Traditional recipes

How to Make Summer Rolls

How to Make Summer Rolls

The popular appetizer becomes a substantial summer entrée for two. Speed up prep time by having all the ingredients ready in small bowls before assembling.

Shrimp Summer Rolls

Rice paper wrappers are thin, translucent dried sheets typically made from rice flour and tapioca starch. They start out stiff and brittle, but a quick soak reveals their delightfully supple nature. Here's the how-to on wrapping these delicious summer rolls.

1. Soften

Soften rice paper wrapper in warm water just until pliable.

2. Fill

Place filling, showcase ingredient first, about a third from top of wrapper. Fold top end over filling; fold in sides.

3. Roll

Roll up tightly, taking care not to tear the wrapper, to keep ingredients in place.


FRESH SUMMER ROLLS + TWO DIPPING SAUCES

Fresh Summer Rolls are colorful, healthy and fun to make using everyday ingredients that are easy to find. Paired with creamy peanut or sweet chili dipping sauce and it’s a delicious, light and healthy lunch or dinner!

Summer, spring or salad rolls, known as Goi Cuon in Vietnamese, are a fresh and healthy versatile finger food made using rice paper, crunchy vegetables, and fresh leafy greens and herbs.

Make them simple with just a few ingredients or add more for a variation and rainbow effect creating a healthy and colorful snack, appetizer or light lunch served with a creamy peanut sauce or sweet chili sauce!

Homemade summer rolls are easy to make, you just need a bit of practice, but after your second one I bet you’ll be a pro! And I’ve included plenty of tips to help you become a master!

The Components

I love these homemade rolls, they are simple and fun to make. The recipe today is a very basic, all around summer roll. Nothing complicated, everything should be readily available and easy to find.

Rice Paper

You can find rice paper for summer rolls in the Asian section of your grocery store. There are different shapes and sizes so you may want to experiment with a few to see what works best for you. I recommend starting with round rice paper that’s either 25 or 22cm in diameter. I used 25cm here, which is perfect size with enough space for all my veggies.

Dipping Sauce

There’s a summer roll dipping sauce for everyone here and both are excellent. I have included two different dipping sauces because some of you may be allergic to nuts. One will be a peanut or almond butter based dipping sauce and the other will be rice vinegar based. I love my peanut sauce, but was very pleased with the vinegar based sauce as well.

Herbs & Greens

Summer rolls are commonly filled with a few herbs like mint, cilantro and/or Thai basil. Feel free to use only one, or any combination. The herbs are essential for a really flavorful roll.

  • If you can’t find Thai basil, regular basil will be just as good! I especially love the basil with the peanut dipping sauce – the flavors pair so well.
  • Next, you can choose from a variety of greens to add to your rolls. I recommend a 50/50 spring mix, pea shoots, leafy oak lettuce, or other fresh leafy greens, using one or any combination you like.

Veggie Filling

Lastly, choose your veggies and cut them into thin strips by hand or using a julienne tool. I used carrots, cucumber, red bell pepper, and red cabbage. For variation you can try adding avocado, radish, jicama, green onions, bean sprouts, etc.

Many recipes for these rolls also use rice noodles, and you can too, but I prefer a roll full of veggies. I can eat two or three of these and be completely satisfied for a few hours.

Adding in some sliced tofu is an option. I do like to add it to my rolls when not using the peanut sauce as it adds some protein to the meal.

How To Make Summer Rolls

  • First things first – Fill a large bowl with warm water and have everything prepped and ready to go at your soon to be summer rolling station.
  • Dip the rice paper in the warm water for just a 2 – 3 seconds, it should be stiff, and will soften as you begin to work.
  • Layer the ingredients on top of each other at the bottom (end towards you) &frac13 of the moist rice paper (as shown above).
  • Next, ‘tuck and roll’ the edge closest to you, by bringing the edge over the fresh mound, and gently but firmly tuck it under and rolling away from you. At the &frac23 mark, fold the ends up, onto the roll, and continue rolling tucking them under until the roll is finished.

