Assorted Summer Rolls

Do you guys remember when bubble tea was just sashaying onto "the food scene" and everyone was like "ermargerd bubble tea, so exotic and cray." I think I was about ten years old. I remember it well, mostly because I'm kind of an obsessive compulsive person and I ended up becoming smitten with the little chewy tapioca pearls. By smitten I mean I literally ordered like ten pounds of dried tapioca pearls from China (which was totally unnecessary because there was definitely an international market down the street) and tried my hand at making them. It sucked. They weren't good. They all stuck together to make a squishy tapioca brick. I failed. I'm a failure.

All of this to say, I ended up frequenting the Vietnamese place on my block pretty much every week for bubble tea and spring rolls because I couldn't make my own bubble tea because I failed. This story was going somewhere but I've kind of forgotten. Spring rolls. That's what the deal is. Little Vietnamese burritos of love. They've got a special place in my heart (just like you) and so of course I had to whip up a variation on them. Unlike bubble tea, these rolls are something I'm pretty decent at making at home. 

There's actually a lot of online food drama in weird Reddit forums about the difference between spring and summer rolls, but most people seem to think that spring rolls are fried while summer rolls are fresh? That's not what I'm used to as pretty much every spring roll I've ever eaten has not been fried but I'm kind of a pushover and got scared of Reddit users cyber bullying me so I went with the masses and called these guys summer rolls because they're fresh and also because it's currently summer. Seemed fitting. 

There's a little assortment of them going on here, some made with fresh fruit like mango and strawberry, and others made with some shrimp and avocado, and some made with maybe all of those things. Regardless of what they're made of, we believe in equality here at #probablythis so they're all getting slammed into this "Spicy Tangy Funky" sauce from One Culture foods. There's really no appropriate way to describe a sauce that is named "Spicy Tangy Funky," without being repetitive. But just in case you're curious... it's spicy, tangy, and funky. Like us. Oh and it's real real delicious. Check out the full recipe below as well as some details on this dope sauce!

Assorted Summer Rolls

Prep time: 20 minutes // Assembly: 10 minutes // Makes 12 Rolls

  • 1/2 lb dried vermicelli rice noodles, cooked according to package instructions
  • 12 spring roll wrappers
  • 1/2 cup sliced fruit (we loved strawberry and mango)
  • 1 large avocado, sliced
  • 1/2 large cucumber, cut into matchsticks 
  • 1/2 cup shredded red cabbage
  • 1 cup bean sprouts
  • Hot chilies, sliced (amount depends on desired spice level)
  • Cilantro and/or Thai basil 
  • Optional: 3 -5 large boiled shrimp, butterflied
  • One Culture Food's Sweet Savory Spicy sauce
  • One Culture Food's Spicy Tangy Funky sauce, for dipping
  1. The actual assembly of these rolls is pretty time-sensitive, so you're gonna want to have everything chopped, sliced, and ready to go before you begin. Have a towel near by for drying off the spring roll wrappers before you begin rolling them, as they are dunked in or run under hot water right before being used, to soften them up.
  2. Start with a clean work surface. We used a wooden cutting board and it was totes perfect. Working one at a time, run a wrapper under warm water on both sides for about 3 to 5 seconds each side. Alternatively, heat about an inch of water in a pot until it's about lukewarm and then dunk the wrapper in until it's fully submerged for about 5 seconds. Remove and briefly pat dry on the towel and lay flat on your work surface.
  3. Immediately place what you want to be the top of the spring rolls in the center of the wrapper, as this is what shows once you roll it all up. Then, add a small handful of rice noodles, bean sprouts, and other desired ingredients. Check out our favorite combinations in the "notes" section! Before we wrapped them up, we finished off each roll with a drizzle of the Sweet Savory Spicy sauce and some fresh cilantro for a little added flavor. 
  4. Once you've filled it to capacity, fold the sides of the wrapper in and roll it up like a burrito. The rice paper should kind of stick together to create a pretty sturdy seal. Repeat process for the rest of the rolls and serve with One Culture's "Spicy Tangy Funky" sauce. 


  • This really is one of those recipes where you can feel free to get creative and do whatever you'd like. The ingredient list above is more of a suggestions list, so get wild with that shit, y'all.
  • Rice paper wrappers are way more sturdy than you'd expect! Don't be afraid to stretch it and work with it as you need to!
  • Our favorite flavor combos: avocado + shrimp + mango // strawberry + cucumber // avocado + strawberry

This post was created in partnership with One Culture Foods to showcase their new brand of dope as heck sauces which just launched in multiple Whole Foods Markets throughout the Northeast. As always, all opinions are our own. To find out where you can buy your own One Culture sauces, click here!