Vietnamese Summer Rolls from The Vegetarian Kitchen by Prue Leith and Peta Leith
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 ne...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Colander
- Kitchen towel
- Mixing bowl
- Tray
Ingredients
- a few sprigs of coriander
- ¼ cucumber, cored and cut into strips
- 1 baby gem lettuce, leaves shredded
- 16 Thai basil leaves
- 8 large rice–paper spring roll wrappers
- 1 medium carrot, peeled and cut into strips
- 50 g pre–cooked rice noodles
- 3 red cabbage leaves, cut into strips
- 8 spring onions, trimmed and cut into strips
- sweet chilli sauce for dipping
- 8 mint leaves
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Vietnamese Summer Rolls
veganrecipeclub.org.uk
Summer Rolls
purewow.com
Vegetarian Summer Rolls | Savory
savoryonline.com
Vietnamese Summer Rolls
poppycooks.com
Vietnamese Summer Rolls | Foodtalk
foodtalkdaily.com
Vietnamese-Style Summer Rolls
purewow.com
Vietnamese Summer Rolls
nem-viet.co.uk
Vietnamese Summer Rolls with Dipping Sauces
freshfarm.org