Vietnamese Summer Rolls


  • 8 each of Rice paper (about 6 inches in diameter, soaked in cool water until limp)
  • 2 cups of Rice vermicelli (soaked in cool water until limp)
  • 2 cups of Leaf lettuce (shredded)
  • 1 cup of Bean Sprouts(fresh)
  • 6 each of Shrimp, poached, de-veined, cut in half (optional: any cooked meat i.e. roast pork or duck)
  • 1 cup of Carrots (shredded or grated)
  • ¼ cup of Green Onion (chopped)
  • ¼ cup of Cilantro (rinsed and picked stemless)
  • ¼ cup of Mint leaves (small, rinsed)

  • Directions

    Soak, drain and hold rice vermicelli. Soak rice paper right before rolling. They do not hold too well. You cannot soak them in advance. Soak the paper one or two at a time while you are rolling them. Pat rice paper dry after they are limp. Lay on flat dry surface. Lay in 3 half pieces of shrimp pink side down. In the center of the rice paper, layer on top of the shrimp some lettuce, then noodles, and then some carrots, bean sprouts, green onion, mint and cilantro. Fold over the rice paper and tuck in to start the roll. Fold over the sides and continue to make a tight roll just like making an egg roll. Roll as tight as possible without tearing the paper. It will require some practice. It is normal to tear some even when you have experience. Try experimenting with less or more fillings and with gradually tighter rolls. The ingredients may not be enough or too much for eight rolls depending on how much filling. Serve chilled with peanuts sauce and red chili sauce.

    Peanut Sauce

    ¼ cup of Peanut Butter, creamy

    ¼ cup of Hoisin Sauce

    ¼ cup of Plum Sauce

    1Tbls of Sugar

    2 Tbls of Soy Sauce

    1Tbls of Lemon Juice


    1 Tbls of Chili-Garlic Sauce

    2 Tbls of Peanuts, chopped fine

    2 Tbls of Green Onion, chopped

    Mix Peanut butter, hoisin, plum sauce, sugar, soy sauce and lemon juice until smooth. Adjust consistency with water if necessary to make a dipping consistency. Garnish with chopped peanuts, red chili-garlic sauce and chopped green onions.