How to Make Summer Rolls

fresh summer roll with sprouts

Vietnamese summer rolls are one of the most refreshing foods on the planet, and they get bonus points for fitting in to just about any diet you’re on, from low carb and gluten free, to vegan, Paleo, Whole 30, Noom, and Weight Watchers!

fresh summer roll with sprouts

summer rolls are like a cool breeze on a hot day

This meal is ideal for those days when you don’t even feel like eating, much less cooking…the idea comes from Southeast Asia where they know a little bit about hot humid weather. Their food is famous for being fresh and clean, with very little gluten, dairy, oil, or sugar. The focus is on fresh vegetables, herbs, and spices, and it’s a beautiful way to eat.

what are summer rolls? (aka G?i cu?n, Vietnamese spring roll, or rice paper roll)

Summer rolls consist of finely julienned veggies (also greens, herbs, and sometimes seafood) wrapped up tightly in a thin rice paper wrapper. They’re raw, and serve chilled, usually with some sort of dipping sauce. The stretchy wrappers are translucent, and make a stunning dish. The contrast of the chewy wrappers with the crisp filling is so good.

A rainbow summer roll, sliced in half

what you’ll need

Think summer rolls outside of your comfort zone? They’re jus super refreshing salad wraps, and don’t worry, they’re not filled with exotic or hard to find ingredients ~ any fresh crunchy salad veggies will work. Today I’ve used

  • cucumbers
  • jicama
  • radishes
  • carrots, both regular and rainbow variety
  • sprouts
  • cilantro and basil
  • you can also use zucchini, firm avocado, bell peppers, green onions, beets, snap peas, lettuce, spinach, and kale
summer roll wrappers

You’ll also need rice paper wrappers

if you’re lucky your local supermarket will stock them, right in the same place you find other Asian foods like soy sauce and ramen noodles. These round wrappers come in dried, flat circular disks. You can always buy them on Amazon, here, and because they last forever, I’d recommend stocking up on several packages so you’ll have them on hand. Once you start making summer rolls you’ll never want to be without them.

Colorful rainbow veggie summer rolls

let’s make it!

The translucent wrappers look delicate, but are surprisingly elastic and sturdy, so you don’t have to have any special skills to make these rainbow summer rolls. If you can roll a burrito or make a sandwich wrap, you’ve got this!

  1. First slice your vegetables into fine matchsticks. The leafy greens and sprouts will lend a delicate crunch to balance out the harder raw vegetables.
  2. Working one at a time, dip your rice paper wrapper briefly in a pan of cool water for about 15 seconds, just until they become pliable.
  3. Arrange your herbs and veggies in a pile in the center.
  4. Wrap everything up tightly, burrito style, and slice in half with a sharp knife.
  5. I’ll show you just how easy it is in the video below.

don’t forget the dip!

The dip is super important and provides some wonderful flavor to every bite. You can go light and cool, or spicy. I’ve done a Spicy Peanut Sauce which makes a great contrast to the rolls, but today I’m going with an uber simple coconut milk and lime mixture. Dunk, crunch, dunk, crunch…once you get a rhythm going it’s hard to stop.

summer rolls

tips and faqs for summer rolls

What’s the difference between spring rolls and summer rolls?

Spring rolls are wrapped in a flour dough wrapper and fried. Summer rolls are wrapped in a rice paper wrapper and served raw.

Where can I find rice paper wrappers?

Look for them in the Asian markets, or the international section of your supermarket, they’re sold on the shelves, not in the refrigerated section. You can always order them online, here.

Can I use spring roll or egg roll wrappers?

No, they’re completely different and won’t work for summer rolls.

Can I make summer rolls ahead of time?

Summer rolls are best enjoyed immediately, because the wrappers will dry out. You can make them up to a few hours ahead if you refrigerate them covered in a damp towel, and then in plastic.

Are summer rolls healthy?

They’re extremely healthy, not to mention low in calories. They’re a great way to get more veggies into your diet.

rainbow summer rolls

more healthy appetizers

Holding a small bowl with summer rolls
colorful summer roll, cut in half
4.5 from 12 votes

Rainbow Summer Rolls

Vietnamese summer rolls are one of the most refreshing foods on the planet, and they get bonus points for fitting in to just about any diet you're on, from low carb and gluten free, to vegan, Paleo, Whole 30, Noom, and Weight Watchers!
Course Appetizer
Cuisine Vietnamese
Diet Gluten Free
Prep Time 20 minutes
Total Time 20 minutes
Yield 10 rolls
Calories 66kcal
Author Sue Moran


