Fresh Summer Rolls Recipe

Prepare noodles

Place 1/2 cup dry rice vermicelli in a heatproof bowl. Pour just-boiled water over noodles to cover by 1 inch; soak 3–5 minutes until pliable but not mushy. Drain, rinse under cold water, and gently toss to separate. Trim noodles to shorter lengths if needed so they fit comfortably on wrappers.

Prep shrimp and vegetables

If shrimp are larger than bite-size, slice each shrimp in half lengthwise. Pat shrimp dry. Rinse and drain bean sprouts and cilantro. Julienne carrot and cucumber into thin matchsticks. Separate and rinse Thai basil leaves. Tear or trim lettuce to fit rice paper (one leaf per roll).

Soften rice paper

Fill a wide shallow dish or pie plate with warm water. Working one wrapper at a time, fully submerge a rice paper for about 8–12 seconds until edges begin to soften but center remains slightly firm (it will continue to soften as you work). Remove and place on a clean damp towel or a lightly oiled cutting board with softened side up.

Assemble rolls

Near the bottom third of the softened wrapper, layer: 1 lettuce leaf, about 2 tablespoons prepared rice noodles (drain excess water), 2 shrimp (flat side down so they show through the wrapper if desired), 2 tablespoons julienned carrot, 2 tablespoons bean sprouts, 4 basil leaves, a few cucumber sticks and 2 cilantro sprigs if using. Leave about 1 inch uncovered on sides.

Roll and seal

Fold the bottom of the wrapper over the filling snugly, then fold in the left and right edges toward the center. Continue to roll upward until sealed. Place finished roll seam-side down on a plate lined with a damp paper towel to prevent sticking. Repeat with remaining wrapper and ingredients to make 2 rolls (use remaining ingredients proportionally).

Slice (optional) and serve

If desired, let rolls rest 2 minutes, then slice each in half on the diagonal with a sharp, slightly damp knife for a neat cross-section. Arrange on a serving plate.

Combine 1/4 cup plum sauce, 1 tablespoon warm water, 1/2 teaspoon rice vinegar, 1/2 teaspoon soy sauce and 1/4 teaspoon sriracha in a small bowl. Whisk until smooth and taste; adjust sweetness or heat as needed by adding more plum sauce or sriracha. Sprinkle with toasted sesame seeds if using. Transfer to a small dipping dish.