Vietnamese Summer Rolls

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If you have ever considered making a Vietnamese summer roll, you may have been intimidated by the process. But these delicious rolls are not at all difficult. I learned my summer roll technique from a native of France. I learned three things: Rice paper is very forgiving; don’t overstuff; and the more you make, the easier it gets. The rolls include rice vermicelli, lettuce, shredded carrots, a variety of herbs (the best combination is basil, mint and cilantro), and pork or shrimp or both. I would consider only the herbs truly sacred, but substitutions would work elsewhere: hard-cooked egg or tofu for the pork or shrimp, shredded daikon or anything else crunchy for the carrots, chopped greens for the lettuce, any pasta for the noodles.


  • 16

    6-inch rounds rice paper

  • 8

    leaves lettuce, washed, dried and torn or chopped

  • 2

    cups cooked rice vermicelli, rinsed and drained

  • 1

    cup shredded peeled carrots

  • ½

    cup fresh mint leaves

  • ½

    cup fresh Thai basil leaves

  • ½

    cup fresh cilantro leaves

  • 32

    slices cooked pork or 32 poached or grilled shrimp, split lengthwise in half, or use half pork and half shrimp

  • ½

    cup fish sauce

  • 1

    tablespoon sugar, or to taste

  • 1

    tablespoon peeled and minced fresh ginger

  • 1

    teaspoon Vietnamese chili-garlic paste, or to taste, or chopped fresh chilies to taste

  • Salt and black pepper to taste

  • Lime wedges

  • Nutritional Information
    • Nutritional analysis per serving (16 servings)

      364 calories; 7 grams fat; 2 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 56 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 15 grams protein; 35 milligrams cholesterol; 849 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam


  1. Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds. Turn it and dip remaining section, then lay on a damp towel.
  2. Working on bottom third of rice paper, spread a bit of lettuce, noodles, carrots, herbs and pork and/or shrimp. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.
  3. Combine fish sauce, sugar, ginger, chili-garlic paste and about 1/4 cup water. Taste and adjust seasoning, adding salt and pepper if necessary.
  4. Serve rolls right away, or refrigerate, lightly covered, up to 2 hours. Cut each roll into 2 or 3 pieces, then serve with dipping sauce and lime wedges.
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