Vietnamese Summer Rolls

Preparation info
  • Makes


    • Difficulty


Appears in
The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

  • About

These are so simple, but they do take a little practice, as the wrappers become very sticky once soaked, which makes them a bit tricky to handle the first time you try. If you cut the vegetables neatly and roll them tightly, the rolls will look appetizing, fresh and very professional.


  • a few sprigs of coriander
  • 50 g pre–cooked rice noodles
  • 1 medium <


  1. Strip the leaves from the coriander and discard the stalks.
  2. Submerge the noodles briefly in a pan of boiling water to soften them, then drain and pat dry with a clean tea towel.
  3. Place the noodles in a bowl with all of the vegetables. Divide the vegetables and noodles evenly into eight small bundles and set them aside on a tray.
  4. Set up a heat