Sensational summer rolls with peanut dipping sauce

This sunshine calls for light, fresh meals. So let us introduce you to the spring roll’s healthier cousin: the Vietnamese summer roll.

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On days like this, there’s less than zero chance that I’ll be turning on the oven. Vietnamese summer rolls are perfect: purely an assembly job, they’re pretty, fresh, healthy and light. The translucent rice wrappers mean you can see the fillings, so I love finding interesting colour combinations as well as flavour contrasts.

With no cooking involved, you can serve up a platter of rolls as nibbles or a starter, or get all your ingredients ready and have your family or guests create their own.

The peanut and hoisin dipping sauce takes just seconds to make and is incredible moreish.

Top tip: we made a few fruity rolls too, which would be fabulous dipped in melted chocolate.

Ingredients

1 pack of Vietnamese rice paper rolls (you can buy kits in supermarkets which often include a pre-made dipping sauce, or get the papers from an oriental supermarket)
1 pack of vermicelli rice noodles
Fresh mint, coriander and basil leaves

Savoury fillings
Avocado, sliced
Red cabbage, thinly sliced
Carrot, thinly sliced
Cucumber, thinly sliced
Cooked edamame beans
Shredded cooked chicken
Cooked tiger prawns

Fruit fillings
Strawberries
Blueberries
Kiwi, sliced
Dragon fruit
Pomegranate seeds
Banana, sliced

Dipping sauce
2 tbsp peanut butter
2 tbsp soy sauce
3 tbsp hoisin sauce
1 tsp Sriracha or sweet chilli sauce
A squeeze of lime
2 tsp garlic oil
1 tsp sesame oil
A little hot water to get the right consistency

Method

1 Get all your fillings chopped, sliced and ready

2 Soak the vermicelli rice noodles in a bowl of boiling water for four minutes

3 Dip one rice paper sheet into a bowl of warm water for a few seconds, shake off excess water and place on a chopping board

4 Place your chosen fillings in a row in the centre of the paper – layer up with protein, lettuce, herbs, vegetables and a few noodles

5 Fold the base (the side closest to you) of the paper over the parcel

6 Fold the sides in then roll up and turn over to hold it together

7 For the sauce, combine all your ingredients in a bowl and whisk together with a fork. Add hot water, a splash at a time, until you have the perfect dipping consistency

These are dairy and gluten-free, and can easily be made vegetarian or vegan depending on your choice of fillings.

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Claire Sutton

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Claire Sutton

Claire is our resident expert on all things edible: she cooks, styles and photographs her mouth-watering recipes from the comfort of her country kitchen in Derbyshire. You can find all manner of recipes, projects and photos of her dog, Ernie, over at thingswemake.co.uk