Fresh herb and vermicelli summer rolls are vibrant, refreshing Vietnamese spring rolls filled with vermicelli noodles, mint, cilantro, rice paper, and crisp lettuce. Rolled with grilled vegetables and savory dipping sauce, they are light, flavorful, and perfect for warm weather.

Why This Recipe Works

These summer rolls balance texture and taste with minimal effort. Vermicelli adds satisfying bite, while mint and cilantro deliver brightness without overwhelming other flavors. The rice paper wraps remain pliable with proper soaking, ensuring roll integrity without sogginess.

Ingredients

Ingredient	Quantity	Notes
Vermicelli noodles	16 oz	Rice sticks, not wheat-based
Rice paper wrappers	12 unite	10″ diameter, fresh or dried
Green onions	4 pieces	Sliced 1/4\ Print Fresh Herb & Vermicelli Summer Rolls Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Laura Jennings Total Time: 25 Yield: 12 rolls 1x Diet: Vegan Print Recipe Pin Recipe Description Vibrant Vietnamese spring rolls packed with vermicelli noodles, fresh mint and cilantro, crisp lettuce, and grilled vegetables. Served with a zesty lime-based dipping sauce, these rolls offer a light, flavorful, and refreshing meal perfect for summer gatherings. Ingredients Scale 1x2x3x 16 oz vermicelli noodles (rice sticks, not wheat-based) 12 rice paper wrappers (10″ diameter, fresh or dried) 4 green onions (sliced 1/4 inch thick) 1 cup fresh mint leaves 1 cup fresh cilantro leaves 4 cups crisp lettuce (shredded) 1 bell pepper (grilled, sliced) 1 carrot (grilled, julienned) 1 English cucumber (grilled, thinly sliced) Vegan Summer Roll Dipping Sauce (Fish-free) Cook Mode Prevent your screen from going dark Instructions Cook vermicelli noodles in boiling water for 3 minutes. Drain and rinse with cold water, then mix with 1 tbsp soy sauce (no alcohol) and 1 tbsp rice vinegar. Soak 1 rice paper wrapper in warm water (10-15 seconds) until pliable. Spread 1/3 cup noodles, a handful of lettuce, 2 tbsp shredded vegetables, 1 tbsp mint and cilantro, and 1 tbsp green onions in the center. Tightly roll the wrapper away from you, folding in the sides as you go. Continue with remaining rolls. Serve immediately with dipping sauce for crisp texture or refrigerate for 30 minutes before serving. Notes Rice paper may become over-soggy if left in water too long—keep submerged in warm water during assembly. For halal-friendly sauce, substitute rice vinegar for lime juice if preferred. To store, wrap rolls in damp paper towels and refrigerate for up to 4 hours. Do not freeze. Use a variety of grilled veggies like zucchini or shiitake mushrooms for added texture. Prep Time: 20 Cook Time: 5 Category: Trending Method: Assembling Cuisine: Vietnamese Nutrition Serving Size: 1 roll Calories: 85 Sugar: 1g Sodium: 450mg Fat: 0.5g Saturated Fat: 0.1g Carbohydrates: 19g Fiber: 1.5g Protein: 2g Cholesterol: 0mg