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Vietnamese Summer Rolls

Vietnamese Summer Rolls

Alison Needham
This recipe requires some time to assemble, but absolutely NO cooking, which is a beautiful thing during those hot summer days. I love to serve them for a light lunch or dinner, but also at parties as an appetizer. They keep well in the refrigerator for up to a day, just make sure to keep them covered with a damp paper towel so they don't dry out.
Prep Time 30 mins
Soak time 10 mins
Cuisine Vietnamese
Servings 12 rolls
Calories 59 kcal


For the Peanut Sauce


  • Bring a kettle full of water to boil. Place rice vermicelli in a large bowl. Pour boiling water over the noodles and allow to soften until they become al-dente, about 8-10 minutes (follow package directions). Remove from the bowl, place in a colander and rinse with cool water. Place noodles in a bowl and set aside.
  • Prepare the herbs, vegetables and shrimp, and set in piles or bowls on your work surface. Fill a large bowl with warm water.
  • Submerge the first rice paper wrap in the bowl of warm water for about 10 seconds, until it becomes soft and pliable and the pattern on the wrap begins to fade. The wrap will be yielding and become transparent, but will still be strong and about as tender as an al-dente noodle. If you leave it too long in the water it will tear and begin to stick to itself much like cling wrap. When the wrap is sufficiently softened, remove it from the water and place it on a smooth surface, like a cutting board, large plate or counter top. Fill it first with a small portion of the rice noodles on one side, then top with small portions of the herbs, vegetables and finally about 4 shrimp halves. Fold in the sides of the wrapper, then one end. Then roll the whole thing up as you would a burrito. Set aside, covered with a damp paper towel and repeat with the remaining wraps. If desired, cut rolls in half. Refrigerate if not using right away, still covered with a damp paper towel.
  • Make the dipping sauce by whisking the peanut butter with the fish sauce, soy sauce, chile paste and sesame oil. If it is very thick add 1-2 tablespoons of water and whisk again until smooth. Stir in the brown sugar, scallions, garlic, ginger and cilantro. Serve alongside the summer rolls.


Serving: 2rollsCalories: 59kcalCarbohydrates: 6gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 328mgPotassium: 165mgFiber: 1gSugar: 3gVitamin A: 404IUVitamin C: 3mgCalcium: 21mgIron: 1mg
Keyword Summer Rolls, Vietnamese Summer Rolls
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