Sexy Summer Rolls with Spicy Dipping Sauce

August 1, 2012 by Kari Karch

These Vietnamese summer rolls not only fill you up, but they can be made for pennies and are a perfect snack or light lunch.


preparation time
0 mins

cook time




4 ounces whole-wheat vermicelli rice noodles

8 spring roll wrappers

1 avocado thinly sliced

0.5 cup fresh basil leaves

1.5 cup carrot cut into matchsticks

0.75 cup cucumber cut into matchsticks

1 red bell pepper cut into matchsticks

2 tablespoons cilantro chopped


Step 1

Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring-roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth.

Step 2

Place a layer of fillings on bottom third of wrapper, leaving a 1 1/2-inch border. Top with a portion of noodles and another layer of fillings.

Step 3

Fold bottom of wrapper tightly over fillings.

Step 4

Roll over once, tuck in sides, and finish rolling. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 8 summer rolls. Serve immediately with dipping sauce, or refrigerate, up to 2 hours.

Step 5

For the dipping sauce, combine 2 packets of hot mustard sauce and 4 packets of duck sauce. Stir and dip away!

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.