Pineapple and Ham Summer Rolls with Roasted Almond Hoisin Sauce
These Summer Rolls are fresh, light, and healthy! Filled with pineapple, ham, fresh herbs and vegetables, they're perfect little parcels for dipping in the Roasted Almond Hoisin Sauce!
Recipe type: Appetizer
Cuisine: Asian/Vietnamese
Yield: 8 rolls
For the rolls
  • 8 (10-inch) round rice paper sheets
  • 2 cups shredded lettuce leaves
  • 1 cup julienned or spiralized carrots
  • 1 cup julienned or spiralized cucumbers
  • 1 cup julienned pineapple
  • 1 cup julienned cooked ham
  • Fresh herbs (mint or basil or cilantro or a mix)
For the sauce
  • 1 cup roasted almonds
  • ½ cup finely minced onion
  • 1¼ cups water
  • ½ cup hoisin sauce
  • ¼ cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 2 teaspoons garlic chili paste
For the rolls
  1. Work with 1 rice paper sheet at a time. Dip it into a large shallow bowl or plate filled with hot water. Completely submerge paper in water and leave for about 10 seconds. Gently lift it and lay it down on a cutting board that's been lined with damp kitchen or paper towel.
  2. Pile vegetables, ham, and pineapple on the bottom third of rice paper, in a straight row across. Try to evenly distribute the filling across. Don't clump it together in the center.
  3. Fold both sides of the paper over the filling, then roll up the bottom part of paper and continue rolling into a cylinder, like you would a burrito.
  4. If you like, before the last turn/roll, place herbs to garnish/decorate the rolls. They will show through the thin translucent paper.
For the sauce
  1. Place all ingredients in a small saucepan. Stir to incorporate.
  2. Cook on medium high heat until it comes to a boil, stirring occasionally.
  3. Sauce will thicken considerably once it's cool. Add more water if you prefer thinner consistency.
  4. This will make about 2 cups of sauce. Refrigerate any leftover sauce.
Recipe by Fiesta Friday at