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Vietnamese Summer Rolls with Garden Herbs

Fresh, no-cook Vietnamese summer rolls packed with garden herbs, crisp cucumber, and quick-pickled carrots. Vegan, gluten-free, and endlessly customizable.
Print Recipe
Prep Time 20 minutes
Pickling 30 minutes
Course Appetizer
Cuisine Vietnamese
Servings 8 rolls

Ingredients
  

For the Quick Pickled Carrots

  • 1 cup julienned carrots
  • 1/2 cup rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup water

For the Summer Rolls

  • 8 sheets rice paper wrappers
  • 1/2 English cucumber julienned or thinly sliced
  • 1 cup lettuce or greens romaine, butter, or baby spinach
  • 1/2 cup fresh mint
  • 1/2 cup Thai basil
  • 1/2 cup cilantro
  • optional: rice vermicelli tofu strips, or avocado slices

Instructions
 

  • In a bowl or jar, stir together the rice vinegar, sugar, salt, and water until dissolved. Add the julienned carrots and let them soak at least 30 minutes, or up to 3 days in the fridge.
  • Lay out the herbs, lettuce, cucumber, and pickled carrots on a large board or tray. Fill a shallow dish with warm water for softening the rice paper.
  • Dip one rice paper sheet into the warm water for 5 to 10 seconds, just until pliable (don't over-soak). Lay it flat on a clean surface.
  • Layer in lettuce, herbs, cucumber, and pickled carrot, keeping it from overstuffing. Fold the bottom over the filling, tuck in the sides, and roll tightly like a burrito.
  • Repeat with the remaining wrappers. Serve immediately with peanut dipping sauce, hoisin-lime, or nuoc cham.

Notes

Swap rice vinegar for apple cider vinegar in a pinch. Use whatever herbs you have; parsley and dill are milder options. Add rice vermicelli, tofu strips, or avocado for a heartier roll, or shrimp/poached chicken if not keeping it vegan. Best enjoyed fresh, but keep wrapped in damp paper towels and plastic in the fridge up to 24 hours; keep dipping sauce separate. Pickled carrots keep up to 5 days.