Turn an easy appetizer or dinner into a fun family activity with this summer rolls recipe — it’s a blast to make and even more enjoyable to eat! This Vietnamese restaurant staple is easy to make at home with store-bought rice paper wrappers, your favorite veggies, and an addictive dipping sauce.

Stuffed with a ton of fresh vegetables like baby greens, cucumbers, and blanched green beans, our summer rolls recipe is as healthy as it is heavenly. Slices of creamy avocado balance out all that crunch, while sliced scallion and mint provide fragrant freshness. Pineapple is an unexpected addition that adds the perfect touch of sweetness.

This easy appetizer is vegetarian, but you can add cooked shrimp, ground pork, or chicken to the filling if you’d like. Or, use roasted tofu cut into matchsticks to keep this recipe vegan. Feel free to mix-and-match the filling based on what you like, but a truly rockin’ homemade summer roll should have something leafy and green, something sharp and aromatic, a little (or a lot!) of crunch, and plenty of fresh herbs. Plus — a delectable dipping sauce that keeps you coming back for more … and more.

Summer rolls also make for an easy, adaptable, healthy snack or light dinner. Set them out as an appetizer next time you have people over — just don’t expect them to last very long.

How do you assemble a summer roll?

Wrapping a good summer roll takes practice, but our streamlined technique makes it easier. Here’s how it’s done: Start by dipping your rice paper in a little warm water, just until it’s pliable. Place it onto a work surface and arrange some of the filling in the center. Fold the two shorter sides of the rice paper over the filling first, then fold in the bottom, longer side and roll to seal. See? You’re a pro!

What do you serve with a summer roll?

A summer roll should always be served with a dipping sauce — it’s (probably) the law. Ours combines tangy lime juice with sweet-sour rice vinegar and soy sauce for a delicious, zesty dunker that perks up the crunchy vegetable appetizer. Bonus: use up leftover sauce in stir-fried veggies and rice, tossed into noodles, or as a flavor booster in a soup or broth.

A plate of colorful, expertly-wrapped summer rolls and a bowl of dipping sauce is a great way to get a party — or a simple weeknight dinner — started. Ready to rock n’ (summer) roll?

Total Time: 0 hours 30 mins
For dipping sauce:
1 1/2tbsp.lime juice
1 tbsp.rice vinegar
1 1/2tsp.low sodium soy sauce
1 tsp.water
1 scallion, green part only, thinly sliced
1/2tsp.maple syrup
1/4tsp.red pepper flakes
For rolls:
8rice paper (spring roll) wrappers
1 1/2c.baby greens (we used pac choi)
1 ripe avocado, sliced
1 scallion, cut into 4-in. matchsticks
1/4 pineapple, peeled and cut into 4-in. matchsticks
1/2 English cucumber, cut into 4-in. matchsticks
4 oz.green beans, trimmed and blanched
1/4c.fresh mint leaves
1/2c.pea shoots (about 1 oz)
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Make the sauce: In bowl, whisk together all ingredients. Assemble rolls: Fill pie plate or large bowl with warm water. Working quickly with one rice paper wrapper at a time, submerge in warm water until pliable, about 20 sec. Place on cutting board and arrange some of each filling ingredient in center.Fold wrapper sides in to seal, then fold base over filling and roll up to seal, being careful not to tear wrapper. Repeat with remaining wrappers and filling. Cut each roll in half and serve with dipping sauce.


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