Fresh-Pressed Olive Oil Club

Vietnamese Summer Rolls with Two Dipping Sauces

Vietnamese Summer Rolls with Two Dipping Sauces

Delicious all year round, this is a crunchy, flavorful vegetarian version of the Asian classic. For a more traditional filling, start with a row of boiled shrimp and sautéed slices of pork belly. When serving, dip the rolls in the vinaigrette first—a great “dressing” for the veggies wrapped inside—then the peanut sauce, for a second jolt of flavor. Rice paper wrappers come dried, so you can store them in your pantry.


For the vinaigrette dipping sauce:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sugar
  • 3 tablespoons rice vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon chili sauce, such as Sriracha
  • 1 teaspoon fish sauce

For the peanut dipping sauce:

  • 2/3 cup crunchy-style peanut butter
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons hoisin sauce
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon soy sauce
  • 2 teaspoons chili-garlic paste or hot sauce
  • 1 medium garlic clove, minced
  • 2 teaspoons toasted sesame oil
  • Up to 1/3 cup water, as needed

For the summer rolls:

  • Small head of Boston or Bibb lettuce, separated into leaves, rinsed, and patted dry
  • 1 large cucumber, cut into matchsticks
  • 3 large scallions, trimmed and cut into 3-inch lengths
  • 2 large carrots, scrubbed and cut into matchsticks
  • 1 cup bean sprouts or enoki mushrooms
  • 1 cup each fresh mint leaves, Italian or Thai basil, and cilantro
  • 2 serrano or jalapeño chiles, stemmed, seeded, and cut into thin rounds
  • 16 round rice paper wrappers, about 9 inches in diameter


Step 1

Prepare the two dipping sauces by whisking their respective ingredients in two small bowls. For the peanut sauce, blend the peanut butter with the olive oil to soften it, then add the rest of the ingredients; add the water, as needed, to thin the sauce to a pourable consistency. Set both aside.

Step 2

Prep all the vegetables and then fill a 9- or 10-inch pie plate with warm water. Slide one rice paper wrapper into the water and swirl it around briefly, only about 3 to 5 seconds—it should still feel slightly firm as you take it out of the water. Transfer it to a plate or a cutting board and, starting with a lettuce leaf, layer on your fillings one-third down from the top of the wrapper. Fold the top of the wrapper over the fillings, fold in the sides, and then roll up the rest of the wrapper.

Step 3

Transfer it to a serving plate and continue to make the rest of the rolls. Serve with the dipping sauces.

Serves 4 as a main dish, 8 as an appetizer