There’s something incredibly satisfying about creating your own Vietnamese Salad Rolls. Also known as summer rolls or gỏi cuốn, these vibrant parcels are the definition of fresh! Forget takeout—with just a few simple ingredients, you can wrap up these beautiful, translucent rolls right in your own kitchen. They’re packed with crisp veggies, creamy avocado, and hearty brown rice, making them a perfect light lunch, a stunning appetizer, or a healthy snack. The best part? They are endlessly customizable. Let’s get rolling!
Ingredients
• Yields: 1 roll
• 8 cups / 2 L warm water
• 1 8.5-inch / 21 cm sheet of rice paper
• 1/3 cup / 85 mL cooked brown rice
• 1 tsp / 5 mL Spicy Peanut Sauce, or other sauce of choice
• 2 tbsp / 30 mL grated carrot
• 3 slices avocado
• 1 6-inch / 15 cm strip green onion
• 1/2 tsp / 2 mL chopped fresh cilantro or parsley
• 1/2 tsp / 2 mL julienned pickled ginger, optional
Instructions
1. Pour the warm water into a large, shallow bowl or pie plate.
2. Submerge one sheet of rice paper in the warm water for about 5-10 seconds, until it becomes soft and pliable. Do not oversoak.
3. Carefully lay the softened wrapper flat on a clean, damp cutting board or work surface. Gently pat with a dry cloth to absorb excess water.
4. Spread the cooked brown rice in a thin, even layer over the center of the wrapper, leaving a 1-inch / 2.5 cm border on all sides.
5. Arrange the sauce, grated carrot, avocado slices, green onion, cilantro, and pickled ginger in a compact horizontal line across the bottom third of the rice.
6. Fold the right and left sides of the rice paper wrapper inward, over the edges of the filling.
7. Tightly fold the bottom edge up and over the filling, tucking it in snugly to encase it.
8. Continue rolling the paper up towards the top edge, keeping the roll tight. The wrapper will stick to itself to create a perfect seal. Serve immediately with your favorite dipping sauce.
Nutritional Information
• Per roll (approximate): Calories: 259 | Protein: 7 g | Fat: 13 g | Carbohydrates: 31 g | Fiber: 5 g | Sodium: 596 mg. Calorie breakdown: 10% protein, 44% fat, 46% carbohydrate.
Pro Tips
• Don’t oversoak the rice paper! A quick 5-10 second dip is all you need. It will continue to soften on the cutting board as you add your fillings.
• Prep all your before you start rolling (mise en place). Having everything chopped and ready makes the assembly process fast and fun.
• For a protein boost, add thin slices of marinated crispy tofu, edamame, or baked tempeh. For extra crunch, add some julienned cucumber or bell pepper.
• To prevent sticking, work on a damp, clean surface or a plastic cutting board. Don’t let finished rolls touch each other on the plate, as they will stick together.
FAQ
Q: How can I add more protein to these vegetarian summer rolls
A: To make these rolls more filling, add a plant-based protein like thin slices of crispy marinated tofu, baked tempeh, or shelled edamame alongside the other fillings. These additions pair beautifully with the fresh vegetables and creamy avocado.
Q: Are these Vietnamese salad rolls vegan
A: Yes, the rolls themselves are completely vegan as written. The key is to ensure your dipping sauce is also vegan. If using a store-bought sauce, check the label for non-vegan ingredients like fish sauce or honey. For a guaranteed vegan option, make your own simple peanut sauce at home.
Q: Can I make these vegetarian salad rolls ahead of time
A: These rolls are best enjoyed immediately for optimal texture. However, you can make them a few hours ahead. To prevent them from sticking together or drying out, wrap each roll individually in plastic wrap or place them on a plate without touching, cover with a damp paper towel, and refrigerate in an airtight container.
Q: What can I use instead of brown rice in these rolls
A: If you don’t have brown rice, traditional rice vermicelli noodles are a classic and delicious alternative. You could also use quinoa for a protein-rich grain, or omit the grain entirely for a lighter, low-carb version packed only with fresh vegetables.
