summer Vietnamese rolls featuring Sriracha hot sauce on a table with several preparation ingredients

CHA! Summer Vietnamese Rolls

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  • 10 Rice paper sheets, round, 6″ diameter


  • 5 C Rice noodles, rehydrated
  • 2 1/2 C Mung bean sprouts
  • 2/3 C Mint, fresh, chiffonade
  • 2/3 C Thai basil, fresh, chiffonade
  • 2/3 C Cilantro, fresh, chiffonade
  • 1 1/4 C English cucumber, shredded
  • 2/3 C Scallions, thinly sliced on diagonal

Spicy Walnut Sauce

  • 2 1/2 tsp. CHA! by Texas Pete Sriracha Sauce
  • 2 1/2 C Walnuts, California, pieces
  • 10 Garlic cloves, fresh
  • 2 1/2 Tbsp. Ginger, fresh, grated
  • 2 1/2 Tbsp. Scallions, fresh, chopped
  • Water to adjust viscosity as needed

Products used in this recipe:

CHA! Sriracha Sauce by Texas Pete®

CHA! Sriracha Sauce by Texas Pete®
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Soak the rice papers according to instructions.
Blend the spicy walnut sauce ingredients in a blender and refrigerate until ready to use for rolls and as a dipping sauce.
Place the hydrated rice paper on a clean cutting board.
In a large bowl, toss the following ingredients with 2 oz. of spicy walnut sauce, then layer on rice paper in this order: rice noodles, mung bean sprouts, mint, Thai basil, cilantro, English cucumber, scallions.
Roll each summer roll and set aside.
Cut each roll into 4 pieces.
Serve cut summer roll with remaining Spicy Walnut sauce.