THESE EASY SUMMER ROLLS = THE PERFECT MAKE-AHEAD LUNCH
If you’re looking for the perfect light appetizer or summer lunch, then turn to these homemade summer rolls. For my recipe, I rolled gently poached shrimp, springy rice noodles, crunchy vegetables, and fresh green herbs into al dente rice paper sheets. Paired with an easy peanut dipping sauce, these summer rolls are the refreshing (and versatile!) dish I turn to again and again when I need something quick, easy, and oh so satisfying. Skip going out—make these summer rolls right at home instead.
What People Are Saying:
“Delicious! My first time making spring rolls, and my husband and I agreed these were much better than typically served at restaurants. The recipe was light and fresh—perfect for a summer evening. I used one nest/bundle of the rice noodles, and I loved how these turned out vegetable heavy, rather than noodle heavy. The mix of so many fresh vegetables with poached shrimp and the various sauces had the perfect balance of zest and flavor.” - Louise2233
Yields: 8 servings
Prep Time: 20 mins
Total Time: 1 hour
Ingredients
For summer rolls:- 3 oz.
rice vermicelli noodles
- 12
large shrimp. peeled and deveined
- 1
large carrot, julienned
- 2
Persian cucumbers, julienned
- 8 oz.
Napa cabbage, thinly sliced
- 1 tbsp.
fish sauce
- 1 tbsp.
dark brown sugar
- 1/4 c.
rice vinegar
- 8
large rice paper sheets
- 2 tbsp.
black sesame seeds
- 12
fresh mint leaves
- 12
fresh basil leaves
- 1/2 c.
smooth peanut butter
- 1 tbsp.
low-sodium soy sauce
- 2 tbsp.
rice vinegar
- 1
clove garlic, grated
- 1 tbsp.
freshly grated ginger
- 4 tbsp.
boiling water
- 1/4 c.
crushed, toasted peanuts, for serving
Directions
For summer rolls:- Place noodles in medium heatproof bowl, cover with boiling water; let stand about 5 minutes or until just tender, drain. Using kitchen scissors, cut noodles into random lengths.
- Meanwhile, poach shrimp in salted boiling water until they just become pink and opaque. Rinse under cold water, then slice in half lengthwise.
- In a medium bowl, mix together noodles, carrot, cucumber, cabbage, fish sauce, sugar, and vinegar.
- To assemble rolls, place a sheet of rice paper in medium bowl of warm water until just softened. Lift sheet carefully from water, placing it on a tea-towel-covered board. Place some of the vegetable filling horizontally in the center of the sheet and top with one mint leaf, one basil leaf, 3 shrimp halves, and sesame seeds. Fold edge closest to you up and over the filling; roll sheet to enclose filling, folding in sides after first complete turn of roll.
- Repeat with remaining sheets and filling.
- Whisk peanut butter, soy sauce, vinegar, garlic, ginger, and boiling water until smooth. Top with peanuts and sesame seeds and serve alongside rolls.
How To Make Summer Rolls
Ingredients
• Rice vermicelli noodles: Rice noodles not only add some bulk to these rolls, but a textural experience I can’t get enough of. If you’ve never bought rice vermicelli noodles before, look out for very thin, fine noodles in the grocery store.
• Shrimp: Protein can vary in summer rolls, but shrimp is my go-to. It cooks quickly, and fits into the rolls easily for the perfect bite.
• Veggies: Carrots, Persian cucumbers, and cabbage combine to create the veggie filling. You’re looking for extra-thin veggies here—if they’re too bulky, your roll will be difficult to fold. Julienned carrots and cucumbers and thinly sliced Napa cabbage are the way to go here—get those veggies thin.
• Fish sauce: Fish sauce adds a distinct salty flavor to these rolls that they just wouldn’t be the same without. Tip: Once you buy a bottle, save the rest to use in Pad Thai. 😉
• Brown sugar: Brown sugar adds a hint of sweetness here to balance out all of our flavors—use dark brown sugar for a richer, deeper flavor.
• Rice paper sheets: These super-thin sheets are what make summer rolls, summer rolls. Once placed in water, these sheets become soft, pliable, and ready to be filled with our fillings.
• Sesame seeds: Sesame seeds add a hint of a crunch here that complements all of our other flavors. If you don’t have any, you don’t have to add them!
• Herbs: Fresh mint and basil add a boost of freshness here that round out the entire summer roll. I highly recommend using both, but you can experiment with your herbs.
Step-By-Step Instructions
The first step in making spring rolls is to cook your noodles. Once just-tender, cut your noodles at different lengths with kitchen scissors to make them easier to put in your summer rolls. Then, it’s time to cook your shrimp until they become pink and opaque. Give ‘em a good rinse under cold water, then slice in half lengthwise. Again, this makes stuffing your rolls—and getting a good bite—that much easier.
Now it’s time for all the veggies. Mix your noodles with your chosen veggies (I went with carrots, cucumber, and cabbage) and fish sauce, vinegar, and sugar. This is my perfect combination of veggies and fillings, but feel free to get creative with it!
Time for the main event: the filling and rolling. Pro tip: Soften rice paper sheets in warm—not hot—water to soften. Too hot and they'll stick to everything! Aim for warm-hot tap water, which is usually around 120°F. The water should be perceptibly hot to the touch but not scalding, comfortable enough for your hands to stay in for at least 5 seconds.
Try also to not overstuff the bundle. Just like folding homemade dumplings, you'll risk the chances of the roll ripping and not having a perfect seal. Don't worry if there is a little spillage though! It'll still be just as delicious, just with a little added mess.
Once your rolls are completed and your peanut sauce is ready for dipping, you’re ready to get to snackin’.
Summer Rolls Variations
I chose shrimp in this recipe, but these rolls are infinitely adaptable. The shrimp can be replaced with slices of pork, cilantro can take the place of mint or basil, and romaine or even iceberg can be a good Napa cabbage substitute.
What To Serve With Summer Rolls
Made This?
Let us know how it went in the comments below!
2024-04-23T16:11:42Z dg43tfdfdgfd