Vietnamese Summer Rolls

This Vietnamese recipe is light and refreshing. It is an ideal summertime starter to have at home or on a picnic.

20 Rolls
Prep: 30-40 minutes
Cook: 50 minutes



  • 50g bean Sprouts
  • 1 carrot grated
  • 120g Vermicelli Noodles, cooked and rinsed in plenty of cold water
  • 4 tbsp. Coriander, roughly chopped
  • 4 tbsp. Mint leaves, roughly chopped
  • 1 tbsp soy sauce
  • Juice from 1 lime
  • 20 small dried rice paper sheets (available from East Asian food shops and many supermarkets)
  • To Serve:
  • 4 tbsp. Sweet chilli sauce
  • 1 tbsp. unsalted peanuts, roughly chopped (optional)


  1. Dip rice paper in luke warm water for a few seconds. Shake off excess water & allow it to soften continue this with all the papers.
  2. Combine all the ingredients together.
  3. Place a little of the mixture in the corner of each rice paper & roll into a cigar shape, then tie the chives around the centre of the rolls with a knot (optional). Repeat for all the rolls. Place in a covered container and refrigerate for up to 5 hours before serving.
  4. To Serve: Serve the rolls with sweet chilli sauce sprinkled with peanuts (optional). You can serve the rolls on individual plates or on one large plate for everyone to serve themselves from or as canapés or take along with you as part of a picnic.