Summer Roll Burger

Summer Roll Burger

The summer roll burger is a fresh take on classic burger flavors with a Vietnamese twist! I was working on an idea for a burger like this but in an egg roll or spring roll wrapper and deep fried.  That idea was OK and I still might do it one day, but once I thought of instead using a fresh roll wrapper I really gravitated to the idea.  I love fresh rolls, Vietnamese flavors, and of course burgers, so the second I thought of this mash-up, I knew I would be making it immediately.

These are the flavors I crave all the time! This burger was light and refreshing, unlike the one I was about to make where the whole thing was deep fried. There are leftovers of all these ingredients in my fridge and I will probably eat this for lunch every day for the rest of the week. I am probably eating one as you read this!

Prepping all the ingredients

All the summer roll burger ingredients – noodles, lettuce, cucumber, mint, peanuts, and the burger!

all the ingredients

I tossed the noodles with a dash of fish sauce and sesame oil just so they wouldn’t be super sticky.

Building the summer roll burger

Start with two rice paper wrappers. Then the noodles, the burger, some sauces, and peanuts. The sauce on the burger is hoisin and sriracha.

the burger with peanuts and hot sauce

Finally the lettuce and cucumber, then wrap the summer roll burger up!

then lettuce and cucumber

First the back, then two sides, then the front.

wrap up the summer roll burger

I used two wrappers for the initial wrapping, then flipped it and wrapped it with one more. For the final wrapper, place some nice mint leaves on it first to make the top of the “bun” look nice.

mint on the rice paper

Put the burger seam side down on the mint, then wrap the final layer around the burger and flip it back over so the mint is on top.

the summer roll burger

Serving the summer roll burger

I served this summer roll burger with a dark coffee stout. The idea was to let the deep dark flavors contrast with the brightness of the burger. There is a little more hoisin and sriracha on the side, but it honestly didn’t need the extra sauce.

Summer Roll Burger

I cut mine in half, and while it did still hold together, this would be easier to eat if you didn’t cut it in half first. If I didn’t put a cross section shot on here though I would be doing a disservice to the internet.

Summer Roll Burger

The summer roll burger has bright flavors and all sorts of great textures! The beef is tender, the noodles and wrapper are chewy, and the lettuce and peanuts are crunchy. If it wasn’t midnight right now I would make myself one right now… but I probably will for breakfast anyways.

Summer Roll Burger

Twists on this recipe

You could make the summer roll burger with any of your favorite things to put into a rice paper wrapper! These are my favorite, but you do you. If you want to make an authentic version of Vietnamese summer rolls, check out this recipe.

You could also do a vegetarian version with an vegan or bean patty!

For more great summer roll ideas, check out my shrimp avocado and corn rolls, or these shrimp scampi rolls!

Summer Roll Burger

A juicy burger wrapped in rice paper alongside some vermicelli, peanuts, mint, lettuce, and cucumber.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Keyword: burger, Mash-Up
Servings: 4 burgers
Calories: 751kcal


  • 1.25 pounds ground beef
  • 8 ounces cooked rice vermicelli
  • 1 lime
  • 1 teaspoon fish sauce
  • 1 Teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/4 cup hoisin
  • 2 teaspoons sriracha
  • 1/2 cup chopped peanuts
  • 1 cup shredded lettuce
  • 1/2 cup shredded cucumber
  • 12 rice paper wrappers
  • 20 mint leaves


  • Form the beef into 4 burger patties.
  • Mix the cooked noodles with the lime juice, fish sauce, sesame oil, and sugar.
  • Mix the lettuce with the cucumber.
  • Salt and pepper the burger patty and cook on high heat to brown on both sides but retain a medium doneness, about 5 minutes a side.
  • Put a shallow dish or plate out with an inch of water in it. Dip two rice paper wrappers into the water quickly and remove. Place them onto a cutting board on top of each other. Put a handful of noodles down first, followed by the burger, then top the burger with some hoisin and sriracha. Next put on the peanuts, followed by a nice handful of the lettuce and cucumber.
  • Wrap the rice paper tightly around the burger with all the edges meeting and overlapping at the top to seal.
  • Dip a third rice paper in the water and put onto the cutting board. Scatter 5 mint leaves onto the rice paper. Put the wrapped burger seam side down onto the rice paper and wrap it up again meeting the edges of the rice paper at the top.
  • Flip the burger again so the top has no seams and the mint leaves show through the rice paper. Serve!


Calories: 751kcal | Carbohydrates: 60g | Protein: 36g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 106mg | Sodium: 889mg | Potassium: 672mg | Fiber: 5g | Sugar: 6g | Vitamin A: 327IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 6mg

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