Summer Rolls
A hearty chicken built around round rice paper wrappers, raw prawns, peeled and deveined and cooked pork loin or chicken breast — roughly 70 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (9)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Bring a pot of water to a boil and cook the prawns for 2 to 3 minutes until they are pink, opaque, and firm throughout, reaching an internal temperature of at least 63 C; drain, cool, then slice each prawn in half lengthwise so they lie flat.
- Soak the rice vermicelli in just-boiled water for 4 to 5 minutes until tender, drain, rinse under cold water, and drain well so the rolls are not soggy.
- Thinly slice the cooked pork or chicken and arrange all your fillings, the herbs, lettuce, cucumber, noodles, and prawns within easy reach for assembly.
- Dip one rice paper wrapper into the bowl of warm water for about 10 seconds until just pliable, then lay it flat on a clean damp work surface; it will continue to soften as you work.
- Place four prawn halves cut-side down in a row across the lower third of the wrapper, then top with a small bundle of noodles, lettuce, cucumber, and a few herb leaves and slices of meat.
- Fold the bottom edge up over the filling, fold in both sides, then roll up tightly and evenly so the prawns show through the wrapper; repeat with the remaining wrappers.
- Keep the finished rolls under a damp cloth so they do not dry out, and serve whole or halved with a peanut or hoisin dipping sauce.
You'll use: Large pot · Saucepan
Tips & common questions
How long does Summer Rolls take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Summer Rolls is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Summer rolls, chicken, etc , on salad - Cambridge, MA.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.