One of our favorite things to make for dinner this summer has been Vietnamese Summer Rolls. Summer Rolls are my #1 favorite thing to eat in the whole world, so I was ecstatic to find out how easy they are to make! It’s fun for the kids too because I let them each assemble their own rolls. We serve them with two different dipping sauces and miso soup with fresh tofu on the side (or as the kids say, “cheese soup.”) It is definitely one of our healthiest meals, and we all love it!

Summer Rolls
Spring roll wrappers
Cellophane noodles or “rice sticks”
Rice vinegar
Toasted sesame oil
Fresh lime juice
Carrots
Cucumbers
Cilantro
Lettuce torn into small pieces
Grilled shrimp (optional)
Tofu (optional)

Prepare all the “stuffers” first and put them in separate bowls. Grate the carrots, cut the cucumbers into matchsticks, and chop the cilantro. Pour hot water over the cellophane noodles and let them sit for 10 minutes, then drain. Immediately toss them with a few tablespoons of rice vinegar, a few teaspoons of toasted sesame oil, a pinch of salt and juice from half a lime.

Fill a large shallow pan with water and heat it until it is just about to boil. Do not allow it to boil, and if it does start to bubble, turn the heat down a little before proceeding! One at a time, submerge a spring roll wrapper in the water for 10 seconds or so until it is soft, then immediately take it out and quickly lay it on a cutting board. They are very sticky, so you have to work fast before it folds over on itself!

Fill the wrapper with the ingredients of your choice, starting with the noodles, then adding the veggies on top. Do not overfill it or the wrapper will split! Fold the ends in first, then one side, then roll the whole thing over the last side and press it down to seal.

They don’t have to be pretty – they are still delicious! We like to serve them with two dipping sauces, this peanut sauce and this sweet chili dipping sauce. I leave out about half of the spicy ingredients so that it is not too spicy for the kids.

For the miso soup, I have tried and failed many times to make it from scratch. What I like to do is buy the dry miso soup packets from Trader Joes and add fresh cut-up tofu. The kids call it “cheese,” and they all love it, especially after it has been soaked in miso broth! The packets taste just like the real thing, and it couldn’t be easier.