12 Fresh Summer Rolls That Beat the Heat at Dinner
Summer heat calls for light, refreshing meals that won’t weigh you down. Fresh summer rolls packed with crisp vegetables, herbs, and protein offer the perfect solution for hot evenings.
These delicate rice paper wraps filled with colorful ingredients create satisfying meals without turning on the oven or stove for hours.
01. Classic Vietnamese Fresh Spring Rolls
Traditional Vietnamese spring rolls filled with fresh herbs and vegetables wrapped in delicate rice paper. These light rolls make perfect appetizers or main dishes for warm weather dining.
Ingredients: 8 rice paper wrappers, 2 cups cooked rice vermicelli noodles, 1 large carrot (julienned), 1 cucumber (julienned), 1 cup fresh mint leaves, 1 cup fresh cilantro, 8 large lettuce leaves, 1 avocado (sliced).
How To Make Classic Vietnamese Fresh Spring Rolls
1. Fill a large shallow bowl with warm water and soak one rice paper wrapper until it becomes pliable but still slightly firm, about 30 seconds. Remove carefully and place on a damp paper towel to continue softening.
2. Place a lettuce leaf on the bottom third of the wrapper, then add a small handful of rice noodles, carrot strips, cucumber strips, mint leaves, cilantro, and avocado slices in neat rows.
3. Fold the bottom edge over the filling, then fold in the sides tightly. Roll upward firmly but gently, keeping the filling compact as you work toward the top edge.
4. Repeat with remaining wrappers and fillings, keeping finished rolls covered with damp paper towels to prevent drying out before serving.
02. Shrimp and Herb Summer Rolls
Plump shrimp paired with fresh herbs and rice noodles create these restaurant-quality rolls. The combination of textures and flavors makes every bite refreshing and satisfying.
Ingredients: 8 rice paper wrappers, 16 large cooked shrimp (peeled and halved lengthwise), 2 cups cooked rice vermicelli, 1 cup fresh mint, 1 cup fresh cilantro, 1 cup bean sprouts, 8 butter lettuce leaves, 1 cucumber (julienned).
How To Make Shrimp and Herb Summer Rolls
1. Prepare all ingredients and arrange them within easy reach before starting the rolling process. Cook shrimp until pink and opaque, then cool completely and slice each shrimp in half lengthwise for easier rolling.
2. Soften rice paper wrappers one at a time in warm water for 30-45 seconds until pliable. Place on a clean, damp kitchen towel and let rest for another 30 seconds to achieve perfect rolling consistency.
3. Layer lettuce leaf on wrapper, add rice noodles, cucumber, bean sprouts, and herbs in the center. Place 4 shrimp halves cut-side down so they’ll show through the wrapper beautifully when rolled.
4. Fold bottom edge over filling, fold in sides tightly, then roll forward firmly while tucking ingredients snugly inside. The wrapper should be taut but not torn.
5. Cover finished rolls with damp paper towels and serve within 2 hours for best texture and appearance.
03. Lemongrass Chicken Summer Rolls
Tender chicken infused with aromatic lemongrass creates these flavorful summer rolls. The fragrant herbs and crisp vegetables balance perfectly with the seasoned protein for a complete meal.
Ingredients: 8 rice paper wrappers, 2 chicken breasts, 2 stalks fresh lemongrass (minced), 2 cups cooked rice noodles, 1 cup fresh basil, 1 cup fresh cilantro, 1 red bell pepper (julienned), 8 lettuce leaves, 2 tablespoons fish sauce.
How To Make Lemongrass Chicken Summer Rolls
1. Marinate chicken breasts with minced lemongrass and fish sauce for at least 30 minutes. Grill or pan-sear chicken until internal temperature reaches 165°F, then let cool completely before slicing into thin strips.
2. Prepare rice noodles according to package directions, drain well, and toss with a small amount of oil to prevent sticking. Keep all fresh herbs and vegetables chilled until ready to assemble rolls.
3. Soften each rice paper wrapper in warm water until just pliable, about 45 seconds. Place on damp surface and add lettuce leaf, rice noodles, sliced chicken, bell pepper strips, and fresh herbs in organized layers.
4. Roll tightly by folding bottom edge over filling, tucking in sides, then rolling forward while maintaining firm pressure to create compact, neat rolls.
04. Spicy Crab Summer Rolls
Delicate crab meat mixed with spicy mayo creates these indulgent summer rolls. The creamy filling contrasts beautifully with crisp vegetables and soft rice paper wrappers.