Top Tips

  • Use a plastic cutting board. Some surfaces, especially wood, are more porous than others, making the rice paper stick while rolling. You may want to use a plastic cutting board for your work station.
  • Don’t over soak the rice paper. Just dip for 2 – 3 seconds at most and use. It will be stiff, but soften as you begin working and rolling. If soaked too long it will soften too much and be hard to work with.
  • Double the rice sheets. When making summer rolls for future meals, consider doubling up the rice paper for each roll to strengthen them so they don’t fall apart from softening due to storing.
  • Don’t overstuff. The rice papers are pretty pliable, but if you overstuff them you may not have much paper to ensure a good roll.

Adjusting For Dietary Restrictions

  • Soy-Free: When making the dressings, use tamari or coconut aminos in place of soy sauce. Don’t use the optional tofu.
  • Nut-Free: When making the peanut dressing, use sunflower butter in place of nut butters.

How To Store

Fresh is always best, but if stored properly they do store well as follows:

  • Refrigerator: Store summer rolls in the refrigerator for up to 2 – 3 days, and the dressing days for 5 – 6 days, in separate covered containers. To keep the rolls from sticking together, place a piece of parchment paper, saran wrap or wax paper between the rolls. You can also roll them individually. The dipping sauces will last longer, about 5 – 6 days.
  • Meal prep: These summer rolls are great for meal prep and can be stored as mentioned above. When making for meal prep, you may consider doubling up the rice paper for each roll to strengthen them so they don’t fall apart from softening due to storing.

Serving Suggestions

  • Serve summer rolls chilled or at room temperature.
  • Serve with peanut dipping sauce or sweet chili sauce.
  • Pair with a small bowl of soup such as Garlic Miso Soup with Greens or Simple Miso Noodle Soup.

More Easy Fresh Recipes

If you try this summer roll recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.


How to Make Summer Rolls

Think of it as a salad delivery system. Indeed, goi cuon—the Vietnamese name for the hand-held snack known stateside as a summer roll—translates literally as "salad roll." It's nothing more than a thin rice-paper sheet, or banh trang, wrapped around a light, refreshing filling that typically includes vegetables, herbs, thin rice noodles and a small amount of shrimp, pork or chicken.

Unlike egg or spring rolls, summer rolls, once assembled, are left uncooked. Served cold or at room temperature, they're the perfectly painless thing to make and eat right now. The dipping sauces served alongside tend to be equally no-sweat preparations. In the bright and spicy one at right, chilies, garlic, cilantro, lime juice and a splash of savory fish sauce make an intensely flavorful complement to the summer roll's fresh ingredients.

Once you've mastered the basic recipe provided here, you can start riffing on the filling. Salted peanuts, Thai basil and finely diced radish, bell pepper and cucumber are great additions. Avocado and cooked pork belly add a little richness. But all sorts of fresh, summery ingredients will work well inside this versatile hot-weather food. Just grab what looks good at the market and roll with it.

How to Wrap a Summer Roll

1. Place 3-4 tablespoons filling mixture near edge of wet rice-paper.

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Summer Rolls

These days, we&rsquore all about making wraps--seriously, everything from sandwiches to small plates--and keeping dishes warm-weather friendly. That&rsquos why we love this recipe for summer rolls. Think of these Vietnamese bites as spring rolls minus the deep frying: Add crisp veggies, lots of fresh herbs, soft rice noodles and juicy shrimp to rice-paper wrappers, then roll them up. You can make them ahead of time (they last up to two to three days in the refrigerator) for a snack or light lunch, or have guests roll their own (hello, super-easy dinner party).

12 rice-paper spring-roll wrappers

1 package rice noodles or bean threads

1 head green leaf lettuce, leaves separated

1 cup thinly sliced carrot

1 cup thinly sliced cucumber

24 cooked shrimp, halved lengthwise

Sweet chile sauce, for serving

1. Fill a large, shallow baking dish with hot water. Place the rice noodles in a large bowl and cover with hot water. Soak until tender, 8 to 10 minutes.

2. To assemble the summer rolls, dip a rice-paper wrapper into the dish of hot water. Soak until translucent and soft, about 1 to 2 minutes.

3. Remove the wrapper and place it carefully on a cutting board. Fill with 1 lettuce leaf, a small pinch of cooked noodles (about 3 tablespoons), 2 tablespoons sliced carrot, 2 tablespoons sliced cucumber and 4 shrimp halves. Top with 2 tablespoons basil leaves, 2 tablespoons cilantro leaves and 1 tablespoon mint leaves.

