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There’s nothing quite like summer rolls to keep things fresh, fun, and flavorful in the kitchen.
Light yet satisfying, these versatile wraps are perfect for hot days when you’re craving something cool and healthy.
Whether you’re planning a backyard get-together, looking for a quick no-cook lunch, or simply want to switch up your weeknight meals, summer rolls are the answer.
From traditional Vietnamese-inspired versions to creative fusion flavors, this ultimate list of 25+ summer roll recipes has something for everyone.
Think classic shrimp and vermicelli, tropical fruit-packed rolls, spicy tofu delights, and even indulgent twists like lobster or crispy pork belly.
Plus, each roll is paired with a delicious dipping sauce to take your bite to the next level.
25+ Delicious Summer Roll Recipes You’ll Love
Whether you’re a seasoned summer roll pro or just rolling for the first time, this collection of 25+ summer roll recipes offers endless inspiration for light, nutritious, and flavor-packed meals.
The beauty of summer rolls is that they’re endlessly customizable—swap in your favorite proteins, vegetables, herbs, or sauces to create something uniquely yours.
These rolls are perfect for meal prepping, party platters, or easy weeknight dinners.
No matter the occasion, there’s a summer roll in this list that’s sure to hit the spot.
So grab your rice paper, fresh ingredients, and let your creativity shine—because summer never tasted so fresh.
Classic Vietnamese Summer Rolls
Light, fresh, and filled with vibrant flavors, these traditional Vietnamese summer rolls are the perfect appetizer or light meal for warm weather.
They’re packed with crunchy vegetables, tender shrimp, and vermicelli noodles, all wrapped in delicate rice paper and served with a savory peanut dipping sauce.
Ingredients:
- 8 rice paper wrappers
- 1 cup cooked vermicelli noodles
- 16 medium shrimp, cooked and halved lengthwise
- 1 cup shredded lettuce or cabbage
- 1/2 cup julienned carrots
- 1/2 cup thin cucumber strips
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro
For the peanut dipping sauce:
- 1/4 cup hoisin sauce
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 garlic clove, minced
- 2–3 tbsp warm water
Instructions:
- Prepare all filling ingredients and set them in separate bowls for easy access.
- Fill a large bowl with warm water. Dip one rice paper wrapper in the water for 10–15 seconds, just until soft.
- Lay the wrapper on a clean surface. Arrange a few mint and cilantro leaves, then shrimp halves, followed by a small handful of noodles, lettuce, carrots, and cucumber in the center.
- Fold in the sides, then roll tightly from the bottom up like a burrito. Repeat with remaining ingredients.
- Mix all sauce ingredients in a small bowl until smooth. Add water gradually to reach desired consistency.
Summer rolls are a beautiful balance of color, texture, and taste.
This classic version is a crowd-pleaser, whether you’re prepping for a party or a solo lunch. Once you’ve mastered the roll, feel free to experiment with the fillings to suit your palate.
Spicy Thai Chicken Summer Rolls
These bold and zesty Thai-inspired summer rolls are perfect for spice lovers.
Marinated grilled chicken adds heartiness, while spicy mayo and crunchy veggies bring layers of texture and heat that make each bite unforgettable.
Ingredients:
- 8 rice paper wrappers
- 1 cup grilled chicken breast, thinly sliced
- 1/2 cup shredded red cabbage
- 1/2 cup grated carrot
- 1/2 avocado, sliced
- 1/4 cup fresh basil or Thai basil
- 1/4 cup green onion, julienned
For the spicy mayo:
- 1/4 cup mayonnaise
- 1 tbsp sriracha (adjust to taste)
- 1 tsp lime juice
Instructions:
- Combine mayonnaise, sriracha, and lime juice in a small bowl. Set aside.
- Dip a rice paper wrapper into warm water until pliable.
- Place on a flat surface and layer with a few basil leaves, a line of chicken slices, avocado, cabbage, carrot, and green onion.
- Drizzle with spicy mayo before rolling.
- Fold in sides and roll up tightly. Repeat with remaining ingredients.
These summer rolls offer a satisfying spicy kick and a protein-packed twist on a classic.
They’re ideal for those who love a little heat and crave something refreshing yet filling on a hot day.
Vegan Rainbow Summer Rolls
Colorful, crunchy, and completely plant-based, these rainbow summer rolls are as beautiful to look at as they are to eat.
Packed with nutrient-rich vegetables and paired with a tangy tamari-ginger dip, they’re a wholesome way to beat the summer heat.