Ingredients: 8 rice paper wrappers, 1 pound lump crab meat, 3 tablespoons mayonnaise, 1 tablespoon sriracha sauce, 2 cups mixed greens, 1 cucumber (julienned), 1 avocado (sliced), 1 red bell pepper (julienned), 2 green onions (sliced).
How To Make Spicy Crab Summer Rolls
1. Combine crab meat with mayonnaise and sriracha in a bowl, mixing gently to avoid breaking up the delicate crab pieces. Taste and adjust spice level as desired, keeping in mind the heat will mellow slightly when wrapped.
2. Prepare all vegetables by washing and drying mixed greens thoroughly, julienning cucumber and bell pepper into thin matchsticks, and slicing avocado just before assembly to prevent browning.
3. Soak rice paper wrappers individually in warm water until they become flexible but still have slight resistance, approximately 30-40 seconds depending on thickness.
4. Place mixed greens on wrapper, add a generous spoonful of spicy crab mixture, then layer cucumber, bell pepper, avocado, and green onions in neat rows for easy rolling.
5. Roll firmly from bottom, folding in sides halfway through the rolling process to create tight, professional-looking rolls that hold together well when sliced.
05. Thai-Style Chicken Spring Rolls
Vietnamese technique meets Thai flavors in these vibrant summer rolls. Fresh Thai basil and lime-marinated chicken create an exciting fusion that’s both familiar and exotic.
Ingredients: 8 rice paper wrappers, 2 chicken breasts, 2 tablespoons lime juice, 1 cup Thai basil leaves, 1 cup fresh mint, 2 cups cooked rice noodles, 1 mango (julienned), 1 carrot (julienned), 8 lettuce leaves.
How To Make Thai-Style Chicken Spring Rolls
1. Marinate sliced chicken breasts in lime juice for 20 minutes, then cook in a hot skillet until golden brown and cooked through. Let cool completely before assembling rolls to prevent wilting the fresh herbs.
2. Prepare mango by peeling and cutting into thin strips, keeping pieces uniform for even distribution in each roll. Julienne carrot into matchstick pieces and keep chilled until ready to use.
3. Soften rice paper wrappers in warm water one at a time, being careful not to over-soak as they can become too fragile to handle properly.
4. Layer lettuce, rice noodles, chicken strips, mango, carrot, Thai basil, and mint leaves on each wrapper, arranging ingredients in neat rows for attractive presentation when rolled.
5. Roll tightly from bottom edge, folding in sides midway through rolling to secure filling and create compact, restaurant-style summer rolls.
06. Traditional Vietnamese Rolls with Dipping Sauce
Classic Vietnamese summer rolls served with authentic dipping sauce make a complete meal. The traditional combination of shrimp, herbs, and rice noodles never goes out of style.
Ingredients: 8 rice paper wrappers, 16 large cooked shrimp, 2 cups rice vermicelli noodles, 1 cup fresh cilantro, 1 cup fresh mint, 8 lettuce leaves, 3 tablespoons fish sauce, 2 tablespoons lime juice, 1 tablespoon sugar, 1 Thai chili (minced).
How To Make Traditional Vietnamese Rolls with Dipping Sauce
1. Prepare dipping sauce by whisking together fish sauce, lime juice, sugar, and minced Thai chili until sugar dissolves completely. Let flavors meld while preparing rolls, adjusting sweetness and heat to taste preferences.
2. Cook shrimp until pink and firm, then cool in ice water to stop cooking process. Peel and devein carefully, then slice each shrimp in half lengthwise for easier rolling and better presentation.
3. Cook rice vermicelli according to package directions until tender but not mushy. Drain thoroughly and rinse with cool water to stop cooking, then toss with small amount of oil to prevent sticking.
4. Soften rice paper wrappers individually in warm water until pliable, about 30-45 seconds. Place lettuce leaf on wrapper, add rice noodles, shrimp halves, cilantro, and mint in organized layers.
5. Roll tightly from bottom, tucking filling securely and folding in sides to create neat, compact rolls that showcase the colorful ingredients through the translucent wrapper.
07. Hearty Steak Summer Rolls
Tender steak transforms summer rolls into a satisfying main course. The rich protein pairs surprisingly well with fresh herbs and crisp vegetables in these substantial rolls.
Ingredients: 8 rice paper wrappers, 1 pound flat-iron steak, 2 cups cooked rice noodles, 1 cup fresh cilantro, 1 cup fresh mint, 1 cucumber (julienned), 1 red onion (thinly sliced), 8 lettuce leaves, salt and pepper to taste.
