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  3. Fresh Vietnamese Summer Rolls
Fresh Vietnamese spring rolls on a plate with dipping sauces, perfect for food photography and culinary inspiration.

Rice paper rolls with shrimp, herbs, and peanut dipping sauce

Fresh Vietnamese Summer Rolls

Fresh Vietnamese Summer Rolls

25 minEasy

Prep Time

25 min

Cook Time

0 min

Total Time

25 min

Servings

4

8 rolls

Difficulty

Easy

Cost

Budget

$

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Fresh Vietnamese Summer Rolls

Rice paper rolls with shrimp, herbs, and peanut dipping sauce

Light, fresh rice paper rolls stuffed with shrimp, vermicelli, crisp vegetables, and fragrant herbs. Served with a rich peanut dipping sauce for the perfect no-cook summer meal.

25m

Prep Time

0m

Cook Time

25m

Total Time

4

Servings

Easy

Difficulty

Budget $

Cost

Asian CuisineMain CourseAppetizerGluten-FreeDairy-Free
Sarah Chen
Sarah Chen

December 1, 2023(Updated April 12, 2026)

These summer rolls are the ultimate light, refreshing meal for hot days—completely no-cook, loaded with fresh herbs and crunchy vegetables, and wrapped in translucent rice paper. The peanut sauce brings it all together.

Why This Recipe Works

Rice paper softens in seconds in warm water, making assembly quick and easy. The combination of fresh herbs, crunchy vegetables, and tender shrimp creates textural contrast in every bite.

Ingredients

  • 8 rice paper wrappers
  • 16 cooked shrimp, halved lengthwise
  • 2 oz rice vermicelli, cooked and cooled
  • 1 cup shredded carrots and cucumber
  • 1 cup fresh herbs (mint, cilantro, Thai basil)
  • 1/4 cup peanut butter + 2 tbsp hoisin + sriracha (dip)

Instructions

  1. 1

    Prepare the peanut sauce: whisk peanut butter, hoisin, 2 tbsp warm water, 1 tsp sriracha, and 1 tsp lime juice until smooth.

  2. 2

    Dip one rice paper wrapper in warm water for 5-8 seconds until pliable. Lay flat on a damp cutting board.

  3. 3

    Arrange 4 shrimp halves in a row in the lower third. Top with a small bundle of vermicelli, carrots, cucumber, and herbs.

  4. 4

    Fold the bottom edge over the filling, tuck in the sides, and roll tightly like a burrito.

  5. 5

    Repeat with remaining wrappers. Serve immediately with peanut dipping sauce.

Serving Suggestions

Ways to Serve This Dish

  • Serve over steamed jasmine or sticky rice

  • Pair with a side of pickled vegetables or kimchi

  • Add a drizzle of sesame oil and toasted sesame seeds for extra flavor

  • Arrange on a platter for easy sharing at your next gathering

Substitutions

ShrimpSliced tofu or chicken

Both make excellent protein alternatives

Peanut butterAlmond butter or sunflower seed butter

Nut-free or different nut options for the dipping sauce

DepthPantry

Test Kitchen Pick

Soy Sauce

Helpful Pantry Staple

Why the pantry staple matters

This style of cooking leans heavily on a few foundational condiments. A better soy sauce is usually the fastest pantry upgrade to notice.

The savory base here starts with a more useful bottle, not another gadget.

  • Useful across marinades, stir-fries, and dipping sauces
  • Gives the final dish a fuller savory backbone

If this cuisine shows up regularly in your kitchen, soy sauce is one of the best-value pantry upgrades.

Shop soy sauce for this recipe

Tips & Storage

Pro Tips

  • Do not over-soak the rice paper—it continues to soften after you remove it from the water.

  • Cover finished rolls with a damp paper towel to prevent drying while assembling the rest.

Storage

Best served immediately. Wrap individually in damp paper towels and store in an airtight container for up to 4 hours.

Reheating

Do not reheat; these are served cold or at room temperature.

Nutrition Facts

Per serving (55mg) · 4 servings

Calories195
LowModerateHigh

A light, low-calorie option · based on a 2,000 cal daily diet

Protein12g
Carbohydrates5g
Fat26g
Fiber420mg
Sugar2g
Sodium4g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Why do my rolls tear?
The rice paper is too wet. Dip for just 5-8 seconds—it will continue softening on the cutting board.
Can I make them vegan?
Replace shrimp with marinated tofu or extra vegetables for a fully vegan version.

Explore More

More Asian RecipesMore Main CourseMore AppetizerGluten-Free RecipesDairy-Free RecipesNo-Cook Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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