Try making rice paper summer rolls or Vietnamese rolls, an easy and quick dish.
Rice paper summer rolls, also known as Vietnamese vegetable rolls, are one of my favorite recipes in the summer: they are fresh, light, colorful and above all no-cook. Perfect when it’s hot and you want something healthy and tasty without turning on the stove.
I love this recipe because the rice paper acts as a blank canvas to fill with whatever you have in the fridge: crunchy vegetables, tofu, shrimp, chicken, avocado, mango… The combinations are endless and customizable to your tastes.
Unlike Chinese fried spring rolls, these rolls are inspired by Vietnamese cuisine and are enjoyed raw, highlighting the freshness of the ingredients. The version I propose today is vegan, gluten-free, egg-free, and dairy-free: ideal for those following a plant-based diet or with food intolerances.
So, what are you waiting for? Let’s make these rice paper summer rolls or Vietnamese rolls together.
Oh wow, they’re delicious!
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: No-Cook
- Cuisine: Vietnamese
- Seasonality: All Seasons
Ingredients: Rice Paper Summer Rolls or Vietnamese Rolls
Use the vegetables you like best and cut them into julienne, you can use anything like bell peppers, purple cabbage.
- 6 rice paper
- 6 leaves romaine lettuce
- 1/2 carrot
- 1/2 cucumber
- 1/2 zucchini
- 1/4 fennel
- to taste Hoisin Sauce (optional)
Tools: Rice Paper Summer Rolls or Vietnamese Rolls
- 1 Grater for julienne cutting
- 1 Knife
- 1 Cutting Board
- 1 Plastic Wrap
Steps
Rice paper summer rolls or Vietnamese rolls: the light, colorful, no-cook recipe perfect for summer. Vegan, gluten-free, and super easy to make!
To prepare rice paper summer rolls or Vietnamese rolls, first julienne all the vegetables.
To best prepare your summer rolls with rice paper, start by soaking each rice paper sheet in warm water for about 3-5 seconds, or follow the instructions on the package. I recommend using a large, flat dish with a little water, so you have more control and the sheet won’t soak too much.
Warning: do not leave the rice paper too long in the water! If it absorbs too much water, it will become too soft and will fold on itself, making it difficult to roll.
Once soaked, place the rice paper on a damp surface. I usually use a second slightly damp plate, but a moistened cutting board is also fine.
If you want the roll to be more resistant and easier to handle, you can use two overlapping sheets of rice paper. However, keep in mind that this will make the ends a bit chewier. Personally, I prefer to use just one sheet, and to add structure, I add a lettuce leaf as an inner base.
Assembly and Rolling:
1. Arrange the filling – Place the julienne-cut vegetables (or other chosen ingredients) on the lower third of the rice paper sheet. This will allow you enough space to roll properly.
2. Start rolling – Bring the lower edge of the rice paper over the filling.
3. Fold the sides – Close the side flaps towards the center, like a burrito.
4. Complete the rolling – Continue rolling until the roll is completely closed.
5. Cut and serve – If you prefer, you can cut the roll in half with a sharp knife for a more elegant presentation.Dip your roll in hoisin and peanut butter sauce (classic Vietnamese) in the FAQs I explain how to prepare them, or simply in soy sauce and lime.
If you don’t like the texture, before cutting your roll in half, cook it in a pan with a little oil until golden brown.
Tip.
Before proceeding to assemble your rolls, prepare all the vegetables, because the better the result, the easier it will be to roll your rolls.
FAQ (Questions and Answers)
Are rice papers eaten raw?
Yes, for this recipe, rice papers do not need to be cooked. Just soak them in warm water for a few seconds: they become soft and flexible, ready to be filled and eaten raw.
How long should the rice paper be soaked?
Usually, 3-5 seconds in warm water is enough. Always check the package instructions, as some brands may require slightly different times.
Are summer rolls gluten-free?
Yes, rice papers are naturally gluten-free, so this recipe is suitable for those with celiac disease or following a gluten-free diet (always check the label to ensure there are no cross-contaminations).
Can they be made in advance?
Yes, but it’s best to consume them within a few hours. If you prepare them in advance, store them covered with a damp cloth in the refrigerator to prevent them from drying out.
Is there a vegan sauce for summer rolls?
Yes! Here are two solutions:
– Hoisin and peanut butter sauce, creamy, sweet, and salty just right.
Base ingredients:
Hoisin (found among the ingredients), peanut butter, soy sauce, garlic, water or coconut milk to adjust the density, chili pepper (optional). Vegan and gluten-free if you use certified products.
– Soy sauce with lime and sesame: light, ideal for those who want a fresh and salty taste.
Base ingredients: Soy sauce, Lime juice, Toasted sesame seeds, Sesame oil (optional). Suitable for everyone, even vegans and celiacs (with gluten-free soy).
