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Summer Rolls

Summer Rolls
  • Duration
  • Prep Time
  • 4 ServingsServings


  • 1 ounce thin rice noodles
  • 4 (8-inch) rice-paper rounds
  • 1/2 cup shredded cabbage and/or chopped lettuce
  • 1/4 cup fresh mint
  • 1/4 cup fresh cilantro
  • 1/4 cup shredded carrot
  • 2 sticks imitation crab sliced lengthwise or 4 pieces baked tofu (optional)


Cover noodles with hot water and soak 15 minutes, then drain well. Pat dry with paper towels.

Fill a shallow pan or plate large enough to accommodate the rice paper round with warm water. Soak 1 rice paper in water until it just starts to become pliable, about 30 seconds. Transfer to a work surface covered in a paper towel.

Arrange lettuce or cabbage and the rest of the ingredients on the bottom half of the rice paper round, leave a 1-inch border along the edge. Roll up rice paper tightly around filling, then fold in the sides and continue rolling. Transfer to a plate and cover and with dampened paper towels.

Repeat with remaining rice paper wrappers. Serve rolls halved on the diagonal with dipping sauce of choice. My favorites are Peanut Sauce or Thai Sweet Chili Sauce.

Note: if you plan to serve these fresh, you can put some sauce inside the roll. If you plan to serve them the next day, remove from fridge about an hour before serving.