Vietnamese Summer Rolls are light, fresh, and packed with vibrant flavors. These rice paper rolls combine rice vermicelli, crisp vegetables, herbs, and protein, served with a tangy dipping sauce. They are a healthy, gluten-free option perfect for appetizers or light meals.



 

    Serves: 4 servings    Total Time:  30 minutes Prep Time: 30 minutes Cook Time: 0 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Rice\_vermicelli\_noodles – 4 oz  Cabbage – ¼ small head, green or purple (thinly sliced)  Cilantro – ½ bunch, fresh  Carrots – 2 medium (shredded)  Red\_onion – ½ small (thinly sliced)  Tofu – 1 container, firm or extra firm (drained)  Spring\_roll\_wrappers – 1 package / 12 wrappers  Peanut\_butter – ½ cup, smooth Soy\_sauce – 2 tablespoons  Lime – 2 (juiced) Honey – 1 teaspoon  Sriracha – to taste, or sub hot sauce of choice  Garlic – 2 cloves, minced (optional)  Water – 2+ Tablespoons  

## Instructions

Step 1

Wash all produce. 

Step 2

Boil water for 12 vermicelli wrappers and cook according to package instructions. Do not over-cook, and rinse to cool after cooking.

Step 3

Slice ¼ small head cabbage into thin strips and place into a small bowl. 

Step 4

Cut ½ bunch of cilantro sprigs into 2” pieces. If the stems or very thick, skip this step and simply pick the leaves off, and discard stems. Place cilantro into a small bowl. 

Step 5

Peel and shred 2 medium carrots with a grater, and place into a small bowl. 

Step 6

Peel ½ small red onion and slice into very thin strips. Place into a small bowl.

Step 7

Remove tofu from package and cut into ½- inch pieces. Place into a bowl.

Step 8

To assemble the summer rolls, fill a frying pan with 1” of water and heat it until the water is warm to the touch, but not yet simmering. You should be able to tolerate having your hands in the water. Turn off the stove. 

Step 9

Spray a ceramic plate with cooking oil. Place 1 piece of rice paper in the water for ten seconds, until it becomes soft, then spread it out on the plate. 

Step 10

Place a pinch of each topping onto the bottom third of the rice paper. Fold up the bottom edge to cover, then fold in the sides and roll tightly. 

Step 11

Transfer the completed roll to a serving dish and continue to make the remaining rolls in the same way. 

Step 12

Combine the ½ cup peanut butter, 2 tablespoons soy sauce, juice of 2 limes, 1 teaspoon honey, 2 minced garlic cloves and sriracha to taste in a bowl. Mix well. Add water 1 Tablespoon at a time and whisk the sauce. Add desired amount of water to make the sauce as thin as you’d like. 

 

### Notes

**Substitutions and Alternatives:**



- Substitute tofu with cooked and thinly sliced chicken, pork or shrimp.
- In addition to or instead of cilantro, use fresh mint, scallion and/or Thai basil.
- Substitute peanut butter with tahini for a nut-free version, or simply making a dipping sauce with soy sauce, honey or sugar, and some chopped scallions
- Use lettuce or romaine instead of rice paper to make lettuce wraps.
- Make it a bowl: Divide ingredients between three bowls and drizzle the sauce on top.





## Nutrition Information

  Serving Size: 3 serving Calories: 374 Calories Fat: 15g Saturated Fat: 2g Carbohydrates: Net Carb: 42g Dietary Fiber: 6g Protein: 21g Sodium: 536  

## Dietary Restrictions

 Gluten-Free