This post was supposed to be chocolate chip cookies with a twist, but the recipe still needs some tweaking. Hopefully I’ll get it to you next week. In the meantime, I was making these Summer Rolls for lunch (something I posted this time last year), when I thought:
- Now would be a great time to re-photograph them (something I’ve been meaning to do).
- This was posted when maybe 5 people looked at my site.
- It’s something I make regularly, especially during the warmer months, and it’s something I’d like to share with you!
So here it is – same recipe, new photos. I hope you enjoy! 
Aptly named, Vietnamese Spring Rolls (Summer Rolls) are perfect for warmer months. They’re light, refreshing and great as an appetizer or light lunch. Traditionally, they are made with vermicelli noodles and a protein such as shrimp or pork. However, summer rolls are wonderfully adaptable, so you can tailor them to basically whatever you like. With this particular recipe (Summer Rolls with Chile-Lime Dipping Sauce), I used the avocado in place of shrimp, they have a similar shape when sliced and they’re hearty enough to act as a light protein. Likewise, when thinly julienned the cucumber acts like a noodle, making this dish lighter than if had been made with vermicelli. 
Working with the rice paper rounds takes a little practice, so try to have a sense of humor if you’re trying this for the first time. It doesn’t take long to get the feel for it, just remember a few important things like having your mise-en-place prepared, have plenty of space cleared to work, and read over the tips at the bottom of the recipe for working with the wrappers. Before you know it, you’ll be cranking these little beauties out and enjoying them all season! 
Also try a Scallion-Lime Dipping Sauce (from my Sesame Crusted Tofu recipe).
- DIPPING SAUCE (for a vegan/vegetarian option, see the dipping sauce recipe below)
- 2 tablespoons sugar
- 2 tablespoon lime juice
- 2 tablespoons fish sauce
- 2 tablespoons water
- 2 Thai chilies, finely chopped
- VEGETABLE SUMMER ROLLS
- 1 English cucumber
- 3 carrots
- ½ small red onion
- 3 avocados
- 1 lime
- 1 cup cilantro, thick stems removed
- 3 cups mixed greens
- 6 22-cm rice paper rounds
- To make the dipping sauce, add the sugar, lime juice, fish sauce, and water to a small saucepan. Warm over medium heat just until the sugar has dissolved. Turn off the heat and add the chiles. Refrigerate until ready to use.
- To prepare the veggies, cut the ends off of the cucumber and then cut the cucumber in half (each half approximately 5 inches in length). Slice lengthwise and scoop out the seeds with a spoon. Julienne the cucumber.
- Trim the ends off of the carrots, cut to the same length as the cucumbers, and julienne. Thinly slice the red onions and avocados. Squeeze the lime juice over the avocados – this will not only add flavor, but prevent them from turning brown so quickly. Wash the cilantro and lettuce. Lay out all of the ingredients for assembly.
- Fill a large bowl with water (room temperature water is fine). Working with one at a time, fully submerge a rice paper round for a few seconds.* Lay the wrapper evenly on the work surface (a plate will work, but I've found a wooden cutting board works best). Start at the bottom ⅓ of the wrapper, lay out the avocado slices slightly overlapping them. Continue to layer the cucumber, carrots, and onions, ending with the cilantro and lettuce (you want the ‘stiffer’ ingredients in the middle so they are less likely to puncture the delicate wrappers.) Be careful not to over stuff the rolls.
- Begin rolling using your fingers to keep the ingredients together as you roll. Roll as tightly as you can without tearing the wrapper. After one full revolution, fold the sides to close the ends of the wrapper (like a burrito.) Continue to roll until the wrapper is completely sealed. Roll the remaining wrappers in this fashion.**
- To present, slice the rolls in half and serve with the dipping sauce. Enjoy!
* The rice paper round will still be quite stiff when you pull them out of the water – the residual water on the rice paper round will continue to soften the wrapper.
** As you work on the rest of the rolls, be sure not to let the completed rolls touch – they could stick. If you store them for later consumption, I recommend wrapping them individually in plastic wrap. Rolls can be refrigerated and kept for several hours.
- ¼ cup greek yogurt
- ½ and avocado
- ½ cup fresh cilantro
- 1 lime, zested and juiced
- 1 jalapeno
- 1 tablespoon fresh mint, roughly chopped
- ¼ teaspoon Kosher salt
- freshly ground black pepper, to taste
- In the bowl of a food processor, add all of the ingredients for the Avocado-Lime Dipping Sauce. Puree until smooth and add additional salt and pepper if needed.
I am super obsessed with your blog! I have made nearly a dozen of your recipes and they have all been amazing. These spring rolls look and sound so good. I would love to have these for lunch during the week since I’m a fan of lighter meals during the day. If I made them in the evening, would they still be okay for lunch the following day? You stated they can be refrigerated and kept for several hours, but I’m not sure how they will keep if I refrigerated them overnight. Thanks!
Hi Breanne! Oh my gosh, thank you so much – you just made me smile ear-to-ear 🙂 Summer rolls are definitely best if eaten right away and ideally should be made just before enjoying them. However, I totally understand wanting to take them to work with you to have a nice light lunch. In that case, I would wrap them in a damp (not wet) paper towel and then tightly wrap in plastic wrap – that should help prevent the wrapper from becoming too dried out.
Oh, and if you like summer rolls – be on the look out for another variation coming out in a few days 🙂
This is tagged under vegan and vegetarian yet one of the ingredients is fish sauce.
Hi Gee – thanks for the comment! I tagged it under vegan/vegetarian because I listed a vegan/vegetarian friendly dipping sauce (avocado-lime dipping sauce) directly below the summer rolls recipe. I’ll make a note in post so the vegan/vegetarian option is more apparent for those looking it.
Thanks Gee and I hope you enjoy the rest of your week! 🙂
I made these today and absolutely loved them! Very lovely lunch. Did not like the dipping sauce however, so I just used some chili sauce! Amazing!
I’m so glad you enjoyed the rolls! I’m sorry you didn’t like the dipping sauce – it does have some strong flavors that I enjoy, but I can see where it might not fit the bill for everyone. I actually just made another Summer Roll variation with a milder avocado-lime sauce (hope you check back soon, I’m working on the video instructions). I’ll add that dipping sauce to this recipe as an alternative. And of course, chili sauce is always great too 🙂
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I love the traditional summer roll, but this lighter vegetable version is looking like a delicious figure-friendly alternative. I love that you included cilantro. Yum!
Thanks, Thao! You can definitely pig out on these and not feel guilty.
Lovely step bys tep photos! I love summer rolls 🙂 Can’t wait for your cookie recipe either!!
Thanks, Medha! Everyone at my husbands workplace devoured the ‘reject’ cookies – so hopefully the next batch will be even better 🙂
This is my kind of lunch: healthy, flavorful, and light. I need these rolls in my life.
Thanks, Erin! They’re delicious, and you don’t have to feel guilty 😉
These look so good! The perfect, healthy, summer meal. 🙂
Thanks, Kristen! This is on regular rotation in my house during the summer 🙂
These rolls look gorgeous, love colorful food! Wish I had some go these right now 🙂 Can’t wait to see the cookies 🙂
You definitely eat with your eyes first! Best part about these rolls, is you can really add whatever veggies you like!
Love spring rolls or summer rolls! Your folded so neatly, and it’s beautiful! It’s so warm this week in the Bay Area, and this is a perfect meal on an unusual hot day!
Thanks! I always crave these on hot days! I’ve just added a link to a Scallion-Lime Dipping Sauce – if you’re looking for something even lighter on those dog-days of summer!