Summer Rolls

updated on Dec 12, 2024

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5 from 13 votes

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These summer rolls are stuffed with fresh, colorful veggies and served with an addictive creamy peanut sauce. They’re the perfect light meal or appetizer that my family adores.

I could live off fresh spring rolls.

When I need a foolproof appetizer or light lunch that’s fresh and not too heavy, I make my Vietnamese spring rolls. They’re easy to make (seriously…don’t be put off by the rolling!) and taste great. Unlike their fried counterparts, these need minimal prep and are so easy to customize (my sister puts berries in hers…seriously).

Craving light and fresh Asian recipes? Try my tuna tartare, harumaki, or ground chicken lettuce wraps next.

Key Ingredients

Vermicelli noodles. These thin rice noodles not only provide flavor but also give the rolls some structure and make them easy to roll.
Cabbage. I prefer using purple cabbage as its bright color makes the rolls look more fun and appetizing. You can also use green cabbage.
Carrots. Peel the carrots and cut them into matchsticks.
Bell pepper. I used red and yellow bell peppers to add as much color as possible.
Avocado. The creaminess of the avocado contrasts nicely with the crunchy vegetables.
Greens. Use mixed greens (a blend of spinach, romaine, and lettuce) for maximum flavor.
Sesame seed oil. To toss the vermicelli noodles after cooking them.
Lemon juice. To drizzle over the avocado to prevent it from browning.
Rice paper. I can usually find these in the Asian aisle of my grocery store, but any Asian market will have them.
Salt and black pepper. To season the avocado.
Peanut sauce. Skip the expensive and sugar-laden store-bought kind and make my foolproof homemade peanut sauce.

How to make summer rolls

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Cook the noodles according to the package directions. Drain them, rinse under cold water, and drain well. Toss the noodles with sesame oil.

Prep the avocado. Season it with lemon juice, salt, and pepper.

Soften the rice paper. Fill a shallow pan with an inch of water. Dip the rice paper in the water and let it sit for 30 seconds. Place the paper onto a clean kitchen towel.

Assemble. Cover the lower third of the rice paper with the noodles and fresh veggies. Lift the lower part of the rice sheet and fold over the filling. Bring the sides of the sheet toward the center and roll upwards. Repeat with the remaining rice paper.

Serve the spring rolls with the peanut sauce.

Arman’s recipe tips

Get everything set up first. Think of this as your ‘mise en place,’ and have all your veggies cut and ready to go so you’re better prepared.
Use room temperature water to soak the rice paper. Hot water hydrates the rice paper very quickly and makes it too sticky to work with.
Lightly wet your kitchen towel. This is a great hack for newbies because it keeps the rice paper moist while you build the filling.
Place the bigger ingredients first. If I’m using lettuce, I like to put a big leaf on the rice paper first, then add the other ingredients. The lettuce keeps everything in place, making it easier to wrap.

More Asian-inspired appetizers to try

Originally published June 2023, updated and republished June 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.