Vietnamese Summer Rolls

I saw recently Vietnamese summer rolls described as “a salad in an edible container” and that is exactly

how I think of them. As long as you have the noodles, mint, coriander and spring onion you can add

whatever salad you like. These are fun to make, messy to eat and a pleasure from start to finish.


Rice paper wrappers - available from almost

all Chinese/Vietnamese supermarkets.

1 pack vermicelli rice noodles

3 spring onions

ó cucumber

2 carrots

2 bell peppers (red or yellow)

ó cup roasted peanuts

1 bunch of mint

ó bunch coriander

Salad leaves


Cook the noodles following the instructions on the packet. Make sure to rinse them really well

in cold water after they finish cooking to stop them getting to soft and sticky.

When making summer rolls without children I like to chop every thing into neat strips. With kids

this becomes much less important! Spring onions can be snipped with scissors or ripped into

strips, cucumber chopped into chunks, carrots peeled and grated, salad ripped, peppers

chopped, snipped or snapped into pieces and the mint and coriander picked from the

stalks. Roughly chop the peanuts with a knife or in the food processor.

Before making the rolls you need to set yourself up with 3 plates. One with warm water, one to

roll the rolls on and one to place the finished rolls onto. Set out all your ingredients so they are

easy to reach including the noodles.

To make the rolls submerge a rice wrapper in the warm for approximately 5 seconds before

taking out and placing on your rolling plate. Now place a bit of everything, noodles, salad and

herbs in the middle of the bottom half of the rice paper. Don't be tempted to put to much as it will

be difficult to roll.

To roll, start by folding in the sides of the wrapper then the bottom before tightly rolling up. The

rice paper should stick to its self. Place onto your plate for finished rolls and make another one.

These rolls are best eaten with a dipping sauce. Here is my recipe.

Dipping Sauce

1 tablespoon sweet chilli sauce

1 tablespoon soy sauce

Juice of 1 lime

ó tablespoon water.

To make the sauce mix all the ingredients together and serve in a small bowl