By Rajlakshmi
June 5, 2026
For summer, Vietnamese spring rolls can be made just the way you want. These are light yet filling as they’re carefully rolled or dipped in sauce without having to cook, saving you time in the kitchen.
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 A pinch of mint leaves A pinch of cilantro A pinch of Thai basil Cooked tofu, as needed
As directed on the package, prepare the vermicelli noodles and allow them to cool.
Dip one rice paper wrapper into the water for 10-15 seconds. Lay it on a fresh, moistened kitchen towel or chopping board.
Leaving room on the edges to fold, place a small quantity of noodles, lettuce, cucumber, carrot, bell pepper, herbs, and tofu in the centre.
Lay the bottom edge of the wrapper over the filling, then fold in the sides and roll tightly to surround the contents.
Repeat the process with the rest of the rice papers and filling. Present the Vietnamese summer rolls with a choice of dipping sauce.