The Recipe · No.804 · Fresh Summer Rolls

Fresh Summer Rolls, and Where to Source It

Dip each rice paper in warm water for barely a second; it should still feel stiff when you lay it down. It keeps softening as you fill it, and an over-soaked wrapper tears and turns to glue before you can roll.

Ad-free · ingredients first · no 2,000-word story.

Published July 2026 · Sourcing verified 5 Jul 2026

Prep20 min
Cook0 min
Makes6 rolls
CuisineVietnamese
Cook it with
No-cook
Can you make Fresh Summer Rolls in an air fryer? — Not needed

No cooking needed here — this one comes together without heat, so the air fryer sits it out.

Part One
The Ingredients — and where to get them
Rice paper wrappers
Dry rounds; dip briefly and handle gently so they do not crack. Local.
6
Local / market
Shrimp
Boiled, peeled, and halved along the vein. Wild-caught shrimp are sweetest.
9
Source it →
Rice vermicelli
Cooked, rinsed cold, and drained dry so the rolls are not soggy.
1 cup
Source it →
Mint and cilantro
Whole leaves for the fresh, bright interior. Bought local.
1 cup
Source it →
Garlic chives
Long strands left poking out one end. Fresh, bought local.
6 strands
Source it →
One list, with a link to where to buy each one.
Part Two
The Method
  1. Soften the wrapperDip a rice paper in warm water for one second and lay it flat.
  2. Layer the greensPile lettuce, noodles, mint, and cilantro on the lower third.
  3. Add the shrimpLine up shrimp halves cut-side up above the greens.
  4. Roll tightFold the bottom over, tuck the sides, add a chive, and roll up snug. Serve with peanut or nuoc cham.
Part Three
The Toolkit

Shallow bowl · Cutting board · Chef's knife

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