Go Back
Print
Summer Rolls cut open

Summer Rolls

Ngoc Doan shows us how to make her Vietnamese Mom's classic Summer Rolls - and they are low FODMAP!

Low FODMAP Serving Size Info: Makes 12 Summer Rolls; serving size 1 roll

Course: Appetizer, Dinner, lunch, Snack
Cuisine: Asian
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Makes: 12 servings
Calories: 247 kcal
Author: Dédé Wilson

Ingredients:

Pickled Carrots:

  • 5 tablespoons rice vinegar
  • 4 tablespoons water
  • 1/8 teaspoon low-sodium soy sauce, use gluten-free if following a gluten-free diet
  • 1/8 teaspoon toasted sesame oil
  • Pinch of kosher salt
  • Pinch of sugar
  • 2 medium carrots,  peeled, and sliced into 4-inch (10 cm) julienne strips

Hoisin Dipping Sauce:

  • 4 tablespoons low-sodium soy sauce, use gluten-free if following a gluten-free diet
  • 3 tablespoons sugar
  • 1 tablespoon smooth peanut butter, natural or creamy no-stir style
  • 1 teaspoon mirin
  • 1/8 teaspoon grated fresh ginger

Summer Rolls:

  • 6- ounces (170 g) thin Asian rice vermicelli noodles
  • 12, 8 1/2-inch (22 cm) rice paper wrappers
  • 18 large (26/30) shrimp, cooked, peeled and deveined, cut in half lengthwise or
  • 12 ounces (340 g) firm tofu, drained, cut into 1/4 inch (6 mm) thick slabs about 11/2 inches (4 cm) wide by about 4 inches (10 cm) long
  • 12 leaves of red leaf lettuce, washed and dried
  • Bunch of cilantro, several leaves and sprigs washed and dried
  • Bunch of mint,  several leaves washed and dried
  • 1/2 English or hothouse seedless cucumber, ends discarded, partially peeled, seeded and sliced into 4-inch (10 cm) julienne strips
  • Thinly sliced red cabbage
  • 2 (about 12) bunches scallions, green parts only

Preparation:

  1. Make the Pickled Carrots: Simply whisk together the vinegar, water, soy sauce, sesame oil, salt and sugar in a nonreactive bowl. Add the carrots and allow to sit while you prep the rest of the recipe - about 5 or 10 minutes.
  2. Make the Hoisin: Whisk the soy sauce, sugar, peanut butter, miring and fresh ginger together in a small bowl and set aside. You can also make this a day ahead and refrigerate until needed.

  3. Assemble the Summer Rolls: Bring a large pot of water to a boil over high heat. Add the vermicelli and allow water to return to a boil. Cook for about 3 minutes or until tender but al dente. Drain and set aside.

  4. Have all of your prepped ingredients ready to go. Dip a rice paper wrapper in tepid water just until pliable, then set it on a smooth plate. If making a roll with shrimp, place three shrimp about a quarter of the way down from the top of the wrapper, as seen in images above. On top of the shrimp, add a piece of lettuce, then add herbs, carrots (drained of pickling liquid), cucumber, cabbage and scallion greens. Place some cooked noodles on top and you are ready to make the first turn of the roll.
  5. Lift the rice paper wrapper up and over the filling. Bring in each side of the wrapper to completely enclose the filling, then complete rolling until the Summer Roll is all rolled up. Give it a gentle squeeze and place seam side down on platter.
  6. If making a roll with tofu, place lettuce directly on rice paper wrapper, then add herbs and veggies and proceed as described above. 
  7. Repeat with remaining ingredients. Summer Rolls are best prepared as close to serving time as possible, although they could be held for about an hour; simply cover lightly with plastic wrap. Do not refrigerate as the wrappers will harden. Serve with homemade Hoisin and our Sweet Chili Sauce as an additional option.

Notes:

Tips

  • Use our step-by-step images to learn to make Summer Rolls. Seeing how might be the key to success! They make fantastic hors d'oeuvres, lunch and even dinners.
Nutrition Facts
Summer Rolls
Amount Per Serving
Calories 247 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Sodium 222mg9%
Potassium 10mg0%
Carbohydrates 56g19%
Fiber 1g4%
Sugar 28g31%
Protein 9g18%
Calcium 71mg7%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.