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Summer Rolls


  • 2 oz dried rice sticks or rice vermicelli
  • 6 rice paper wrapper sheets
  • Large bowl of water to dip rice paper sheets
  • 6 sprigs coriander
  • 6 sprigs mint
  • 6 leaves lettuce, rib/stem removed
  • 1 small ripe mango, peeled and cut into strips
  • 1 carrot, peeled and cut into match sticks

Sweet Chilli Dipping Sauce

  • 4 tablespoons light soy sauce
  • 4 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 2 tablespoons warm water
  • 1 garlic clove peeled and crushed
  • Red pepper flakes or chopped fresh chili to taste


  1. Dip the rice paper sheets in water, making sure all sides are wet. Shake off excess water.
  2. Place on a clean work surface. Place a sprig each of coriander and mint in the front 1/3rds of the rice paper sheet. Then place lettuce leaf, a little rice noodles, carrot, and mango slices.
  3. Fold and roll the summer roll.
  4. Serve immediately with vegetarian Vietnamese dipping sauce (recipe below). To store, put rolls on a plate, cover with a damp paper towel. Then cover plate completely with foil or plastic wrap and refrigerate.
  5. Fold front part over filling and roll. Tuck in sides. Roll the rest.
  6. Whisk everything together till the sugar dissolves.