Ingredients:
- 8 rice paper wrappers
- 1/2 cup red bell pepper, thinly sliced
- 1/2 cup yellow bell pepper, thinly sliced
- 1/2 cup purple cabbage, shredded
- 1/2 cup cucumber, julienned
- 1/2 cup mango, sliced
- 1/4 cup fresh mint or Thai basil
- 1 cup cooked glass noodles (optional)
For the tamari-ginger dip:
- 1/4 cup tamari or soy sauce
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 tsp maple syrup
- 1/2 tsp sesame oil
Instructions:
- Prepare all vegetables and arrange in small bowls.
- Soak rice paper wrappers in warm water one at a time until soft.
- On each wrapper, layer colorful veggies and optional noodles in the center.
- Add a few mint or basil leaves for extra flavor.
- Fold in sides and roll up tightly.
- Mix all sauce ingredients in a bowl for dipping.
These vegan rolls are a feast for both the eyes and the stomach.
They showcase how fresh, simple ingredients can come together to create something elegant, healthy, and utterly satisfying—even without meat or dairy.
Grilled Pork Summer Rolls with Herb Lime Sauce
These grilled pork summer rolls are a savory twist on the traditional summer roll, featuring tender, smoky pork paired with a zesty herb lime dipping sauce.
With fresh vegetables and a light rice paper wrapper, these rolls bring a perfect balance of bold flavors and freshness.
Ingredients:
- 8 rice paper wrappers
- 1/2 lb grilled pork belly or tenderloin, thinly sliced
- 1/2 cup shredded lettuce
- 1/4 cup cilantro leaves
- 1/4 cup fresh mint leaves
- 1/2 cucumber, julienned
- 1/4 cup shredded carrots
- 1/4 cup thinly sliced red onion
For the herb lime sauce:
- 1/4 cup lime juice
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 garlic clove, minced
- 1 tbsp chopped cilantro
- 1 tbsp chopped mint
Instructions:
- In a small bowl, combine lime juice, fish sauce, sugar, minced garlic, cilantro, and mint. Stir well and set aside.
- Soak rice paper wrappers in warm water for 10–15 seconds, until pliable.
- Lay the rice paper on a flat surface. In the center, arrange a few mint and cilantro leaves, slices of grilled pork, shredded lettuce, cucumber, carrots, and red onion.
- Fold the sides of the rice paper in and then roll tightly.
- Serve with the herb lime dipping sauce.
These grilled pork summer rolls bring a perfect combination of rich, smoky flavors with the freshness of the herbs and vegetables.
The herb lime sauce adds the ideal finishing touch, making them a refreshing yet indulgent meal perfect for summer gatherings.
Crispy Tofu Summer Rolls with Mango Cilantro Dip
For those looking for a vegetarian option, these crispy tofu summer rolls are a delightful alternative, offering a satisfying crunch from the fried tofu and a sweet contrast from the mango cilantro dipping sauce.
Ingredients:
- 8 rice paper wrappers
- 1 block firm tofu, pressed and cut into 1/2-inch slices
- 1/2 cup shredded lettuce
- 1/4 cup shredded carrots
- 1/4 cup avocado, sliced
- 1/4 cup fresh basil or mint leaves
- 1/4 cup cucumber, julienned
For the mango cilantro dip:
- 1 ripe mango, peeled and chopped
- 2 tbsp lime juice
- 1 tbsp honey or agave syrup
- 1/4 cup fresh cilantro
- 1/4 cup water
Instructions:
- Heat oil in a pan over medium heat. Fry the tofu slices until golden brown and crispy on both sides. Remove and drain on a paper towel.
- In a blender, combine mango, lime juice, honey, cilantro, and water. Blend until smooth to create the dipping sauce.
- Soak rice paper wrappers in warm water until soft, about 10-15 seconds.
- Lay the softened wrapper on a clean surface. Place a few fresh basil or mint leaves, crispy tofu slices, avocado, shredded lettuce, carrots, and cucumber in the center.
- Roll the paper tightly and serve with mango cilantro dip.
The crispy tofu adds texture, and the sweet mango cilantro dip brings an unexpected burst of tropical flavors.
Together, they create a mouthwatering, light meal that’s satisfying and flavorful.
Lobster & Avocado Summer Rolls
A luxurious take on the classic summer roll, these lobster and avocado rolls are indulgent yet refreshing.
The rich lobster pairs beautifully with creamy avocado and bright herbs, making these rolls perfect for special occasions or a sophisticated summer dinner.
Ingredients:
- 8 rice paper wrappers
- 1/2 lb cooked lobster meat, roughly chopped
- 1 avocado, sliced
- 1/2 cup thinly sliced cucumber
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup shredded lettuce or arugula
For the lemon butter dipping sauce:
- 2 tbsp melted butter
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp fresh dill, chopped
- Pinch of salt and pepper
Instructions:
- To make the dipping sauce, mix melted butter, lemon juice, Dijon mustard, dill, salt, and pepper in a small bowl. Set aside.
