Authentic Vietnamese Summer Rolls Recipe Vegetarian Delight

Vietnamese summer rolls, also known as gỏi cuốn, are a refreshing and healthy dish perfect for warm weather or anytime you crave something light yet flavorful. These translucent rice paper rolls are packed with fresh vegetables, herbs, and vermicelli noodles, making them both hearty and satisfying.

Unlike fried spring rolls, summer rolls are served fresh and chilled, offering a delightful contrast of textures and tastes. Making authentic Vietnamese summer rolls at home might seem intimidating at first, but with this detailed vegetarian recipe, you’ll master the art in no time.

Whether you’re a vegetarian or simply looking to add more plant-based meals to your menu, these summer rolls are a perfect choice. They’re easy to customize with your favorite veggies and herbs, making each bite vibrant and delicious.

Plus, they pair wonderfully with a rich and tangy peanut dipping sauce that elevates the experience. Let’s dive into why you’ll love this recipe and how to make these authentic Vietnamese summer rolls right in your kitchen.

Why You’ll Love This Recipe

This authentic Vietnamese summer rolls recipe is fresh, healthy, and bursting with vibrant flavors. Unlike many recipes that rely on meat or seafood, this vegetarian version uses a medley of crisp vegetables and fragrant herbs, making it suitable for everyone.

The rolls are light yet filling, perfect for a quick lunch, appetizer, or even a healthy snack. They require no frying, so they’re low in fat and calories, but high in nutrients and fiber.

The rice paper wrappers are naturally gluten-free, making this recipe ideal for those with dietary restrictions.

Plus, the recipe includes an easy-to-make peanut dipping sauce that adds a creamy, nutty, and slightly spicy kick—essential for the authentic Vietnamese experience. If you love fresh, colorful meals that are as beautiful as they are delicious, you’ll adore making and eating these summer rolls.

Ingredients

• Rice paper wrappers – 12 sheets
• Vermicelli rice noodles – 100 grams (3.5 oz)
• Firm tofu – 200 grams (7 oz), pressed and sliced
• Carrot – 1 medium, julienned
• Cucumber – 1 medium, julienned
• Red bell pepper – 1 medium, thinly sliced
• Fresh herbs: mint, cilantro, and Thai basil – about 1 cup total
• Lettuce leaves – 6 large leaves, torn to size
• Bean sprouts – 1 cup
• Green onions – 2, thinly sliced
• Peanut butter – 3 tablespoons
• Soy sauce – 2 tablespoons (or tamari for gluten-free)
• Hoisin sauce – 1 tablespoon
• Rice vinegar – 1 tablespoon
• Garlic – 1 clove, minced
• Water – 3-4 tablespoons (for sauce)
• Chili flakes or Sriracha – to taste (optional)
• Vegetable oil – 1 tablespoon (for frying tofu)

Equipment

• Large shallow dish or pie plate (for soaking rice paper)
• Medium pot (for boiling noodles)
• Non-stick skillet or frying pan (for tofu)
• Mixing bowl (for dipping sauce)
• Sharp knife and cutting board
• Tongs or chopsticks (for handling noodles and tofu)
• Serving plate or tray

Instructions

1. Prepare the vermicelli noodles: Boil a pot of water and cook the rice vermicelli according to package instructions (usually 3-5 minutes). Drain and rinse under cold water to stop cooking. Set aside to drain well.
2. Cook the tofu: Press the tofu to remove excess moisture. Cut into thin strips. Heat vegetable oil in a skillet over medium heat and fry tofu slices until golden and slightly crispy, about 3-4 minutes per side. Remove and set aside on paper towels to drain.
3. Prep the vegetables and herbs: Wash and julienne carrot, cucumber, and bell pepper. Rinse and dry the fresh herbs and lettuce leaves. Slice green onions thinly. Rinse bean sprouts and set all aside for assembly.
4. Make the peanut dipping sauce: In a mixing bowl, whisk together peanut butter, soy sauce, hoisin sauce, rice vinegar, minced garlic, and water until smooth and creamy. Adjust thickness by adding more water if necessary. Add chili flakes or Sriracha for heat if desired.
5. Soften the rice paper wrappers: Fill a large shallow dish with warm water. Submerge one rice paper sheet for about 10-15 seconds until pliable but not too soft. Lay it flat on a clean surface or plate.
6. Assemble the summer rolls: Place a lettuce leaf near the bottom third of the rice paper. Add a small handful of vermicelli noodles, a few tofu strips, and a mix of carrot, cucumber, bell pepper, bean sprouts, green onions, and fresh herbs on top of the lettuce.
7. Roll the summer rolls: Fold the sides of the rice paper over the filling, then tightly roll from the bottom up, like a burrito. The rice paper will stick to itself sealing the roll. Repeat with remaining wrappers and filling.
8. Serve immediately: Arrange the finished summer rolls on a serving plate and serve with the peanut dipping sauce on the side. Enjoy fresh for best texture!

Tips & Variations

Tip: Don’t soak the rice paper too long or the rolls will tear easily. Just a quick dip in warm water is enough to make them soft and pliable.

Variation: Swap tofu for tempeh or cooked mushrooms if you want a different protein. You can also add avocado slices for extra creaminess.

Herb swap: If you can’t find Thai basil, use regular basil or more mint and cilantro for fresh flavor.

Make it vegan: Ensure your hoisin sauce is vegan or use a mix of soy sauce and a touch of maple syrup instead.

Nutrition Facts

Serving Suggestions

Vietnamese summer rolls are incredibly versatile and can be served as an appetizer, light lunch, or party snack. Pair them with a refreshing iced jasmine tea or a light Asian-style salad for a complete meal.

For a festive platter, serve them alongside other Vietnamese favorites like Half Runner Beans Recipe or a crunchy cucumber salad. They also complement savory baked goods such as the Green Chile Cheese Bread Recipe beautifully.

Conclusion

Making authentic Vietnamese summer rolls at home is a rewarding experience that brings fresh, vibrant flavors right to your table. This vegetarian recipe highlights the perfect harmony of crunchy vegetables, fragrant herbs, tender tofu, and silky vermicelli noodles wrapped in delicate rice paper.

Not only are these summer rolls healthy and light, but they’re also fun to assemble and enjoy with family or friends.

The accompanying peanut dipping sauce adds a luscious, savory finish that keeps you coming back for more. Whether you’re new to Vietnamese cuisine or a longtime fan, this recipe is accessible and customizable, perfect for meal prep or entertaining.

For more delightful recipes to complement your summer rolls, check out my Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe and the Glazed Twist Donut Recipe. Happy rolling and bon appétit!

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