4. Fold the left and right sides of the wrapper inward over the filling. Starting with the side closest to you, roll up the summer roll to fully encase the filling.

5. Serve with sweet chile sauce for dipping. Store extra rolls in the refrigerator on a plate covered loosely with plastic wrap until ready to serve (eat within three days).


Ingredients

The chicken calls for:

  • Avocado oil &ndash This can be substituted with another neutral flavored cooking oil, like coconut or sunflower oil.
  • Garlic &ndash Make sure it&rsquos thinly sliced and fresh.
  • Rice wine vinegar &ndash In a pinch, white wine vinegar will also get the job done.
  • Fish sauce &ndash You&rsquore bound to have some left over, so use it deliciously by making Asian Pork Meatballs!
  • Serrano &ndash This can be omitted if you don&rsquot want any spice.
  • Sugar &ndash Plain white sugar is what I use, but coconut sugar is also a tasty alternative.
  • Rotisserie chicken &ndash Sure, you can cook your own chicken meat, but buying a rotisserie chicken is way easier. It&rsquos a corner that I never mind cutting!

For the spring rolls, you&rsquoll need:

  • Vermicelli noodles &ndash These thin rice noodles are what really brings the roll together and gives it the desired thickness.
  • Rice paper wrappers &ndash Buy a Vietnamese brand for the best results.
  • Carrot &ndash You can shred your own or buy a bag of shredded carrots&hellip I won&rsquot tell!
  • Cucumber &ndash English cucumbers are the best for this recipe.
  • Butter lettuce &ndash I love using butter lettuce in my summer rolls because it&rsquos so tender!
  • Mint leaves &ndash Make sure you&rsquore using fresh mint leaves! If the leaves are discolored or limp, toss them out.
  • Basil leaves &ndash Use fresh basil leaves, not dried.
  • Cilantro &ndash If you&rsquore one of those people who thinks cilantro tastes like soap, I feel so sorry for you! And yes, you can omit the cilantro and still have delicious summer rolls.

Finally, the satay sauce will need:

  • Almond butter &ndash Use a plain, unsweetened almond butter.
  • Coconut milk &ndash Remember, it&rsquos coconut milk, not coconut water!
  • Tamari &ndash In a pinch, low sodium soy sauce can be used instead.
  • Brown sugar &ndash Light or dark brown sugar will both be delicious.
  • Red pepper flakes &ndash Toss a little extra in there if you&rsquore really craving some spice!

Summer Rolls with Lime-Cured Shrimp and Peaches

Recipe from the Tasting Table Test Kitchen

Yield: 8 rolls

Prep Time: 45 minutes

Cook Time: N/A

Total Time: 45 minutes

Ingredients

For the Dipping Sauce:

For the Lime-Cured Shrimp:

16 large shrimp, peeled, deveined, halved lengthwise

For the Summer Rolls:

Eight 8 ½-inch round rice paper wrappers

1 slightly underripe peach cut into ¼ inch slices then julienned

1 cup julienned English hothouse cucumber

1 cup julienned daikon radishes, soaked in in ice water until crisp, drained

1 cup loosely packed fresh Thai basil leaves

1 cup loosely packed fresh mint leaves

1 cup packed cilantro sprigs

1 cup unsalted roasted peanuts, finely chopped

1 bunch (about 2 ounces) chives

Directions

1. Make the dipping sauce: Combine all ingredients in a small bowl set aside until ready to serve.

2. Make the lime-cured shrimp: In a small bowl, combine the shrimp, lime juice, salt and sugar. Let the mixture sit, stirring occasionally, until shrimp have started to get a little pink in color, about 10 minutes. Add the hot water and sesame oil and place in refrigerator until shrimp have cooked through and turned completely pink, about 5 minutes. Drain shrimp and place on a paper towel-lined plate to dry.

3. Make the summer rolls: Fill a pie tin or a large shallow bowl with hot water. Working with 1 rice paper wrapper at a time, submerge the wrapper in hot water until pliable, about 10 seconds. Remove and carefully reshape the wrapper on a clean surface. Working quickly, place 4 shrimp halves in a row, cut side up, in the center of the wrapper. Layer some peaches, cucumber, daikon, basil, mint, cilantro, peanuts and chives just above the shrimp. Fold the bottom of the rice paper over the filling and fold in the sides. Carefully roll the wrapper into a cylinder, making sure to maintain a uniform and tight shape as you roll.

