Vietnamese Summer Rolls


Summer Rolls


  • 18 boiled medium shrimp (21/25 count)
  • 3 packs of rice vermicelli  
  • 1 large carrot, peeled and cut into thin sticks 
  • 1 to 2 cucumbers, cut into sticks 
  • 1/2 cup loosely packed mint leaves 
  • 12 pieces of lettuce 
  • 22cm circular or square rice paper sheets 
  • Warm water for rolling spring rolls  


  1. Dip a piece of rice paper into the lukewarm water to moisture the surface. It shouldn't take more than a few seconds to complete. 
  2. On your work surface, spread out the rice paper. Put a piece of lettuce next to the rice paper's bottom edge. Place a tiny pinch of each of the following ingredients over the middle of the lettuce leaf: rice noodles, carrots, cucumber. Add 3 shrimp pieces and arrange below the top edge of the rice paper.  
  3. Grab the lower edge of the rice paper and lettuce and start rolling up the spring roll. Fold in the left and right sides. Finish rolling up the spring roll all the way to the end.  
  4. Serve the spring rolls with the dipping sauce. 

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