Vietnamese Summer Rolls

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Whether you are setting the mood for dinner on the patio, a dinner party or making these delicious Vietnamese Summer Rolls for lunch, this appetizer is sure to impress you and everyone, from the pickiest of eaters to your guests with dietary concerns. Make sure you serve it with Peanut Thai Dipping Sauce, see below for the link to the recipe.



1 cup of sliced Bibb lettuce (iceberg will do if Bibb is unavailable)
½ cup of cooked bean threads, also known as glass or cellophane noodles
¼ c shredded carrots
¼ c thinly sliced green onion
¼ c thinly sliced Thai basil
¼ c thinly sliced mint
8 oz cooked and peeled shrimp
Round rice paper


  1. On a cutting board, assemble your sliced onion, Thai basil, carrot, and mint and set aside.
  2. Add warm water to a shallow dish and let rice paper sheet sit for 30 seconds, then transfer to a flat surface. A clean countertop works perfectly.
  3. Arrange two pieces of shrimp in the middle of the rice wrap and layer with bean threads, onion, mint and Thai basil. Roll like a wrap and place seam side down on a platter. Cover with a damp paper towel to prevent from drying out. Repeat procedure with remaining filling and rice paper sheets.
  4. Before serving, cut diagonally with a sharp knife.

Serve with Peanut Thai Dipping Sauce. Visit for the recipe.

Canadian Military Family Magazine