Summer Rolls with Lettuce Wraps
Craving fresh, vibrant Summer Rolls with Lettuce Wraps but terrified of the whole rice paper situation? These lettuce wrap summer rolls are your new best friend — same gorgeous flavors, zero frustration, and honestly? Way more fun to eat.
Picture this: It’s a hot evening, nobody wants a heavy meal, and you need something that feels fancy but takes maybe 20 minutes of actual effort. That’s exactly how these lettuce spring rolls entered my life — and they haven’t left since. The combo of juicy prawns, silky noodles, fresh herbs, and that peanut sauce (seriously, the sauce is the star) wrapped up in a crisp lettuce cup is just chef’s kiss.
Table of Contents
Why You’ll Love This Spring Roll Dinner
These summer rolls with lettuce wraps are the kind of meal that looks like you really tried — colorful, fresh, and honestly impressive on the table — but the “hard part” is basically just chopping and arranging. Think of it as a DIY platter where everyone builds their own. No fussy rolling technique, no torn rice paper sheets, no tears. Just good food and happy people.
The peanut sauce alone is worth making. Creamy, tangy, with a little kick from sambal oelek and a whisper of coconut milk — you’ll be spooning it onto everything by the end of the week. Fair warning.
Summer Rolls with Lettuce Wraps
Equipment
- Large mixing bowl
- Small bowls for sauce and toppings
- Large serving platter
- Sharp knife
- Cutting board
- Fine grater or microplane
- Colander or strainer
Ingredients
The Lettuce Cups
- 300 g Cooked prawns/shrimp, peeled Medium size; about 600g/1.2lb unpeeled whole prawns
- 75 g Dried vermicelli noodles Or glass noodles or rice
- 12 Large lettuce leaves Baby cos/romaine, iceberg, or butter lettuce; use 16–20 if small leaves
Veggies & Herbs
- 1 batch Quick pickled carrots and daikon Recommended — see below; or substitute 2 plain julienned carrots
- 2 cups Bean sprouts
- 2 Cucumbers, julienned
- 2 cups Fresh mint leaves
- 2 cups Coriander/cilantro sprigs Sub with chives + extra mint
- 3 Birds eye red chilli, finely sliced Optional
- ¼ cup Roasted peanuts, finely chopped Recommended
Vietnamese Peanut Sauce
- 2 tbsp Natural smooth peanut butter Unsweetened/natural only
- 2 tbsp Hoisin sauce
- 1-2 tbsp Lime juice Sub rice vinegar; start with 1 tbsp and adjust
- ⅓ cup Low-fat coconut milk
- 1 large clove Garlic, finely grated
- 1 tsp Sambal oelek Or other chilli paste; can omit; adjust to taste
- 1 tsp Dark soy sauce
- 1 tsp White sugar
- ½ tsp Cooking salt / kosher salt
Quick Pickled Vegetables
- 2 medium Carrots, peeled and cut into thin batons About 2mm / 1/10″ thick
- ½ large Daikon (white radish), peeled and cut same as carrots
- 1 ½ cups Boiling water
- ½ cup White sugar
- 4 tsp Cooking salt / kosher salt
- ¾ cup Rice wine vinegar Sub apple cider vinegar
Instructions
- Pickle first: Combine the boiling water, sugar, and salt in a bowl and stir until fully dissolved. Add the vinegar, then submerge the carrot and daikon batons completely. Leave to pickle for at least 2 hours. Drain before using, or store in the fridge submerged in the liquid for up to 2 weeks.
- Make the peanut sauce: Mix all peanut sauce ingredients together in a bowl — peanut butter, hoisin, lime juice (start with 1 tbsp), coconut milk, grated garlic, sambal oelek, dark soy, sugar, and salt. Stir until smooth and set aside to let the flavours meld. Taste and adjust lime juice, heat, or salt as needed.
- Prep the prawns: Slice each cooked prawn in half horizontally to create two thinner pieces. Remove the vein if still present. Set aside on a plate ready for plating.
- Soak the noodles: Pour boiling water over the vermicelli noodles and soak according to packet directions (usually 3–5 minutes). Rinse thoroughly under cold water to stop cooking and prevent sticking, then drain very well.
- Build the platter: Arrange everything on a large platter or in individual bowls — lettuce leaves, noodles, pickled vegetables, bean sprouts, cucumber, herbs, prawns, crushed peanuts, sliced chilli, and the peanut sauce in a bowl on the side. Let everyone help themselves!
- Assemble and eat: Lay a lettuce leaf flat, add a small tangle of noodles, pile on the veggies (pickled carrots and daikon, bean sprouts, cucumber), top with prawn halves, tuck mint and cilantro down the sides, drizzle generously with peanut sauce, and scatter over crushed peanuts and chilli. Bundle it up and bite!
