Make summer rolls yourself: Recipes for Vietnamese spring rolls without deep-frying!

Do you fancy a delicious starter? Then you can make summer rolls yourself and surprise family and friends with an Asian specialty. The summer rolls are ready in less than 15 minutes and are therefore perfect for a last-minute present from the kitchen, a souvenir to a barbecue party or simply as finger food for a movie night with friends at home. We will give you several recipes and explain how you can vary the filling.

Make Vietnamese summer rolls yourself: the basic recipe

Make your own summer rolls with shrimp and lettuce

“Gỏi Cuốn” is the name of the delicious, light and, above all, healthy starter from Vietnam. According to the basic recipe, the filling contains rice noodles, seasonal vegetables and shrimp, among other things. However, it can be varied with fish, seafood and meat as desired. Vegans will also get their money’s worth, as there are now numerous recipes without food of animal origin. The Vietnamese summer rolls are served raw and cold. In Asia they offer a dip with it – popular are, for example, the peanut sauce and the traditional Vietnamese fish sauce hoisin. In Europe they are drizzled with soy sauce. Here comes the basic recipe for summer rolls with peanut dip:

Make summer rolls yourself: traditional filling with shrimp and peanut sauce

Vietnamese summer rolls yourself instructions

In Vietnam, the summer rolls are made with a filling of vegetables and prawns and served with peanut sauce. Here are the necessary ingredients for the delicious starter. The quantities given are for 4 spring rolls:

Servings: 4, summer rolls Calories per roll: 270

For the summer roles:

  • 12 king prawns, thawed and deveined
  • 1.4 liters of water
  • 1 teaspoon salt
  • 5-6 ice cubes or 100 ml ice water
  • 200 g rice noodles
  • 4 large sheets of rice paper
  • 16 fresh mint leaves
  • 16 leaves of Thai basil, fresh
  • 8 sprigs of coriander
  • 1/2 handful of sprouts
  • Half of a medium-sized cucumber, peeled and cut into strips
  • 2 small onions, finely chopped
  • 4 lettuce leaves, large

Eat and prepare summer rolls with prawns and peanut sauce

For the peanut sauce:

  • 5 tbsp peanut butter
  • 50 ml of lukewarm water
  • 1 1/2 tsp hoisin sauce (a traditional Vietnamese spicy sauce with a sweet note, available e.g. at Rewe)
  • 1 teaspoon lemon juice
  • 2 tsp soy sauce
  • On request: 1 teaspoon chili paste (an Asian spicy sauce made from chili – be careful, very hot!)
  • 1 clove of garlic, pressed
  • 1/4 teaspoon sesame oil
  • optional: 100 g peanuts, finely chopped


1. Put all ingredients – except the chopped peanuts – in a bowl and stir well.

2. Put the water in a saucepan and bring to a boil. Salt and reduce the heat. Cook the prawns on medium heat for 5 minutes. Remove the pan from the heat, drain the water and cover the shrimp with the ice cubes. After 10 minutes, remove the prawns from the ice water, pat dry on kitchen paper and cut in half lengthways.

3. Let the rice noodles simmer for 4 minutes according to the instructions on the packet. Then pour off the hot water and rinse the pasta with ice-cold water.

4. Soak a sheet of rice paper one after the other in a bowl with lukewarm water for 2 – 3 seconds and then place it on the work surface. Make sure that the rice paper does not become too soft, it should feel firm.

How to Roll the Summer Rolls: 

Vietnamese Summer Roll Up Instructions

First portion the ingredients for the filling. For each summer roll you need three prawns, a large leaf of lettuce, 1/4 handful of rice noodles and a pinch of sprouts.

1. Simply place a sheet of lettuce on the work surface, then place the sprouts, cucumber, onion and rice noodles on top. Then roll up the sheet.

2. Place the lettuce next to the shrimp on the rice paper. Leave the top two thirds of the sheet blank so that it will be easier to roll later.