- Soak each rice paper wrapper in warm water for 10–15 seconds until softened.
- Lay the wrapper flat on a clean surface. In the center, place lobster meat, avocado slices, cucumber, herbs, and shredded lettuce or arugula.
- Fold in the sides of the rice paper and roll tightly.
- Serve with the lemon butter dipping sauce.
These lobster and avocado summer rolls are an elegant treat with a delightful balance of rich, creamy textures and bright, refreshing flavors.
The lemon butter dipping sauce complements the lobster, bringing a touch of luxury to your summer meal.
Beef and Kimchi Summer Rolls
These Korean-inspired summer rolls combine the umami-rich flavors of marinated beef with the bold, spicy taste of kimchi.
The freshness of the vegetables and the crunch of the rice paper make these rolls a unique and exciting twist on traditional summer rolls.
Ingredients:
- 8 rice paper wrappers
- 1/2 lb thinly sliced beef (ribeye or sirloin)
- 1/2 cup kimchi, chopped
- 1/2 cup shredded carrots
- 1/2 cucumber, julienned
- 1/4 cup fresh cilantro leaves
- 1/4 cup sliced green onions
For the marinade:
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 2 cloves garlic, minced
- 1 tsp grated ginger
For the dipping sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp chili paste (optional)
Instructions:
- In a bowl, combine soy sauce, sesame oil, rice vinegar, brown sugar, garlic, and ginger. Add the sliced beef and marinate for at least 30 minutes.
- Prepare the dipping sauce by mixing soy sauce, rice vinegar, honey, sesame oil, and chili paste in a small bowl. Set aside.
- Soak the rice paper wrappers in warm water until soft, about 10–15 seconds.
- On each wrapper, layer a few cilantro leaves, marinated beef, kimchi, carrots, cucumber, and green onions.
- Roll the rice paper tightly, folding in the sides as you go.
- Serve with the dipping sauce.
These beef and kimchi summer rolls are packed with vibrant flavors and textures, from the tender marinated beef to the tangy kimchi and fresh vegetables.
The spicy dipping sauce elevates these rolls, making them a perfect balance of savory, spicy, and refreshing.
Tuna Poke Summer Rolls
Inspired by the flavors of Hawaiian poke, these tuna poke summer rolls feature fresh, sushi-grade tuna, avocado, and a tangy soy-based sauce.
They’re light yet full of flavor and make for a delicious appetizer or a healthy meal option.
Ingredients:
- 8 rice paper wrappers
- 1/2 lb sushi-grade tuna, diced
- 1 avocado, sliced
- 1/4 cup julienned cucumber
- 1/4 cup shredded carrots
- 1/4 cup thinly sliced red onion
- 1/4 cup fresh cilantro leaves
For the poke marinade:
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp sriracha (optional)
For the dipping sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 tsp wasabi (optional)
Instructions:
- In a bowl, mix the soy sauce, sesame oil, rice vinegar, honey, and sriracha (if using). Toss the diced tuna in the marinade and let it sit for about 10-15 minutes.
- Prepare the dipping sauce by whisking together soy sauce, rice vinegar, sesame oil, and wasabi (if using). Set aside.
- Soak the rice paper wrappers in warm water until soft, about 10-15 seconds.
- Lay each rice paper on a clean surface and add a few cilantro leaves, slices of avocado, marinated tuna, cucumber, carrots, and red onion.
- Roll the rice paper tightly, folding in the sides as you go.
- Serve with the dipping sauce.
These tuna poke summer rolls bring the fresh, vibrant flavors of Hawaii right to your plate.
The tender tuna paired with creamy avocado and a tangy dipping sauce offers a perfect balance of flavor, while the rice paper wrapper keeps the rolls light and refreshing.
Smoked Salmon and Cream Cheese Summer Rolls
For a fusion of classic smoked salmon and fresh summer rolls, these rolls with cream cheese, capers, and dill are a delightful way to enjoy the rich flavors of a smoked salmon bagel in a lighter, more refreshing form.
Ingredients:
- 8 rice paper wrappers
- 1/2 lb smoked salmon, thinly sliced
- 1/4 cup cream cheese, softened
- 1/4 cup fresh dill, chopped
- 1/4 cup sliced cucumber
- 1/4 cup sliced red onion
- 1 tbsp capers
For the lemon-dill dipping sauce:
- 2 tbsp Greek yogurt
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions:
- In a small bowl, mix Greek yogurt, dill, lemon juice, Dijon mustard, salt, and pepper to make the dipping sauce. Set aside.
