While summer rolls are synonymous with the season it's named after, they are delicious just about anytime of year. Everytime I make summer rolls, you better believe that they are gone in a hot second.
This recipe is definitely easier, but I would still try to make this on a weekend when you have time to prep all the ingredients as well as ensure you have the dipping sauces on hand.
The recipe I'm going to share below is a more simplified version of my Vietnamese spring rolls, which uses sliced pork (best with pork belly with the fat). If you have little kids, they may also prefer the ground pork that I use because it's a little easier to take a bite out of.
All About Vietnamese Summer Rolls
Vietnamese summer rolls and spring rolls are the same thing. However, you'll find in various regional versions of spring rolls or summer rolls, you may find versions of both fried.
In Vietnamese cuisine, spring rolls are often the fresh white rice sheets that are not fried whereas summer rolls are the sheets that are fried that include jicama and carrots.
Other Names for Summer Rolls
This is also known as Chai Gio in Vietnamese, which means minced pork rolls. They are also referred to as spring rolls in some restaurants, so make sure you clarify what type of rolls they are.
Asian Grocery Store for Vietnamese Summer Rolls
In most recipe post, I try to provide you a list of ingredients that you'll want to pick up at your local Asian grocery store. I know it can be intimidating to go to your first visit to one, but I've tried to make it easy with these tips on what ingredients to get.
My favorite brand for rice sheets is the round Red Rose brand. It's never done me wrong and I rarely have issues with the sheets tearing.
Vermicelli sticks should not be confused with rice sticks (differences between rice sticks and vermicelli sticks here). I prefer the Three Lady brand for all my noodle purchases. If you can't buy that, here's another variation I prefer as well.
Tips for Making Vietnamese Summer Rolls
Rolling Station Readiness
Preparing your station is key for ensuring that you are able to quickly roll the ingredients while the rice sheet is still moist.
Other ingredients you can consider adding to a summer roll include:
- bean sprouts
- green onions or scallion
I would recommend using a heavy duty cloth that is wet (but not soaked) to cover your rolled spring rolls while you complete the rest. Otherwise, the initial spring rolls will start cracking and become dried out.
Preparing Vermicelli Noodles
Make sure you cook the vermicelli noodles in advance so it has some time to cool before you start putting the rolls together.
While there is no right way to roll a summer roll, I would recommend adding the filling, flapping the sides together, and then rolling from towards you to away from you. It makes for a tighter, cleaner spring roll appearance.
You can also change up this recipe by adding your own ingredients including beef, brisket, and pretty much anything you want. I prefer ground beef because the meat is moist and the grandkids prefer it!
Dipping Sauce for Vietnamese Summer Rolls
Dipping sauces should definitely be served with summer rolls. Generally, the two sauces I see most are sweet and sour chili dipping sauce and creamy peanut sauce. The most common way to eat them is with the creamy peanut dipping sauce, which is really easy to make.
About This Recipe
My recipe is a super simplified version of an authentic Vietnamese summer roll. It is a little easier to make with ground pork. While I do love sliced pork belly in the OG version, I do prefer ones with ground pork because it is so simple to make.
How to Make Summer Rolls with Ground Pork and Shrimp
- 1 package of rice sheets
- bowl of warm water
- 1 pound of shrimp
- 1 pound of ground pork
- 1 package of vermicelli noodles
- 1 head of lettuce, shredded
- 1 tablespoon of vegetable oil
- 1 teaspoon of ground black pepper
- Cook vermicelli noodles according to package. Set aside.
- Put a pot of water onto the stove and boil the water. While water boils, peel and de-vein shrimp.
- Once water boils, add in the shrimp. Cook for 2-3 minutes until pink. Do not overcook.
- In a skillet, heat vegetable oil on medium heat. Add in ground pork.
- Half way through cooking, add in ground pepper.
- Drain any liquid.
- Set up rolling station by putting the following ingredients in a row: dry sheets, warm water in large bowl, vermicelli noodles, pork, lettuce, and shrimp.
- With two cutting boards, dip a sheet in warm water all the way around. Lay on cutting board. Get another one and place on other cutting board (so that it has time to soften while you roll the first one).
In the middle, lay some vermicelli noodles, ground pork, lettuce, and shrimp. The shrimp should be laid nicely so that when it rolls, it provides an aesthetically appealing visual of the shrimp.
- Roll sides in first, then the bottom like an envelope. Roll up while tucking ingredients in.
- Continue for the rest of the fillers.
- Put under a moist towel while rolling.
- Serve with nuoc mam or peanut dipping sauce.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 193Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 115mgSodium: 388mgCarbohydrates: 8gFiber: 0gSugar: 0gProtein: 19g
Other Vietnamese Roll Recipes You Might Like
If you loved this popular Vietnamese recipes, you can also try checking out some of these other recipes as well.
- Vietnamese Spring Rolls
- Vietnamese Egg Rolls
- Vietnamese Steamed Rice Rolls
- Vietnamese Steamed Rice Cakes (Banh Tet)
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