4. Transfer the summer roll to a platter and repeat with the remaining ingredients. Make ahead: You can make the summer rolls up to an hour in advance. Cover with a damp kitchen towel and transfer to a refrigerator until ready to serve.

TT Tip: Have a few extra rice papers on hand as you may need a few tries before your get the layering and rolling technique down.


Related Video

These summer rolls are really freakin good. The peanut sauce is on point and the freshness of the herbs with the veggies really pop. I didn't know what to make as an appetizer for a vegetarian dinner and went with these. Everyone loved them. 10/10 would make again.

Very tasty, with a nice balance between crunchy, fresh, and savory. I omitted the cilantro (mine had gone slimy!) and was generous with the red pepper flakes in the sauce, but otherwise followed the recipe. The spicy hoisin/peanut sauce is wonderful, and I'm thinking about using it in other contexts! As for the paper towels, I did get them to work, but it required some degree of vigilance--you can't leave the wrapper in the hot water too long, or it gets too soft and tends to catch on the paper towels and rip. I also found it helpful to pat the top of the wrapper with another paper towel before adding the ingredients.

Perfect for a hot summer lunch. I used shredded red cabbage instead of napa. Added cucumbers and avocado. Paper towels were a disaster, so I tried soaking the paper towels in water first, laid them on the counter, then put the dipped rice paper on it to continue softening, after just a few seconds being in the warm water. That seemed to work perfectly and I was able to tightly roll without breaking.

Addendum to previous review: Couldn't find kaffir leaves anywhere, so I substituted 3 tablespoons fresh lime juice plus 1/2 tablespoon lime zest, as suggested elsewhere in another printing of this recipe.

Delish, very low cal. Next time I will take a page out of healthersil's book and try parchment paper. The paper towels stuck to the wrappers, and I wasted a few due to tearing. Also, before I make these again, I will watch a video on the wrapping process. I think mine should have been wrapped more tightly. However, using parchment paper may do the trick. I will also try using a sushi mat which will help tighter wrapping. Nevertheless, the rolls were fresh and delicious.

Great summer rolls! My family enjoyed them thoroughly.

Yum. I also opted out of the tomato paste in the sauce, subbing some rice vinegar to brighten it up. I added baked tofu for some protein, and I also made a dipping sauce from lime juice, fish sauce, rice vinegar, and sugar.

Wow - what great flavor! This was my first try at spring rolls and I will be trying these again as well as making new twists on my own. I hope people read the comments. The paper towels are a disaster. Thank you to the reviewers who recommended parchment paper. You saved my spring rolls. I tried two w/ paper towels and I was so frustrated about how the stuck. I was on the verge of tears!

Delicious. however, I made one change the second time. I added some fresh squeezed lime juice to the peanut sauce - that (in my opinion) gave it that little zip and sparkle that I thought was missing.

Love the rolls and the sauce (minus the tomato paste). I use the sauce for lots of other things- over a cold veggie-noodle-almond salad is great. Any guesses on how long it would last in the fridge? Iɽ like to make a big batch and use it for a while.

I combined this recipe with Papaya Spring Rolls and used the sauce recipe + suggestions from Spicy Peanut Sauce. I love the bean thread noodles, ground peanuts and cabbage additions + the mango (not papaya) and herbs from the other recipe. Together, my spring rolls were fantastic this time around! For me, this is time consuming but worth it! Oh and used the common suggestions on the sauce such as the garlic chili sauce instead of the tomato paste and I used spinach instead of lettuce.

Light, refreshing, delicious, and beautiful to look at. Great anytime of year, in my opinion. I had no problems with my rice paper rounds tearing. Per another reviewer, I soaked them for only 15 sec. Using parchment paper instead of paper towels was another helpful tip because the rounds stuck to the paper towels. For the sauce, I left out the tomato paste (personal preference) and I also made the sauce "Street/Canada" recommended. Both were good but I would suggest going lighter on the amount of sauce per roll (no matter which sauce you make)so they don't overpower the delicate taste of the other ingredients.

