Fresh, cool and full of texture, these light and crunchy summer rolls with peanut dipping sauce are everything I crave when the weather turns warm. Crisp vegetables, fragrant herbs and soft rice paper wrappers come together in a roll that’s as pretty as it is refreshing.
I didn’t grow up eating summer rolls, but over the years they’ve become a favourite in my London kitchen. Partly because they’re endlessly adaptable. Whatever crunchy vegetables and fresh herbs I have on hand get tucked inside. And partly because they just feel like sunshine on a plate.
The real magic though is in the dipping. A creamy, nutty peanut sauce with just the right balance of savoury, sweet and tangy. The kind of recipe that feels light yet satisfying, perfect for sharing, and one I return to again and again when I want something fresh without fuss.
What Are Summer Rolls?
Summer rolls, also known as gỏi cuốn in Vietnam, are fresh rice paper rolls filled with crisp vegetables, herbs, and sometimes shrimp, pork, or tofu. Unlike their cousin, the spring roll, these rolls aren’t fried. Instead, they’re served fresh — light, cool, and crunchy, making them perfect for warmer months.
The name summer roll is thought to have come from this refreshing quality. They’re everything you want when the sun is shining: no heavy frying, no long cooking, just simple ingredients wrapped in delicate rice paper and dipped into something flavourful.
In Vietnam, you’ll find them everywhere — from street food stalls to family kitchens — always made to order, always full of freshness. Here, they’ve become one of my favourite ways to bring a little brightness to the table, no matter the season.
Ingredients You’ll Need
Rice paper wrappers – The base of every summer roll. They’re easy to find online or in Asian grocery stores. I like using the larger 10-inch sheets — once rolled, they make a neat 5-inch parcel. A shallow dish of water is all you need to soften them.
Protein (optional) – Traditionally, summer rolls are made with pork and prawns, but vegetarian versions are just as delicious. Tofu, paneer, or even thin omelette strips work beautifully here.
Vegetables – The fresher and crunchier, the better. Slice everything thinly and lengthwise so the rolls look tidy and bite evenly. Carrot, cucumber, bell peppers, lettuce, and avocado are all favourites — but feel free to mix what you have.
Noodles – Vermicelli rice noodles are the classic choice, adding a little body and chewiness to the rolls. If you can’t find them, any very thin noodle (like soba or glass noodles) will do.
Herbs – Don’t skip these. Fresh mint, coriander, or Thai basil bring the signature brightness that makes summer rolls so refreshing.
Dipping sauces – Peanut sauce is the star here: creamy, nutty, and a little tangy. A hoisin-based dip is also popular and keeps well in the fridge, so you can always make extra for salads later in the week.
How to Make Summer Rolls
1. Prepare the tofu
In a bowl, mix soy sauce, agave (or maple syrup), sesame oil, and a pinch of garlic powder. Add the tofu and toss to coat. Heat a little oil in a non-stick pan and fry the tofu for 6–8 minutes, turning occasionally, until golden on all sides. Transfer to paper towels to drain and slice into strips.
2. Season the noodles
Cook the vermicelli noodles according to the packet, then rinse under cold water. Toss them with a spoonful of chilli oil and let them sit for a few minutes to absorb the flavour. This step keeps the noodles from tasting bland inside the roll.
3. Soften the wrappers
Fill a large bowl with cold water. Dip one rice paper wrapper in for 10–15 seconds — just until pliable, not fully soft. (It will continue to soften as you work. Over-soaking makes it sticky and easy to tear.) Place the wrapper on a clean, damp dish towel or board.
4. Layer the filling
Start with a small lettuce leaf near the lower third of the wrapper. This acts as a cushion so the sharper vegetables don’t tear through the rice paper. Layer on a small handful of noodles, then add cucumber, carrot, pepper, spring onion, a few tofu strips, and fresh herbs. Season lightly with salt and pepper.
Tip: Don’t overfill — the more rotations of rice paper you have, the stronger the roll will be.
5. Roll and tuck
Fold the sides of the wrapper inwards. Starting from the edge closest to you, roll it over the filling, gently tucking everything together with your fingers to keep it tight. Keep rolling until sealed. Think of it as “tuck and roll” — the tighter the tuck, the neater your roll.
6. Serve with peanut sauce
Place the finished rolls on a plate and cover with a damp towel to stop them drying out. Don’t stack them, as they’ll stick together. Repeat with the remaining wrappers — you should get 8–12 rolls. Serve whole or halved, with the peanut dipping sauce on the side.
Peanut Dipping Sauce
No summer roll is complete without a good sauce — and this one is creamy, nutty, and full of character. Peanut butter gives it body, coconut milk adds silkiness, and a mix of tamari, hoisin, lime juice, and chilli garlic sauce brings that sweet-savoury balance you’ll want to dip everything into.
