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Vegetarian summer rolls with peanut dipping sauce

Name: Vegetarian summer rolls with peanut dipping sauce
Prep time: 25 min
Total time: 25 min
Yield: Serves 2
Cuisine: Vietnamese recipes
Ingredients: 4 summer roll wrappers; 2 large carrots, cut into ribbons with a julienne peeler; 1 small cucumber, cut into ribbons with a julienne peeler (discarding the seeds in the centre); 4 spring onions, cut into ribbons with a julienne peeler; 100g red cabbage, very finely sliced; Small bunch coriander, leaves picked; Small bunch mint, leaves picked; 100g rice vermicelli noodles; 50g roasted and salted peanuts, roughly chopped; For the dressing; ½ tbsp rice vinegar; 1 ½ tsp soy sauce; 1 tsp caster sugar; Juice ½ lime; For the peanut dipping sauce; 100g smooth peanut butter; 1 tbsp soy sauce; 1 tbsp caster sugar; 50g roasted and salted peanuts, roughly chopped; Dried chilli flakes to serve

Published: 5 Sep 16
Updated: 14 Nov 24

Fresh herbs, toasted peanuts and raw, colourful veg – these Vietnamese summer rolls certainly have the crunch-factor. Dunk in the tangy dressing or satay-like sauce for a wonderful meat-free meal.

For a non-vegetarian version, see these prawn noodle rice paper rolls served with a nuoc cham dipping sauce,

Easy
2016

Test kitchen approved

Serves 2
Hands-on time 25 min

Fresh herbs, toasted peanuts and raw, colourful veg – these Vietnamese summer rolls certainly have the crunch-factor. Dunk in the tangy dressing or satay-like sauce for a wonderful meat-free meal.

For a non-vegetarian version, see these prawn noodle rice paper rolls served with a nuoc cham dipping sauce,

Vegetarian recipes

Nutrition: per serving

Calories: 714kcals
Fat: 28.8g (5g saturated)
Protein: 25.4g
Carbohydrates: 81.2g (29.1g sugars)
Fibre: 14.3g
Salt: 2.8g

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Ingredients

4 summer roll wrappers
2 large carrots, cut into ribbons with a julienne peeler
1 small cucumber, cut into ribbons with a julienne peeler (discarding the seeds in the centre)
4 spring onions, cut into ribbons with a julienne peeler
100g red cabbage, very finely sliced
Small bunch coriander, leaves picked
Small bunch mint, leaves picked
100g rice vermicelli noodles
50g roasted and salted peanuts, roughly chopped

For the dressing

½ tbsp rice vinegar
1 ½ tsp soy sauce
1 tsp caster sugar
Juice ½ lime

For the peanut dipping sauce

100g smooth peanut butter
1 tbsp soy sauce
1 tbsp caster sugar
50g roasted and salted peanuts, roughly chopped
Dried chilli flakes to serve

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Method

Put all the dressing ingredients into a small bowl and whisk until combined, then set aside.
Put all the dipping sauce ingredients apart from the peanuts, together with 100ml room-temperature water into a small bowl and lightly whisk together until combined.
Fill a medium bowl with hot water and get a large plate or chopping board ready. Dip each dried summer roll wrapper into the water until it softens, then lay them out flat on the plate or board. Put all the ingredients for the filling onto a plate with a lip and pour over the dressing.

Place ¼ of the filling ingredients onto each wrapper, making sure the vegetables and noodles are all facing the same direction. Roll the left side over the vegetables, then fold the top and bottom over the ends. Continue rolling the wrap over itself from left to right until it’s a tight roll. Cut each in half on the diagonal and serve with the dipping sauce with the chopped peanuts and chilli flakes sprinkled over.