Vietnamese

Vietnamese Summer Rolls

Light, crunchy, perfect with a creamy peanut dip.

The Story

Light, crunchy, perfect with a creamy peanut dip.

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.

Ingredients

  • <span class="rr-qty" data-rr-qty-num="8" data-rr-qty-unit="">8</span> rice paper wrappers
  • <span class="rr-qty" data-rr-qty-num="8" data-rr-qty-unit="">8</span>–10 medium shrimp (peeled, deveined, cooked)
  • <span class="rr-qty" data-rr-qty-num="1" data-rr-qty-unit="cup">1 cup</span> rice vermicelli (cooked)
  • <span class="rr-qty" data-rr-qty-num="1" data-rr-qty-unit="cup">1 cup</span> shredded lettuce
  • ½ cup julienned carrots
  • ½ cucumber, julienned
  • ¼ cup fresh mint leaves
  • ¼ cup fresh cilantro

Step 1

Prep everything

Cook vermicelli according to package directions. Slice all veggies and gather herbs. Have a clean work surface ready!

Step 2

Soften wrapper

Dip one rice paper wrapper into warm water for 5–10 seconds until flexible but not mushy.

Secret Tip

Soak the wrappers for *less* time than the package says — 5 seconds, not 15. The wrapper finishes softening on the towel from the heat of the fillings, and you avoid the gummy texture that ruins 90% of homemade summer rolls. Restaurants pull them barely-pliable.

Make it tonight

Vietnamese Summer Rolls

Read the full recipe →