Healthy Vietnamese Summer Rolls Recipe For A Light Snack
Image Credit: Unsplash

Vietnamese food is quickly becoming one of the most popular Asian cuisines worldwide. Its unique selling point (USP) is said to be its emphasis on using seasonal, fresh foods and herbs; in addition, it is among the healthiest cuisines in all of Asia. Steamed dishes, salads, broths, and the like are emphasised more. This dish of Vietnamese summer rolls is a chilled and healthier alternative to deep-fried spring rolls. These rolls are known as gỏi cuốn, or salad rolls, in southern Vietnam and nem cuốn, or literally, nem rolls, in northern Vietnam.

These delicate rice paper rolls go by a lot of different names, including salad rolls, summer rolls, fresh spring rolls, and pretty much just spring rolls. Because of the roll's transparent, nearly crystal-like look, certain South Asian restaurants in America also call them "Crystal rolls." As a playful pun on the term "Spring Roll," Vietnamese American eateries have popularised the term "Summer Roll."

What's within is what's so unique. Vietnamese bánh tráng, also called rice paper or cold rolls, are neatly wrapped around the traditional contents of pork, shrimp, veggies, and bún (rice vermicelli). These cold rolls are very unique to Vietnam, in keeping with the country's overall appreciation of all things fresh, seasonal, and light. In contrast, spring rolls are supposedly native to China and are now provided in many nations in several versions.

Vietnamese Summer Rolls Recipe:

Here's how you can make these delicious rolls at home:


For the rolls:

  • 8–10 rice paper wrappers
  • 1 cup cooked vermicelli noodles
  • 1 cup of shredded lettuce or cabbage
  • 1 cucumber, julienned
  • 1 carrot, julienned
  • 1 red bell pepper, thinly sliced
  • Fresh herbs (such as mint, cilantro, and Thai basil)
  • Protein of choice (cooked shrimp, tofu, or chicken strips)—optional

For the dipping sauce:

  • 1/4 cup hoisin sauce
  • 2 tablespoons of peanut butter
  • 1 tablespoon of soy sauce
  • 1 tablespoon of lime juice
  • 1-2 tablespoons of water (adjust for desired consistency)
  • Crushed peanuts for garnish (optional)


  • Gather all the ingredients for the filling. As directed on the package, prepare the vermicelli noodles and allow them to cool. Prepare and wash the herbs and veggies. Make sure the protein, such as tofu or prawns, is cooked and ready to use.
  • Tip in a big dish of warm water. After dipping one rice paper wrapper into the water for ten to fifteen seconds, it should become malleable and soft. Take it out and lay it on a fresh, moistened kitchen towel or chopping board.
  • Leaving room on the edges to fold, place a small quantity of each filling ingredient (noodles, lettuce, cucumber, carrot, bell pepper, herbs, and protein if using) in the centre of the rice paper wrapper.
  • Like when you roll a burrito, lay the bottom edge of the wrapper over the filling, then fold in the sides and roll tightly to surround the contents.
  • With the remaining rice paper wrappers and filling ingredients, repeat the process.
  • In a bowl, mix hoisin sauce, peanut butter, soy sauce, lime juice, and water to form the dipping sauce until thoroughly incorporated and smooth. If necessary, thin the consistency with additional water.
  • Present the summer rolls beside the accompanying dipping sauce. Crushed peanuts can be used as a garnish to give the sauce more taste and texture.