Vietnamese summer rolls are perfect for a summer day

Shrimp summer rolls with garlic, lime and chile dipping sauce.
Shrimp summer rolls with garlic, lime and chile dipping sauce. TNS

Summer is a lot of things, but fun for the cook isn’t necessarily one of them.

One way to get around hot-weather cooking is to prepare meals that require minimal fuss. I’m talking about simply chopping, mixing and assembling some tasty ingredients, which in summer is the wide variety of vegetables. May I introduce you to the wonders of the summer roll?

Also known as fresh spring rolls, summer rolls are a signature dish of Vietnam. Unlike their fried first cousins, which arrive at the table crisp and brown, summer rolls are almost transparent, offering diners a tantalizing glimpse of a culinary feast to come. They can be stuffed with all manner of fresh herbs, julienned vegetables, cooked rice vermicelli and virtually any protein. Adding to their appeal is that they take minutes to prepare and can be served either cool or at room temperature.

No doubt you’ve seen banh trang wrappers with their distinctive crisscross pattern, created when the cooked rice sheets are dried on bamboo racks, on store shelves. Unlike wonton wrappers, which are made with flour and egg and come out of the package ready to roll, rice papers take some work: You have to soak the delicate papers in water before you can use them.

Besides making fresh rolls, Vietnamese cooks use rice papers in stir fries, soups, baked dishes and a wildly popular street food known as banh trang tron, or rice paper salad.

The wrappers can be daunting to first-time users, but with practice you should be able to get the rolling process down. The trick is to soften the wrappers in warm water just until they’re pliable and tacky, but not so wet that the edges start to stick together and you end up with a lump of goo. It should be slightly firm and not fully folding on itself.

Some cooks suggest rolling the sheets on a clean dish towel to keep them from sticking, but I found that a ceramic plate worked fine. Be careful not to overstuff the rolls with ingredients, or the wrappers could burst. Plus, they won’t look as pretty.

In deciding what to put inside the rolls, strive for balance in texture and flavor. If you add a crunchy or chewy component, make sure there also is a tender item to play against it; same with sweet, spicy, salty and tangy flavors. If you pile on the lettuce and cucumber, for instance, add some tofu or poached shrimp, along with green onion, cilantro and chili.

Some cooks make two layers of fillings, folding the translucent wrappers over one batch of ingredients before adding the next. But it’s probably easier for beginners to go with the “envelope” method of adding everything at the same time. Start at the top third of the paper closest to you, and add less filling on the wrappers than you think you need.

Gently pull away the edge of the wrapper from the work surface and roll over the filling while using your fingers to gather and tuck the ingredients under the wrapper. The tighter the roll, the neater the final product.

You can leave the rolls open-ended to display the goodness inside, or fold in the sides while rolling to keep things neat. Once they’re rolled, you can cut them in half or into mini bites.

Make the rolls ahead of time (keep in the refrigerator for as long as two hours, covered with a damp towel) or simply set out the ingredients and let guests make their own rolls. No one likes a double-dipper, so be sure to set out small individual bowls of sauce for dunking.

When preparing the fillings, keep in mind that the ingredients must be very thinly sliced or julienned so they’re flexible enough to be rolled.

When choosing rice paper wrappers, look for ones made with a combination of rice and tapioca starch; they’re a bit sturdier. I opted for the larger wraps so that I’d have more success at rolling. Even if they aren’t perfect, they’ll be delicious.

Shrimp summer rolls with garlic, lime and chili dipping sauce

For shrimp:

 1/2 cup coconut milk

1 lemongrass stalk

10 cleaned and peeled large shrimp

For sauce:

2 tablespoons sugar

6 tablespoons warm water

4 tablespoons fresh lime juice

2 tablespoons crushed garlic

4 tablespoons fish sauce

1 teaspoon finely chopped Thai chili

Freshly ground black pepper

For rolls:

10 sheets rice paper

3 1/2 ounces rice vermicelli noodles, cooked according to packet instructions

1 head butter lettuce

1 large carrot, peeled and shredded

1 cucumber, cut into matchsticks

1/2 pineapple, peeled, cored and cut into matchsticks

1 bunch cilantro

In large saucepan over medium-high heat, heat coconut milk and bring to simmer. Add lemongrass stalk (if using) and shrimp, and cook for 2 to 3 minutes, or until shrimp is pink and cooked through. Discard lemongrass, drain shrimp and set them aside to cool at room temperature.

