Vietnamese Summer Rolls

Learn how to make summer rolls or fresh spring rolls, which are packed with veggies, shrimp, and noodles.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the shrimp (or thaw pre-cooked shrimp). Cook the shrimp in boiling water for 1 minute, then immediately transfer them to the ice water bath. Let them sit for 5 minutes, then drain. Butterfly the shrimp and set aside.

Step 2

Make the vegetable filling. Whisk the vinegar, sugar, fish sauce, and lime juice together in a large bowl. Add the cucumber, carrot, radishes, and scallion, and toss to combine.

Step 3

Cook the noodles. Bring the pan of water to a boil, turn off the heat, add the noodles, and let sit until tender, about 10 minutes. Drain the noodles, transfer them to a bowl, add the sesame oil, and toss to combine.

Step 4

Soften a wrapper. Fill a pie plate halfway with cool water. Immerse 1 wrapper in the water until it softens, about 30 seconds. Use both hands to pull it up out of the water, being careful so it doesn’t collapse on itself, and immediately lay it flat on a clean work surface.

Step 5

Fill the wrapper. Place 2 to 3 mint or basil leaves down the wrapper, just slightly to the left of center. Place 3 to 4 pieces of shrimp cut-side up on the herbs. Place a piece of lettuce in your hand, then fill evenly with 1/4 cup of the vegetable mixture and 1 to 2 tablespoons of noodles. Place the lettuce cup to the right of the shrimp, leaving a small gap.

Step 6

Roll up the summer roll. Fold the top and bottom of the wrapper over the filling. Fold the left side over the shrimp and continue rolling tightly to the right until it’s closed and snug. Place it on a baking sheet seam-side down and cover with a damp towel.

Step 7

Serve. To serve, cut each roll in half crosswise if desired and serve with nước chấm (Vietnamese dipping fish sauce) or creamy peanut sauce for dipping.

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