Vietnamese Summer Rolls

When you think of Vietnamese food, the first thing that comes to mind is usually pho or bánh mì. But if you ask me, the unsung hero of Vietnamese cuisine has to be their play on summer rolls. They’re light, fresh, packed with crisp vegetables, fragrant herbs, and juicy protein—all wrapped up in delicate rice paper and served with a punchy dipping sauce.

About this recipe.

I’ve made these dozens of ways over the years—filled with prawns, grilled pork, tofu, even leftover roast chicken—and they never disappoint. These aren’t deep-fried spring rolls; they’re the fresh, chilled kind you see served as gỏi cuốn across Vietnam. They’re perfect as a starter, a healthy lunch, or even a fun build-your-own dinner.

What Are Vietnamese Summer Rolls?

Also known as gỏi cuốn, these rolls are typically made with rice paper wrappers and stuffed with a mix of:

• Cooked protein (prawns, pork, tofu, etc.)
• Vermicelli noodles
• Fresh vegetables (carrot, lettuce, cucumber)
• Aromatic herbs (mint, coriander, Thai basil)

They’re light, flavourful, and incredibly satisfying when dipped into a good nước chấm or peanut sauce. There’s no cooking involved beyond boiling a bit of water—perfect for warmer days or when you just want something fresh and easy. This time, I used cooked prawns (shrimp) but you can use your cooked protein of choice.

Ingredients

You will need to purchase cooked prawns (shrimp) or poach them yourself from raw before starting. If cooking yourself, be sure to chill them in the fridge until cold. The ingredients below are for the Vietnamese summer rolls I made but feel fryer to try other ingredients.

• rice paper
• cooked prawns
• Baby gem lettuce
• 1 cup/ 150g cooked vermicelli rice noodles
• carrot
• mango
• cucumber
• mint leaves

See recipe card for quantities.

Step by step photos

Although rolling summer rolls do take a bit of practice, it's delicious work to do. By your third summer roll or so, you'll be a pro. Check out my step by step photos below.

1. Step 1: Place a piece of rice paper in hand-hot water for 5 to 10 seconds.

2. Step 2: Place the rice paper on a clean surface and the place a piece of little gem lettuce nearest you.

Rolling Technique – Don’t Fear the Rice Paper

This is where most people get nervous, but it’s honestly simple once you’ve done one or two. Here’s how to do it:

1. Set Up Your Station

Have a clean damp tea towel or cutting board ready. Fill a shallow bowl or plate with warm water (not hot).

2. Soften the Rice Paper

Dip one sheet of rice paper into the water for 5–10 seconds, then lay it flat on your surface. It will continue to soften as you build the roll.

3. Layer the Ingredients

Start with a few herb leaves and two prawn halves (presentation side down if you want the roll to look pretty). Then add a small pile of noodles, some carrot, cucumber, lettuce, and whatever else you fancy. Don’t overstuff—it’s tempting, but a little goes a long way.

4. Roll It Up

Fold in the sides like a burrito, then roll from the bottom up, tucking tightly as you go. The rice paper sticks to itself and holds everything together. Done!

If the first one’s a bit lumpy—don’t worry. They all taste the same, and your technique improves fast.

Can you make summer rolls ahead of time?

These summer rolls are best eaten fresh, but you can make them a couple of hours ahead. Here’s how to keep them perfect:

• Place the finished rolls on a damp tea towel
• Cover with another damp towel
• Wrap the whole thing in plastic wrap and refrigerate

This keeps the rice paper from drying out or sticking. Don’t refrigerate overnight though as they will get a bit tough.

Variations

Summer rolls are endlessly versatile. Once you’ve got the hang of it, try mixing things up:

• Spicy Korean-style: Use gochujang-marinated tofu and kimchi
• Tropical twist: Add mango slices and avocado
• Thai-style: Sub the peanut sauce for a tangy green chili dipping sauce
• Crunchy upgrade: Toss in a couple of crispy shallots or crushed peanuts before rolling

They’re also brilliant as part of a larger spread—add them to a platter with bánh mì, Vietnamese grilled skewers or papaya salad for a flavour-packed feast.

Final Thoughts

Vietnamese summer rolls are a celebration of balance—soft and crunchy, fresh and savoury, creamy and bright. They’re the kind of food that makes you feel good after eating them, and they look far more complicated than they really are.

Whether you’re making a light lunch for yourself or putting together a DIY summer roll bar for friends, this is one of those recipes that’s as fun to make as it is to eat. And once you start, you’ll be hooked.

So grab some rice paper, chop your veg, and roll your way to Vietnamese flavour heaven. Don’t forget the dipping sauce—you’ll want to put it on everything.

Let me know how yours turn out—and tag me if you share them online. I love seeing your versions of these classics. I'm (@TheCurryGuy).

Storage

You can prepare the vegetables and prawns a day or so ahead of serving. Store them in separate, airtight containers.

I do not recommend storing leftover summer rolls in the fridge as they are best served fresh.