Xin chào — hello
From a humid Southern Vietnamese summer evening where the lemongrass cuts the air and rice paper wrappers go translucent under your fingers, comes a roll that's basically edible sunshine.
Vietnamese Summer Rolls (zoy-koon)
Light, crunchy, perfect with a creamy peanut dip.
Fresh, vibrant, and packed with herbs — these no-cook rolls are light, crunchy, and perfect with a creamy peanut dip.
(Serves 4)
Roll fillings
- 8 rice paper wrappers
- 8–10 medium shrimp (peeled, deveined, cooked)
- 1 cup rice vermicelli (cooked)
- 1 cup shredded lettuce
- ½ cup julienned carrots
- ½ cucumber, julienned
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro
- ¼ cup Thai basil leaves (or more mint)
Peanut dipping sauce
- ¼ cup natural peanut butter
- 1 tbsp hoisin sauce
- 1 tbsp soy sauce (or tamari)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp maple syrup or honey
- 1–2 tbsp warm water (to thin)
- 1 clove garlic, minced
- 1 tsp lime juice
- pinch chili flakes (optional)
You'll also need
- 1 large shallow dish of warm water
- 1 clean kitchen towel or damp paper towel
- 1 cutting board
-
1
Prep everything
Cook vermicelli according to package directions. Slice all veggies and gather herbs. Have a clean work surface ready!
-
2
Soften wrapper
Dip one rice paper wrapper into warm water for 5–10 seconds until flexible but not mushy.
-
3
Layer it up
Place wrapper on a damp towel. In the lower third, layer lettuce, vermicelli, veggies, and herbs.
-
4
Fold the sides
Fold the left and right sides of the wrapper inward over the filling.
-
5
Roll it tight
Starting from the bottom, roll tightly over the filling, tucking in as you go. Roll until sealed.
-
6
Serve & enjoy
Slice in half (optional) and serve with peanut sauce. Dip, bite, smile!
Try these twists
Tofu & veggie
Use pan-fried tofu or tempeh. Add avocado and mango.
Spicy shrimp
Toss shrimp in chili garlic sauce or sriracha before rolling.
Mango crunch
Add mango, microgreens, and crushed peanuts.
Rainbow vegan
Go big on colorful veggies and herbs. Serve with hoisin or soy-ginger dip.
The one thing restaurants do that you don't.
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Made by the community
this is going in the weekly rotation
this is going in the weekly rotation
Tag me if you make it! #vietnamesesummerrolls
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Frequently asked
Vegetarian?
Yes — sub the shrimp with pan-fried tofu or tempeh.
Make ahead?
Same day only. Wrap individually in damp paper towel, store in airtight container up to 24 hours.
Best wrapper brand?
Look for thinner round wrappers — 22 cm diameter. Brands vary; thinner softens faster.
Prep everything
Cook vermicelli according to package directions. Slice all veggies and gather herbs. Have a clean work surface ready!
Soften wrapper
Dip one rice paper wrapper into warm water for 5–10 seconds until flexible but not mushy.
Layer it up
Place wrapper on a damp towel. In the lower third, layer lettuce, vermicelli, veggies, and herbs.
Fold the sides
Fold the left and right sides of the wrapper inward over the filling.
Roll it tight
Starting from the bottom, roll tightly over the filling, tucking in as you go. Roll until sealed.
Serve & enjoy
Slice in half (optional) and serve with peanut sauce. Dip, bite, smile!
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