Made this the other night. I found the dipping sauce a little heavy. Here is an alternative sauce that I learned in a cooking course in Cambodia. 2 cloves of garlic, 1 shallot, bit of sweet chili pepper, bit of chopped cilantro stems. Chop finely. Then fry the ingredients with tablespoon brown sugar, 1/4 cup of water. Bring to boil, simmer. Let cool. Add juice of one or two limes to taste.

Wow. I must confess that my rolls were fairly unattractive & I clearly need to practice my rolling technique, but the taste far exceeded my expectations! My 12yo son that avoids healthy food thought these were great too. All my subs were due to using what I had in the house & included chili oil for rpflakes, angel hair rice noodles for bean thread & green cabbage for Napa. Parchment paper for paper towels cuz I cant help thinking paper towels would stick to rice rounds. We will undoubtedly have these again & I may make the peanut sauce alone to go with some of my thai dishes. Major thumbs up!

I've made these several times with my 2.5 year old - we both love it! She enjoys soaking the rice paper and assembling the veggies on the roll (and nibbling noodles along the way). We've varied the ingredients by season and what's in the fridge and it always turns out yummy. I usually double the sauce recipe and we use it for dipping, another kid-pleaser.

These are awesome as written, and with my various experimentations. mango, pineapple, shrimp, etc. While the sauce is good inside the rolls, I would point out that it is nearly identical to the spicy peanut sauce recipe also on this site, which I have used as a dipping sauce for these instead, as well (doubling the red pepper and adding 1/4 cup cilantro at the end.) I would also add that if you get disturbed mid-recipe and need to quit, pouring the sauce over the remaining noodles with a little pineapple and some cooked shrimp, as well as the mint and basil thrown in is delicious.

I made this as a lettuce wrap for a super-quick supper. Delicious and so healthy. I used rice stick noodles, covered in boiling water for 5 minutes and they were fantastic. I'm glad there's enough left over to make more!

I love this recipe in the summer when it's too hot to cook. It's a little tricky working with the rice paper wrappers, but once you get the hang of it, it's easy. I use luke- warm water (about 100 degrees) and let the wrapper soak until just pliable (about 10-20 seconds). I also use parchment paper instead of paper towels.

trick: only leave rice paper in cold water forten seconds no longer, or else paper will tear and become soggy.

I made these by the recipe and I couldn't be more pleased! Thomas, capsaicin is a very stable compound. Cooking chiles or their parts only intensifies the flavor of the rest of the flavors in the chile. It does nothing to the heat level. Sorry.

Brilliant! Used carrots, Daikon radish,red bell pepper, scallion, all the herbs, and some avocado. Make this!

I've made this twice as written with no deviations.It is a fine dish. The first time, I did make a mistake -- I did not add the hot pepper flakes to the sauce while it was cooking.I forgot it and added it after it was done cooking.Not cooking the hot pepper flakes increases the heat considerably. I personally loved it, but it was too much for my girlfriend. The second time I made it right, it was much milder and personally I liked it the other way. As far as calling it labor intensive. that is a relative term and really depends on your experience in the kitchen and knifing skills. I didn't find it that time or labor intensive, and I chop everything with just my knife and skill. The one thing I will say I disagree with in the recipe is it tells you to put the rice paper on a paper towel. No -- the paper towel just sticks to it.I put the rice paper on parchment paper and assemble the roll on it and it works great.

delicious as a light dinner, lunch or appetizer. i didn't follow the recipe exactly. made my own peanut sauce(of relatively the same ingredients) and used the vegetables i had on hand instead of the noodles and cabbage (carrot, jicama, green beans and scallion). I also added some chicken i sliced thinly and poached in chicken broth for added protein. The herbs, however, are the real star. such a delicious and fresh flavor combination with the vegetables and peanut sauce!! i think you could use ANY fresh crunchy vegetable, whether the roll stays true to it's vietnamese roots or not!! this is truly a dish you can indulge in and not feel guilty about later!!

this recipe was really delicious- I added some shrimp to it as well and used the peanut sauce as a dipping sauce. yummy! after a little difficulty wrapping the first few, i got the hang of it and they turned out very nice. i stored the prepared rolls layered with parchment paper for a few hours before my guests came and cut them right before i served them.