To make it, simply whisk together peanut butter, coconut milk, hoisin sauce, tamari, lime juice, brown sugar, chilli garlic sauce, and a touch of grated ginger until smooth. Add water a little at a time until you have the consistency you like.
This sauce will keep in the fridge for up to a week — just loosen it with a splash of warm water if it thickens.
Helpful Tips & Tricks
- Set yourself up first – Summer rolls come together quickly, so have all your vegetables sliced, noodles cooled, and tofu cooked before you even touch the rice paper. Once the wrappers are wet, there’s no time to pause.
- Choose the right board – A smooth plastic or silicone board works best. Wooden boards soak up water and make the wrappers more likely to stick.
- Don’t over-soak – Dip the rice paper briefly in water until it’s just flexible. It will soften further as you add the fillings — too much soaking and it will turn sticky and tear.
- Cool ingredients are key – Hot noodles or warm tofu will make the rice paper gummy. Always let everything cool to room temperature before rolling.
- Think small to start – It’s tempting to overfill, but less is more here. A modest bundle of fillings is easier to roll tightly and looks prettier on the plate.
- Cover as you go – Finished rolls can dry out quickly. Keep them under a damp cloth until you’re ready to serve.
- Don’t stress perfection – Each roll will look a little different, and that’s part of their charm. The more you make, the quicker your hands will learn the tuck-and-roll rhythm.
How to Store Vietnamese Spring Rolls (& Meal Prep Tips)
Fresh really is best when it comes to summer rolls — the rice paper is soft, the fillings are plump, and every bite has that just-rolled freshness. But if you need to make them ahead, here’s how to keep them at their best:
- Short and sweet – These rolls are happiest eaten within a couple of hours. If you’re serving later the same day, keep them in a cool spot wrapped in cling film, or under a slightly damp tea towel.
- If refrigerating – When rolls contain tofu or other perishable fillings, they must go in the fridge. Just know the rice paper firms up and can crack if left longer than 5 hours.
- Avoid sticking – Never stack them directly. Layer rolls with plastic wrap or parchment so they don’t cling and tear when you separate them.
- On the go – For lunchboxes or meal prep, wrap each roll individually in cling film. It takes a little patience but means they’ll stay neat and won’t glue themselves together.
👉 Think of these rolls as a “make and eat” kind of dish. A little extra care in storage will buy you some time, but nothing beats the joy of rolling and eating them fresh.
If you make this recipe I’d love to hear how it turned out. Leave a comment below and let me know. It genuinely makes a difference to know what’s working and what isn’t, and I read every single one. You can also find me on Pinterest, Instagram and Facebook where I share new recipes, behind the scenes and whatever else is happening in the kitchen at Poetry of Spices.
Ingredients
For the filling (10–12 rolls):
For the peanut dipping sauce:
method
In a bowl, whisk together soy sauce, agave, sesame oil, and garlic powder. Toss in the tofu strips and let them sit for a few minutes. Heat oil in a non-stick pan over medium-high and fry until golden on all sides, about 6–8 minutes. Drain on paper towels and set aside.
(200 g tofu, 2 tbsp soy sauce, 1 tsp agave, 1 tsp sesame oil, pinch garlic powder)
Cook the rice vermicelli according to the packet. Drain and rinse under cold water, then toss with chilli oil. Let them sit to absorb the flavour.
(100 g noodles, 1 tbsp chilli oil)
Julienne the cucumber, carrot, and red pepper. Slice the spring onions lengthwise. Wash and dry the lettuce, mint, and basil. Keep everything ready in small bowls.
(1 cucumber, 1 carrot, 1 red pepper, 2 spring onions, handfuls mint + basil, lettuce leaves)
In a bowl, whisk together peanut butter, coconut milk, hoisin sauce, tamari, lime juice, brown sugar, chilli garlic sauce, and ginger until smooth. Add water a little at a time until you reach your desired consistency.
(see sauce ingredients above)
Fill a shallow bowl with cold water. Dip a rice paper wrapper for 10–15 seconds until just pliable (not too soft). Place it on a damp towel or board.
(10–12 rice papers)
Layer a small piece of lettuce on the lower third of the wrapper, then add noodles, cucumber, carrot, pepper, spring onion, tofu strips, mint, and basil. Season lightly with salt and pepper.
(prepared fillings above)
Fold in the sides, then roll tightly from the bottom, tucking as you go. Place the finished roll on a plate covered with a damp towel. Repeat with remaining wrappers.
Serve the rolls whole or sliced in half with the peanut dipping sauce on the side. Best enjoyed fresh.