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3 from 1 vote

Vietnamese Summer Rolls with Shrimp and Avocado

Prep Time20 mins
Total Time20 mins
Servings: 4
Author: Jess Smith via Inquiring Chef


  • 1 package (about 20) round rice papers
  • 2 cups cooked rice, cooled
  • 2 cups cooked rice vermicelli, cooled
  • 1 carrot, cut into thin 1-inch long matchsticks
  • 1 avocado, cut into thin slices (squeeze a little lemon over this if you won’t serve it right away)
  • 1 head romaine lettuce, shredded
  • 15-20 small cooked shrimp, peeled and deveined
  • Peanut Dipping Sauce (recipe here) or Sweet and/or Sweet and Spicy Thai Dipping Sauce (recipe here)
  • Other optional ingredients to set out for filling rolls:
  • 1 cup bean sprouts, rinsed and drained
  • 20 small fresh mint leaves (these are a common addition to authentic vietnamese summer rolls)
  • 1 cucumber, cut into 1-inch long matchsticks
  • 1 cup jicama, cut into 1-inch long matchsticks


  • Set out all ingredients listed above. Just before serving, dip 1 rice paper at a time in water and shake to drain. Lay rice paper out on a large plate or cutting board. Add ingredients of choice in a line across the lower quarter of the paper in the following order – 1) shrimp and/or avocado 2) carrots 3) rice and/or noodles 4) lettuce.
  • Close the rolls by folding the left and right sides of the paper towards the middle and rolling up tightly from the bottom of the roll. Serve immediately with dipping sauces.


Note: As indicated above, you can prepare these in advance or set out the components and make your own at the table. If making them in advance, set the finished rolls on a platter, leaving space between them so they are not touching (they’ll stick together). Lay damp paper towels or a dishtowel over the rolls as you are preparing the others so that the rice paper does not dry out.