This was super good! A little labor intensive but deffinately worth it. I used the peanut sauce as a dipping sauce and added shrimp. I would not advise wrapping rolls in wet paper towel as it all stuck to the rolls and I had to peel it off.


Recipe Summary

  • ⅔ cup water
  • ⅓ cup uncooked white rice
  • 8 cabbage leaves
  • 1 pound lean ground beef
  • ¼ cup chopped onion
  • 1 egg, slightly beaten
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (10.75 ounce) can condensed tomato soup

In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened drain.

In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.

Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.

In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.


Recipe Summary

  • 2 pounds ground beef
  • ¾ cup water
  • ½ teaspoon garlic powder
  • 2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
  • 1 tablespoon liquid smoke flavoring
  • 1 tablespoon mustard seed

In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. It is best to use your hands for this - like meatloaf. Form the mixture into two rolls, and wrap with aluminum foil. Refrigerate for 24 hours.

Preheat the oven to 350 degrees F (175 degrees C). Remove foil from the beef, and poke holes in the bottom of the rolls. Place them on a roasting rack in a shallow roasting pan to catch the drippings.

Bake for 1 hour in the preheated oven. Cool, then wrap in plastic or foil, and refrigerate until cold before slicing.


How to Store Fresh Vietnamese Spring Rolls for Meal Prep

  • Serving and storingspring rolls or summer rolls&ndashEating these fresh as you roll them is best. The rice paper is soft and pliable and the spring roll is plump.
  • To store them, you can wrap them in plastic cling wrap for about 1-2 hours in a cool area before serving. But if you have perishable proteins like seafood and other meats, then you must store them in the fridge. The rice paper will get hard and possibly crack if you store the in the fridge for more than about 5 hours.
  • Storing the spring rolls stacked or side-by-side may cause spring rolls to stick and tear when separated. What I will do is to layer each row of spring rolls with plastic cling wrap so that the spring rolls are not touching.
  • For a few spring rolls for lunch, I will wrap each spring roll individually so that they remain fresh and won&rsquot stick.

How to keep rice paper spring rolls from sticking and tearing:

Storing the fresh spring rolls stacked or side-by-side may cause spring rolls to stick and tear when separated. What I will do is to layer each row of spring rolls with plastic cling wrap so that the spring rolls are not touching.

Questions?: If you have any further questions about these fresh summer rolls recipe, just ask below! But please read my tutorial first to make sure I haven&rsquot answered it yet.

Favorite Spring Roll Ingredients and Tools:

It can sometimes be hard to find good spring roll ingredients and tools. Here&rsquos some of the favorites:

Three Ladies Rice Paper Wrappers &ndash Love these wrappers. Easy to work with. Consistently one of the best wrappers we&rsquove found.

Rice Paper Water Bowl &ndash The perfect bowl for dipping the rice paper at the table. These have been life changers when it comes to our spring roll parties. Easy for everyone to dip and takes up so much less table space.

OXO Julienne Tool &ndash This little tool makes julienning the carrots and other ingredients a breeze.

Flying Lion Fish Sauce &ndash This has been our house fish sauce for decades. Great stuff! We&rsquoll use it to make our dipping sauces as well as marinades.

Red Boat Fish Sauce &ndash 100% all natural first press extra virgin Vietnamese fish sauce. A solid craft fish sauce producer.

Koon Chun Hoisin Sauce &ndash Our house favorite hoisin sauce. Great flavor. We use it to make a dipping sauce for spring rolls.

Here&rsquos my personal recipe for Vietnamese Fish Sauce Dip and click here for all our popular Vietnamese Recipes that are sometimes traditional and definitely sometimes not.

More Easy Fresh Spring Rolls Recipes:
  • Asparagus Bacon Spring Rolls Recipe Here.
  • Garlic Chicken Spring Rolls Recipe Here.
  • Bacon Lettuce Tomato Spring Rolls Recipe Here.
  • Turkey Avocado Spring Rolls Recipe Here.
  • Now put all all your practice on this complete collection Summer Rolls Recipe or Spring Roll recipes. Enjoy, happy eating and rolling!

If you have any further questions, just ask below! But please read my tutorial first to make sure I haven&rsquot answered it yet.

This write up was originally published in 2008 and re-published in 2019 with updated tutorial.