Vietnamese Summer Rolls

Summer rolls are wrapped in softened rice paper. This version takes advantage of chilled Lemongrass Beef.

Yield: 4 servings (serving size: 2 summer rolls and about 1 1/2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 16%
  • Fat: 4g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 14.8g
  • Carbohydrate: 34g
  • Fiber: 1.1g
  • Cholesterol: 34mg
  • Iron: 2.3mg
  • Sodium: 443mg
  • Calcium: 43mg


  • Sauce:
  • 1/4 cup rice vinegar
  • 1 tablespoon water
  • 1 1/2 teaspoons sugar
  • 1 teaspoon dark sesame oil
  • 1 teaspoon chile paste with garlic
  • 1/2 teaspoon salt
  • Rolls:
  • 8 (8-inch) round sheets rice paper
  • 8 Boston lettuce leaves
  • 1/2 cup cooked bean threads (cellophane noodles)
  • 1/2 cup fresh bean sprouts
  • 1/2 cup julienne-cut seeded peeled cucumber
  • 1/2 cup julienne-cut carrot
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 6 ounces Lemongrass Beef, cut into 16 (1-inch-thick) strips


  1. To prepare sauce, combine first 6 ingredients in a small bowl, stirring well with a whisk.
  2. To prepare rolls, add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish of water; let stand 2 minutes or until soft.
  3. Place softened rice paper sheet on a flat surface. Place 1 lettuce leaf on the bottom third of the sheet. Top with 1 tablespoon each of noodles, sprouts, cucumber, carrot, mint, and cilantro; add 2 Lemongrass Beef strips.
  4. Fold sides of rice paper sheet over filling; roll up jelly-roll fashion. Gently press seam to seal; place, seam side down, on a serving platter (cover with a damp cloth to keep from drying). Repeat procedure with remaining rice paper sheets, noodles, vegetables, herbs, and beef. Serve with sauce.
  5. (Totals include Lemongrass Beef)
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