Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Rice paper summer rolls, with fresh vegetables and dipping sauce
Easy to make, fresh and healthy appetiser

Rice paper summer rolls

Author: Flavelo
Recipes Vegetarian & Vegan Starters
The Vietnamese Summer Roll (Gỏi Cuốn) is a celebration of freshness. Unlike fried spring rolls, nothing here is deep-fried, so the flavours remain clean and natural. Rice paper is a tricky ingredient: brittle when dry, sticky when wet, but if you get the wetting technique right, it forms an invisible casing holding the crunchy vegetables and spicy filling together.
🕒 Prep Time 30 mins
🍳 Cook Time 5 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 160 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Large bowl with lukewarm water (for rice paper)
  • Clean, damp tea towel or plastic chopping board
  • Julienne peeler or sharp knife

Allergen Information

⚠️ Soya
⚠️ Peanuts
⚠️ Sesame

Instructions

1 ✓

Scald the glass noodles, let stand for 5 minutes, then drain and rinse with cold water. Mix in a drop of sesame oil, and cut shorter with scissors.

Tip: Cold rinsing stops cooking, and the oil prevents them sticking together into a big lump.
2 ✓

Cut the vegetables (carrot, cucumber, pepper) into matchstick thin strips (julienne).

Tip: Even cutting is important for texture, and so they don't puncture the rice paper.
3 ✓

Make the dip: mix the peanut butter smooth with the soy sauce and enough water to get a dipping consistency.

Tip: If too thick, water helps loosen it.
4 ✓

Fill a bowl with lukewarm water. Dip a rice paper in for 3-5 seconds, then lay out in front of you.

Tip: It will still seem hard, but the water on the surface will soften it in minutes.
5 ✓

Place a lettuce leaf on the bottom third of the paper, top with noodles, vegetables and herbs. Sprinkle with sesame seeds.

Tip: The lettuce leaf protects the rice paper from being torn by harder vegetables.
6 ✓

Fold in the two sides, then starting from the bottom roll up tightly in a cigar shape.

Tip: The tighter, the easier to eat. Try to squeeze out air while rolling.

Recipe FAQ

The rice paper is tearing, what should I do?
You probably soaked it too long. Just dip it, turn it, and take it out even if it feels a bit hard. It will soften completely during filling from the water on it.
The rolls are sticking together on the plate.
Rice paper is starchy and sticky. Brush them very thinly with sesame oil, or put lettuce leaves between them.

Ingredients

  • 12 pcs Rice paper (round)
  • 2 pcs Carrots
  • 1 pc Cucumber
  • 1 pc Bell pepper
  • 12 pcs Lettuce leaves (e.g. iceberg or romaine)
  • 1 bunch Fresh coriander and mint mixed
  • 100 g Glass noodles (vermicelli rice noodles)
  • 1 tbsp Black sesame seeds (for decoration)
  • 4 tbsp Soy sauce
  • 2 tbsp Peanut butter
  • 1 tsp Sesame oil