We are all doing our bit for the environment & cutting meat out of our diet makes a huge impact. So we bring you Meat Free Mid Week Recipes – Vegetarian Vietnamese Summer Rolls.

Vegetarian Vietnamese Summer Rolls


  • 1 package (4 ounces) vermicelli rice noodles
  • 8-inch spring roll wrappers
  • Fresh chives (optional)
  • Creamy Peanut Dipping Sauce
  • Spicy Hoisin Dipping Sauce


  • 1 avocado, thinly sliced
  • 1/2 cup fresh basil leaves
  • 1 medium carrot, cut into matchsticks (1 1/2 cups)
  • 1 small cucumber, cut into matchsticks (3/4 cup)


  1. Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring-roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth.
  2. Place a layer of fillings on bottom third of wrapper, leaving a 1 1/2-inch border. Top with a portion of noodles and another layer of fillings.
  3. Fold bottom of wrapper tightly over fillings.
  4. Roll over once, tuck in sides, and finish rolling. If desired, add 3 fresh chives and continue rolling to enclose them. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 8 summer rolls. Serve immediately with dipping sauces, or refrigerate, up to 2 hours.

This recipe is delivered by Martha Stewart but I am sure you can change and update the recipe for your tastes! Experiment with different fresh fillings and flavour combination.

I would love to hear your versions of Vietnamese Rolls, so comment away!

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