- Soak the rice paper wrappers in warm water until soft, about 10-15 seconds.
- Lay each rice paper on a clean surface. Spread a thin layer of cream cheese in the center of each wrapper.
- Add a few slices of smoked salmon, cucumber, red onion, capers, and fresh dill.
- Roll up the rice paper tightly, folding in the sides as you go.
- Serve with the lemon-dill dipping sauce.
These smoked salmon and cream cheese summer rolls offer the same rich, creamy taste of a smoked salmon bagel but in a lighter, bite-sized form.
The dill and capers add a fresh, tangy kick that complements the smoky flavor of the salmon, while the lemon-dill dipping sauce brings everything together perfectly.
Grilled Shrimp and Mango Summer Rolls
These vibrant summer rolls bring together the sweetness of grilled shrimp and mango, paired with crisp vegetables and a refreshing lime dipping sauce.
They’re perfect for a light, tropical appetizer or a healthy meal option on warm days.
Ingredients:
- 8 rice paper wrappers
- 1/2 lb grilled shrimp, peeled and deveined
- 1 mango, peeled and sliced into strips
- 1/2 cucumber, julienned
- 1/4 cup shredded lettuce or arugula
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
For the dipping sauce:
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp honey
- 1/2 tsp chili flakes (optional)
- 1 tsp sesame oil
Instructions:
- Grill the shrimp on medium heat until they are cooked through, about 2–3 minutes per side.
- To make the dipping sauce, mix lime juice, fish sauce, honey, chili flakes (if using), and sesame oil in a small bowl. Stir well and set aside.
- Soak the rice paper wrappers in warm water until softened, about 10–15 seconds.
- Lay each wrapper flat on a clean surface. Add a few fresh cilantro and mint leaves, followed by shrimp, mango strips, cucumber, and shredded lettuce or arugula.
- Roll the rice paper tightly, folding in the sides as you go.
- Serve with the lime dipping sauce.
These grilled shrimp and mango summer rolls are an explosion of flavor, combining the natural sweetness of mango and shrimp with fresh, crunchy vegetables.
The tangy lime dipping sauce perfectly complements the tropical flavors, making these rolls a refreshing and satisfying treat.
Roast Beef and Horseradish Cream Summer Rolls
For a savory twist on summer rolls, this recipe pairs thinly sliced roast beef with a zesty horseradish cream sauce, fresh vegetables, and herbs.
It’s a hearty and flavorful option for those who want a little more substance in their rolls.
Ingredients:
- 8 rice paper wrappers
- 1/2 lb thinly sliced roast beef
- 1/4 cup shredded lettuce
- 1/4 cup sliced tomatoes
- 1/4 cup cucumber, julienned
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley or arugula
For the horseradish cream sauce:
- 2 tbsp sour cream
- 1 tbsp prepared horseradish
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions:
- To make the horseradish cream sauce, mix sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper in a small bowl. Adjust seasoning to taste.
- Soak the rice paper wrappers in warm water until softened, about 10–15 seconds.
- Lay each rice paper flat on a clean surface. Add a few slices of roast beef, shredded lettuce, tomatoes, cucumber, red onion, and fresh parsley or arugula.
- Drizzle a small amount of horseradish cream sauce over the fillings.
- Roll up the rice paper tightly, folding in the sides as you go.
- Serve with additional horseradish cream sauce on the side.
These roast beef and horseradish cream summer rolls are a savory and satisfying option with a bit of tang and spice.
The creamy horseradish sauce complements the tender roast beef, while the fresh vegetables and herbs add a crunchy, refreshing contrast.
Grilled Veggie and Hummus Summer Rolls
Packed with grilled vegetables, creamy hummus, and fresh greens, these vegetarian summer rolls are bursting with flavors and textures.
They’re perfect for anyone looking for a light, healthy meal or snack that’s full of plant-based goodness.
Ingredients:
- 8 rice paper wrappers
- 1 zucchini, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 eggplant, thinly sliced
- 1/4 cup shredded carrots
- 1/4 cup fresh spinach or mixed greens
- 1/4 cup hummus (store-bought or homemade)
- 1 tbsp olive oil
- Salt and pepper, to taste
For the dipping sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp honey
Instructions:
- Preheat a grill or grill pan. Toss zucchini, bell pepper, and eggplant slices in olive oil, salt, and pepper. Grill the vegetables until tender, about 3-4 minutes per side.
- To make the dipping sauce, mix soy sauce, rice vinegar, sesame oil, and honey in a small bowl. Stir to combine.
