Another no-cook recipe – these Vietnamese summer rolls or Goi Cuan are bursting with fresh herbs and vegetables. And they will be perfect to take along for a vegetarian picnic.
I used mangoes here for some summery, fruity, sweetness. But you can use pretty much any combination of vegetables in this summer roll. I’m not a fan of mangoes, so I made this recipe for our guests (they loved it) and I made myself a roll with carrots and purple cabbage.
Set up all the ingredients on a clean surface. Dip a rice paper wrapper into a large bowl of water. Make sure all sides get wet. Then remove the rice paper and gently shake it dry. The rice paper will now be pliable. If it isnt, let it stil on the table (not in the water) for a few more seconds.
Place the softened rice paper wrapper on a clean surface. Place filling ingredients on the front (closest to you) 1/3rd of the rice paper wrapper in this order – cilantro, mint, lettuce, noodles, carrot, mango.
Now fold the front part over the filling and roll. Then fold both the sides in. Roll gently but firmly.
Its that simple! With practice, you will get better and better at rolling. Serve these Vietnamese summer rolls with sweet chili dipping sauce. Regular Vietnamese dipping sauce or Nuoc Cham has fish sauce. See below for my vegetarian Nuoc Cham recipe.
Vietnamese Summer Rolls or Goi Cuan with Mango Recipe
makes 6 rolls
2 oz dried rice sticks or rice vermicelli (available in Asian section of most grocery stores)
6 rice paper wrapper sheets (called ‘bahn trang’ - available in Asian section of grocery store)
a large bowl of water to dip rice paper sheets
6 sprigs cilantro
6 sprigs mint
6 leaves lettuce, rib/stem removed (I like boston lettuce)
1 small ripe mango, peeled and cut into strips (substitute with shredded purple cabbage, cucumbers, savoy cabbage, bean sprouts)
1 carrot, peeled and cut into match sticks
Soak rice sticks in boiling water for about 3 minutes or till soft. Drain well.
Dip the rice paper sheets in water, making sure all sides are wet. Shake off excess water. Place on a clean work surface. Place a sprig each of cilantro and mint in the front 1/3rds of the rice paper sheet. Then place lettuce leaf, a little rice noodles, carrot, and mango slices. Fold and roll the summer roll – see photos above for details on how to roll vietnamese summer roll.
Serve immediately with vegetarian vietnamese dipping sauce (recipe below). To store, put rolls on a plate, cover with a damp paper towel. Then cover plate completely with foil or plastic wrap and refrigerate.
Sweet Chili Dipping Sauce or Vegetarian Nuoc Cham (Vietnamese dipping sauce) Recipe
makes little less than 1 cup
4 tablespoons light soy sauce
4 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons warm water
1 garlic clove peeled and crushed
Red pepper flakes or chopped fresh chili to taste
Whisk everything together till the sugar dissolves.
Love summer rolls and always get them at Vietnamese or even Thai restaurants. As usual, the process photos are such a big help.
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these look so authentic! i used to get the prawn rolls from this viet place close to work before they decided to move to a fancier location. hmpf!
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these rolls looks so lovely and divine … and healthy too… if i get chance i will make these for sure…
Satyahttp://www.superyummyrecipes.com
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I can’t believe Summer is almost over
wish it would never end. The rolls look delicious Sala 
Siri
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Great rolls! I love the filling.
Cheers,
Rosa
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I’ve always called these spring rolls and I just love them. Maybe I have the name all wrong
You’ve presented the process beautifully…can hardly wait to try your dipping sauces.
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Wow this is our fav one , which i used to do very often and posted some days back too… yah as u said this is wonderful veggie rolls for picnics and even i send them for my sons lunch box too. I loved the mango dip as well sala.. pictures are gorgeous asusual.
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Looks yummy and easy to make.
This is on my must try and do list!
Love your photos as always!
Take care!
-Evelyn
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Awesome recipe! I recently had this at a restaurant and was craving for them. I’m going to try your recipe tonight! Also, I love the way you post your recipes, especially the pictures!! Very inspiring!!
