Vietnamese Summer Rolls

There’s something so special about Vietnamese summer rolls. Light, fresh, and packed with flavour, they’re the kind of snack that feels like sunshine on a plate.

Every time I make them, I’m instantly taken back to the streets of Hanoi and Ho Chi Minh. I remember the colourful food stalls, the smell of fresh herbs, and locals rolling these delicate parcels with such care and joy. It’s a dish that brings people together, and I fell in love with it the moment I had my first bite.

These rolls are healthy and naturally gluten-free — made with rice paper, filled with crunchy veg, fresh herbs, rice noodles, and prawns or tofu. But what really brings them to life is the dipping sauce! I’ve created my own signature sauce to go with this simple dish — tangy, savoury, and a little sweet — it’s the perfect match.

About Vietnamese Summer rolls

Vietnamese summer rolls, also known as gỏi cuốn, have a long history rooted in family, balance, and freshness. They were traditionally made at home using whatever was in season — fresh herbs from the garden, leftover meats, noodles, and crisp vegetables — all wrapped in soft rice paper. In Vietnam, food is about balance: fresh vs cooked, sweet vs savoury, soft vs crunchy.

These rolls are the perfect example of that harmony. You’ll find them everywhere — from street stalls in Hanoi to home kitchens in Ho Chi Minh — because they’re healthy, light, and easy to enjoy on a hot day. Often served with a dipping sauce made from fish sauce, garlic, lime, and chilli, they’re more than just a snack — they’re a refreshing taste of Vietnamese life.

I’m really excited to share this recipe with you. It’s easy, fun, and so satisfying to make at home!

Vietnamese Summer Rolls

Ingredients :

For the rolls

• 10 sheets rice paper 22cm diameter 

• 30pcs cooked king prawn (Tofu for vegan/ vegetarian option) 

• 150g  cooked rice noodle 

• 100g julienne of carrot 

• 80g beansprouts

• Bunch of fresh mint leaves 

• Lettuce only use leafy green part (easy to wrap) 10 sheets rice paper 22cm diameter 

• 30pcs cooked king prawn (Tofu for vegan/ vegetarian option) 

  
  

  For the dipping sauce :

  • 2 tbsp brown sugar

  • 20gr  of finely chopped garlic

  • 20gr  finely chopped ginger

  • 2 tbsp fish sauce  (change to soy sauce for vegetarian option )

  • 2 tbsp white rice vinegar 

  • 1 tbsp lime juice 

  • 1 tbsp finely chopped red chilli (optional)

  
  

Cooking Instructions :

To make the dipping sauce : Simply mix all the ingredients together and leave for at least 15 minutes to allow the flavour to develop. 

• Gather all the summer roll ingredients,

• Prepare the rice paper: 

• Add warm water in a large shallow bowl ( 25-30cm diameter )

• Add one rice paper to the bowl and leave for 10 seconds. 

• Place on a clean dry chopping board and follow the step by step instructions in the picture on how to fold the summer rolls . 

  
  

  

  Tips for  Rice Paper Perfectly:

  Here's a handy tip for knowing when to take out your rice paper from the water. Give the rice paper a little shake and listen for any noise. If it's silent, then it's ready to be removed from the water.

Want to learn how to make this in person?

Why not join my cooking class and experience it for yourself! You’ll get hands-on with real ingredients, learn how to use and smell the spices, and understand the heart behind this beloved Vietnamese dish. I’ll guide you step-by-step so you can cook with confidence — It’s more than just cooking — it’s a cultural experience you’ll never forget.

Book A Class Here