Vietnamese "Summer" Rolls

Looking for a simple and refreshing appetizer? Look no further!! These light and healthy rolls are filled with shrimp, rice noodles, and plenty of vegetables for some added crunch. Once your ingredients are prepped, the rolling fun begins!!


  • 1 Can of Bean sprouts (fresh is the best if you can find them!!)

  • 1 Avocado

  • Basil

  • Cilantro

  • Approx 30 Shrimp (makes around 10 rolls- 3 shrimp per roll)

  • 1 Package of Vermicelli Rice Noodles

  • Shredded Carrot

  • 1 Cucumber

  • Crushed Garlic

  • Salt and Pepper


  1. Peel your shrimp and mix with garlic, salt, and pepper. Heat a pan with oil on medium heat and cook shrimp

  2. Cook the rice noodles according to package instructions

  3. Arrange your ingredients so you can assemble your rolls:

  4. Cut Avocado and Cucumber into slices

  5. Chop Cilantro and Basil

  6. Open Bean sprouts and Carrot

  7. Put Cooked Noodles and Shrimp into separate bowls

  8. Soak 1 round rice paper wrapper in warm water until it forms a sticky paper

  9. Put all ingredients into the rice paper and roll up like a burrito

  10. The rice paper wrapper will stick to itself to close the roll!

  11. Serve!

**I like to dip my summer rolls into peanut sauce, Trader Joe's has an awesome Spicy Asian Peanut Dressing that compliments the rolls really well!**

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