How To Make Hearty Steak Summer Rolls
1. Season steak generously with salt and pepper, then sear in a hot skillet for 3-4 minutes per side for medium-rare doneness. Let rest for 10 minutes before slicing against the grain into thin strips.
2. Slice red onion paper-thin and soak in cold water for 10 minutes to mellow the sharp flavor, then drain and pat dry. This technique removes harsh bite while maintaining crunch.
3. Prepare rice noodles until tender and drain well. Toss with a small amount of oil to prevent clumping and keep at room temperature for easier handling during assembly.
4. Soften rice paper wrappers in warm water until flexible but not overly soft, as the weight of the steak requires slightly firmer wrappers to prevent tearing during rolling.
5. Layer lettuce, rice noodles, steak strips, cucumber, red onion, cilantro, and mint on each wrapper, distributing ingredients evenly for consistent flavor in every bite.
6. Roll firmly from bottom edge, folding in sides halfway through rolling process to secure the hearty filling and create professional-looking summer rolls.
08. Vegetable Rolls with Coconut Peanut Sauce
Colorful vegetables wrapped in rice paper and served with creamy coconut peanut sauce. These vegetarian rolls prove that plant-based meals can be both satisfying and delicious.
Ingredients: 8 rice paper wrappers, 1 large carrot (julienned), 1 red bell pepper (julienned), 1 cucumber (julienned), 2 cups red cabbage (shredded), 1 cup fresh cilantro, 3 tablespoons peanut butter, 2 tablespoons coconut milk, 1 tablespoon lime juice, 1 teaspoon soy sauce.
How To Make Vegetable Rolls with Coconut Peanut Sauce
1. Prepare coconut peanut sauce by whisking peanut butter, coconut milk, lime juice, and soy sauce until smooth and creamy. Add warm water one tablespoon at a time to reach desired dipping consistency.
2. Cut all vegetables into uniform julienne strips for even distribution and attractive presentation. Keep vegetables crisp by storing in ice water until ready to assemble rolls.
3. Drain vegetables thoroughly and pat dry with paper towels to prevent excess moisture from making the rice paper wrappers soggy during rolling and storage.
4. Soften rice paper wrappers one at a time in warm water until pliable, about 30 seconds. Place on clean, damp surface and add vegetables and cilantro in neat, organized rows.
5. Roll tightly from bottom edge, keeping vegetables compact and folding in sides to create secure, attractive rolls that hold together well when served with the rich peanut sauce.
09. Thai Basil Rolls with Hoisin-Peanut Sauce
Aromatic Thai basil elevates these protein-packed summer rolls served with rich hoisin-peanut sauce. The combination of shrimp and pork creates incredibly satisfying rolls perfect for entertaining.
Ingredients: 8 rice paper wrappers, 8 large cooked shrimp, 4 oz cooked pork tenderloin (sliced), 2 cups rice noodles, 1 cup Thai basil, 1 cup bean sprouts, 2 tablespoons hoisin sauce, 2 tablespoons peanut butter, 1 tablespoon rice vinegar.
How To Make Thai Basil Rolls with Hoisin-Peanut Sauce
1. Create hoisin-peanut sauce by whisking hoisin sauce, peanut butter, and rice vinegar until smooth. Thin with warm water to achieve perfect dipping consistency, adding one tablespoon at a time.
2. Cook pork tenderloin until internal temperature reaches 145°F, then let rest before slicing into thin medallions. Cook shrimp until pink and opaque, then cool completely for easier handling.
3. Prepare rice noodles according to package directions, drain well, and keep at room temperature. Wash Thai basil leaves carefully and pat dry to remove excess moisture.
4. Soften rice paper wrappers individually in warm water until flexible, about 45 seconds. The protein-heavy filling requires slightly firmer wrappers to prevent tearing during assembly.
5. Layer rice noodles, sliced pork, shrimp, bean sprouts, and Thai basil leaves on each wrapper, arranging ingredients to showcase colors and textures through the translucent wrapper.
6. Roll firmly from bottom edge, tucking filling securely and folding in sides to create tight, professional-looking rolls that pair beautifully with the rich dipping sauce.
10. Light Vietnamese Salad Rolls
Delicate rice wrappers filled with fresh vegetables and herbs create these light, healthy rolls. Perfect as appetizers or light meals when you want something refreshing and nutritious.
