Vietnamese Summer Rolls
Stay in touch on Instagram
Don’t Miss a Recipe!
Receive new recipes updates in your email box:
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
- 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.
- 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.
- To make the dipping sauce, whisk (A) until smooth.
Wrapping (check out the step-by-step photos)
- Place the damp cloth on the work surface.
- 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.
- 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.
- Serve the summer rolls with the prepared dipping sauce at the side.