Summer Rolls

The inspiration

Summer Rolls opened in October 2016 with a simple idea, as owner Tony Lam put it to LAist: Vietnamese street food meant for easy eating and drinking¹ . The Temple City location is an offshoot of the family's Rosemead restaurant, created because the original spot sits next to a school and couldn't pour the craft beer Lam wanted¹ . Service is counter-style, the decor is lean and minimal, and there's a comfortable outdoor patio^1,2 .

Who's behind it

Owner Tony Lam runs the restaurant with his family, and he has described the concept to LAist as fast-casual Vietnamese food paired with a rotating list of craft beers aimed at a younger crowd¹ . He also posts updates to the local SGV Eats community on the restaurant's behalf .

What to order

• Banh xeo: a crisp Vietnamese crepe loaded with shrimp, calamari, oyster mushrooms, and bean sprouts .¹
• Banh mi: a generously sized sandwich with charbroiled pork shoulder and a runny egg, served on slim ciabatta instead of a baguette and big enough to share .¹
• Banh beo: small steamed rice cakes topped with ground shrimp, simple but satisfying with fish sauce .¹
• Vermicelli and broken-rice bowls: topped with choices like charbroiled pork nem, lemongrass beef, or sliced charbroiled pork .¹

What people are saying

Diners keep coming back to the freshness and the size of the portions, with reviewers noting the rolls arrive made-to-order and feed more than one person . The craft beer selection also earns steady praise, paired with the casual, laid-back vibe and outdoor seating¹ .

Why you should try it

If you're staying in the San Gabriel Valley, this is Vietnamese food stripped down to its street-food essence, with no pho and no fuss, plus a serious tap list to go with it¹ . Order the nem nuong rolls, grab a seat on the patio, and make a meal of it^1,2 .