Lettuce Wrap Summer Rolls – Fresh & Easy Recipe

Embrace the vibrant flavors of summer with these refreshing Lettuce Wrap Summer Rolls! Bursting with crisp veggies, tender proteins, and a hint of fresh herbs, these rolls are incredibly easy to make and perfect for a light lunch, appetizer, or a healthy dinner on a warm day. Say goodbye to heavy meals and hello to a burst of fresh deliciousness!

Ingredients

• 8-10 sheets rice paper wrappers (8.5-inch diameter)
• 1 head butter lettuce or green leaf lettuce, leaves separated and washed
• 1 cup cooked vermicelli noodles, chilled
• 1/2 lb cooked shrimp, peeled, deveined, and halved lengthwise (or cooked chicken/tofu)
• 1 large carrot, julienned
• 1 large cucumber, julienned
• 1 red bell pepper, thinly sliced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup chopped roasted peanuts (optional, for garnish or filling)
• For the Dipping Sauce (Nuoc Cham style):
• 1/4 cup fish sauce
• 1/4 cup warm water
• 2 tablespoons fresh lime juice
• 2 tablespoons granulated sugar
• 1 clove garlic, minced
• 1 small bird’s eye chili, thinly sliced (optional)

Instructions

1. Prepare your filling ingredients: Ensure all vegetables are washed and julienned or sliced. Cook and chill the vermicelli noodles according to package directions. If using shrimp, cook and halve them.
2. Make the dipping sauce: In a small bowl, whisk together the fish sauce, warm water, lime juice, sugar, minced garlic, and sliced chili (if using). Stir until the sugar dissolves. Taste and adjust seasonings as needed.
3. Set up your rolling station: Have a shallow dish or pie plate filled with warm water ready. Arrange all your prepared filling ingredients and a clean cutting board or work surface nearby.
4. Soften the rice paper: Dip one rice paper wrapper into the warm water for 15-20 seconds, until it’s pliable but still a bit firm. Don’t oversoak, as it will continue to soften.
5. Assemble the roll: Lay the softened rice paper wrapper flat on your work surface. Place a lettuce leaf in the center, leaving space at the top and bottom. Arrange a small amount of vermicelli noodles, carrots, cucumber, bell pepper, mint, cilantro, and 2-3 shrimp halves on top of the lettuce.
6. Fold and roll: Fold the bottom edge of the rice paper over the filling, tucking it snugly. Fold in the sides, then carefully roll from the bottom up, creating a tight, neat roll. The lettuce leaf will help keep the shape and add extra crunch.
7. Repeat and serve: Continue with the remaining wrappers and fillings. Place the finished summer rolls seam-side down on a platter. Serve immediately with the prepared dipping sauce. Enjoy the fresh flavors!
8. Storage: Summer rolls are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Place a damp paper towel over them to prevent drying.