P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
Why You’ll Love These Fresh Summer Rolls
Fresh and colorful. There’s no better way to eat the rainbow than a stack of fresh summer rolls. I make mine with crisp green lettuce, juicy red peppers, crunchy carrots, and purple cabbage. Of course, it wouldn’t be a summer roll without fresh vermicelli noodles, so you’ll find them in there, too. Perfect for summer. I love making fresh summer rolls in the summertime. There’s no cooking involved, and the flavors are delicious, especially when local veggies are in season. Versatile. These summer rolls are great for lunch or dinner, or I’ll make a big batch of them to bring out when we have company over. They’re the ultimate light and easy meal, snack, or appetizer. You can even let your guests DIY their rolls. Quick. Best of all, Vietnamese summer rolls are quick to assemble with just a few ingredients. Buy julienne (matchstick cut) veggies from your grocery store to save time on chopping!
Rice paper spring roll wrappers – These can be found in the grocery aisle with other Asian ingredients. They may sometimes be labeled “spring roll skins” or simply “spring roll wrappers”. Unlike wheat-based egg roll wrappers, they’re made with rice flour and tapioca starch. Vegetables – Choose your own rainbow! I use a combination of thinly sliced carrots, red and yellow bell peppers, purple cabbage, and butter lettuce. Spinach or spring greens will work, too. Fresh herbs – I love fresh mint in these rolls. Basil or cilantro are also good options, or you can use any mix of fresh herbs. Rice vermicelli noodles – These are long, thin Asian rice noodles. Not to be confused with Italian vermicelli, which is pasta. I usually find rice vermicelli in the same aisle as the rice paper wrappers. Peanut Sauce – For dipping. I’ve included the recipe for my homemade Thai peanut sauce. The recipe calls for soy sauce, but you can use liquid aminos, coconut aminos, or tamari if needed.
How to Wrap Summer Rolls
Once you’ve filled the middle of your wrapper with vegetables, noodles, and herbs, here’s the best way to wrap your fresh summer rolls: Your first few rolls will probably be a little wonky (it happens to me, too!), but after you get the hang of it, you’ll find the process easy… and even a little bit satisfying! Once you’re a rolling pro, you’ll want to make my Summer Fruit Spring Rolls, too.
Tips for Success
Here are some hints and tips for making fresh summer rolls even easier.
Saving on prep time. If your grocery store has a salad bar, buy the filling ingredients from there to save yourself time slicing and julienning. Amping up the protein. You can swap the rice noodles for strips of cooked tofu. Or, add a protein like vegan chicken, crispy tofu, or tempeh to your rolls in addition to the noodles. A note on work surfaces. The rice paper wrappers will stick to wood, so you’ll want to use a plastic or silicone board, or a plate for assembly. Otherwise, line a wood cutting board with a damp paper towel.
Can These Be Frozen?
No, this isn’t a recipe that will freeze well. If you’re looking for a freezer-friendly Asian appetizer, try my Vegan Potstickers instead! | WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Enjoy friends! If you make this fresh summer rolls recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
