Vietnamese Summer Snack Rolls

Name: Vietnamese Summer Snack Rolls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 12 pcs rice paper; --- Filling ---; 100 g rice noodles; 200 g shrimp, peeled; 1 large carrot, grated; 1 cucumber, sliced into thin sticks; 1 red bell pepper, sliced into thin strips; 1 handful fresh coriander; 1 handful mint leaves; --- Dipping Sauce ---; 2 tbsp soy sauce; 2 tbsp fish sauce; 1 tbsp rice vinegar; 1 tbsp sugar; 1 clove garlic, finely chopped; 1 tsp finely chopped red chili

Do you know what I love to make when the sun shines and you’re in the mood for something light? Vietnamese summer snack rolls! These are like a vacation packed in a rice paper roll. They are perfect for everything from a quick lunch to a cozy evening snack.

What I really like about these rolls is the fresh combination of crunchy vegetables and juicy shrimp. The rice paper provides a light and slightly chewy texture that I find delightful.

What makes these extra special? The dipping sauce, of course! It offers a delightful balance of sweetness, saltiness, and a bit of spice — I mean, who can say no to that? It’s also super easy to make.

If you have some spare time, try making them with some friends. It’s almost like a little workshop where everyone can customize their own rolls. Just be prepared for people asking for the recipe!

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Vietnamese Summer Snack Rolls

Servings: 4 Prep Time: 20 Cook Time: 10 10

Rating: 5.0/5

( 1 votes )

Ingredients

12 pcs rice paper
--- Filling ---
100 g rice noodles
200 g shrimp, peeled
1 large carrot, grated
1 cucumber, sliced into thin sticks
1 red bell pepper, sliced into thin strips
1 handful fresh coriander
1 handful mint leaves
--- Dipping Sauce ---
2 tbsp soy sauce
2 tbsp fish sauce
1 tbsp rice vinegar
1 tbsp sugar
1 clove garlic, finely chopped
1 tsp finely chopped red chili

Instructions

Cook the rice noodles according to package instructions, rinse in cold water, and drain.

Mix all the dipping sauce ingredients in a small bowl and set aside.

Dampen a clean kitchen towel and lay it flat. Dip one rice paper at a time in warm water for about 5 seconds, then place it on the towel to remove excess water.

Place a small pile of rice noodles, some shrimp, a little carrot, cucumber, bell pepper, and herbs on the moistened rice paper.

Fold the edges over the filling and roll it tightly like a burrito. Repeat with the remaining ingredients.

Serve the summer rolls immediately with the dipping sauce on the side.

Notes

Tip: If you want an extra flavor kick, add a few drops of lime juice to the dipping sauce.

Variants & Tips

Vegetarian version: Swap the shrimp for 200 g tofu in thin slices.
Spicier option: Add extra chili to the dipping sauce and some slices of jalapeno in the rolls.
Gluten-free: Use gluten-free soy sauce in the dipping sauce.

Serving Suggestions

Serve alongside a fresh bowl of asparagus and spinach salad with poached egg and browned butter.
Pairs well with a small selection of tapenade with Norwegian delicacies.

Frequently Asked Questions

Can I make the summer rolls in advance?

Yes, you can make them a few hours in advance. Wrap them in damp kitchen towels and store them in the fridge. Serve immediately after unwrapping.

What can I use instead of shrimp?

Thinly sliced chicken or fried tofu are good alternatives if you prefer not to use shrimp.

Any tips to prevent the rice paper from breaking?

Yes, be careful not to leave the rice paper in the water for too long. 4-5 seconds is enough to avoid getting too wet and therefore easier to tear.

Can the dipping sauce be made ahead?

Yes, you can make the dipping sauce the day before. Store it in an airtight container in the fridge, but remember to stir well before serving.

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Vietnamese Summer Snack Rolls

Vietnamese Summer Snack Rolls

Ingredients

Instructions

Notes

Variants & Tips

Serving Suggestions

Frequently Asked Questions

Can I make the summer rolls in advance?

What can I use instead of shrimp?

Any tips to prevent the rice paper from breaking?

Can the dipping sauce be made ahead?

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