Vietnamese Summer Rolls

Fri, 8 May 2026

Vietnamese Summer Rolls

Makes 8

Serves 4

Takes 15 minutes

Ingredients:

200g – 300g seasonal veg, examples - Broad beans, Carrots, , Chard, Garden peas, Kale, Kohlrabi, Lettuce, Mange tout, Radishes, Rocket, Scallions, Spinach, Sugar snap peas, Watercress
Or of course cooked prawns/chicken/duck/tofu
100g cooked vermicelli noodles
Small bunch coriander
1 lime
1 tbls sesame seeds
8 rice paper roll wrappers

Method:

1. Chop all the vegetables into long stick shapes so that they will layer and stack in your

rolls.

2. Have all your ingredients laid out in front of you and squeeze the lime juice over them.

3. Fill a wide based dish or even a frying pan with warm water.

4. Submerge one wrapper into the warm water for about 15-20 seconds. It will change in

texture and become soft enough to roll.

5. Place this on a laid out tea towel and fill the bottom middle part.

6. Make the first layer something soft like the prawns or noodles so it won’t pierce

through the wrapper.

7. Then start to build up the roll but only put a little bit of each ingredient.

8. Roll the bottom edge over the top to just cover the ingredients and then pull in the

edges. From here you can pull back slightly on the roll to pack it in and roll gently.

9. Once made store the rolls in between a damp cloth for up to 24hrs. If they are touching

each other they will stick and tear so be careful.

10. Do not put these in the fridge as it will dry out the wrappers.

11. Ideally, you would sprinkle with sesame seeds and serve immediately.

Peanut dip for summer rolls

Heat the following in the microwave or on a pan to soften the peanut butter and mix together. I

use my small food processor too.