July 10, 2026

Vietnamese Summer Rolls

Name: Vietnamese Summer Rolls
Prep time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 3/4 cup (177 g) P.F. Chang's™ Home Menu Kung Pao Sauce; 1-1/2 tablespoons (22 mL) fresh-squeezed orange or tangelo juice; 1 tablespoon (15 mL) toasted sesame oil; 6 ounces (170 g) dry rice vermicelli noodles, uncooked; 24 large (31/40 count) cooked shrimp without tail, thawed if frozen, cut in half lengthwise; 3 cups (225 g) butter lettuce, finely shredded; 3 tablespoons (6 g) fresh mint leaves, finely chopped; 3 tablespoons (6 g) fresh Thai basil, finely chopped; 3 cups (225 g) shredded/matchstick carrots; 12 rice paper wrappers (8 inch/20 cm)

45

Prep Time Minutes
45
Total Time Minutes
10
Number of Ingredients
12
Servings

Tags:

P.F Chang,
Asian,
Vegetable

Ingredients

3/4 cup (177 g) P.F. Chang's™ Home Menu Kung Pao Sauce
1-1/2 tablespoons (22 mL) fresh-squeezed orange or tangelo juice
1 tablespoon (15 mL) toasted sesame oil
6 ounces (170 g) dry rice vermicelli noodles, uncooked
24 large (31/40 count) cooked shrimp without tail, thawed if frozen, cut in half lengthwise
3 cups (225 g) butter lettuce, finely shredded
3 tablespoons (6 g) fresh mint leaves, finely chopped
3 tablespoons (6 g) fresh Thai basil, finely chopped
3 cups (225 g) shredded/matchstick carrots
12 rice paper wrappers (8 inch/20 cm)

Directions

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Step one

In a small bowl, combine kung pao sauce, fresh squeezed orange or tangelo juice, and sesame oil; whisk or stir until combined. Set aside.
Step two

Cook noodles according to package directions. Drain and rinse well with cold water until cooled. Transfer noodles to a bowl, add 3 tablespoons (44 mL) of the kung pao mixture, and toss until noodles are evenly coated. In another large bowl, toss lettuce with herbs to combine.
Step three

Fill a shallow dish with lukewarm water and add one sheet of rice paper wrapper. Gently move wrapper around in the water until wrapper becomes soft and pliable. Carefully remove from water and lay wrapper flat on a countertop or small cutting board. Just below the center of the wrapper, place 4 halved shrimp in a line. Place 2 to 3 tablespoons (18-27mL) of matchstick carrots just above the shrimp. top shrimp with about 1/3 cup of the rice noodle mix. Top with about 1/4 cup of butter lettuce mixture.
Step four

Beginning with the bottom of the wrapper, fold up and over all the ingredients, and tuck in to form a roll, making sure all the ingredients are snug. Fold in each side of the wrapper, keeping all ingredients snug, and continue rolling away from you until the roll is secure. Repeat this process for remaining spring rolls. Serve immediately with the remaining kung pao dipping sauce.