3. Garnish with the coriander sprigs, the mint and basil leaves and drizzle with the lemon juice and soy sauce.

4. Fold the left and right edges of the paper over the shrimp filling and the lettuce.

5. Place the lower edge of the rice paper over it and then carefully and slowly roll it up.

Summer rolls with peanut sauce: this is how you can prepare the Asian dip

Make summer rolls with peanut sauce yourself Instructions for dip

The summer rolls are ready, now all that remains is to prepare the peanut sauce. To do this, heat the sesame oil in a medium-sized pan and briefly fry the pressed clove of garlic in it. Put the remaining ingredients in a clean bowl, stir well and then add to the garlic. Simmer the peanut sauce over low heat for 1 minute, stirring constantly, then remove the sauce from the heat, place in a dip bowl and garnish with the peanuts.

Make summer rolls yourself: recipe with avocado, salmon and mango sauce

Make summer rolls yourself recipe with avocado and salmon

You can vary the filling of the summer rolls as you wish. We offer you a variant for summer rolls with salmon, avocado and mango sauce. Here are the necessary ingredients at a glance:

For 4 servings, 350 calories per summer roll

  • 4 large sheets of rice paper
  • 1 cucumber, medium-sized, cut into strips
  • 12 leaves of Thai basil, fresh
  • 12 leaves of mint, fresh
  • 200 g salmon fillet
  • 2 avocados, small, pitted and peeled
  • 2-3 teaspoons of lemon juice
  • Salt and pepper to taste

For the mango sauce:

  • 200 ml pureed mango (fresh or canned)
  • 100 ml of lukewarm water
  • 25 ml coconut milk
  • 1 clove of garlic, pressed
  • 1/2 chilli pepper, finely chopped
  • 2 cherry tomatoes
  • 3 tbsp spring onions, finely chopped
  • optional: seasonal vegetables such as mushrooms, Chinese mustard cabbage, paprika, cucumber
  • 100 ml sour cream


1. Put the ingredients for the mango sauce in a deep bowl and mix with the hand mixer to a smooth mass. Chill the sauce for an hour.

2. Portion the ingredients for the filling and place on soaked rice paper.

3. Do a total of four summer roles yourself.

Make vegan summer rolls yourself: Recipe with tofu

Vegan summer rolls with tofu yourself make ingredients and a vegetarian recipe

Although the summer rolls were originally prepared with meat, fish or seafood, there are now numerous vegan or vegetarian recipes. We offer you an idea for summer rolls with seasonal vegetables and tofu. You need these ingredients for the Vietnamese wraps:

The amounts given are for 4 summer rolls, 430 calories per summer roll

  • 440 g smoked tofu
  • 200 g rice noodles
  • 2 tbsp soy sauce
  • 6 tbsp sesame oil
  • Salt and pepper to taste
  • Mint and Thai basil, fresh, finely chopped
  • Lettuce, small
  • 1 cucumber
  • 2 carrots
  • optional: 1 chilli pepper, finely chopped
  • 1- 2 tbsp coconut milk
  • Peanut sauce (see ingredients and recipe above)

Make summer rolls yourself Instructions for Vietnamese starters


1. Cut the tofu into thin strips. Put the sesame oil in a deep pan and heat it up. Add the tofu and fry the pieces for 2 minutes on each side. Then take it off the stove and let it cool down.

2. Cut the herbs and lettuce into small pieces, peel the cucumber and carrots, cut into strips and mix the chilli with them. Drizzle with coconut milk, salt and season with pepper.

3. Cook the rice noodles according to the package instructions, quench with ice water and allow to cool.

4. Soak a sheet of rice paper one after the other in a bowl with lukewarm water for 2 – 3 seconds and then place it on the work surface.

5. Place the filling on the lower third of the rice paper sheet. Fold in the left and right sides of the sheet towards the center. Roll up the sheet from bottom to top into a summer roll.

Summer rolls with vegetables and avocado roll instructions

If you want to make vegetarian summer rolls yourself, you can replace the tofu with Haluma cheese. As for the rest of the filling, there are numerous options to choose from. Here are some combination ideas:

  • Beetroot spaghetti, spinach
  • Red cabbage and chickpeas
  • Mango and strawberries
  • Red cabbage, cucumber, rice noodles and peas
  • Spinach, Mango and Feta Cheese
  • Carrots, cucumber and zucchini
  • Pumpkin spaghetti and glass noodles

You can sprinkle the summer rolls with lime or lemon juice and season with salt and pepper. Don’t forget to cut the vegetables into thin strips or sticks. You can use a spiral cutter for this purpose and make extremely thin, delicious vegetable noodles.