Summer Veggie Rice Paper Rolls

Name: Summer Veggie Rice Paper Rolls
Prep time: 15 min
Total time: 15 min
Yield: 6 rolls
Ingredients: 6 rice paper wrappers; 1 big handful of mint leaves; 1 big handful of cilantro leaves; 1 cup shredded carrots; 1 cup thinly sliced cucumber; 1 cup lettuce leaves; 1/4 cup soy sauce; 1 tablespoon sesame oil; 1 teaspoon honey; 1 clove garlic, minced

Highlighted under: Simple Speedy Plates

At the heart of mid-July, when the heat rises and the garden overflows with fresh vegetables, I find myself leaning towards lighter meals. These Summer Veggie Rice Paper Rolls come together for about $10, and they are just what I crave on those hot days. They are quick to assemble, and you can practically throw together whatever fresh goodies you have on hand. On a busy afternoon, I made these rolls as we lounged in the backyard, soaking in the sunshine and enjoying a refreshing dip.

Created by

The Globalbitesrecipes Team

Last updated on 2026-05-21T22:54:19.291Z

Making these rolls really brought back memories from my time in Vietnam, where fresh ingredients are just part of everyday life. My first batch didn’t quite go as planned, honestly. The rice papers stuck together when I didn’t dunk them long enough, so make sure to be quick but careful when soaking them.

I found that the key to a good roll is balancing the veggies so they’re not too thick. I usually lay down a large handful of mint and cilantro, before adding the carrots and lettuce, which gives just the right crunch. And don't skip the dipping sauce — it really ties everything together.

Why This Works So Well

Almost everything is fresh from the market
You can customize with whatever’s in the fridge
Fast and easy clean-up since there's no cooking involved

The Secret to This Summer Veggie Rice Paper Rolls

These rice paper rolls shine during the summer when fresh veggies are everywhere. You don’t need a lot of fancy ingredients; just a few good quality veggies from your local market will do the trick. I love to toss in whatever I have, but the combination of mint and cilantro makes for a bright, refreshing base. If you find yourself missing one ingredient, like cilantro, just load up on the mint or even substitute with some basil if that suits your palate.

When assembling, don’t worry if they look a little rough — the beauty is in their imperfection. It’s all about getting that fresh crunch of veggies wrapped in a tender rice paper. I’ve had days where my rolls turned out lopsided, and you know what? They still tasted fantastic. Plus, it just makes them feel more homemade and less like something from a restaurant.

Ingredients

Gather these simple ingredients for delightful rolls.

Veggies and Accessories

6 rice paper wrappers
1 big handful of mint leaves
1 big handful of cilantro leaves
1 cup shredded carrots
1 cup thinly sliced cucumber
1 cup lettuce leaves

Dipping Sauce

1/4 cup soy sauce
1 tablespoon sesame oil
1 teaspoon honey
1 clove garlic, minced

These ingredients are flexible, so don’t hesitate to swap in your favorites!

Instructions

Follow these steps to assemble your rolls.

Prepare the Dipping Sauce

In a small bowl, whisk together the soy sauce, sesame oil, honey, and minced garlic. Set this aside so the flavors can meld together while you make the rolls. You can adjust the sweetness by adding a tad more honey if you want.

Soak the Rice Paper

Fill a shallow dish with warm water. Carefully dip one rice paper wrapper into the water, making sure it gets fully submerged. Count to about 10 seconds, until it’s soft but not overly mushy. Lay it on a clean cutting board and keep going until all six wrappers are ready.

Assemble the Rolls

Place a small handful of mint and cilantro in the center of the wrapper, followed by a few strips of carrots, cucumber slices, and a couple of lettuce leaves. Don’t overstuff, or they’ll be hard to roll. Fold in the sides and then roll it up from the bottom, tucking as you go. It’s okay if it's not perfect — it just needs to hold together!

Repeat and Serve

Repeat the assembly with the remaining rice papers and filling. Serve the rolls with the dipping sauce on the side. Honestly, I could eat these every day during the summer!

Give yourself a little practice with rolling; you'll get better with each one!

What to Serve with Summer Veggie Rice Paper Rolls

These rolls pair wonderfully with a light and zesty citrus salad on the side. I often mix greens like arugula or romaine with orange segments or even mango slices. It brightens up the meal and adds another layer of freshness. Plus, it’s easy to prepare while you’re rolling up the rice papers.

If you’re looking for something to drink, a homemade lemonade or iced tea makes a nice companion. It adds a pleasant refreshment, especially on those sweltering summer days.

Make-Ahead Tips

You can totally make these rice paper rolls ahead of time, but keep in mind that they’re best eaten fresh. If I’m prepping for a picnic, I’ll assemble them in advance and store them in an airtight container with a damp paper towel separating the layers. This keeps them from sticking together but doesn’t make them soggy. Just remember that they can dry out a bit, so enjoy them within a few hours if you can.

As for the dipping sauce, you can make that a day or two ahead. Just store it in the fridge and give it a good stir before serving. If you're looking for a little kick, a splash of sriracha can be mixed in at the last minute to spice things up!