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Vietnamese Vegetable Summer Rolls

These summer rolls (so called because they are not deep-fried) are so quick and easy to make, an ideal starter for a banquet or a fresh, light meal.

Prep: 15 mins
Cook: 0 mins
Serves: 2
    • 1 carrot, grated
    • 50g bean sprouts
    • 5cm piece cucumber, shredded
    • 1 tbsp. Blue Dragon Fish Sauce
    • 1 tbsp. Blue Dragon White Rice Vinegar
    • 2 tsp. caster sugar
    • 8 Blue Dragon Spring Roll Wrappers
    • Handful fresh mint leaves, stems removed
    • Handful fresh coriander, chopped
    1. Mix the vegetables with the Fish Sauce, White Rice Vinegar, sugar and a handful of coriander.
    2. Dip the Spring Roll Wrappers one at a time in warm water for 8-10 seconds, until soft and pliable and place on a damp tea towel to dry off slightly.
    3. Place a small mint leaf in the centre of each wrapper, add the vegetable filling and roll up, folding the side closest to you over first. Then pull the sides together like an envelope and then roll the parcel away from you until a neat roll is formed. Serve with Sweet Chilli Sauce or Nuoc Cham.

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