Summer Rolls
Vietnamese rice paper rolls with shrimp, mint, and glass noodles, fresh, not fried.
- Preparation
- 35 min
- Cook/bake time
- 10 min
- Total
- 45 min
- Difficulty
- Medium
- Calories
- 385 kcal
- Servings
- 4 servings
- Prep
- 35 min
- Cooking & baking
- 10 min
Vietnamese rice paper rolls with shrimp, mint, and glass noodles, fresh, not fried. The most common mistake is soaking the rice paper for too long: It should come out of the water while it still feels stiff, and only soften on the board. Paper that is too soft tears when rolled and sticks to itself.
Why this works
Rice paper consists of rice flour and tapioca starch and swells very quickly in water, but the process does not stop when the sheet comes out of the water. The moisture already absorbed continues to distribute throughout the sheet, so it continues to soften on the board for another half minute. This is exactly what the trick is based on: If you wait in the water until it is completely pliable, you will have a sheet when rolling that is past the point, sticks to itself, and tears. The order is also crucial for the roll itself. The shrimp are placed on the very outside with the cut side down because they should be visible through the translucent paper; the glass noodles go in the middle because they act as a soft cushion to absorb the edges of the hard ingredients, which would otherwise pierce the paper.
Step-by-step instructions
- 1
Prepare everything
Pour boiling water over the glass noodles, let them steep for five minutes, rinse them with cold water, and cut them once. Cut the cucumber and carrot into fine strips of equal length and place all ingredients next to each other within easy reach. From the first soaked sheet, there is no more time for chopping.
- 2
Mix the dip
Mix the peanut butter, hoisin sauce, lime juice, and sesame oil, and pour in the warm water a tablespoon at a time until the dip has the consistency of liquid honey. Cold water makes the peanut butter clump, warm water dissolves it smoothly. Sprinkle peanuts on top just before serving.
- 3
Briefly dip the rice paper
Pull a sheet of rice paper through lukewarm water for two to three seconds and place it on a damp board. It still feels stiff now, which is correct. Over the next thirty seconds, it will become pliable on its own while you add the toppings.
- 4
Top and roll
Place three halved shrimp with the cut side down in the lower third, followed by lettuce, glass noodles, vegetable strips, and herbs. Fold in the sides, roll the sheet up tightly from the bottom, and press gently while rolling so that no air is trapped. Tight, but not so firm that the paper tears.
- 5
Serve
Place the finished rolls spaced apart on a slightly damp platter and cover them with a damp cloth, otherwise they will stick together within minutes and cannot be separated. Serve immediately with the dip.
Our best tips
- Two to three seconds in the water is really enough. The sheet continues to soften on the board, so if you wait until it is soft in the water, you won't be able to roll it afterwards.
- Use a damp board instead of a dry one. On dry wood, the rice paper sticks and tears when lifted.
- Summer rolls are not a make-ahead dish. After a few hours in the fridge, the paper becomes tough and the herbs darken, so they belong straight on the table.
Tasty variations
Vegan
Replace the shrimp with fried, marinated tofu and in the dip, replace the hoisin sauce with soy sauce and a teaspoon of maple syrup. This also eliminates the fish sauce.
With pork belly
In Vietnam, thinly sliced, cooked pork belly is often rolled up together with the shrimp. Significantly more filling and the classic variation in Ho Chi Minh City.
Nutrition facts
| Calories | 385 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 46 g |
| – of which sugar | 7 g |
| Fat | 11 g |
| Fiber | 5 g |
Where the 385 kcal come from
per serving
Calculated from the ingredients – how we do it
We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:
- Reference values per 100 g – for the raw ingredient, exactly as listed.
- Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
- Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
- Anything listed without a quantity – “salt and pepper” – is not counted.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
What is the difference to spring rolls?
Spring rolls are fried and have a wheat dough wrapper, summer rolls remain raw and are wrapped in rice paper. In terms of taste, they are two completely different dishes, one crispy and warm, the other fresh and cool.
How many calories do summer rolls have?
Around 385 kcal per serving of three rolls, including dip. The dip makes up a significant portion with about 125 kcal, without it a serving is around 260 kcal.
Why does my rice paper tear?
It was in the water for too long. Two to three seconds are enough; the sheet continues to soften on the board. Second common reason: too much filling or hard edges like carrot pieces directly against the paper, without glass noodles as a cushion.
Can I prepare them in advance?
Only for a few hours, covered with a damp cloth and spaced apart. Any longer and the rice paper becomes tough. The ingredients, on the other hand, can be prepared well in advance and rolled by the guests themselves at the table.
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