- Soak the rice paper wrappers in warm water until soft, about 10-15 seconds.
- Lay the rice paper on a clean surface. Spread a thin layer of hummus down the center, then layer with grilled vegetables, shredded carrots, and fresh spinach or mixed greens.
- Roll up the rice paper tightly, folding in the sides as you go.
- Serve with the dipping sauce.
These grilled veggie and hummus summer rolls are a healthy and vibrant dish, ideal for vegetarians or anyone looking to eat more plant-based meals.
The hummus adds creaminess, while the grilled vegetables bring smokiness and sweetness, making each bite deliciously satisfying.
Chilled Thai Beef Salad Summer Rolls
Inspired by a Thai beef salad, these summer rolls combine tender beef with aromatic herbs, crunchy vegetables, and a spicy-sweet dipping sauce.
Perfect for a light meal or appetizer, these rolls are bursting with flavor and texture.
Ingredients:
- 8 rice paper wrappers
- 1/2 lb thinly sliced beef (flank steak or sirloin)
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 1/2 cucumber, julienned
- 1/4 cup shredded carrots
- 1/4 cup sliced red bell pepper
- 1/4 cup sliced red onion
For the marinade:
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tsp soy sauce
- 1 garlic clove, minced
- 1 tsp chili flakes (optional)
For the dipping sauce:
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 1/2 tsp chili paste (optional)
- 1 tbsp water
Instructions:
- In a bowl, mix fish sauce, lime juice, honey, soy sauce, minced garlic, and chili flakes (if using). Marinate the beef slices in the mixture for 20–30 minutes.
- Prepare the dipping sauce by combining soy sauce, lime juice, brown sugar, chili paste (if using), and water in a small bowl. Stir well.
- Soak the rice paper wrappers in warm water until soft, about 10–15 seconds.
- Lay the rice paper on a clean surface. Add a few fresh cilantro, mint, and basil leaves, followed by marinated beef, cucumber, carrots, red bell pepper, and red onion.
- Roll the rice paper tightly, folding in the sides as you go.
- Serve with the dipping sauce.
These Thai beef salad summer rolls offer a fresh, herby taste with a balance of sweet, savory, and spicy flavors.
The marinated beef is tender and flavorful, complemented by the refreshing crunch of veggies and fragrant herbs.
Spicy Crab and Avocado Summer Rolls
These spicy crab and avocado rolls are a delightful combination of creamy avocado, sweet crab meat, and spicy mayo, all wrapped in delicate rice paper.
They’re ideal for seafood lovers looking for a light, refreshing snack with a kick.
Ingredients:
- 8 rice paper wrappers
- 1/2 lb cooked crab meat (or imitation crab)
- 1 avocado, sliced
- 1/4 cup shredded lettuce
- 1/4 cup cucumber, julienned
- 1/4 cup shredded carrots
- 1/4 cup green onions, chopped
For the spicy mayo:
- 1/4 cup mayonnaise
- 1 tbsp sriracha
- 1 tsp sesame oil
- 1 tsp lime juice
Instructions:
- In a small bowl, mix mayonnaise, sriracha, sesame oil, and lime juice to create the spicy mayo.
- Soak the rice paper wrappers in warm water until soft, about 10–15 seconds.
- Lay the rice paper on a clean surface. Add a few slices of avocado, crab meat, shredded lettuce, cucumber, carrots, and green onions.
- Drizzle a small amount of spicy mayo over the fillings.
- Roll the rice paper tightly, folding in the sides as you go.
- Serve with extra spicy mayo for dipping.
These spicy crab and avocado summer rolls offer a creamy, flavorful bite with a satisfying level of heat.
The combination of fresh crab, creamy avocado, and spicy mayo creates a perfect harmony of tastes that will please your palate.
Chicken Caesar Salad Summer Rolls
A twist on the classic Caesar salad, these chicken Caesar summer rolls offer the same savory, creamy taste but in a refreshing, handheld form.
With tender chicken, crisp Romaine lettuce, and a tangy Caesar dressing, these rolls are perfect for a light lunch or appetizer.
Ingredients:
- 8 rice paper wrappers
- 1/2 lb cooked chicken breast, thinly sliced
- 1/2 cup Romaine lettuce, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup croutons, crushed
- 1/4 cup sliced cherry tomatoes
For the Caesar dressing:
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp grated Parmesan cheese
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions:
- In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Parmesan cheese, garlic, salt, and pepper to make the Caesar dressing.
- Soak the rice paper wrappers in warm water until softened, about 10–15 seconds.
- Lay the rice paper flat on a clean surface. Spread a thin layer of Caesar dressing in the center, followed by chicken slices, Romaine lettuce, grated Parmesan, crumbled croutons, and sliced cherry tomatoes.