Notes
Ingredients
The Lettuce Cups
| Ingredient | Amount |
|---|---|
| Cooked prawns/shrimp (peeled) | 300g / 10 oz |
| Dried vermicelli noodles | 75g / 2.5 oz |
| Large lettuce leaves (baby cos/romaine, iceberg, or butter lettuce) | 12 large or 16–20 small |
Veggies & Herbs
| Ingredient | Amount |
|---|---|
| Quick pickled carrots & daikon (recommended) OR plain julienned carrots | 1 batch (recipe below) OR 2 carrots |
| Bean sprouts | 2 cups |
| Cucumbers, julienned | 2 |
| Fresh mint leaves | 2 cups |
| Coriander/cilantro sprigs (or sub chives + extra mint) | 2 cups |
| Birds eye red chilli, finely sliced (optional) | 3 |
| Roasted peanuts, finely chopped (recommended) | ¼ cup |
Vietnamese Peanut Sauce
| Ingredient | Amount |
|---|---|
| Natural smooth peanut butter (unsweetened) | 2 tbsp |
| Hoisin sauce | 2 tbsp |
| Lime juice (or rice vinegar) | 1–2 tbsp |
| Low-fat coconut milk | ⅓ cup |
| Garlic clove, finely grated | 1 large |
| Sambal oelek (or chilli paste of choice — can omit) | 1 tsp+ |
| Dark soy sauce | 1 tsp |
| White sugar | 1 tsp |
| Cooking salt / kosher salt | ½ tsp |
Quick Pickled Vegetables
| Ingredient | Amount |
|---|---|
| Carrots, peeled & cut into thin batons | 2 medium |
| Daikon (white radish), peeled & cut same as carrots | ½ large |
| Boiling water | 1½ cups |
| White sugar | ½ cup |
| Cooking salt / kosher salt | 4 tsp |
| Rice wine vinegar (or apple cider vinegar) | ¾ cup |
Let’s Make It — Step by Step
Step 1: Start the Pickled Veggies First
These need a little time to do their thing, so get them going before everything else. Combine the boiling water, sugar, and salt in a bowl, and stir until fully dissolved. Add the vinegar, then submerge your carrot and daikon batons completely.
Leave them for at least 2 hours. They’ll soften just slightly, pick up that gorgeous sweet-tangy flavor, and turn into the best crunchy little ribbons in your lettuce wrap summer rolls. You can make these a day ahead too — they keep beautifully in the fridge submerged in the liquid.
No daikon? No stress. Plain julienned carrot works totally fine and still gives you that satisfying crunch.
Step 2: Whip Up the Peanut Sauce
This is a “dump and stir” situation, and it somehow produces the most addictive sauce. Mix together the peanut butter, hoisin, lime juice (start with 1 tablespoon), coconut milk, garlic, sambal oelek, dark soy, sugar, and salt in a bowl.
Give it a taste. Want it more tart? Add that second tablespoon of lime. More heat? Extra sambal. The sauce gets better as it sits, so make it early and let those flavors hang out together while you prep everything else.
Note on peanut butter: Use natural, unsweetened peanut butter here. The sweetened stuff throws off the balance and makes it cloying rather than savory-creamy.
Step 3: Prep the Prawns
Grab your cooked prawns and slice each one in half horizontally — so you get two thinner pieces from each prawn. Remove the vein if it’s still there. This gives you more surface area (more sauce absorption = more flavor) and makes them easier to tuck into the lettuce cups.
These juicy little guys are the protein hero of this spring roll dinner. You could also swap them for poached chicken if that’s more your thing.
Step 4: Soak the Noodles
Pour boiling water over your vermicelli noodles and let them soak according to the packet directions — usually just a few minutes. Once they’re soft and silky, rinse them under cold water. This stops them cooking further AND prevents the dreaded sticky-noodle clump situation.
Drain them really well. Soggy noodles = sad lettuce wrap summer rolls.
Step 5: Build Your Epic Platter
This is my favorite part. Pile everything onto a giant platter or arrange components in little bowls — whatever makes it look beautiful to you. Lettuce leaves on one side, noodles, herbs, veggies, prawns, peanuts, chilli, and that gorgeous peanut sauce front and center.
Then just let everyone go for it. DIY assembly means everyone customizes to their own taste, and somehow that always makes the food taste better. (It’s science. Probably.)
Step 6: Assemble and Devour
Here’s the order that works best: lay down a lettuce leaf, add a small tangle of noodles, pile on the veggies (pickled carrots, bean sprouts, cucumber), lay a few prawn halves on top, stuff mint and cilantro down the sides, drizzle generously with peanut sauce, and finish with a scatter of crushed peanuts and chilli.
Bundle it up and take a big bite. The crunch of the lettuce, the silky noodles, fresh herbs, sweet-salty prawns, and that creamy peanut sauce all hitting at once? Absolute perfection. This is what a proper lettuce spring roll experience is supposed to feel like.
Expert Tips, Variations & Troubleshooting
Tips for the Best Result
Don’t skip the pickled veg. I know it sounds like extra work, but the sweet-tangy pickled carrots and daikon cut through the richness of the peanut sauce beautifully. They make the whole dish feel balanced rather than heavy.
