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Vietnamese Summer Rolls

Vietnamese Summer Rolls Recipe

To prevent tearing the rice paper when wrapping, do not over-soak the rice papers. Place the rice paper on a damp kitchen cloth when wrapping and try to wrap as fast as possible. Check out the step-by-step wrapping photos here.

Feel free to substitute the filling ingredients (lettuce, mint and prawns) in this recipe with any available seasonal ingredients (e.g. chicken, basil, chives, coriander, carrots, beansprouts).


  • 20 small to medium prawns (shrimps)
  • 10 pieces of 22-cm Vietnamese rice papers
  • 80 grams rice vermicelli (bee hoon)
  • 1 tsp sesame oil
  • a plate of water
  • lettuce leaves
  • mint leaves may also use other herbs such as coriander or basil
  • 10 thin slices roast pork optional
  • 10 thin slices fish cake optional
  • spring onions (scallions) the green part; cut to long stalks

(A) Dipping Sauce

  • 2 tbsp hoisin sauce
  • 1 tbsp creamy peanut butter
  • 1/2 tbsp sesame oil
  • 1 and 1/2 tbsp water
  • 1/2 tbsp lime juice
  • 1 tsp sriracha chilli optional; for some heat

You also need

  • a clean and damp kitchen cloth wet the kitchen cloth, wring it tightly to remove most of the water


  1. Bring a pot of water to boil. Add the prawns and cook for about 1 and 1/2 to 2 minutes, or until the prawns are fully cooked and opaque. Drain the prawns, peel and discard the shells. Halve each prawn in the middle and remove the black veins. Set aside.
  2. Soak the rice vermicelli in a bowl of water until softened (skip this step if using instant ones), cook in boiling water for a minute, drain the noodles. Add 1 tsp sesame oil to coat the noodles. Set aside.
  3. To make the dipping sauce, whisk (A) until smooth.

Wrapping (check out the step-by-step photos)

  1. Place the damp cloth on the work surface.
  2. Quickly dip a piece of rice paper in water until the entire surface is wet but still semi-hard. Place the moistened rice paper on the cloth.
  3. To wrap the summer rolls, place a few lettuce leaves near the bottom of the wrapper, followed by a small handful of cooked vermicelli, two shrimp halves, 1 slice roast pork, 1 slice fish cake and lastly hand-torn mint leaves. Fold the edge nearest you towards the center, followed by the two sides. Roll the wrap away from you, while keeping the fillings tight. Arrange 3 scallions stalks, two shrimp halves,  and two small mint leaves aesthetically and continue rolling the last portion of the wrap. Flip the summer roll over to reveal the “beautiful side”. Repeat wrapping until all the filling is used up.
  4. Serve the summer rolls with the prepared dipping sauce at the side.
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10 comments on “Vietnamese Summer Rolls”

  1. This is something I can eat every day! Must get some wraps next time when I visit Asian stores.

  2. I also made rice paper rolls sometime ago but the rice paper broke quite easily even when I did not over-do the “dipping” in water when wetting the rice paper. Maybe it was the quality of rice paper,I don’t know.

    Did not know the rice paper rolls keep well in the fridge as I thought they need to be freshly made and consumed asap. The next time I shall make more and store in the fridge. :)

    I prepared gochujang dip for my rice paper rolls the other time :P

    • You can try the damp cloth to see if it helps better. I am surprised as well that the rolls keep well chilled (covered in the lunchbox with lid). Oh I remember your “chu chang feng” with the gochujang dip, yum.

    • The Vietnamese rolls goes well with gochujang sauce as dip too.

  3. Your rolls are so cute, when I made this a few month ago, they turned out so ugly…I must “practice”…
    Thanks for the tutorial Wiffy…
    Hope you are having a great week :)

  4. Hi Hi!
    FINALLY! Always wanted to make this, and so glad it appears on your site, cos every recipe I had tried from here, has ALWAYS been easy and great tasting!
    Wanted to ask where to get the Rice Paper. So far, cannot see it at fairprice or fairprice fineness (maybe I did not look hard enough). Can tell me where to get it pls? Thanks!

    • I got my rice paper from Sheng Shiong and I have also saw it at Tampines Mall NTUC. I think the bigger NTUC outlets sell it. It’s at the dried goods section. Hope you find it!

  5. Fresh prawns in a yummy rice paper wrap, lots of flavour in every bite!

  6. Great website! I just wanted to add that rice paper wraps are NOT low carb. It’s very surprising how many carbs are in each thin wrap (near to 40 grams per serving).

  7. Pingback: Ketchup Egg with Prawns  | Journey to being a Chef @ Home

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