Summer rolls. Fresh rolls. Rice paper rolls. Call them what you want. Just call them delicious.
These are the opposite of fried spring rolls—light, bright, and packed with shrimp, herbs, and crunchy veggies. The peanut sauce is mandatory and amazing. No cooking required (except the shrimp).
Step-by-Step Instructions
Prep Everything
Cook vermicelli noodles according to package directions. Drain, rinse with cold water, and set aside.
Prep all veggies, herbs, and shrimp. Put everything within arm’s reach.
Make the Peanut Sauce
Whisk peanut butter, hoisin, lime juice, soy sauce, and warm water until smooth. Add sriracha if you want heat. Set aside.
Soften One Rice Paper
Fill a wide shallow bowl with warm water. Dip one rice paper for 5-10 seconds—it should still feel firm. It will soften more as you work.
Lay it flat on a damp cutting board or plate.
Fill and Roll
Layer lettuce, noodles, carrots, cucumber, herbs, and 3 shrimp halves (pink side down so they show through).
Fold the bottom edge over the filling. Fold in both sides. Roll tightly away from you.
Place seam-side down on a plate. Repeat with remaining wrappers.
Serve
Serve immediately with peanut sauce. Cover any waiting rolls with a damp paper towel so they don’t dry out.
Summary
Prep Time: 20 minutes | Cook Time: 5 minutes (noodles + shrimp) | Total Time: 25 minutes
Yield: 8 rolls (2-4 servings)
Difficulty: Easy (rolling takes practice)
Storage Notes
Spring rolls are best eaten the same day. Rice paper hardens and gets chewy in the fridge.
- Make ahead hack: Prep all ingredients and store separately. Assemble right before serving. The peanut sauce keeps in the fridge for up to a week.
