Vietnamese Summer Rolls Recipe (2024)

I have to ask..where is the chili peanut sauce?

I have found it difficult to roll the rolls tightly enough. So, after rolling them, I wrap each in a sheet of saran wrap and roll them tightly. I refrigerate for several hours, then, when ready to eat, unroll--they’re nice and tight--and cut in half. It works beautifully.

The trick is to just wet the ride paper. It will continue to soften as you put other ingredients on it. I find a plate works better than a towel.

After dipping the wrapper in hot water, dip it in cold water - it'll be less sticky and easier to work with.

This sauce is typical of a lot of Thai recipes...we have a large Vietnamese and Hmong community here, and they seem to prefer the sauce made without fish sauce or the sauce with peanut butter and sesame paste

Sarah's Sauce1 tbs fish sauce3 tbd lime juice1 tbs white wine vinegar1 tbs sugar2 teaspoons minced ginger1 tbs fresh mint1 tbs cilantro

a trip to vietnam a few weeks ago taught me the best way to moisten rice paper - brush on water rather than soaking for a less delicate, sturdy rolling paper. There, they use lemongrass for brushing, but any pastry brush would work

My lazy version – I quickly sautéed shrimp with some fish sauce, soy sauce, and squeeze of lime at the end. For the filling, I used Trader Joe's shredded green and purple cabbage with shredded carrots, slivers of cucumber and red bell pepper, shrimp, and then basil/mint/cilantro. For the dipping sauce, I just used TJ Asian-Style Peanut Vinaigrette. I made 5 rolls and then lost patience and turned the rest of the ingredients into a deconstructed summer roll salad!

Just add peanut butter or PB2 and hoisin sauce to step 3. Maybe a little five spie if the hoisin is too sweet.

Excellent recipe. Used poached shrimp. Hardest part is wrapping. Found that a slick firm surface was much better than a towel. Preferred siriachi sauce to the strong fish sauce.

You can wrap the contents in a lettuce leaf tightly and then us the rice paper over that. I then wrap each finished roll in a wet paper towel and store in plastic bag in the fridge. Keeps for days and does not dry out.

For all the vegos out there, you can replace the pork and shrimp with pan-fried strips of tofu.

Step 3

Wowww so delicious and so simple! I’m veg so used pan-fried crumbled extra-firm tofu seasoned with salt, pepper, and cumin. I think the sauce is delicious almost as written but with just 1 tsp of fish sauce the juice of half a lime. I’m in love!

We love V. food, but I am gonna make these with some nice sea scallops that I will sear and then chunk up, instead of shrimp. Genius!

If you have to use larger wraps, as I did, I would recommend being extra mindful of how you distribute the ingredients (maybe use ground pork). with the extra room the flavors seem to separate out.Seriously consider NOT using the dipping sauce as written. The fish sauce is hugely overpowering. I agree with others that salty roasted peanuts or a satay dipping sauce would be very tasty here.

The Vietnamese often just use nuoc cham, but I like peanut sauce with thisfor 4 rolls:1 T oil1 large clove minced garlic4 heaping T hoisin sauce4 heaping T peanut buttersambal olek to taste1/2 cup waterheat oil in panadd garlic, stir until fragrant (not browned)add remaining ingredients, stirring in water slowly

How do I prevent the rice paper from splitting? The rolls look great when done, but after an hour (covered with plastic wrap) the rice paper is split open. What am I doing wrong?

Its 90 degrees and I don’t have AC hooked up yet so this was the perfect lunch. Love the fish chili light sauce instead of heavy peanut sauce. Did not use sugar, but used siracha as chili paste which has plenty of sugar. Also used about 1/4 cup fish sauce and 1/4 cup tamari instead of full 1/2 cup fish sauce bc I was running low. Omitted the protein and added avocado. The mint, basil, cilantro combo is what makes this amazing. It is a surprisingly satisfying meal.

Endlessly adaptable for whatever veg you have on hand. I sometimes add bean sprouts and usually skip the rice noodles. I also quick pickle the carrots in some rice vinegar and soy sauce, which adds a nice bright note. I like a little bite so I add some grated ginger in mine. I agree on the notes here on the fish sauce, it’s a lot. I actually prefer a sesame peanut sauce for dipping, I just thinned out the one I use for cold sesame noodles which you can find on this site by Sam Sifton.

Do not use a half cup of fish sauce unless you want a dipping sauce that’s super salty. I used just a quarter cup and it was far too much. A tablespoon or so is plenty. And for using the rice paper, make sure to pull it out of the water when it’s still partly rigid and holding its shape. It will seem too stiff but it’s not. The water will soak in as you lay the fillings.

I've found that if I roll on a wooden cutting board, it will absorb just enough water from the wrapper to make the wrapper stick together nicely.

easy on the fish sauce!

Yeah, sauce too salty! Recommend finding another recipe, 1/2 cup of fish sauce is a shocker. I wasn’t paying attention, should have known!

I tossed the herbs and carrots in a bowl and added chopped peanuts, scallions, jalapeño, red onion and julienned cucumber. This greatly simplified assembly. I added the juice of a lime and a drizzle of sesame oil to the dipping sauce. They were messy but delicious!

These were a huge hit and a really easy thing to pull together once everything was prepped. We did some shrimp and others left vegetarian - only addition I did was to add some chopped peanuts for some crunch, which really made a difference. I made these for an appetizer on a night we were grilling out back and they were like and easy to eat - fun for guests to enjoy while they hungout with us at the grill. recommend for sure!

brush on water rather than soaking for a less delicate, sturdy rolling paper.

Rice paper totally melted and turned to goo. When I was finally able to get a decent wrapper ready, the contents would not roll up tightly enough. Ended up serving little piles of filling with a sad, soggy rice paper blankets on top. A disappointing and frustrating recipe.

From Williams Sonoma - Vietnamese Dippping Sauce esp to go with Steak SaladIngredients: 6 Tbs. fresh lime juice 3 Tbs. fish sauce 1/4 cup sugar 1 garlic clove, crushed with the side of a knife 1/4 tsp. red chili paste, plus more, to taste 1 to 2 Tbs. warm water (optional)If too strong, add waterALSO look at, on this site, the Vietnamese Lemongrass Beef and Noodle Salad from David Tanis. The sauce gets rave reviews.