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Vietnamese Summer Rolls

This healthy and simple recipe for 6 Vietnamese summer rolls is perfect for dinner or a large lunch. The freshness from the herbs makes this dish equally refreshing and delicious.
Prep Time30 mins
Cook Time15 mins
Course: Main Course
Cuisine: Vietnamese
Servings: 6 rolls

Ingredients

  • 3-4 oz rice vermicilli noodles (or 90g)
  • 6 rice paper
  • 1/2 lb cleaned and deveined shrimp
  • 1/2 lb boneless pork chop (about 2 small) optional, if omitting double shrimp or add other protein
  • 1 tbsp olive oil for frying pork chop
  • 1/2 head iceberg lettuce substitute other crunchy lettuce
  • 1 bunch mint, basil, or cilantro leaves
  • 1 small cucumber optional
  • 3 tbsp salted peanuts optional, chopped
  • 1/4 cup bean sprouts optional

Pork Chop Marinade (Optional: double shrimp if not using)

  • 1 tsp sugar
  • 2 tbsp fish sauce
  • 2 tbsp water
  • 1/2 tsp apple cider vinegar substitute white vinegar
  • pinch garlic powder
  • pinch black pepper

Instructions

Pork Chop Directions (Optional)

  • If using pork chops, combine all marinade ingredients in a large bowl and mix. Add pork chop and marinate for at least 30 minutes.
  • Remove pork chop from marinade. Add oil to a frying pan and fry each side for around 4 minutes. To ensure pork chop is fully cooked use a meat thermometer to make sure it is at least 145 degrees Fahrenheit. Transfer meat to a plate to cool and then slice into half inch or thinner strips.

Summer Roll Prep

  • Start cooking the vermicelli noodles in a 3qt pot according to the package directions, usually around 10 minutes. Test their doneness every few minutes. Once ready, strain through a colander and rinse with cold water to stop the cooking.
  • Either in the same pot or a different pot (if you'd like to cook simultaneously) heat up salted water. Add shrimp and cook for approximately 3 minutes until shrimp turn pink and have curled up slightly
  • To make assembly easy, compile all vegetables on a plate or in bowls. Shred lettuce, julienne carrots into thin strips, and arrange herbs. If using peanuts (recommended to add crunch) chop into smaller pieces.

Summer Roll Assembly & Sauce

  • Dip rice paper in a bowl filled with lukewarm to cool water or run rice paper underneath faucet quickly if you do not have a large enough bowl. Place rice paper in the middle of the cutting board.
  • Take a small bunch of rice noodles and place on rice paper about 1/4 from the side closest to you (this flap will be the rice paper you will use to wrap the ingredients first). Add 3 shrimps next to the noodle. Layer on top 2-3 strips of pork, shredded carrots, lettuce, and a few mint/basil/cilantro leaves. If using any other ingredients such as chopped peanuts or bean sprouts add to the top.
  • Begin to fold the flap closest to you over the contents of the summer roll. Once the first half is covered, fold both side flaps in. Holding the food firmly, roll to the end of the rice paper. Transfer to a plate with the seam side down to help seal the rolls. Rolls will be sticky so try to avoid them touching.
  • Choose either a fish based (salty) or hoisin based (sweet) sauce to dip your summer rolls into. Ingredients are in the notes section below. If using the fish sauce, mix well in a small bowl and serve. If using the hoisin based sauce, add ingredients to a small pot and heat for about two minutes. Mix and then serve in a small bowl.

Notes

Fish Based Sauce

  • 3tbsp fish sauce
  • 6tbsp water
  • 1 1/2 tsp sugar (add more to taste)
  • 1tsp lime juice
  • chili garlic sauce (optional to taste)

Hoisin Based Sauce

  • 3tbsp hoisin sauce
  • 5tbsp water
  • pinch of sugar
  • drop of sesame oil
  • chili garlic sauce (optional to taste)