Summer Salad Rolls

Vietnamese or Thai (Rice Paper) Summer Rolls

Quite often I am craving something light, healthy, tasty, and fresh.  I know that may be asking a lot for one snack let a lone one sentence, but I have found the perfect treat, that is also inexpensive to make.  Talk about having your cake and eating it too!!!

Try these Vietnamese, or Thai rice paper rolls for the perfect snack, light lunch, or appetizer to entertain for a party.

Here are 2 great videos from You Tube for a quick watch on how to make these rolls.  The ingredients vary from video, and person who make them.  Choose the ingredients that interest you, and adapt it to your health needs no matter what it may be, Vegan, Gluten Free, or Vegetarian.

Chow’s: Vietnamese Spring Rolls Video

Bite Size Green TV Host Angelina LeGrix:  Thai Spring Rolls and Peanut Sauce Video

To make gluten free, don’t use any hoisen sauce, substitute your soy sauce for gluten free soy sauce, and double check your spicy thai chili sauce to make sure there is no gluten in it (if you decide to use this).  I enjoy using Siracha chili sauce!!!


  • 1 package of Vietnamese rice paper
  • 100 g (3 1/2 oz) thin rice vermicelli noodles (about a handful)
  • 1 Tbsp. rice vinegar
  • 1 large carrot, peeled and shredded
  • 15 cooked shrimp (or your choice of meat), peeled and de-veined
  • Half cucumber, peeled if necessary and cut into thin sticks
  • Small handful fresh cilantro, mint or thai basil leaves, torn up or left whole
  • 1/4 cup chopped peanuts (optional)
  • Small bushel of green onions


Place noodles in a bowl of boiling water and let stand for about 3 minutes (or as package directs) to soften. Drain well and place in a medium bowl.

Rice Paper:

  • Fill a shallow wide mouth bowl or dish with hot water
  • Soak one rice paper round at a time in the water for about 10 seconds
  • Lay out rice paper on plate or flat surface
  • Start at one edge of the rice paper, and place a thin layer of each ingredient along the length of the roll (like building a burrito)

Assemble the Rolls:

  • Place a thin layer of rice noodles along the rice paper
  • Place 2-4 shrimp halves (cut shrimp in half length wise) along an edge of the rice paper
  • Place a selection of veggies, one strip of carrot, cucumber, some greens
  • Sprinkle with herbs and peanuts (optional)
  • Fold over one long side to cover, then fold up both ends
  • Roll the whole thing up as tightly as you can without tearing the wrapper.


4 Responses to “Summer Salad Rolls”

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