Learn . Laugh . Eat

Vietnamese summer rolls: Perfect for National Vegetarian Week

Prep:

Cook:

If you're a newbie to Vietnamese food, the summer is the perfect time to try it. Fragrant herbs, crisp vegetables and zingy flavours combined to create fresh and ultra-healthy meals – what's not to like?!?

  • 1 pack Vietnamese rice-flour paper wrappers
  • Rice vermicelli, soaked in hot water for 3 mins then drained
  • 3 spring onions, sliced finely
  • 8 dried Chinese Mushrooms, soaked in hot water overnight then roughly chopped
  • 1 bag bean sprouts
  • 4 carrots, cut into matchsticks
  • Handful of mint leaves

The Marinade

  • 2 tbsp light soy sauce
  • 1 tsp sugar
  • 1 tsp sesame oil

The Lime Dressing

  • 1 chilli, finely chopped
  • 2 cloves garlic, finely chopped
  • Juice of 3 limes
  • 3 tbsp honey or palm sugar
  • 1 tbsp sesame oil
  • Light soy sauce, to taste

Dress the spring onions, mushrooms, bean sprouts and carrots lightly with the marinade mixture in a large bowl.

Dip 1 paper wrapper into a bowl of cold water until soft then lay flat on a work top or plate. Place a small handful of the marinated vegetables into the centre arranged into a small rectangle, leaving space at either side.

Fold the bottom of the wrapper over the vegetables and stick down (the pastry should be sticky enough to stick to itself). Roll the wrappers up tightly so it just encloses the filling, fold in the sides and stick, then continue to roll until fully closed. Repeat with the rest (until you run out of ingredients!).

Mix together ingredients for the lime dressing then serve alongside your stack of summer rolls.


  • 1 pack Vietnamese rice-flour paper wrappers
  • Rice vermicelli, soaked in hot water for 3 mins then drained
  • 3 spring onions, sliced finely
  • 8 dried Chinese Mushrooms, soaked in hot water overnight then roughly chopped
  • 1 bag bean sprouts
  • 4 carrots, cut into matchsticks
  • Handful of mint leaves

The Marinade

  • 2 tbsp light soy sauce
  • 1 tsp sugar
  • 1 tsp sesame oil

The Lime Dressing

  • 1 chilli, finely chopped
  • 2 cloves garlic, finely chopped
  • Juice of 3 limes
  • 3 tbsp honey or palm sugar
  • 1 tbsp sesame oil
  • Light soy sauce, to taste

Dress the spring onions, mushrooms, bean sprouts and carrots lightly with the marinade mixture in a large bowl.

Dip 1 paper wrapper into a bowl of cold water until soft then lay flat on a work top or plate. Place a small handful of the marinated vegetables into the centre arranged into a small rectangle, leaving space at either side.

Fold the bottom of the wrapper over the vegetables and stick down (the pastry should be sticky enough to stick to itself). Roll the wrappers up tightly so it just encloses the filling, fold in the sides and stick, then continue to roll until fully closed. Repeat with the rest (until you run out of ingredients!).

Mix together ingredients for the lime dressing then serve alongside your stack of summer rolls.

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