a small pinch of cooked noodles (about 3 tablespoons), 2 tablespoons sliced carrot, 2 tablespoons sliced cucumber and 4 shrimp halves. Top with 2 tablespoons basil leaves, 2 tablespoons cilantro leaves and 1 tablespoon mint leaves.

4. Fold the left and right sides of the wrapper inward over the filling. Starting with the side closest to you, roll up the summer roll to fully encase the filling.

5. Serve with sweet chile sauce for dipping. Store extra rolls in the refrigerator on a plate covered loosely with plastic wrap until ready to serve (eat within three days).