Ingredients: 8 rice paper wrappers, 8 large cooked shrimp, 2 cups rice vermicelli, 1 large carrot (julienned), 8 lettuce leaves, 1 cup fresh basil, 1 cup fresh mint, 1 cucumber (julienned).
How To Make Light Vietnamese Salad Rolls
1. Cook rice vermicelli until tender but still firm to the bite, then drain and rinse with cold water to stop cooking process. Toss with small amount of oil to prevent noodles from sticking together.
2. Prepare shrimp by cooking until pink and firm, then cooling in ice water. Peel, devein, and slice each shrimp in half lengthwise for easier rolling and more attractive presentation.
3. Cut vegetables into uniform julienne strips and keep chilled until assembly time. Pat all ingredients dry to prevent excess moisture from affecting wrapper integrity.
4. Soften rice paper wrappers one at a time in warm water until they become pliable but retain slight firmness, approximately 30-40 seconds depending on wrapper thickness.
5. Place lettuce leaf on wrapper, add rice noodles, shrimp halves, carrot, cucumber, basil, and mint in organized layers that will create attractive rolls when finished.
11. Chef’s Technique Summer Rolls
Master the professional technique for perfect summer rolls every time. This method focuses on proper wrapper handling and filling distribution for consistently beautiful results.
Ingredients: 8 rice paper wrappers, 2 cups cooked protein of choice, 2 cups cooked rice noodles, 2 cups mixed fresh herbs, 2 cups julienned vegetables, 8 lettuce leaves, warm water for soaking.
How To Make Chef’s Technique Summer Rolls
1. Set up an assembly station with a large bowl of warm water, clean damp towels, and all ingredients arranged within easy reach. This organization is crucial for efficient rolling and consistent results.
2. Test water temperature by dipping a corner of rice paper wrapper – it should soften within 10-15 seconds. Water that’s too hot will make wrappers too soft and difficult to handle properly.
3. Submerge wrapper completely in warm water for 30-45 seconds until it becomes pliable but still has slight resistance. Remove carefully and place on damp towel to continue softening.
4. Place lettuce leaf on bottom third of wrapper, leaving 2-inch border on sides. Add rice noodles, protein, vegetables, and herbs in neat, compact rows to prevent overstuffing.
5. Fold bottom edge tightly over filling, then fold in left and right sides. Continue rolling forward while maintaining firm pressure to create tight, professional-looking summer rolls.
6. Keep finished rolls covered with damp paper towels to prevent drying, and serve within 2-3 hours for optimal texture and appearance.
12. Fresh Rolls with Thai Dipping Sauce
Traditional fresh spring rolls paired with authentic Thai dipping sauce create the perfect combination. The sweet, sour, and spicy sauce complements the mild flavors beautifully.
Ingredients: 8 rice paper wrappers, 16 cooked shrimp, 2 cups rice noodles, 1 cup fresh cilantro, 1 cup fresh mint, 8 lettuce leaves, 3 tablespoons fish sauce, 2 tablespoons lime juice, 2 tablespoons palm sugar, 1 Thai chili (minced), 2 cloves garlic (minced).
How To Make Fresh Rolls with Thai Dipping Sauce
1. Prepare Thai dipping sauce by dissolving palm sugar in warm water, then whisking in fish sauce, lime juice, minced garlic, and Thai chili. Let flavors develop while preparing rolls, tasting and adjusting balance as needed.
2. Cook rice noodles until tender, drain thoroughly, and cool to room temperature. Cook shrimp until pink and opaque, then cool completely before peeling and halving lengthwise.
3. Wash and dry all herbs carefully, removing any damaged leaves. Keep herbs chilled until assembly to maintain maximum freshness and vibrant color in finished rolls.
4. Soften rice paper wrappers individually in warm water until they become flexible and slightly translucent, about 30-45 seconds. Work with one wrapper at a time for best results.
5. Layer lettuce, rice noodles, shrimp halves, cilantro, and mint on each wrapper, creating neat rows that will be visible through the translucent wrapper when rolled.
6. Roll tightly from bottom edge, folding in sides halfway through to secure filling and create compact, attractive rolls that pair perfectly with the flavorful Thai dipping sauce.
Final Thoughts
These fresh summer rolls offer endless possibilities for customization with your favorite proteins, vegetables, and herbs. Each bite delivers refreshing flavors perfect for warm weather dining.
Master the basic technique and experiment with different combinations to create your own signature rolls that will impress family and friends all season long.