Vegetable summer rolls 

Summer rolls2I first tasted fresh, raw summer rolls whilst travelling in Thailand. I had gone for a wander on our last day in Bangkok and stumbled across a raw vegan cafe just round from our hotel which I had somehow never noticed before. My naviety drew me to these – how could you have a raw version of a usually greasy and crispy spring roll…? I can still remember the crunch of the fresh vegetables and being super excited at how heavenly they were.

These soon became a firm favourite – both eating out and cooking. They are surprinsgly quick and simple to make. They are ideal as a starter or make a lovely lunch with some salad on the side. Sure, the rolling can be a bit fiddly but once you’ve made a couple you get the hang of it. And if you’ve ever tried to roll a burrito then this is child’s play – no hot, gooey mess to drip out the sides!  Rice paper wrappers can be bought in any south Asian shop – I am lucky to have both a Vietnamese and a Chinese shop in my area.

As will most of my recipes you can experiment – try out different vegetables, add strips of tofu, I’ve even previously added rice noodles. The same with flavours, although I always like to keep these quite simple as you can serve with various dipping sauces for added punch.

Summer rolls

Vegetable summer rolls

  • Servings: 4-6
  • Print


  • Rice paper spring roll wrappers
  • 1/4 Savoy cabbage, thinly sliced
  • 2 carrots, cut into long strips
  • 1/2 cucumber, cut into long strips
  • 1/2 pepper, cut into long strips
  • 1/4 broccoli, cut into small florets 
  • 1 tbsp sesame seeds 
  • 1/2 red chilli, sliced
  • Squeeze of fresh lime
  • Handful fresh coriander


Prepare all your vegetables and lay them out. 

Dip one rice paper sheet at a time into some warm water for about 5 seconds then place on plate or a chopping board. It will initially stil be quite stiff – don’t worry, it will soften up. 

Arrange your vegetables in the middle of the wrapper. Leave  2-3cm at either side. Sprinkle with some coriander, chilli and sesame seeds and squeeze on some lime juice.

Summer rolls 3

The wrappers will now be softer and will stick together once rolled. To wrap them fold the bottom section over the vegetables, pushing them in towards the wrapper so they don’t escape and are tightly packed. Fold over the sides and then continue to roll upwards. Roll them very tightly. 

You might have some veg left – you could make this into a side salad with some crushed nuts and lime juice, or keep to use in another dish. 

They are best served immediately but they can be kept for a few hours – covered with a damp towl so they don’t dry up. Also recommended if making more than 4 at a time.

Serve with chilli sauce/oil, soy sauce or a homemade dipping sauce – try my Vietnamese nuoc cham or make a blend with peanut butter, soy sauce and lime. Mmm mmm.

Summer rolls2


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