- Roll the rice paper tightly, folding in the sides as you go.
- Serve with extra Caesar dressing for dipping.
These chicken Caesar salad summer rolls take a classic dish and turn it into a fun, portable snack.
The creamy dressing, crunchy croutons, and tender chicken create a deliciously familiar taste, while the rice paper keeps the rolls light and refreshing.
Grilled Chicken and Pineapple Summer Rolls
These grilled chicken and pineapple summer rolls are a sweet and savory treat, combining juicy grilled chicken with the tropical sweetness of pineapple.
The addition of fresh herbs and crunchy veggies makes them the perfect balance of flavors for a light, refreshing meal.
Ingredients:
- 8 rice paper wrappers
- 1/2 lb grilled chicken breast, thinly sliced
- 1/2 cup fresh pineapple, diced
- 1/4 cup shredded lettuce
- 1/4 cup cucumber, julienned
- 1/4 cup fresh basil leaves
- 1/4 cup fresh mint leaves
For the dipping sauce:
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp lime juice
- 1 tsp rice vinegar
- 1/2 tsp chili flakes (optional)
Instructions:
- Grill the chicken breast until fully cooked, about 4–5 minutes per side. Let it rest before slicing it thinly.
- Prepare the dipping sauce by mixing soy sauce, honey, lime juice, rice vinegar, and chili flakes (if using) in a small bowl.
- Soak the rice paper wrappers in warm water for 10–15 seconds until soft.
- Lay the rice paper flat on a clean surface. Add a few fresh basil and mint leaves, followed by slices of grilled chicken, diced pineapple, shredded lettuce, and cucumber.
- Roll the rice paper tightly, folding in the sides as you go.
- Serve with the dipping sauce.
These grilled chicken and pineapple summer rolls are a tropical delight, combining the smoky flavor of grilled chicken with the sweetness of pineapple and fresh herbs.
The dipping sauce adds a savory-sweet finish, making each bite delicious and satisfying.
Roasted Sweet Potato and Black Bean Summer Rolls
These roasted sweet potato and black bean summer rolls are packed with wholesome ingredients. The earthy sweetness of the roasted sweet potato, paired with the richness of black beans, makes for a filling and nutritious vegetarian option.
They’re also wonderfully complemented by the tangy avocado dipping sauce.
Ingredients:
- 8 rice paper wrappers
- 1 medium sweet potato, peeled and diced
- 1/2 cup black beans, cooked or canned
- 1/4 cup shredded carrots
- 1/4 cup fresh cilantro leaves
- 1/4 cup sliced avocado
- 1/4 cup fresh spinach or arugula
For the dipping sauce:
- 1/4 cup Greek yogurt
- 1/2 avocado, mashed
- 1 tbsp lime juice
- 1 tsp cumin
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C). Toss diced sweet potato with olive oil, salt, and pepper, and roast for 20–25 minutes until tender.
- In a small bowl, mash half an avocado and mix it with Greek yogurt, lime juice, cumin, salt, and pepper to create the dipping sauce.
- Soak the rice paper wrappers in warm water until softened, about 10–15 seconds.
- Lay each rice paper flat and layer with roasted sweet potato, black beans, shredded carrots, fresh cilantro, spinach or arugula, and slices of avocado.
- Roll the rice paper tightly, folding in the sides as you go.
- Serve with the avocado dipping sauce.
These roasted sweet potato and black bean summer rolls are a hearty and satisfying option for a vegetarian meal.
The creamy avocado dipping sauce brings everything together with a cool, tangy twist.
Peking Duck Summer Rolls
Inspired by the famous Peking duck dish, these summer rolls are filled with tender duck breast, hoisin sauce, and crunchy vegetables, offering a deliciously savory and sweet flavor profile.
The rolls are perfect for those who want a more indulgent, yet fresh, summer roll.
Ingredients:
- 8 rice paper wrappers
- 1/2 lb Peking duck breast (or duck breast, roasted and sliced thinly)
- 1/4 cup cucumber, julienned
- 1/4 cup shredded carrots
- 1/4 cup scallions, thinly sliced
- 1/4 cup fresh cilantro leaves
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil
For the dipping sauce:
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
Instructions:
- If using whole duck breast, roast it until the skin is crispy and the meat is cooked through. Slice thinly once it has cooled.
- Mix hoisin sauce and sesame oil together and set aside.
- Soak the rice paper wrappers in warm water until soft, about 10–15 seconds.
- Lay each rice paper flat on a clean surface. Spread a small amount of hoisin sauce on the center, then add slices of duck, cucumber, shredded carrots, scallions, and cilantro.
