Fresh Homemade Vietnamese-Style Summer Rolls
Bright, fresh, and endlessly customizable, Vietnamese summer rolls (Gỏi cuốn) are a celebration of texture and flavor wrapped in a translucent rice paper package. Unlike their fried spring roll cousins, these are light, healthy, and perfect for a warm day. This recipe features plump shrimp, crisp vegetables, tender rice noodles, and aromatic herbs, all served with a rich, savory-sweet peanut-hoisin dipping sauce. The magic lies in the contrast: cool, soft wrappers give way to a crunchy, herbaceous interior with every bite.
Prep Time: 25–30 minutes
Assembly Time: 15–20 minutes
Total Time: 45–50 minutes
Servings: 8 rolls (serves 3–4 people)
Ingredients
For the Rolls:
8 rice paper wrappers (22 cm size works best)
100g rice vermicelli noodles
12–16 medium shrimp (peeled, cooked, sliced in half lengthwise) OR 1 cup cooked shredded chicken
1 cup shredded lettuce
½ cup julienned carrots
½ cup julienned cucumber
Fresh mint leaves
Fresh cilantro
Fresh Thai basil (optional but authentic)
Creamy Peanut Dipping Sauce
3 tablespoons peanut butter
1 tablespoon soy sauce
1 teaspoon sugar (or honey)
1 teaspoon lime juice
1 small garlic clove (minced)
2–3 tablespoons warm water (to thin)
Step-by-Step Instructions
Prepare the Vermicelli
Boil water.
Cook rice vermicelli according to package (usually 3–5 minutes).
Drain and rinse with cold water.
Set aside.
Prepare Fillings
Slice shrimp in half lengthwise.
Julienne vegetables.
Wash and dry herbs.
Arrange everything in small bowls — this makes rolling easy.
Soften the Rice Paper
Fill a wide shallow bowl with warm water.
Dip one rice paper sheet in water for 10–15 seconds.
Remove and place on a clean damp towel or plate.
It will still feel slightly firm — that’s normal.
It softens more while you fill it.
Layer the Fillings
On the lower third of the wrapper:
Lettuce
Vermicelli noodles
Carrots + cucumber
Herbs
Shrimp (pink side facing down for pretty presentation)
Roll Like a Pro
Fold bottom over filling.
Fold in sides.
Roll tightly upward like a burrito.
Keep rolls slightly firm but not overstuffed.
Repeat with remaining wrappers.
Make the Peanut Sauce
In a small bowl:
Mix peanut butter, soy sauce, sugar, lime juice, garlic.
Add warm water slowly until smooth and creamy.
It should be pourable but thick.
Optional Traditional Nuoc Cham (Fish Sauce Dip)
2 tablespoons fish sauce
1 tablespoon lime juice
1 tablespoon water
1 teaspoon sugar
Chopped chili (optional)
Stir until sugar dissolves.
Tips for Perfect Rolls
Don’t soak rice paper too long — it becomes sticky
Work one roll at a time
Keep finished rolls covered with damp towel
Best eaten within 4 hours
Nutrition (Per Roll with Shrimp, approx)
Calories: ~110
Protein: 6–8g
Carbs: 15g
Fat: 2–3g
Very light and fresh!
Final Thoughts
These rolls are:
Light but satisfying
Fresh and herby
Perfect for summer dinners
Customizable (tofu, beef, mango, avocado…)
They feel fancy — but once you roll 2 or 3, you’ll get the rhythm.