Easy Summer Rolls

Easy Summer Rolls

I never knew how easy summer rolls are to make.  I also wasn’t sure if I would like them since they are cold, so I was totally caught off guard by how much I looooved them!  My friend Gloria Lee taught us how to make these.  In our house, she is referred to by Arabella as “the other Gloria” because my sister is also Gloria.  It’s kind of funny too because she has our last name.  It’s like she’s family.  Our friend Jamie was over too, so it made for quite a fun little party.  Gloria is Korean and told us about how her parents would have parties with bowls and bowls of ingredients for their guests to get creative and make their own summer rolls.  It really is a fun food to make.

We just kept it simple, but you can really add anything you like.  Here we have some spring mix, shredded carrots, sliced cucumbers, imitation crab and rice noodles.  You could add sliced avocado, shrimp, edamame, etc.  Get creative!


To prepare the rice noodles, boil water and pour over dry noodles in a bowl.  Let sit until softened, about 15-20 minutes.  Pour more boiling water into a deep plate or casserole dish just covering the bottom.

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Lay spring roll wrappers in the water for a few seconds and then flip for a few more seconds.  Don’t leave them too long.  They will soften up on your plate after being removed from the water and letting the excess water drip off.


Add your filling as desired.  It totally depends on your own taste whether you like more of one thing or another inside.  Fold ends in first and then start rolling one side and tuck the filling as you roll.  The end will automatically seal from being wet.  It’s so easy!


Easy Summer Rolls

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Yield: 6-8 servings

2-3 rolls

Easy Summer Rolls


  • 1 bag or pkg of spring mix
  • 1 pkg imitation crabmeat, pulled apart
  • 2 carrots, grated in long strips
  • 1 cucumber, cut into matchsticks
  • 1 pkg thin rice noodles
  • 1 pkg spring roll wrappers
  • hoisin sauce, for dipping
  • sweet chili sauce, for dipping


  1. Soak rice noodles in boiling water for 15-20 or until just softened and drain.
  2. While noodles are soaking, prep the ingredients and put in bowls or on plates for ease of assembly.
  3. Pour more boiling water into a deep plate or dish for soaking the wrappers.
  4. Lay each wrapper individually in water for a few seconds on each side and let excess water drip off.
  5. Place on a plate and fill with desired ingredients.
  6. Fold ends in and then begin rolling from one side, tucking ingredients in as you roll.
  7. The end will seal easily from being wet.
  8. Serve with sauces for dipping.
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We dipped ours in hoisin sauce and sweet chili sauce.  I’m going to try to make some fun sauces next time – maybe a sweet and spicy peanut sauce.

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These will be great for your next summer gathering! JulieBird


  1. I’m so partial to fried egg rolls, that I’ve been biased against spring and summer rolls like these. I’ve got a MESS of wrappers in my cupboard waiting to be used though, and these look delicious! I’m going to dive in and get some going. Thanks for posting Julie! Beautiful photos!

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