Taste your sauce before serving. Peanut butters vary wildly in saltiness and sweetness, so always adjust at the end. A little more lime, a pinch more salt, or an extra squeeze of sambal can totally transform it.
Keep noodles in a small bowl with a little sesame oil. If you’re making this ahead or serving over time, toss the drained vermicelli with just a tiny bit of sesame oil to prevent clumping.
Variations to Try
Vegan/vegetarian version: Swap the prawns for pan-fried tofu or roasted mushrooms and check your hoisin sauce is vegan-friendly. Everything else is already plant-based!
Chicken version: Poached shredded chicken thighs work beautifully here if prawns aren’t your thing. Season the poaching water with a little ginger and garlic for extra flavor.
Make it spicier: Double the chilli, go heavy on the sambal in the sauce, and throw in some sriracha drizzle at the end. For those of us who believe in living dangerously.
Glass noodles or rice: The recipe notes that vermicelli can be swapped for glass noodles or even cooked rice, which turns this into more of a deconstructed lettuce wrap bowl situation. Also delicious.
Troubleshooting
Sauce too thick? Add a splash more coconut milk or a tiny bit of warm water and stir. It should be pourable but still cling to the fillings.
Lettuce leaves tearing? Iceberg holds up really well if your cos or butter lettuce is too delicate. Just separate the leaves gently and store them in cold water until you’re ready to serve — it keeps them crisp and pliable.
Watery platter? Pat everything dry before plating. Cucumber especially releases water, so julienne it and let it sit on paper towel for a few minutes before serving.
Storage, Reheating & No-Waste Ideas
| Component | Storage | How Long |
|---|---|---|
| Assembled wraps | Not recommended — go soggy | — |
| Pickled vegetables (in liquid) | Fridge | Up to 2 weeks |
| Peanut sauce | Airtight jar, fridge | Up to 5 days |
| Cooked noodles | Fridge, tossed with a little oil | Up to 3 days |
| Prepared prawns | Fridge, covered | Up to 2 days |
Reheating: Most components are best served cold or at room temperature, so there’s not much reheating required. If your prawns are cold from the fridge and you want them slightly warmer, a quick 20 seconds in the microwave does the trick.
No-waste ideas: Leftover peanut sauce is incredible tossed through noodles, used as a dipping sauce for spring rolls, or drizzled over a grain bowl. Leftover pickled veg? Throw them in sandwiches, banh mi, or alongside any Asian-inspired dish. They’re honestly better on day two.
Nutritional Information (Per Serving, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | ~22g |
| Carbohydrates | ~28g |
| Fat | ~12g |
| Fiber | ~4g |
| Sodium | ~680mg |
Based on 4 servings. Values are estimates and will vary based on exact ingredients used.
Summer Rolls with Lettuce Wrap FAQs
Can I make summer rolls with lettuce wraps ahead of time?
You can absolutely prep all the components in advance — the pickled veg, peanut sauce, noodles, and prawns can all be done the day before. Just don’t assemble until right before serving, or the lettuce will go limp and sad. Keep everything separate in the fridge and do the big platter moment right when guests arrive.
What’s the best lettuce for lettuce wrap summer rolls?
Baby cos (romaine) is my personal favorite because it’s sturdy, has a natural cup shape, and has enough flavor to complement the fillings. Butter lettuce is softer and more delicate — still great, just handle gently. Iceberg is the most durable option if you need the leaves to hold up over time on a platter.
Can I use rice paper instead of lettuce?
Totally! These same fillings work beautifully as traditional rice paper summer rolls. The lettuce version is just faster and more forgiving — great for a casual spring roll dinner where everyone’s grabbing and going.
Is this recipe gluten-free?
It can be with a few small swaps. Hoisin sauce typically contains wheat, so look for a gluten-free certified version. Check your soy sauce too — tamari is a great gluten-free substitute. Everything else in the recipe is naturally gluten-free.
Can I swap the peanut sauce for something else?
Yes! A simple nuoc cham (Vietnamese dipping sauce made with fish sauce, lime, sugar, and chilli) is the traditional pairing and is lighter and sharper in flavor. It’s fantastic if you want something less rich or need a nut-free option.
Let’s Wrap This Up (Pun Absolutely Intended)
These summer rolls with lettuce wraps are the kind of recipe that earns a permanent spot in your weeknight rotation. Fresh, vibrant, completely customizable, and genuinely impressive to put on the table — what’s not to love? If you’re a fan of light, fun dinners, you’ll also want to check out our brown sugar pop tart cookies for dessert, because balance, right?
Now it’s your turn! Give these lettuce spring rolls a try, and I’d genuinely love to know how they go. Did you add extra chilli? Did your family fight over the last spoonful of peanut sauce? (Same.) Drop your thoughts in the comments below — and if you made it, please share it on Pinterest so other people can discover their new favorite spring roll dinner too. 🥬✨
