Starters

Summer Rolls

Fresh and crisp Vietnamese-style summer rolls filled with protein, vegetables, and herbs, served with a dipping sauce.

Prep: 20m Cook: 5m
Appetizer Vietnamese No-Cook
Summer Rolls

Preparation Steps

1
  • Tofu/chicken/shrimps
If using tofu, press in a kitchen towel to press out excess liquid. Cut protein into slices that are ~0.5 cm wide. Sprinkle with salt and fry in some oil until crispy on all sides.
2
  • Carrots
  • Cucumbers
  • Cabbage
  • Red beets
  • Spring onion
  • Chillis
  • Lettuce salad
Cut all vegetables into fine slices (Julienne cuts) and set aside.
3
  • Mint/coriander/basil leaves
  • Mayonnaise
  • Sriracha hot sauce
  • Sesame seeds
  • Crushed peanuts
  • Soaked glass noodles
Prepare all remaining ingredients for assembly (herbs, sauces, toppings, and soaked noodles).
4
  • Summer roll papers
Take a summer roll paper and dip it in water (no need to soak). Place on a plate and pile ingredients in the lower half of the paper. Gently pull up the bottom of the paper and cover the filling. Fold in the paper from the left and right side, using more water on the paper if needed. Finish rolling upwards. Seal the roll with water. Cut the roll in half before serving and enjoy with sweet chili sauce or peanut dipping sauce.