DIY Summer Roll Bar (Fresh, Festive, Shareable)
A lively, interactive spread where guests build their own summer rolls. Fresh herbs, crisp vegetables, and bright proteins make this a crowd‑pleasing centerpiece for any gathering.
Equipment
- Large platter or board
- Small bowls for sauces
- Shallow bowl for warm water
- Tongs
Ingredients
Base / Wrap Preparation
- 40 –50 rice paper sheets
- 1 large bowl warm water for dipping
- 2 heads butter lettuce leaves separated
- 12 oz cooked vermicelli noodles 8–10 small nests
Meats & Proteins
- 1-1 1/2 pounds medium shrimps, poached halved-lengthwise
- 1-1 1/2 pounds chicken thighs, grilled & sliced optional: marinate in lemongrass marinade
- 12 ounces crispy tofu cubes
Vegetables & Herbs
- 2 large mangoes cut into batons
- 4 Persian cucumbers cut into batons
- 2 cups pickled carrot + daikon
- 1 bunch mint
- 1 bunch Thai basil
- 1 bunch cilantro
Dipping Sauces
- 1 cup nuoc cham
- 1 cup peanut–hoisin sauce
- 1 cup chili–lime yogurt
Instructions
- Fill a shallow bowl with warm water for softening the rice paper.
- Arrange lettuce, vermicelli nests, proteins, vegetables, and herbs on a large platter or board.
- Place dipping sauces in small bowls around the platter.
- Guests dip rice paper in warm water, layer fillings, and roll to their preference.
- Serve immediately with plenty of herbs and lime wedges.
Notes
- Pre‑portion vermicelli into small nests for a clean, organized board.
- Keep components chilled until serving for maximum freshness.
- Add sliced jalapeños or chili crisp (on the side) for guests who want heat.