Summer rolls, often inspired by Vietnamese fresh rice paper rolls, are filled with crisp vegetables, fresh herbs, noodles and a protein of your choice. They are served cold and require no frying or additional cooking once assembled.
This makes them ideal for lunch, a light dinner, an appetiser or sharing food. Prepare the fillings in separate bowls and let guests make their own rolls at the table.
How to Work with Rice Paper
Dip each rice paper wrapper briefly in lukewarm water, usually for about 5–10 seconds. It should still feel slightly firm when removed, as it will continue to soften on the work surface.
Place it on a damp chopping board or clean kitchen towel. Arrange the filling near the lower edge, fold in the sides and roll tightly.
Avoid adding too much filling. Overfilled rolls are harder to close and more likely to split.
1. Summer Rolls with Shrimp, Mango and Lime
Sweet mango, salty shrimp and fresh herbs create a light and well-balanced summer roll. Serve them with a tangy lime and chilli dipping sauce.
Ingredients – Makes About 8 Rolls
8 rice paper wrappers
200 g peeled, cooked shrimp
100 g thin rice noodles
1 ripe mango
1 carrot
½ cucumber
1 avocado
8 small lettuce leaves
1 handful fresh mint
1 handful fresh coriander
Lime and Chilli Dipping Sauce
2 tbsp lime juice
2 tbsp fish sauce
2 tbsp water
1–2 tsp granulated sugar
½ red chilli, finely chopped
1 small garlic clove, finely chopped
Method
Cook the rice noodles according to the package instructions. Rinse under cold water and drain well.
Cut the mango, carrot, cucumber and avocado into thin strips.
Mix all ingredients for the dipping sauce and stir until the sugar has dissolved.
Dip one rice paper wrapper briefly in lukewarm water and place it on a damp work surface.
Add lettuce, noodles, vegetables, mango, herbs and shrimp.
Fold in the sides and roll tightly. Repeat with the remaining wrappers.
Drink Pairing
Choose a dry or off-dry Riesling with fresh acidity. Its fruitiness works well with mango and shrimp, while a touch of residual sweetness can balance the chilli. For a non-alcoholic option, serve sparkling water with lime, mint and cucumber.
2. Summer Rolls with Chicken and Peanut Sauce
Chicken and crisp vegetables make these rolls satisfying without feeling heavy. The creamy peanut sauce adds saltiness, sweetness and richness.
Ingredients – Makes About 8 Rolls
8 rice paper wrappers
250 g cooked chicken
100 g thin rice noodles
1 carrot
½ cucumber
1 red pepper
2 spring onions
8 small lettuce leaves
1 handful fresh coriander
1 handful fresh mint
3 tbsp roasted peanuts, roughly chopped
Creamy Peanut Sauce
3 tbsp peanut butter
1½ tbsp soy sauce
1 tbsp lime juice
1 tsp honey
1 tsp sesame oil
1–3 tbsp warm water
Chilli flakes to taste
Method
Cook the rice noodles, rinse them under cold water and drain well.
Cut the chicken, carrot, cucumber and red pepper into thin strips. Finely slice the spring onions.
Whisk together the peanut butter, soy sauce, lime juice, honey and sesame oil. Gradually add warm water until the sauce is creamy but easy to dip into.
Soften one rice paper wrapper and place it on a damp surface.
Add lettuce, noodles, vegetables, chicken, herbs and chopped peanuts.
Fold in the sides and roll tightly.
Drink Pairing
An aromatic white wine such as Riesling or Pinot Gris pairs well with the saltiness and rounded flavours of the peanut sauce. For a non-alcoholic alternative, serve cold iced tea with lime and fresh ginger.
3. Vegetarian Summer Rolls with Tofu, Avocado and Pickled Red Cabbage
Fried tofu, creamy avocado and tangy red cabbage create clear contrasts in both flavour and texture. Use maple syrup in the dipping sauce to make the recipe fully vegan.
Ingredients – Makes About 8 Rolls
8 rice paper wrappers
200 g firm tofu
1 avocado
1 carrot
½ cucumber
1 dl pickled red cabbage
8 small lettuce leaves
1 handful fresh mint
1 handful fresh coriander
1 tbsp sesame seeds
1 tbsp soy sauce
Neutral oil for frying
Ginger and Sesame Dipping Sauce
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp lime juice
1 tsp sesame oil
1 tsp honey or maple syrup
1 tsp finely grated ginger
Finely chopped chilli to taste
Method
Gently press excess moisture from the tofu and cut it into sticks.
Fry the tofu in a little oil until golden. Add the soy sauce towards the end and allow it to cool slightly.
Cut the avocado, carrot and cucumber into thin strips.
Mix all ingredients for the dipping sauce.
Dip one rice paper wrapper briefly in lukewarm water.
Add lettuce, vegetables, tofu, pickled red cabbage and herbs. Sprinkle with sesame seeds.
Fold in the sides and roll tightly.
Drink Pairing
A dry, fresh white wine such as Grüner Veltliner or Pinot Blanc works well with ginger, sesame and pickled red cabbage. Cold green tea with lime is a refreshing non-alcoholic option.
More Filling Ideas for Summer Rolls
Aim for a combination of something crisp, something soft, fresh herbs and a flavourful dipping sauce. Try:
Salmon or hot-smoked salmon
Omelette cut into strips
Edamame beans
Bean sprouts
Red cabbage
Avocado
Papaya or pineapple
Thai basil
Rice noodles or glass noodles
Can Summer Rolls Be Prepared in Advance?
Summer rolls have the best texture when served freshly made. Prepare the noodles, vegetables, protein and dipping sauces earlier in the day, then assemble the rolls shortly before serving.
Finished rolls can be stored in the refrigerator for a short time. Arrange them separately on a plate and cover with a slightly damp kitchen towel or plastic wrap. Avoid placing them directly against one another, as the rice paper can easily stick together.
Fresh Sharing Food for Summer Meals
Summer rolls work especially well for informal dinners and social meals. Serve the ingredients separately and let each guest choose their own filling and dipping sauce.
With crisp vegetables, fresh herbs and balanced flavours, summer rolls make a light yet satisfying dish for both everyday meals and special occasions.
