Fresh Summer Rolls With Lettuce Wraps for Light Dinners

Some nights you want dinner to feel like a reset button: crisp, fresh, not heavy, and still totally satisfying. These fresh summer rolls with lettuce wraps hit that sweet spot—bright herbs, crunchy veggies, and a punchy peanut-lime dipping sauce you’ll want to put on everything.

Instead of rice paper, we’re using sturdy lettuce leaves as the wrap. It’s easier, faster, and super weeknight-friendly (no soaking, no sticking, no tearing). Bonus: everyone can build their own, which makes dinner feel fun without making you do extra work.

Why You’ll Love This

These lettuce-wrapped summer rolls are light but filling, packed with texture, and endlessly customizable—aka the kind of dinner you can keep on repeat all summer (and honestly, year-round).

Ingredients

1 large head butter lettuce or romaine (choose big, flexible leaves)
6–8 oz rice noodles (vermicelli) or thin rice sticks
1 cup shredded carrots
1 cup thinly sliced cucumber
1 red bell pepper, thinly sliced
2 cups shredded red cabbage (or green cabbage)
1 cup bean sprouts (optional but extra crunchy)
1 avocado, sliced (optional but elite)
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
2 green onions, thinly sliced
2 cups cooked shrimp, shredded rotisserie chicken, baked tofu, or edamame (pick your protein)
1/3 cup chopped peanuts or cashews (for topping)
1 lime, cut into wedges (for serving)

Peanut-Lime Dipping Sauce

1/3 cup creamy peanut butter
2 tbsp soy sauce (or tamari)
1 tbsp lime juice (plus more to taste)
1 tbsp rice vinegar
1–2 tsp honey or maple syrup
1 tsp toasted sesame oil
1 small garlic clove, finely grated
Warm water, 2–5 tbsp to thin
Optional: 1–2 tsp sriracha or chili garlic sauce

How to Make It

Cook the noodles. Bring a pot of water to a boil, cook rice noodles according to package directions, then drain and rinse under cool water until fully cooled. Toss with a tiny splash of sesame oil if you want to prevent sticking.
Prep the lettuce. Gently separate leaves, wash, and dry well (a salad spinner is your best friend). Set aside the biggest leaves for wrapping.
Prep the veggies and herbs. Slice cucumbers and peppers thin, shred cabbage if needed, and pull mint and cilantro leaves from stems.
Make the peanut-lime sauce. Whisk peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, and garlic. Add warm water a little at a time until it’s pourable but still dip-worthy. Stir in chili sauce if using.
Set up a build station. Arrange lettuce leaves, noodles, veggies, herbs, protein, chopped nuts, and sauce on a big board or around the table. This is the move for easy dinner energy.
Assemble the wraps. Lay one lettuce leaf on a plate. Add a small handful of noodles, then layer veggies, herbs, and protein. Keep the filling centered so it’s easier to roll.
Roll it up. Fold in the sides like a little burrito, then roll from the bottom up. If your lettuce is small, double-leaf it for extra strength.
Finish and serve. Top with chopped peanuts and a squeeze of lime, then dip generously in peanut-lime sauce. Serve immediately for max crunch.

Tips for the Best Results

Dry lettuce = better wraps. Wet leaves get slippery fast. Pat dry thoroughly.
Don’t overfill. It’s tempting, but a smaller pile rolls cleaner and stays intact.
Slice everything thin. Thin veggie strips make the wraps easier to bite and way less chaotic.
Cool the noodles completely. Warm noodles wilt lettuce and make everything softer than you want.
Balance textures. Soft noodles + crunchy cabbage + creamy avocado + herbs is the dream combo.
Sauce consistency matters. If it’s too thick, add warm water. Too thin? Add a spoon of peanut butter.

Variations

Vietnamese-ish vibe: Use shrimp, extra mint, and add sliced jalapeño. Swap peanut sauce for a quick nuoc cham (lime, fish sauce, sugar, water, garlic).
Vegetarian protein boost: Add baked tofu or edamame and sprinkle with sesame seeds.
Spicy sesame: Mix tahini with soy sauce, lemon/lime, chili crisp, and a little water for a different dipping sauce.
Mango crunch: Add thinly sliced mango for sweet-tart energy that works so well with herbs.
Low-carb version: Skip noodles and add more cabbage, cucumber, and avocado.
Meal-prep bowl: Turn everything into a noodle salad bowl and drizzle sauce on top—same flavors, zero rolling.

Storage & Reheating

These are best fresh, but you can prep components up to 3 days ahead: store lettuce (dry) wrapped in paper towels in a container, keep veggies and herbs separate, and refrigerate the sauce in a jar. If you assemble wraps ahead, expect softer lettuce—still tasty, just less crisp. No reheating needed; serve chilled or at cool room temp.

FAQ

What lettuce works best for lettuce wrap “summer rolls”?

Butter lettuce is the easiest because it’s soft, flexible, and naturally cup-shaped. Romaine also works if you use the larger outer leaves. If your leaves are small or tear-prone, double them up for a sturdier wrap.

Can I make these ahead for dinner or lunch?

You can, but for the freshest texture, prep everything and assemble right before eating. If you need to assemble ahead, wrap each roll tightly and store in a single layer with a dry paper towel in the container to help with moisture.

How do I keep the noodles from clumping?

Rinse the cooked noodles under cool water until they’re fully cooled, then drain well. If they still want to stick, toss with a tiny bit of sesame oil and use tongs to separate before building wraps.

Is there a nut-free dipping sauce option?

Yes. Swap peanut butter for sunflower seed butter, or go with a soy-lime sauce: whisk 3 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp rice vinegar, 1–2 tsp honey, grated garlic, and a splash of sesame oil. Add chili sauce if you like heat.

What’s the best protein for a light dinner version?

Shrimp and tofu are both great: they’re flavorful without feeling heavy. Rotisserie chicken is the fastest option, and edamame is an easy plant-based shortcut that still makes the wraps feel filling.