Eva Pau's Asian Kitchen30 Minutes

Vietnamese Summer Rolls

Name: Vietnamese Summer Rolls
Total time: 30 min
Yield: 2 servings
Cuisine: Asian
Ingredients: Summer Roll:; 250g Cooked Prawns; 1 medium carrot; Half a large cucumber; 1 packet 22 cm Vietnamese Rice Paper; 100g of Vietnamese rice vermicelli (3mm, the thinner the better) or regular Rice vermicelli noodles; 1 box of fresh edible flowers (20pcs); 100g Vietnamese Pork Roll (Gio Dac Biet Pate); Bunch of fresh mint leaves; Bunch of fresh coriander; Bunch of vietnamese perilla leaves; 4-5 iceberg lettuce leaves; Sweet Chilli Dipping Sauce:; 1 tbsp rice vinegar; 2 tbsp Thai sweet chilli sauce; Few drops of fish sauce; 1/2 tbsp fresh lime juice; Peanut Dipping Sauce:; 3 tbsp of crunchy peanut butter; 2 tbsp hoisin sauce; 2 tbsp soy sauce; 1 tbsp white rice vinegar; 1 tbsp crushed salted peanuts; 1 tbsp sugar; 3 tbsp warm water

Eva PauFrom the series · Eva Pau's Asian Kitchen

30 min totalServes 2Easy

Time30 min

Serves2

SkillEasy

ShowEva Pau's Asian Kitchen

Method

First prepare the fillings. Finely slice and julienne the carrots and cucumber into thin strips.

Thinly slice the Vietnamese pork roll and cut into medium sized strips

Cut the cooked prawns into halves.

Soak the rice vermicelli in boiling water for 3 minutes, pour through a sieve, rinse it under cold water and set it aside.

Prepare a large pan / bowl of cold water big enough to soak the rice paper into it.

To start making the summer roll, place a damp tea towel on your chopping board.

Place one sheet of rice paper into the bowl of cold water making sure that the rice paper is completely wet. Then take it out and set it on the damp cloth.

Fill the rice paper with coriander, mint, carrots, cucumber, edible flowers, prawns, pork roll and some vermicelli.

Fold the rice paper in on both sides, it might stick slightly to the cloth. Then fold the bottom up and then roll the filling forward until it is tightly sealed. And keep going until all your filling is used up!

Place the finished summer rolls on a bed of lettuce so that it doesn’t stick to the plate. Garnish with edible flowers.

For the sweet chilli dipping sauce - in a small bowl, mix together the rice vinegar, sweet chili sauce, lime juice and fish sauce. You can adjust the quantity as required depending on your taste.

For the peanut dipping sauce, combine the peanut butter and hoisin sauce together. Mix it into a paste, then add the soy, vinegar and sugar. Slowly add the warm water to combine the sauce and lastly add in the peanuts and mix well.

The summer rolls are ready to serve with the dipping sauces.

Cook's notes

Soak the rice paper for seconds, not minutes. Dip it in the cold water just until it starts to soften but still feels a touch firm — it keeps softening on the board and will tear if you wait for it to go completely floppy.
Under-fill rather than over-fill. A slim, tightly wrapped roll holds together far better than a bulging one. Pile the filling in a neat line across the lower third, fold the sides in, then roll it up firmly like a little burrito.
Have everything ready before you wet the first sheet: julienned carrot and cucumber, halved prawns, drained noodles and picked herbs all within reach. Once you start rolling you won't want to stop.
Rinse the soaked vermicelli under cold water and drain it really well. Wet noodles are the quickest way to a soggy roll.
Rest the finished rolls on a bed of lettuce or a lightly damp plate rather than bare china, or they'll stick and split when you lift them.

Serve with Both dipping sauces on the table so people can switch between them — the sweet chilli for something light and sharp, the peanut and hoisin for a richer, savoury hit. A cold beer or a pot of jasmine tea finishes it off.

Make ahead & storage Summer rolls are at their best within an hour or two of rolling, while the paper is still springy. If you need to get ahead, keep them under a sheet of damp kitchen paper in an airtight box in the fridge and eat them the same day — left overnight they firm up and turn cloudy. Both sauces keep for three to four days chilled.

30 MinutesAsian

Recipe by Eva Pau · From the series Eva Pau's Asian Kitchen · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026