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Oh, these look good. I need another no-cook recipe to make this weekend, too.
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I love summer rolls.I have seen a few recipes on the web, n your looks very authentic!!
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Sala,
Vietnamese summer rolls looks delicious, I need to try this. I haven’t tried anything with rice paper wrappers.
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Wow.. This looks really interesting and a yummier way of eating vegetables
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This is one dish that i have been wanting to try for sometime now. The filling and the dipping sauce looks very tempting. Step by step is really helpful.
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lovely summer rolls,sounds delicious
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Oooooh I love summer rolls. They are so fresh, healthy and delicious.
I love the addition of mango. I will have to try that.
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I could live on this stuff. I fell in love with Vietnamese springs from my first bite in 2000.
Your step-by-step photographs are outstanding.
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it looks liek i have been missing out some posts of yours….your step by step pictorials are really nice…
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So lovely. Those rolls are one of my very favorite things to eat. It took me many many times making them to get a feel for how to roll. I wish I had had your step by step photos back then. I usually serve mine with a peanut sauce, but this is such a nice (and so much lighter!) alternative.
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I made these last night! They were surprisingly really easy and very good! I also made the dipping sauce which was pretty good. Thanks for the recipe!
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Sala @ Veggie Belly Reply:
January 12th, 2011 at 3:24 pm
yes, they are really easy to make! glad you enjoyed it
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Oh, spring rolls and summer rolls are great family/party/single person options! I’ve taken to using collard greens for the outside wrapper (either alone as described here, or on top of the rice paper) to help keep them separated for packed lunches. It’s a great way to add extra greens to your diet too.
Beautiful photo, BTW. Peanut sauce is a good option too, if you want more protein.
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hi..great recipe..
are you aware where can i find rice paper rolls in india / mumbai ?
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Sala @ Veggie Belly Reply:
June 10th, 2011 at 3:09 pm
try the imported foods stores. you could call them to ask if they have rice paper. this post might help http://purplefoodie.com/baking-in-bombay/
its focused more on where to find imported baking items in Mumbai, but its a good start
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You will not believe this… I bought rice wraps a long while ago with the idea that if I bought it and it sat around long enough my brain would suddenly understand it’s use. Zip. Zilch. Nada.
Now these look so easy! And with the heat here in Texas, it may just be the new way I eat salads for lunch.
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These are just what I was looking for. I am going to make this today…
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Wow, so so good. I have just made 6 and eaten them all to myself
Thankyou
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Hi There, I just came across this tasty looking recipe on Pinterest. I was wondering if you tell me how long these would stay fresh in the fridge? Thanks!
~ Catie
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Sala @ Veggie Belly Reply:
February 8th, 2012 at 5:19 am
I wouldnt keep them more than a day, because they tend to dry out. They are best eaten fresh
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I like to know you use cold water or hot water to soak ricepaper .
Thanks
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Sala @ Veggie Belly Reply:
February 9th, 2012 at 10:09 am
cold water.
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Fantastic!! I made this a couple days back for a family lunch and it was a big hit! I used, carrots, cucumber, some raw mango and slightly firm red pear. All of which gave a good crunch to the bite! Also, I sweetened the dipping sauce with a mix of light brown sugar and castor sugar….I want to try it with jaggery next time..
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Sala @ Veggie Belly Reply:
February 20th, 2012 at 11:54 pm
I love the idea of pears in here! So glad your family liked the recipe! I use jaggery or palm sugar sometimes in the dipping sauce, and its great
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I was wondering what to make for dinner tonight and this is it!
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where to buy rice paper roll in india? please tell thanks
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Sala @ Veggie Belly Reply:
October 5th, 2012 at 5:00 pm
Try the imported foods shops
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Do you need to “cook” the rice noodles–soak in hot water? Or can you use as is?
Thanks!
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Sala @ Veggie Belly Reply:
May 20th, 2013 at 2:18 pm
You have to soak and then drain the noodles according to package directions.
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