Coconut Pineapple Vietnamese Summer Rolls with Peanut Dipping Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh Vietnamese summer rolls filled with crisp vegetables, sweet pineapple, and creamy coconut, paired with a rich peanut dipping sauce. This vietnamese-inspired vegetarian ready in about 30 minutes blends sheets rice paper wrappers, unsweetened shredded coconut, diced pineapple chunks into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 190 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Serves 6 Vietnamese cuisine 190 cal/serving
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Ingredients

Instructions

  1. Step 1: Prepare filling ingredients: cook and drain 4 oz vermicelli rice noodles, julienne 1 medium carrot and 1 medium cucumber, dice 1 cup pineapple chunks, and pluck 1/4 cup each of fresh mint and cilantro leaves.
  2. Step 2: Fill a large shallow dish with warm water. Dip one rice paper wrapper for 15 seconds until pliable but not too soft; lay flat on a clean surface.
  3. Step 3: On the lower third of the wrapper, layer 2 tbsp cooked vermicelli noodles, 1 tbsp shredded coconut, 2 tbsp diced pineapple, 1 tbsp each julienned carrot and cucumber, and a few mint and cilantro leaves.
  4. Step 4: Fold the sides inward, then tightly roll from the bottom to encase the filling. Repeat with remaining wrappers and fillings.
  5. Step 5: To make the peanut dipping sauce, whisk together 1/3 cup smooth peanut butter, 2 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tbsp lime juice, and 1/4 cup water until smooth and creamy.
  6. Step 6: Serve the summer rolls chilled with the peanut dipping sauce garnished with 2 tbsp crushed peanuts for added texture.

Equipment for this recipe

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Frequently asked questions

How long does Coconut Pineapple Vietnamese Summer Rolls with Peanut Dipping Sauce take to make?

Total time is about 30 minutes (30 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Coconut Pineapple Vietnamese Summer Rolls with Peanut Dipping Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Coconut Pineapple Vietnamese Summer Rolls with Peanut Dipping Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut Pineapple Vietnamese Summer Rolls with Peanut Dipping Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut Pineapple Vietnamese Summer Rolls with Peanut Dipping Sauce?

Vietnamese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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