Vietnamese Summer Rolls

Vegan / Appetizer / Main Dish / Vegetarian / Plant-based

(34 votes, average: 3.97 out of 5)

Vietnamese Summer Rolls are colorful, healthy, easy to make, and a delicious appetizer or light entrée. These Vietnamese Summer Rolls contain rice noodles, quick pickled carrots, other veggies, and herbs. Get creative and make it your own with all kinds of thinly sliced veggies or other ingredients like tofu.

They’re easier to make than they look—and there’s no cooking involved. Perfect for a warm day or quick workday lunch.

Yield: 10 rolls

Robin Donovan is the cookbook author, recipe developer, photographer, and creator behind the popular blog All Ways Delicious, where she shares easy, delicious, and nutritious recipes from around the world. She is the author of more than 40 cookbooks including Ramen for Beginners and The Mediterranean Table. Follow her on social @allwaysdelicious.

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Ingredients

2 medium carrots, peeled and cut into thin sticks

½ cup of white vinegar 1 tsp of sugar

½ tsp of salt

½ cup of water

10 rice paper wrappers

4 ounces (120 grams) thin rice noodles or rice vermicelli

¾ cucumber cut into thin sticks

½ cup of shredded cabbage

10 small lettuce leaves

1 bunch of fresh mint leaves

1 bunch of fresh cilantro leaves (optional)

Water

Edible flowers (optional)

Peanut Sauce Ingredients

½ cup of smooth peanut butter

1 ½ tablespoons of soy sauce

1 tablespoon of maple syrup or honey

½ teaspoon hoisin sauce

1 teaspoon of sriracha

1 teaspoon of sesame oil

Directions

First, make the pickled carrots. In a medium bowl, combine the sugar, water, salt, and vinegar. Add the carrots to the mixture, toss to coat well, and then let the carrots soak for at least 1 hour.
In the meantime, prepare the noodles according to the
package instructions.
Fill a wide, shallow bowl with about 1 inch of warm water. Soak one wrapper at a time in the warm water for 10 to 15 seconds, just until it becomes soft and pliable.
Transfer the wrapper to a plate or cutting board and add a
lettuce leaf on top in the center. Next add a few carrot sticks, a few cucumber sticks, some of the shredded cabbage, some of the noodles, and then a few leaves of mint and cilantro. Add edible flowers, too, if using.
Fold one side of the rice paper wrapper over the filling and
then the other side. Roll the wrapper up around the filling, making sure it is tight, but being careful not to tear the wrapper.
Set the filled rolls on a platter, seam side down.
Repeat this process until all of the filling and wrappers have been used up.
To serve, cut each roll in half. Garnish with extra herbs and edible flowers, if you like.
Serve immediately with peanut sauce for dipping.