To make sauce: In medium bowl, dissolve sugar in warm water. Then add lime juice and garlic; stir well. Gradually stir in fish sauce, adding just enough to suit your taste. Add chopped chili and then grind over some fresh pepper to taste.

To assemble rolls: Set out chopping board covered with a tea towel or muslin cloth. Fill a wide bowl with warm water. Submerge rice papers in water for a couple of seconds, then lift them out. Place rice papers on towel-lined board in single layer. Place a pinch of cooked noodles on center of one sheet. Add a lettuce leaf, then a pinch of shredded carrot, a stick each of cucumber and pineapple, and a few cilantro leaves. Roll rice paper over once. Cut shrimp in half lengthwise and place one half up the whole length of paper, and roll again. Repeat until you are out of papers and fillings.

Serve summer rolls with dipping sauce. Makes 10 rolls.

From “The Vietnamese Market Cookbook” by Van Tran and Anh Vu (Running Press; 2014)

Fresh vegetable rolls with tofu and peanut sauce

This vegetarian roll is a bit spicy, but not so much that Grandma won’t dig it. Choose extra-firm tofu so it won’t fall apart when you cook it. I used tiny pickling cukes instead of seedless English cucumbers because they’re just the right size for slicing. Sesame seeds give a nice crunch.

1 block extra-firm tofu

1/2 teaspoon olive oil

1 1/2 tablespoons sriracha

2 tablespoons light soy sauce

1/2 red pepper, julienned

1 large carrot, julienned

1/2 long English cucumber, julienned

Small handful of baby spinach, gently bunched up and sliced thinly

3 green onions, thinly sliced on a diagonal

For peanut sauce:

2 tablespoons soy sauce

3 tablespoons peanut butter

1 tablespoon sriracha

1 tablespoon chili-garlic sauce

1 tablespoon sesame oil

1 tablespoon brown sugar (or maple syrup)

1 tablespoon sesame seeds

2 to 3 tablespoons water, to thin

For rolls:

Sesame seeds

10 rice papers

To prepare tofu: Preheat oven to 425 degrees. Slice tofu into squares no thicker than a half-inch thick. Place tofu in mixing bowl and add olive oil, sriracha and soy sauce. Gently mix to combine. Spread evenly on a cookie sheet and bake for 10 minutes. Remove baking sheet from the oven and flip each piece of tofu. Drizzle remaining marinade over tofu and bake for 10 to 12 minutes. Once it’s crisp on the outside, remove from oven and place in refrigerator to chill.

While tofu is baking, finely julienne red pepper, carrot and cucumber. Thinly slice spinach and green onion.

To prepare peanut sauce: Combine soy sauce, peanut butter, sriracha, chili-garlic sauce, sesame oil and brown sugar in a bowl, and whisk vigorously. Add water as needed. Set aside.

To assemble rolls: Cut chilled tofu into thin strips. Soak a single rice paper in the hot water until it’s completely soft and flexible. (This could take from a few seconds to more than 30 seconds, depending on the brand or type of rice paper.) Gently shake the excess water from the rice paper, then lay it straight out onto your work space. Let it sit for about 30 seconds to absorb any excess water,

Sprinkle some sesame seeds in the center of the wrap, then place some of each of the julienned vegetables in the middle of the wrap. Try to keep the fillings laid neatly, making sure to leave ample room on each side to easily fold the wrap.

Lift the side of the rice paper that’s closest to you, gently pull it forward (away from you) over the fillings. Hold the wrap firmly while you fold in each end of the wrap. Continue rolling to seal the seam. Repeat with remaining rice papers and vegetables.

Serve rolls with peanut sauce. Makes 10 rolls.

Recipe from