- Roll the rice paper tightly, folding in the sides as you go.
- For the dipping sauce, mix soy sauce, hoisin sauce, rice vinegar, sesame oil, and sugar in a small bowl.
- Serve with the dipping sauce.
These Peking duck summer rolls bring the bold flavors of duck with hoisin sauce into a fresh, light package.
The combination of tender duck, crunchy veggies, and aromatic herbs makes these rolls a delectable and unique treat.
Avocado and Smoked Salmon Summer Rolls
These avocado and smoked salmon summer rolls are a fresh and savory combination that brings together the creamy richness of avocado and the delicate smokiness of salmon.
With the crunch of cucumber and the freshness of herbs, these rolls make for a light yet flavorful dish, perfect for brunch or as an appetizer.
Ingredients:
- 8 rice paper wrappers
- 1/2 lb smoked salmon, sliced thinly
- 1 avocado, sliced
- 1/4 cup cucumber, julienned
- 1/4 cup fresh dill leaves
- 1/4 cup fresh parsley leaves
- 1/4 cup shredded lettuce (optional)
For the dipping sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1/2 tsp grated ginger
- 1 tsp sesame oil
Instructions:
- Prepare the dipping sauce by whisking together soy sauce, rice vinegar, honey, grated ginger, and sesame oil in a small bowl.
- Soak the rice paper wrappers in warm water until soft, about 10–15 seconds.
- Lay each rice paper flat on a clean surface. Add a few slices of smoked salmon, avocado, cucumber, fresh dill, and parsley.
- Optionally, add some shredded lettuce for extra crunch.
- Roll the rice paper tightly, folding in the sides as you go.
- Serve with the dipping sauce.
These avocado and smoked salmon summer rolls are light, fresh, and rich in flavor, with the creaminess of avocado complementing the savory smokiness of the salmon.
The dipping sauce adds a touch of umami to complete the dish.
Spicy Tofu and Cucumber Summer Rolls
For a vegetarian option with a spicy kick, these tofu and cucumber summer rolls are perfect.
The crispy fried tofu provides protein, while the cucumber adds crunch and the spicy dipping sauce gives the rolls an exciting flavor that will tantalize your taste buds.
Ingredients:
- 8 rice paper wrappers
- 1 block firm tofu, pressed and sliced into strips
- 1/2 cucumber, julienned
- 1/4 cup shredded carrots
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves
- 1/4 cup lettuce (optional)
For the dipping sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sriracha
- 1 tsp sesame oil
- 1 tsp brown sugar
Instructions:
- Heat a pan over medium heat and fry the tofu strips in a little oil until crispy and golden on all sides, about 5–7 minutes.
- Prepare the dipping sauce by mixing soy sauce, rice vinegar, sriracha, sesame oil, and brown sugar in a small bowl.
- Soak the rice paper wrappers in warm water until soft, about 10–15 seconds.
- Lay each rice paper flat on a clean surface. Add fried tofu, cucumber, shredded carrots, fresh cilantro, and basil.
- Optionally, add lettuce for extra crunch.
- Roll the rice paper tightly, folding in the sides as you go.
- Serve with the spicy dipping sauce.
These spicy tofu and cucumber summer rolls are fresh, flavorful, and packed with texture.
The crispy tofu pairs wonderfully with the cool cucumber and the spicy, tangy dipping sauce adds a fiery kick that makes these rolls truly exciting.
Lobster and Mango Summer Rolls
For a luxurious summer roll experience, try these lobster and mango rolls. The sweetness of mango complements the delicate, buttery flavor of lobster, and the fresh vegetables add a nice crunch.
These rolls are perfect for a special occasion or whenever you want to treat yourself to something truly indulgent.
Ingredients:
- 8 rice paper wrappers
- 1/2 lb lobster meat, cooked and chopped
- 1 mango, peeled and sliced into thin strips
- 1/4 cup fresh mint leaves
- 1/4 cup shredded lettuce
- 1/4 cup cucumber, julienned
- 1/4 cup fresh cilantro leaves
For the dipping sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tsp honey
- 1/2 tsp chili flakes (optional)
Instructions:
- Cook the lobster and chop it into bite-sized pieces.
- Prepare the dipping sauce by whisking together soy sauce, rice vinegar, lime juice, honey, and chili flakes (if using) in a small bowl.
- Soak the rice paper wrappers in warm water for 10–15 seconds until soft.
- Lay the rice paper flat on a clean surface. Add lobster meat, mango strips, fresh mint, shredded lettuce, cucumber, and cilantro.
- Roll the rice paper tightly, folding in the sides as you go.
