These summer rolls are highly addictive and delicious! I know the name is self explanatory, but they are truly great for Summer…they are light and go great with drinks, and before you know it you will have eaten the whole plate yourself! I love the vegetable to noodle ratio in the filling (I am a BIG noodle fan) and the levels of spice!
Preparation time: 20 minutes (including assembling time)
Ingredients (Makes 10):
- 10 Rice Papers
- 1 1/2 tbsp Tahini
- 2 1/2 Thai Green Chillies (extra hot)
- 1 clove Garlic
- 1 tsp White Pepper
- 1 Lemon juiced
- 1 tbsp Coriander (chopped finely)
- 1/3 cup Savoy Cabbage (shredded)
- 1/4 cup Green Cabbage (shredded)
- 1/8 cup Carrot (shredded)
- 1 tbsp Celery (shredded)
- 40g Vermicelli Noodles
- 1/2 cup Sweetcorn
- 1 tbsp Olive Oil (plus extra)
- 1 tbsp Corn Flour
- 1/3 cup Water
- Grind the chillies and garlic in a blender until finely ground
- Mix the coriander, both cabbages, carrots, celery and sweetcorn together
- Fill a bowl up with boiling water (approx. 3 cups) and place the dried vermicelli noodles in the water for 3 minutes (or until softened and pliable…do not let them become mushy)
- Mix the noodles in to the vegetable mix
- Add the tahini, garlic-chilli mix, white pepper, lemon juice, olive oil and salt to taste, and mix well with the filling ingredients
- Fill a second large diameter bowl with boiling water and grease one plate using olive oil
- In a bowl, mix the corn flour with 1/3 cup cold water to form a paste
- Lets assemble…place a rice paper sheet into the boiling water and let it become pliable (approx. 30 seconds) and then place it onto the greased plate, then pop in the filling we have made (use 1-2 tbsp), and then using a finger rub the corn flour paste around the edges of the rice sheet…now fold like a spring roll!
- Enjoy my Little Peas!
2 thoughts on “Vietnamese Summer Rolls”
I LOVE Vietnamese spring rolls–they’re a serious staple in our cuisine! I love that this is totally vegan and healthy!
Aw thank you for the lovely comment! Have a wonderful