Summer Roll Recipe

Cook and cool vermicelli

Bring a pot of water to a boil, add rice vermicelli and cook according to package instructions (usually 2–4 minutes) until tender. Drain, rinse under cold water to stop cooking, then toss lightly with a teaspoon of oil to prevent sticking. Set aside to cool.

Prepare proteins

If using shrimp: slice each cooked shrimp lengthwise. If using cooked chicken or tofu: slice into thin strips about 3–4 inches long. Keep chilled until assembly.

Prep vegetables and herbs

Julienne carrots and cucumber into thin matchsticks. Wash and spin-dry mint, cilantro and basil. Separate small butter lettuce leaves. Trim bean sprouts if needed. Arrange all fillings in shallow bowls for easy assembly.

In a small bowl whisk together peanut butter, hoisin sauce, soy sauce, lime juice, brown sugar (or honey) and minced garlic. Gradually whisk in warm water, 1 tablespoon at a time, until the mixture reaches a dippable but still slightly thick consistency (about 2–3 tablespoons total). Stir in sriracha if you want heat. Taste and adjust salt/sweet/sour balance. Transfer to a serving bowl and sprinkle crushed roasted peanuts on top.

Whisk fish sauce, lime juice, water and sugar until sugar dissolves. Add sliced chili and minced garlic if using. Taste and adjust sweetness or acidity. Serve chilled or room temperature.

Set up

Fill a shallow wide bowl or pie plate with warm water (not boiling). Have a clean damp towel or cutting board nearby for rolling.

Soften wrapper

Dip one rice paper wrapper into the warm water for about 8–12 seconds until edges just begin to soften but center is still slightly firm — it will continue to soften on the towel. Lay the softened wrapper flat on the damp towel or board.

Layer fillings

Place one butter lettuce leaf in the lower third of the wrapper (closest to you). On top of the lettuce place a small handful (about 2 tablespoons) of cooled vermicelli, a few pieces of julienned carrot and cucumber (about 2 tablespoons each), a small pinch of bean sprouts (if using), and 3–4 mint leaves, 3–4 cilantro leaves and 1–2 basil leaves. Arrange 2 halved shrimp (cut side down) across the top edge of the fillings so they become visible when rolled. Don’t overfill — leave about 1.5–2 inches clear on the sides and top.

Roll the wrapper

Fold the bottom edge of the wrapper up over the fillings, tuck in gently and roll once to enclose. Fold the left and right sides in toward the center snugly, then continue rolling away from you to form a tight cylinder. Lightly press along the seam to seal. Place finished roll seam-side down on a platter. Repeat with remaining wrappers and fillings.

Tips

Work quickly but gently — over-soaking wrappers makes them tear. Keep assembled rolls covered with a damp towel until serving to prevent drying. If making ahead, place rolls in a single layer separated by parchment in an airtight container and refrigerate up to 8 hours; serve within same day for best texture.

Arrange summer rolls on a platter with peanut sauce and optional lime dipping sauce on the side. Garnish the peanut sauce with extra crushed peanuts and a lime wedge on the platter. Serve chilled or at room temperature.