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Fresh Vietnamese Summer Rolls Recipe Easy Homemade with Creamy Peanut Sauce

Vietnamese summer rolls - featured image
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Light and fresh Vietnamese summer rolls filled with crisp vegetables, herbs, and your choice of protein, served with a creamy, tangy peanut dipping sauce. Perfect for quick meals or entertaining.

Ingredients

Scale
  • Rice paper wrappers (Banh Trang brand recommended)
  • 12 medium cooked shrimp, peeled and deveined, halved lengthwise (or 1 cooked chicken breast thinly sliced, or tofu for vegetarian)
  • 6–8 large butter lettuce leaves, torn
  • 1 small cucumber, julienned
  • 1 medium carrot, shredded or julienned
  • 1 cup bean sprouts, rinsed and patted dry
  • Fresh herbs: mint leaves, cilantro, Thai basil (about 1 tablespoon each)
  • 2 ounces rice vermicelli noodles, cooked al dente and cooled
  • For the peanut sauce:
  • ½ cup peanut butter (smooth or chunky)
  • ¼ cup coconut milk or warm water
  • 1 tablespoon soy sauce or tamari (for gluten-free)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon brown sugar or honey
  • 1 clove garlic, minced
  • Dash of sriracha or chili garlic sauce (optional)

Instructions

  1. Cook 2 ounces (about 56 grams) of rice vermicelli noodles according to package instructions (3-5 minutes in boiling water). Drain, rinse under cool water, and set aside to drain completely.
  2. Julienne 1 small cucumber and 1 medium carrot. Rinse about 1 cup of bean sprouts and pat dry. Tear 6-8 large butter lettuce leaves into manageable pieces. Pick and wash fresh mint, cilantro, and basil leaves (about a tablespoon of each).
  3. Cook protein: boil or steam 12 medium shrimp until pink and opaque (2-3 minutes), peel and devein if needed, then slice in half lengthwise. Alternatively, use 1 cooked chicken breast thinly sliced or tofu.
  4. Make the peanut sauce by whisking together ½ cup peanut butter, ¼ cup coconut milk or warm water, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon brown sugar or honey, minced garlic, and a dash of sriracha if desired. Adjust liquid to desired consistency.
  5. Fill a large shallow dish with warm water. Dip one rice paper wrapper for 10-15 seconds until pliable but not too soft. Lay flat on a clean surface.
  6. Near the bottom edge of the softened rice paper, layer a few lettuce pieces, a small handful of noodles, cucumber, carrot, bean sprouts, herbs, and protein. Leave about 2 inches free on each side for rolling.
  7. Fold the sides over the filling, then roll from the bottom up tightly but gently to seal. If the rice paper tears, use a new one and try again.
  8. Place finished rolls on a plate lined with parchment or a damp towel to prevent sticking. Serve immediately with peanut sauce or cover with a damp cloth and refrigerate up to 2 hours.

Notes

Do not soak rice paper too long to avoid tearing; work quickly and gently. Use fresh, dry vegetables to prevent sogginess. Make peanut sauce ahead and let rest 15 minutes for best flavor. Keep rolls covered with damp cloth if not serving immediately. Refrigerate rolls up to 2 days but best eaten fresh. Let refrigerated rolls sit at room temperature 10 minutes before eating to soften wrappers.

Nutrition

Keywords: Vietnamese summer rolls, fresh spring rolls, peanut sauce, healthy appetizer, gluten-free, vegetarian option, easy recipe

Find it online: https://goldensimmer.com/fresh-vietnamese-summer-rolls-recipe-easy-homemade-with-creamy-peanut-sauce/