These summer rolls are super easy make and are perfect for either lunch or dinner! These rolls are super healthy as well as vegan, gluten and nut-free so just about anyone an enjoy them!
These Vietnamese summer rolls are perfect for when I’m trying my best to eat healthier and stay on a Healthy Meal Plan.
A Healthy Meal Idea
Summer rolls are one of my favorite ways to include more veggies into our diet, while keeping it simple, light and healthy. These Vietnamese summer rolls are made with rice paper filled with whatever you like – chicken, shrimp, vegetables or even fruit. They are flavorful and crunchy, and if you make a tasty dipping sauce, you’ve got yourself a delicious meal in no time at all!
I also have to tell you about the dipping sauce because thats a must-have when you are making these Vietnamese summer rolls. Read on and I’ll show you an easy homemade sauce that I like to whip together when I make these. Regardless, just pick the sauce that works for you!
Doesn’t that sound easy enough? Trust me, once you start making your own summer rolls, you’ll never look back!
How To Make Summer Rolls
These rolls are vegan, gluten free, nut free, and so customizable so go ahead and make them your own! This recipe makes 10 rolls but I usually double it so I can take some with me for work during the week.
- Prep The Paper – Fill a shallow dish with water. Immerse the rice paper in the water and flip so that both sides are soaked. Remove it within a few seconds and place it on your kitchen board or clean kitchen counter.
- Filling – Start layering your toppings in such a way that they are log shaped on the side closest to you after leaving an inch from the edge. I made mine with just Soba noodles, avocado, cucumbers and cabbage but you can also add in your favorite protein as well.
- Roll – Fold the sides in on each summer roll. Next, gently lift the edge closest to you and tuck it over the toppings. Continue rolling until you get to the end of the sheet.
- Keep Them Moist – Make sure you cover the rolls with a wet paper towel so they don’t dry out.
- Repeat – Continue making more rolls until all the fillings have been used.
- Sauce – I usually like to mix together soy sauce and toasted sesame oil which is an amazing two ingredient sauce that goes well with these rolls. But you can also serve these with peanut sauce, a sriracha mayo or your other favorite dipping sauce.
Summer Roll Tips
Rolling your summer rolls can take a little practice but trust me, you’ll be wrapping them up like a pro in no time! Here are a few tips to get you started:
Don’t over soak the wrapper – You just need to place them in a pan of water, and flip them once to make sure both sides are soaked in water. Take them out in 10 seconds. Anymore than that, and your rice paper will get too soggy and difficult to handle.
Watch Where It Sticks – If you’re gentle with the paper it won’t stick to your surfaces but it WILL stick to itself so be careful with it, and lay it down before it’s fully soft.
Prep First – Have all your toppings chopped and ready to go for speedy rolling!
Keep It Tight – It’s important to wrap them tightly so that when you cut them the filling doesn’t just fall out. Think of them like a tightly wrapper burrito.
Less Is More – Don’t over-stuff your wrapper, keep at least an inch margin around all sides so that you have plenty of room to roll.
Make Ahead & Storage
Storing Them – I usually like to make them ahead of time and store them in an airtight container in the fridge. They easily stay for a few hours as long as they are covered with a wet paper towel.
Make Ahead – You can prepare all the toppings in advance and then easily roll these up the night before. Make sure to store them in an airtight container to avoid them from drying out.
More Asian-Inspired Recipes
- The Best Asian Chicken Salad
- Chicken & Broccoli Stir Fry
- Sandwich Sushi For Kids
- Easy California Rolls
- Thai Lettuce Wraps
Summer Rolls Recipe
- 2 cups Soba noodles, or regular noodles (cooked)
- 1 cucumber, peeled and cut into thin strips
- 1 avocado, (large) peeled and cut into slices
- 1/4 head purple cabbage, chopped or shredded
- 10 sheets rice paper
- Fill a shallow dish with water. Immerse the rice paper in the water and flip so that both sides are soaked. Remove it within a few seconds and place it on your kitchen board or clean kitchen counter.
- Start layering your toppings in such a way that they are log shaped on the side closest to you after leaving an inch from the edge.
- Fold the sides in. Gently lift the edge closest to you and tuck it over the toppings. Continue rolling until you get to the end of the sheet.
- Cover the roll with a wet paper towel so they don't dry out.
- Repeat till all the fillings are divided between the rolls.
- Serve with your favorite dipping sauce and ENJOY!
This post originally published on Somewhat Simple in October 2015. It was updated in March 2020.