Refreshing Lettuce Wrap Summer Rolls- Easy & Healthy

Beat the summer heat with these incredibly light and vibrant Lettuce Wrap Summer Rolls! This easy-to-make dish is packed with fresh vegetables, lean protein, and delicate herbs, all wrapped in a translucent rice paper for a truly refreshing bite. Perfect as a healthy lunch, appetizer, or a light dinner on a warm evening.

Ingredients

• 8-10 sheets round rice paper wrappers (8.5-inch diameter)
• 1 head butter lettuce or green leaf lettuce, leaves separated
• 1/2 lb cooked shrimp, peeled, deveined, and halved lengthwise (or 1 block firm tofu, pressed, sliced, and pan-fried)
• 2 oz rice vermicelli noodles
• 1/2 English cucumber, julienned
• 1 large carrot, julienned
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh Thai basil leaves (optional)
• For the Zesty Lime Dipping Sauce:
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tablespoons fish sauce
• 1 tablespoon granulated sugar or maple syrup
• 1 clove garlic, minced
• 1 small bird’s eye chili, thinly sliced (optional, for heat)
• 1/4 cup warm water

Instructions

1. Prepare the vermicelli noodles: Bring a small pot of water to a boil. Add the vermicelli noodles and cook according to package directions (usually 2-3 minutes) until al dente. Drain immediately and rinse with cold water to prevent sticking. Set aside.
2. Prepare your rolling station: Arrange all your prepared ingredients (lettuce, shrimp/tofu, vermicelli, cucumber, carrot, mint, cilantro, basil) neatly on a large platter or cutting board. Fill a shallow dish, wider than your rice paper wrappers, with warm water.
3. Roll the summer rolls: Dip one rice paper wrapper into the warm water for about 15-20 seconds until it’s pliable but not overly soft. Lay it flat on a clean, damp surface (like a cutting board or a silicone mat).
4. Assemble the filling: Place a piece of lettuce about 1 inch from the bottom edge of the wrapper. Layer a small handful of vermicelli noodles, a few cucumber and carrot strips, and a few sprigs of mint, cilantro, and basil on top of the lettuce. Arrange 2-3 shrimp halves (cut side up, if using) or tofu slices in a line near the top edge of the filling.
5. Fold and roll: Fold the bottom edge of the wrapper up over the filling, tucking it in snugly. Fold in the sides of the wrapper. Then, carefully roll the entire wrapper tightly from the bottom towards the top, creating a neat cylinder. Place the finished roll seam-side down on a serving platter and cover with a damp cloth to prevent drying while you roll the remaining ingredients.
6. Prepare the dipping sauce: In a small bowl, whisk together the lime juice, fish sauce, sugar, minced garlic, and warm water until the sugar dissolves. Add the sliced chili if using.
7. Serve immediately: Slice each summer roll in half diagonally if desired, and serve with the zesty lime dipping sauce. Enjoy these fresh and healthy rolls!