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Vegan / Appetizer / Main Dish / Vegetarian / Plant-based
Vietnamese Summer Rolls are colorful, healthy, easy to make, and a delicious appetizer or light entrée. These Vietnamese Summer Rolls contain rice noodles, quick pickled carrots, other veggies, and herbs. Get creative and make it your own with all kinds of thinly sliced veggies or other ingredients like tofu.
They’re easier to make than they look—and there’s no cooking involved. Perfect for a warm day or quick workday lunch.
Yield: 10 rolls
Robin Donovan is the cookbook author, recipe developer, photographer, and creator behind the popular blog All Ways Delicious, where she shares easy, delicious, and nutritious recipes from around the world. She is the author of more than 40 cookbooks including Ramen for Beginners and The Mediterranean Table. Follow her on social @allwaysdelicious.
2 medium carrots, peeled and cut into thin sticks
½ cup of white vinegar 1 tsp of sugar
½ tsp of salt
½ cup of water
10 rice paper wrappers
4 ounces (120 grams) thin rice noodles or rice vermicelli
¾ cucumber cut into thin sticks
½ cup of shredded cabbage
10 small lettuce leaves
1 bunch of fresh mint leaves
1 bunch of fresh cilantro leaves (optional)
Water
Edible flowers (optional)
½ cup of smooth peanut butter
1 ½ tablespoons of soy sauce
1 tablespoon of maple syrup or honey
½ teaspoon hoisin sauce
1 teaspoon of sriracha
1 teaspoon of sesame oil
Robin Donovan is the cookbook author, recipe developer, photographer, and creator behind the popular blog All Ways Delicious, where she shares easy, delicious, and nutritious recipes from around the world. She is the author of more than 40 cookbooks including Ramen for Beginners and The Mediterranean Table. Follow her on social @allwaysdelicious.