Want to learn to make fresh homemade Vietnamese style summer rolls? You’ve come to the right place! These summer rolls are super vibrant, totally colorful, incredibly healthy and super fun to make. The only hard part is actually rolling up the summer rolls. But don’t worry after a little practice and a lot of laughs, you’ll get the hang of it! The recipe below includes a few of our favorite veggies and proteins, but you can use this as a guide and truly make these your own. Go to the farmers market and pull vegetables that are in season and pick your favorite protein to throw in the mix. Grab your girlfriends and throw a summer roll party this weekend.
Serves 2 for dinner, 4 as an appetizer
– What you’ll need –
1 Red Bell Pepper
2 Large Carrots
1 Cup Shredded Napa Cabbage
Scallions or Green Onion
8 Medium Cooked Shrimp halved or 8 Crab Sticks (optional)
2 Ounces of Vietnamese Rice Noodles (optional)
8 Rice Paper Rounds
– For the sauce –
1 Scallion Thinly Sliced
1 Teaspoon Grated Ginger
1 Teaspoon Sriracha
1 Tablespoon Lime Juice
1 Teaspoon Hoisin Sauce
1 Teaspoon Honey
1 Teaspoon Low-Sodium Soy Sauce
1/4 Cup Rice Vinegar
2-3 Teaspoons of Water
1 Teaspoon Toasted Sesame Seeds (optional)
– Let’s Get Cooking –
Let’s start with the sauce. Combine all your ingredients with a whisk and then place the sauce in the refrigerator until you are ready to eat. Easy right?
If you decided to use the rice noodles, bring a pot of water to a boil and cook the noodles according to the package instructions. It should take about 2 minutes for the noodles to cook. When they are done, drain, rinse and cool the noodles. Set them aside while you prepare the vegetables.
The cabbage is best bought shredded, and if you’re short on time you can likely find all the other ingredients thinly sliced at the supermarket as well. But if you’re doing things the old-fashioned way, grab your knife and thinly slice all your vegetables into cute little sticks. Once everything is ready you can arrange it on a cutting board like we did, or place the ingredients into individual bowls for a mini summer roll party!
Now it’s time to get rollin’. Fill a large bowl or pan with very warm water. Take one rice paper round and place it into the water for about 30 seconds, or until you feel it is flexible enough to use. Now, place the round on a damp towel or a cutting board and start filling.
You’ll want to start in the center. Place a few cilantro leaves, top with rice noodles, shrimp, 2-4 slices of carrots, 2-4 slices of cucumber, 2-4 slices of bell pepper, 2 slices of avocado, a tablespoon of cabbage and a sprinkle of scallions being sure to leave about 1-inch on all sides. Bring the edges over the filling on two ends and tuck the rice paper underneath the filling. As you roll, be sure to fold over the sides. The first one tends to be a little messy, but as you go you’re sure to get the hang of it! Keep the rolled summer rolls under a damp towel until you’re ready to eat.
Slice in half to admire the beautiful colors, pour up your dipping sauce, grab some chopsticks and enjoy!