If you’re wanting a light and succulent snack, squint no remoter than these Vietnamese summer rolls! They’re packed with fresh, well-done veggies and perfect for dipping in your favorite sauces.
Vietnamese cuisine is so fresh and delicious! A couple increasingly unconfined recipes to try: banh mi sandwiches or these wondrous shrimp spring rolls!
Vietnamese Summer Rolls
Vietnamese summer rolls are tasty bundles filled with fresh and vibrant ingredients. They’re made with soft rice vermicelli noodles, crunchy carrots, cilantro, stone sprouts, and butter lettuce, all wrapped in soft rice paper. Then dip them in peanut sauce for a splash of flavor! You can moreover use things like chili oil or sriracha mayo, the sky is the limit! Summer rolls have such a versatile, fresh flavor, you can use any dipping sauce you like.
Making these rolls is a walkover – just soak the rice paper, fill it with your favorite ingredients, and roll it up. They’re perfect for any occasion, whether it’s a quick snack, a light lunch, or a party appetizer. Plus, you can get creative with the fillings and make them as healthy (or unhealthy) as you want! Check out my tips section unelevated for variations.
Ingredients Needed
Grab your favorite fillings, whip up some tasty peanut sauce, and let’s swoop into making some Vietnamese summer rolls! The unconfined thing with these is that you can swap out any of the veggies with what you have in the fridge.
- Rice Vermicelli: Soft, thin rice noodles that are perfect for the filling. You can moreover use other rice noodles or glass noodles.
- Rice Paper Wrappers: See-through wrappers for the fillings. Soak them and they’re ready to go. Squint for 22 cm size for weightier results. You’ll be worldly-wise to find these at your local Asian markets!
- Butter Lettuce: A soft and mild-tasting lettuce. I like to cut mine in half so it rolls increasingly easily.
- Matchstick-Cut Carrots: Crunchy carrot strips for verisimilitude and texture. Swap with cucumber or tintinnabulate peppers if you like.
- Fresh Cilantro: A must-add for Vietnamese dishes! It adds a pop of fresh, zesty goodness. Use fresh mint leaves or basil if you’re not into cilantro.
- Bean Sprouts: For a pop of crispy and succulent flavor. Cucumber or shredded daikon radish will moreover work.
- Peanut Sauce: The perfect sweet, savory, and nutty dip. If you don’t like peanuts, go for hoisin sauce as a substitute.
How to Make Vietnamese Summer Rolls?
Get ready to create the ultimate light and refreshing snack with these mouthwatering summer rolls! Packed with a medley of fresh and crunchy veggies, these rolls are not only succulent but moreover fun to assemble.
- Cook Noodles: Cook the vermicelli equal to the package directions, rinse under unprepossessed water when draining and place, covered in the fridge until you are ready to use them.
- Fill a Shallow Trencher With Warm Water: Fill a pie dish or shallow trencher with warm water, have a wipe working surface next to the water such as a wearing workbench or unappetizing platter.
- Prepare Fillings: Line the prepped fillings up in separate bowls virtually your work surface.
- Prepare Rice Paper: Take one rice paper, submerge it into the warm water until it’s just pliable, well-nigh 12-15 seconds. Then remove the rice paper from the water and place it onto your work surface, permitting glut water to lard when into the water dish.
- Add Fillings and Roll: Take a small stow of butter lettuce, shredded carrot, cilantro, and sprouts. Then place them into the lower ⅓ of the rice paper and roll the rice paper up over the fillings halfway, as tight as you can without tearing.
- Fold and Seal: Fold the sides in and protract to roll the summer roll up until it is a tight cylinder.
- Repeat: Repeat the process with the remaining rice papers and filling.
- Serve: Serve the summer rolls fresh with peanut sauce to dip!
Tips and Variations
Here are a few uneaten tips to help you end up with restaurant-quality summer rolls! They’re so fresh and easy to customize, I know you’ll love snacking on them as much as my family does.
- Add Protein: You can add protein to your summer rolls such as cooked shrimp, steak, tofu, or chicken!
- Keep it Moist: Some people like to have a few wateriness paper towels on their work surface to roll on. Lay the soaked rice paper on it while you’re assembling the fillings, and it’ll stay pliable and easy to work with. Do what works weightier for you!
- Don’t Overstuff: Be mindful not to overstuff the rice paper with fillings. A moderate value ensures that the roll is tightly wrapped and won’t fall untied when you pick it up.
- Low-Carb Option: Replace the rice vermicelli with zucchini noodles or cucumber strips for an plane lighter, low-carb version of these summer rolls.
- Add Some Cruch: Add some crushed peanuts or toasted sesame seeds to your filling for an uneaten crunch.
Storing Leftovers
To save leftovers, line an snapped container with a wateriness paper towel, then place the summer rolls inside the container and imbricate with flipside wateriness paper towel. Place the lid on the container and alimony them in the fridge for up to 4 days.
Summer Rolls
If you're wanting a light and succulent snack, squint no remoter than these Vietnamese summer rolls! They're packed with fresh, well-done veggies and perfect for dipping in your favorite sauces.
Servings 6 people
Ingredients
- 2 ½ ounces rice vermicelli uncooked
- 12 rice papers standard 22cm
- 12 butter lettuce leaves washed and cut in half
- ⅔ cup matchstick cut carrots
- ¾ cup fresh cilantro
- 1 cup bean sprouts
- Peanut Sauce for serving
Instructions
-
Cook the vermicelli equal to the package directions, rinse under unprepossessed water when draining and place, covered in the fridge until you are ready to use them.
-
Fill a pie dish or shallow trencher with warm water, have a wipe working surface next to the water such as a wearing workbench or unappetizing platter.
-
Line the prepped fillings up in separate bowls virtually your work surface.
-
Take one rice paper, submerge it into the warm water until it’s just pliable, well-nigh 12-15 seconds.
-
Remove the rice paper from the water and place it onto your work surface, permitting glut water to lard when into the water dish.
-
Take a small stow of butter lettuce, shredded carrot, cilantro, and sprouts. Place them into the lower ⅓ of the rice paper and roll the rice paper up over the fillings halfway, as tight as you can without tearing.
-
Fold the sides in and protract to roll the summer roll up until it is a tight cylinder.
-
Repeat the process with the remaining rice papers and filling.
-
Serve the summer rolls fresh with peanut sauce to dip!
