Summer Rolls

If you’re looking for the perfect light appetizer or summer lunch, then turn to these homemade summer rolls. For my recipe, I rolled gently poached shrimp, springy rice noodles, crunchy vegetables, and fresh green herbs into al dente rice paper sheets. Paired with an easy peanut dipping sauce, these summer rolls are the refreshing (and versatile!) dish I turn to again and again when I need something quick, easy, and oh so satisfying. Skip going out—make these summer rolls right at home instead.

How To Make Summer Rolls

INGREDIENTS

• Rice Vermicelli Noodles: Rice noodles not only add some bulk to these rolls, but a textural experience I can’t get enough of. If you’ve never bought rice vermicelli noodles before, look out for very thin, fine noodles in the grocery store.
• Shrimp: Protein can vary in summer rolls, but shrimp is my go-to. It cooks quickly, and fits into the rolls easily for the perfect bite.
• Veggies: Carrots, Persian cucumbers, and cabbage combine to create the veggie filling. You’re looking for extra-thin veggies here—if they’re too bulky, your roll will be difficult to fold. Julienned carrots and cucumbers and thinly sliced Napa cabbage are the way to go here—get those veggies thin.
• Fish Sauce: Fish sauce adds a distinct salty flavor to these rolls that they just wouldn’t be the same without. Tip: Once you buy a bottle, save the rest to use in Pad Thai. 😉
• Brown Sugar: Brown sugar adds a hint of sweetness here to balance out all of our flavors—use dark brown sugar for a richer, deeper flavor.
• Rice Paper Sheets: These super-thin sheets are what make summer rolls, summer rolls. Once placed in water, these sheets become soft, pliable, and ready to be filled with our fillings.
• Sesame Seeds: Sesame seeds add a hint of a crunch here that complements all of our other flavors. If you don’t have any, you don’t have to add them!
• Herbs: Fresh mint and basil add a boost of freshness here that round out the entire summer roll. I highly recommend using both, but you can experiment with your herbs.

STEP-BY-STEP INSTRUCTIONS

The first step in making spring rolls is to cook your noodles. Once just-tender, cut your noodles at different lengths with kitchen scissors to make them easier to put in your summer rolls. Then, it’s time to cook your shrimp until they become pink and opaque. Give ‘em a good rinse under cold water, then slice in half lengthwise. Again, this makes stuffing your rolls—and getting a good bite—that much easier.

Now it’s time for all the veggies. Mix your noodles with your chosen veggies (I went with carrots, cucumber, and cabbage) and fish sauce, vinegar, and sugar. This is my perfect combination of veggies and fillings, but feel free to get creative with it!

Time for the main event: the filling and rolling. Pro tip: Soften rice paper sheets in warm—not hot—water to soften. Too hot and they'll stick to everything! Aim for warm-hot tap water, which is usually around 120°F. The water should be perceptibly hot to the touch but not scalding, comfortable enough for your hands to stay in for at least 5 seconds.

Try also to not overstuff the bundle. Just like folding homemade dumplings, you'll risk the chances of the roll ripping and not having a perfect seal. Don't worry if there is a little spillage though! It'll still be just as delicious, just with a little added mess.

Once your rolls are completed and your peanut sauce is ready for dipping, you’re ready to get to snackin’. 

Full list of ingredients and directions can be found in the recipe below.

Summer Rolls Variations

I chose shrimp in this recipe, but these rolls are infinitely adaptable. The shrimp can be replaced with slices of pork, cilantro can take the place of mint or basil, and romaine or even iceberg can be a good Napa cabbage substitute.