Vietnamese Summer Rolls

Course Main Course, Side Dish
Prep Time 15 minutes
Cook Time 10 minutes
Author Kelley Williamson


  • Avocado diced or sliced – 1
  • Basil fresh – 1 bunch
  • Carrot sliced into thin slices – 1 large
  • Cucumber sliced into thin slices – 1 medium
  • Red Leaf Lettuce torn into long strips – 1 head
  • Red Bell Pepper sliced into thin slices – 1 large
  • Celery sliced into thin slices – 2 stalks
  • Rice Paper Wrappers round – 1 package
  • Hoisin sauce – 1/4 cup
  • Tamari Low Sodium – 2 tsp


  • Place all sliced vegetables on a plate in bunches when you have them sliced. Remember to prepare extras when you are preparing because these are so good that you will want to have leftovers.
    For the Rice Paper Wrappers, follow the directions on the package if different; otherwise dip one into a bath of water for about 5 seconds. You will be tempted to dip longer but if you leave them too long in the water then they become sticky and unusable. When the Rice Paper Wrappers are wet then lay on a cutting board or a flat surface and then on ½ of the round wrapper line up the vegetables in a 2 inch square. Don’t overfill. When filled, then fold over the back half of the wrapper to cover the vegetables and then fold the right edge over the vegetables and make sure smooth. Follow with the left edge.
    Make sure that after all the folding they look like cannelloni with vegetables.
    For the dipping sauce use ¼ cup of Hoisin sauce and 2 tsp tamari and mix. Pour into a nice dipping dish and serve with the Vietnamese Summer Rolls.