- Serve with the dipping sauce.
These lobster and mango summer rolls are the epitome of luxury, with tender lobster and sweet mango creating an irresistible flavor combination.
The fresh herbs and vegetables add brightness, while the dipping sauce ties everything together with a hint of tanginess and spice.
Crispy Pork Belly Summer Rolls
These crispy pork belly summer rolls bring together the indulgence of tender, crispy pork belly with fresh vegetables and herbs.
With a savory dipping sauce that ties everything together, these rolls make for a hearty and flavorful dish perfect for any gathering or meal.
Ingredients:
- 8 rice paper wrappers
- 1/2 lb crispy pork belly, thinly sliced
- 1/4 cup shredded cabbage
- 1/4 cup cucumber, julienned
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup julienned carrots
For the dipping sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1/2 tsp chili garlic sauce (optional)
Instructions:
- Slice the crispy pork belly into thin pieces.
- Prepare the dipping sauce by mixing soy sauce, rice vinegar, hoisin sauce, sesame oil, and chili garlic sauce (if using) in a small bowl.
- Soak the rice paper wrappers in warm water for 10–15 seconds until soft.
- Lay each rice paper flat on a clean surface. Add a few slices of crispy pork belly, shredded cabbage, cucumber, fresh cilantro, mint leaves, and julienned carrots.
- Roll the rice paper tightly, folding in the sides as you go.
- Serve with the dipping sauce.
These crispy pork belly summer rolls are a delightful mix of rich, savory pork with refreshing vegetables and herbs.
The dipping sauce adds an extra layer of umami, making each bite a perfect balance of textures and flavors.
Grilled Chicken and Roasted Pepper Summer Rolls
For a smoky and savory option, these grilled chicken and roasted pepper summer rolls are packed with bold flavors.
The grilled chicken brings a smoky depth, while the roasted peppers add sweetness and color, creating a delicious, satisfying roll.
Ingredients:
- 8 rice paper wrappers
- 1/2 lb grilled chicken breast, sliced thinly
- 1/4 cup roasted red bell peppers, sliced
- 1/4 cup shredded Romaine lettuce
- 1/4 cup cucumber, julienned
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
For the dipping sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1/2 tsp chili flakes (optional)
- 1 tsp sesame oil
Instructions:
- Grill the chicken breast until fully cooked, about 4–5 minutes per side. Let it rest before slicing it thinly.
- Prepare the dipping sauce by mixing soy sauce, rice vinegar, honey, chili flakes (if using), and sesame oil in a small bowl.
- Soak the rice paper wrappers in warm water for 10–15 seconds until soft.
- Lay each rice paper flat on a clean surface. Add a few slices of grilled chicken, roasted red bell peppers, shredded Romaine lettuce, cucumber, and fresh basil and parsley leaves.
- Roll the rice paper tightly, folding in the sides as you go.
- Serve with the dipping sauce.
These grilled chicken and roasted pepper summer rolls are both hearty and fresh.
The smoky chicken, sweet roasted peppers, and vibrant herbs combine for a colorful and flavorful dish that’s perfect for a light meal or snack.
Tuna Poke Summer Rolls
Inspired by the popular Hawaiian poke bowl, these tuna poke summer rolls combine fresh, marinated tuna with crisp vegetables and a tangy sesame-based dipping sauce.
These rolls are a great way to enjoy fresh seafood in a handheld form, with bold, refreshing flavors.
Ingredients:
- 8 rice paper wrappers
- 1/2 lb sushi-grade tuna, diced
- 1/4 cup cucumber, julienned
- 1/4 cup shredded carrots
- 1/4 cup sliced avocado
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro leaves
For the marinade:
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1/2 tsp honey
- 1/2 tsp chili flakes (optional)
For the dipping sauce:
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp honey
Instructions:
- In a bowl, mix soy sauce, sesame oil, rice vinegar, honey, and chili flakes (if using). Marinate the tuna in this mixture for 15–20 minutes.
- Prepare the dipping sauce by mixing soy sauce, rice vinegar, sesame oil, and honey in a small bowl.
- Soak the rice paper wrappers in warm water for 10–15 seconds until soft.
- Lay each rice paper flat on a clean surface. Add marinated tuna, cucumber, shredded carrots, avocado slices, green onions, and fresh cilantro.
- Roll the rice paper tightly, folding in the sides as you go.
- Serve with the dipping sauce.
These tuna poke summer rolls are a refreshing and healthy choice, with the tender, marinated tuna complemented by fresh vegetables and avocado.
The dipping sauce adds a delightful balance of savory, tangy, and sweet flavors, making every bite irresistible.
