Photo of Fresh summer rolls with sweet-and-spicy dipping sauce by WW

Fresh summer rolls with sweet-and-spicy dipping sauce

Points® value
Total Time
40 min
40 min
Tofu, vermicelli noodles, an assortment of raw veggies and bold fresh herbs fill lettuce packets, then get rolled up in rice paper wraps. Filling the lettuce leaves first eases the assembly of these delicious spring rolls, and speeds up prep time. You'll need to work quickly once you start soaking rice papers, so arrange your filling ingredients in the order you'll be grabbing them. Set a shallow bowl of warm water (a pie dish works perfectly) and the rice paper wrappers next to a cutting board. Then have a plate with a damp towel nearby to hold the completed rolls. The dipping sauce is delish - slightly salty, slightly tart, a wee bit sweet and plenty spicy. Add more or less hot sauce to taste.


Turbinado sugar

2 tbsp(s)


1½ tbsp(s), warm

Fresh lime juice

1½ tbsp(s)

Asian fish sauce

1½ tbsp(s)


1½ tbsp(s), finely chopped

Sambal oelek

2 tsp(s), (or to taste)

Boston lettuce

8 leaf/leaves

Cooked vermicelli

1 cup(s)


1 medium, seeded, cut in 4-in strips


1 cup(s), julienned

Bell pepper

1 item(s), medium, red or yellow variety, cut in 4-in strips

Asian-flavour baked tofu

6 oz, cut in 4-in strips

Rice paper wrappers

8 item(s)

Fresh mint leaves

½ cup(s)

Fresh basil

½ cup(s), leaves


½ cup(s), leaves


  1. To make dipping sauce, combine sugar, water, lime juice, fish sauce, chives and sambal oelek in a small airtight container; shake well and set aside.
  2. To assemble filling packets, cup 1 lettuce leaf in your hand; add 1/8 of noodles, cucumber, carrots, pepper and tofu. Repeat with remaining filling; set packets aside.
  3. Set a shallow bowl of warm water next to a cutting board; have a plate with a damp towel nearby.
  4. Soak 1 rice paper wrapper in water until barely pliable but not limp, 30-40 seconds (the softer it gets, the more easily it will tear – you should still feel some of the paper’s texture); carefully slide it onto a cutting board and lay flat (it will continue to soften as you work).
  5. Lay 1/8 of mint, basil and cilantro horizontally on lower third of wrapper, leaving about an inch on bottom and sides. Top with 1 lettuce packet; bring bottom edge up and over, tucking carefully. Fold in each side; roll tightly.
  6. Transfer to plate and cover with damp towel; repeat with remaining ingredients to make 8 rolls. Serve rolls with dipping sauce.
  7. Serving size: 1 roll, 1 Tbsp sauce


These are great as an opener to an Asian-inspired dinner and make a wonderful lunchbox offering.