Authentic Summer Rolls Recipe — Easy & Delicious
Summer rolls are one of the most beloved dishes in Vietnamese cuisine — and for good reason. Light, fresh, and endlessly customizable, they bring together crisp vegetables, silky rice noodles, and fragrant herbs all wrapped in a delicate rice paper shell. Unlike fried spring rolls, summer rolls are served fresh, making them a perfect choice for warm days, light lunches, or elegant appetizers at dinner parties.
This recipe walks you through everything you need to know to make authentic Vietnamese summer rolls (known as Gỏi cuốn) from scratch — including the fillings, rolling technique, and a homemade peanut dipping sauce that will absolutely steal the show.
What Are Summer Rolls?
Summer rolls originate from Vietnam, where they are a staple street food and home-cooked dish. They are typically filled with a mix of fresh herbs, vegetables, rice vermicelli noodles, and sometimes protein like tofu or cooked seafood. The entire bundle is wrapped in softened bánh tráng (rice paper) and served at room temperature with a rich dipping sauce.
What makes summer rolls so special is their freshness. There is no deep frying, no heavy sauce coating — just clean, vibrant flavors that celebrate the ingredients themselves.
Ingredients (Makes 10–12 Rolls)
For the Rolls
- 10–12 sheets of rice paper (bánh tráng, 22 cm diameter)
- 100 g rice vermicelli noodles
- 1 large carrot, julienned
- 1 cucumber, cut into thin matchsticks
- 1 avocado, thinly sliced
- 1 cup bean sprouts
- A large handful of fresh mint leaves
- A large handful of fresh Thai basil
- A large handful of fresh cilantro
- Optional: thinly sliced firm tofu or cooked, chilled rice noodle cakes
For the Peanut Dipping Sauce
- 3 tablespoons natural peanut butter (smooth)
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1–2 teaspoons sriracha (adjust to taste)
- 3–4 tablespoons warm water (to thin the sauce)
- Crushed roasted peanuts and sliced chili to garnish
Step-by-Step Instructions
Step 1 — Prepare Your Fillings
Cook the rice vermicelli noodles according to the packet instructions, usually just a 3–5 minute soak in boiling water. Drain and rinse under cold water, then set aside. Julienne your carrot and cucumber into thin, uniform sticks. Slice the avocado and prepare all your fresh herbs. Having everything ready before you start rolling is key — once the rice paper is wet, you need to work quickly.
Step 2 — Make the Peanut Dipping Sauce
Whisk together the peanut butter, hoisin sauce, soy sauce, sesame oil, rice vinegar, and sriracha in a bowl. Gradually add warm water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency. Taste and adjust — add more sriracha for heat, more hoisin for sweetness, or a little more vinegar for brightness. Transfer to a small serving bowl and top with crushed peanuts and sliced chili.
Step 3 — Soften the Rice Paper
Fill a wide, shallow bowl or dish with warm (not boiling) water. Dip one sheet of rice paper into the water for about 10–15 seconds, turning gently. It should feel slightly stiff — it will continue to soften as you fill it. Lay it flat on a clean, damp surface or cutting board.
Step 4 — Roll Your Summer Rolls
Place a small amount of noodles in the centre of the rice paper, leaving about 4 cm free at the sides. Add a few sticks of carrot and cucumber, a slice of avocado, a few bean sprouts, and a good selection of fresh herbs. Do not overfill — less is more when it comes to clean rolling.
Fold the left and right sides of the rice paper inward over the filling, then fold the bottom edge up and over the filling, tucking it firmly under the ingredients. Roll upward tightly but gently until sealed. Place seam-side down on a plate. Repeat with the remaining sheets.
Step 5 — Serve Immediately
Summer rolls are best eaten fresh, ideally within an hour of making them. If you need to prepare them slightly in advance, cover them with a lightly dampened cloth to prevent the rice paper from drying out. Serve with the peanut dipping sauce on the side.
Tips for Perfect Summer Rolls
- Do not over-soak the rice paper — it will tear if too wet. Ten seconds is usually enough.
- Keep your workspace damp — a wet cloth under the rice paper prevents sticking.
- Use plenty of fresh herbs — they are the soul of a great summer roll. Mint, Thai basil, and cilantro together create an incredible aroma.
- Uniform fillings make rolling easier. Cut everything to a similar size and length.
- Experiment with protein — pan-fried tofu with a little soy sauce and ginger makes a wonderful addition.
Variations to Try
Mango & Tofu Summer Rolls
Add thin slices of ripe mango alongside pan-fried tofu for a sweet and savory combination. The mango adds a tropical juiciness that pairs beautifully with the peanut sauce.
Rainbow Summer Rolls
Use purple cabbage, yellow bell pepper strips, and red radish alongside the standard fillings for a stunning, colorful presentation that looks incredible on a sharing platter.
Spicy Summer Rolls
Mix a little gochujang or chili paste into your noodles before filling. The heat level builds beautifully through each bite.
Why You Will Love This Recipe
Summer rolls are naturally gluten-free (when using tamari instead of soy sauce), vegan-friendly, and incredibly nourishing. They are a fantastic way to pack a wide range of vegetables into one meal without any cooking beyond the noodles. The prep work is satisfying, the results are stunning, and the flavor is fresh and deeply comforting at the same time.
They are also wonderfully social — set up a rolling station at the table with all the fillings arranged in small bowls and let everyone build their own. It is an interactive, fun meal that works for family dinners, casual gatherings, or meal prep for the week.
Storing Leftovers
If you have leftover rolls, wrap each one individually in cling film and store in the fridge for up to 24 hours. They will firm up slightly but remain delicious. Do not store them touching each other, as the rice paper will stick together.
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