Fresh Lettuce Wrap Summer Rolls- Easy Recipe

Embrace the flavors of summer with these incredibly fresh and easy Lettuce Wrap Summer Rolls! They’re light, vibrant, and packed with crisp vegetables, tender noodles, and savory protein, all hugged by a delicate rice paper wrapper. Perfect for a refreshing meal or appetizer on a warm day, this recipe is a breeze to whip up.

Ingredients

• 8-10 round rice paper wrappers (8.5-inch diameter)
• 1/2 cup dried rice vermicelli noodles
• 12-16 medium cooked shrimp, peeled, devained, and halved lengthwise (or 1 cup cooked, shredded chicken/tofu)
• 1 head butter lettuce or red leaf lettuce, leaves separated and washed
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro sprigs
• 1 large carrot, julienned
• 1/2 English cucumber, julienned
• 1/4 cup chopped roasted peanuts (optional, for garnish/texture)
• For the Peanut Dipping Sauce:
• 1/2 cup creamy peanut butter
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce (or tamari)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 clove garlic, minced
• 2-4 tablespoons warm water (to thin)
• 1/2 teaspoon Sriracha (optional, for heat)

Instructions

1. Prepare the Rice Vermicelli: Cook rice vermicelli noodles according to package directions. Drain, rinse with cold water to prevent sticking, and set aside.
2. Prepare the Vegetables and Herbs: Wash and separate lettuce leaves. Julienne the carrot and cucumber. Wash and pat dry mint and cilantro. Prepare your protein (shrimp, chicken, or tofu).
3. Make the Peanut Dipping Sauce: In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, rice vinegar, honey, minced garlic, and Sriracha (if using). Gradually add warm water, 1 tablespoon at a time, until the sauce reaches your desired dipping consistency. Set aside.
4. Set Up Your Rolling Station: Fill a shallow dish or pie plate with warm water. Arrange all your prepared ingredients (noodles, shrimp, lettuce, herbs, vegetables, peanuts) around your workspace.
5. Assemble the Summer Rolls: Dip one rice paper wrapper into the warm water for about 15-20 seconds, or until it’s pliable but not overly soft. Lay it flat on a clean, damp cutting board or plate.
6. Layer the Fillings: On the bottom third of the wrapper (closest to you), place a piece of lettuce. On top of the lettuce, add a small handful of vermicelli noodles, a few mint and cilantro leaves, some julienned carrot and cucumber, and 2-3 shrimp halves (cut side up, visible through the wrapper).
7. Fold and Roll: Fold the bottom edge of the wrapper up over the filling. Then, fold in the sides tightly over the filling. Continue to roll tightly from the bottom upwards until you have a compact cylinder.
8. Repeat and Serve: Repeat with the remaining wrappers and fillings. If serving immediately, arrange on a platter. If making ahead, place rolls on a parchment-lined tray, making sure they don’t touch, and cover lightly with a damp paper towel before refrigerating for up to 2-3 hours. Serve chilled with the peanut dipping sauce.