  • 10 9-inch rice paper spring roll wrappers find them here
  • 3 rainbow carrots of assorted colors
  • 1 orange carrot
  • 1 watermelon radish
  • 1/2 jicama
  • 2 Persian cucumbers
  • 1 1/2 cups sprouts, any type
  • handful cilantro or basil leaves

dipping sauce

  • 1/2 cup coconut milk
  • juice of 1-2 limes


  • Peel and cut your carrots, radish, jicama, and cucumbers into very thin matchsticks, about 5 inches long, or as close as you can get to that. Don’t stress too much about the length. Keep them under a wet kitchen towel so they won’t dry out as you work. If you plan to chop your veggies ahead of time, make sure they are well wrapped and kept damp.
  • Pour a little cool water into a large pie plate or other dish that is large enough to fit the spring roll wrappers. Work one at a time and immerse a wrapper into the water for about 15 seconds, just until it starts to soften.
  • Lay the wrapper on a flat surface and arrange a few of the cilantro or basil leaves, face down, onto the center of the wrap. Pile the cut veggies on top of the herbs. Bring the edge of the wrap up and over the pile of veggies, folding in each side as you go, just like you would wrap a burrito or flatbread sandwich wrap. Slice in half with a very sharp knife before serving. Place the rolls under a damp paper towel while you make the others, to keep them moist.
  • To make the sauce whisk the coconut milk together with the lime juice, adding the lime juice to your taste. If you are making it ahead, the coconut milk will solidify in the refrigerator, so bring it to room temperature before serving.

Cook’s notes

  • Experiment with different types of sauces, or serve a selection for people to sample.
  • Summer rolls can be filled with lots of different kinds of things, including fruit! Consider cutting matchstick pieces of apple, pear, or mango, and serving with a sweetened sauce for a snack or dessert roll. The rice paper wrapper has no flavor of its own, so it can go sweet or savory.
  • Try my Chicken Salad Summer Rolls for something completely different!


Calories: 66kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 29mg | Potassium: 164mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3077IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
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    Leave a Reply

    Please rate this recipe!

  • Reply
    Pauline Gudas
    June 18, 2017 at 3:52 am

    I love espresso chocolate chip ice cream or gelato

  • Reply
    Sabrina Templin
    June 17, 2017 at 11:54 pm

    VAnilla bean

  • Reply
    June 17, 2017 at 10:38 pm

    they are very attractive.
    “gorgeous colors and exquisite decoration on any plate or table. Just to beautiful to bite into!!

  • Reply
    June 17, 2017 at 10:35 pm

    they are just to beautiful to eat

  • Reply
    June 17, 2017 at 10:04 pm

    Those are almost to lovely to eat, but I’m sure I would!

    • Reply
      June 17, 2017 at 10:05 pm

      And my fav ice cream is white chocolate raspberry!

  • Reply
    Stephanie Oliver
    June 17, 2017 at 9:53 pm

    I love that you posted the rainbow rolls. It’s been 100+ degrees here and OVEN is not in my vocabulary for the next week or so. My favorite ice cream flavor isn’t really ice cream. I have an amazing recipe for blood orange rosemary sorbet that I make every year when blood oranges come into season.

    • Reply
      June 17, 2017 at 9:58 pm

      Aaaaahhhhhhh, why haven’t I tasted that yet?

  • Reply
    Gloria Richards
    June 17, 2017 at 9:23 pm

    Had to order the rice paper. Having a hard time finding them locally since my favorite store closed.
    As for my favorite ice cream I have two, one for winter, Rum-Raisin and one for winter, Chocolate Chip Mint. <3 Also love all the other flavors too. Who doesn't love ice cream? Have a great summer.

  • Reply
    Marilyn B Jennings
    June 17, 2017 at 8:14 pm

    These rainbows made me feel cooler, just by looking at them! I am looking forward to trying them. My favorite ice cream is lemon. It’s hard to find these days. I am not talking about sherbert or sorbet, but lemon ice cream. So yummy and refreshing in the summer. Guess you can tell, I’m older, you don’t see it around these days. I suppose making it myself may be my only recourse!? I am truly enjoying this site and the delightful recipes. Thank you.

    • Reply
      June 17, 2017 at 8:32 pm

      You need to try my lemon ice cream recipe, Marilyn, it’s one of my favorites!

  • Reply
    Donna Marchlewski
    June 17, 2017 at 8:14 pm

    Chocolate, chocolate and chocolate!

  • Reply
    Kenneth Bakke
    June 17, 2017 at 8:06 pm

    And they have Udi’s® Gluten Free plain tortillas. They’re not only gluten free, they’re dairy, soy, & nut free also.

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