Vietnamese Summer Rolls

Francine Lizotte


This delicious healthy, light finger food is the perfect appetizer or main course to enjoy this summer!


☆☆☆☆☆ 0 votes

6 rolls
20 Min
24 Hr 1 Min
Stove Top



  • 2 medium
    bird's eye chilies
  • 2 tsp
    fresh chopped ginger
  • 2 Tbsp
    rice vinegar
  • 2 tsp
    sesame oil
  • 2 Tbsp
    sweet chili sauce
  • 2 Tbsp
    hoisin sauce
  • 2 tsp
    freshly squeezed lime juice

  • 1 large
    lemon, quartered
  • 1 tsp
    whole mixed peppercorns
  • 2 large
    cloves garlic, whole
  • 1/2 lb
    large shrimp or prawns (about 18), deveined and washed

  • 2 large
    leaves romaine lettuce, spine removed
  • 1/2 c
    carrots, julienne cut
  • 1/2 c
    orange peppers, julienne cut
  • 1/2 c
    red peppers, julienne cut
  • 1/2 c
    english cucumber, julienne cut
  • 1/2 c
    red cabbage, julienne cut
  • 1/3 c
    fresh chopped cilantro
  • 1 bunch
    chives, halved
  • 2 large
    fresh basil leaves, torn
  • 4-5 large
    mint leaves, torn

How to Make Vietnamese Summer Rolls


  1. To make dipping sauce; wearing gloves, prep bird’s eye chilies. Transfer to a bowl and add to this ginger, rice vinegar, sesame oil, sweet chili sauce, hoisin sauce and fresh squeezed lime juice. Whisk until well blended and set aside.
  2. In a medium pot over high heat, boil water. Add shrimp and poach them for 1 minute or so. Transfer to an ice bath using a spider strainer; let them in for 2-3 minutes. Scoop about 1/3 cup of liquid from poaching shrimp in a shallow plate to dip the rice paper.
  3. Get all the ingredients ready before assembling the rolls. One at a time, dip rice paper with the rough texture side up – don’t leave it too long otherwise the paper will tear. Lightly wet the work surface (it sticks less) and transfer the rice paper over. Place 3 shrimp about a 1/3 of the way to make it easier to roll later and then stack nicely the rest of the ingredients (a little bit of each).
  4. When done filling, fold one side over, trying to keep the ingredients tight together and then fold the sides in and finish rolling (same technique as rolling dolmades or burritos).Serve immediately otherwise place loosely a cling film and leave them at room temperature for not more than 2 hours. Makes 6 rolls
  5. To view this recipe on YouTube, click on this link >>>>

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