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  • Philip Munda

Summer Spring Rolls

Updated: Nov 16, 2020

Light, refreshing and quick to assemble, these spring rolls are perfect for a summer picnic or lunch. These are vegetarian but you could easily add chicken/prawn or any other protein to the filling if you desire.

The Peanut butter dipping sauce is a great accompaniment to these rolls

Time: 30 mins

Serves: 4-6

Difficulty: Easy


  • 12 Rice Paper Wraps

  • 1 Cucumber

  • 2 Carrots

  • 1 Avocado

  • 1 Red Pepper

  • 1 Yellow Pepper

  • 250g Vermicelli Noodles

Peanut Butter Dipping Sauce Recipe Here


  1. Cut all the vegetables into thin strips- you can julienne them with a knife or use a mandolin if you have one

  2. Soak the Vermicelli noodles in boiling hot water for 2-3 minutes before straining

  3. Put boiling hot water in a shallow dish and soak each rice paper wrap until softening, once soft fill each wrap with an even share of the vegetables before rolling into a spring roll- fold each long side in before rolling it up like a cigar

  4. Cut in half or keep whole

Happy Cooking!


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