Summer Rolls

Serves 8

What you need

  • 8 Rice Paper Sheets
  • 200g Cooked Vermicelli Noodles
  • 200g Mixed Herbs (coriander,mint,thai basil, perilla)
  • 200g Pickled Carrot
  • 160g Pickled Cucumber


Pickled Carrots and Cucumbers:

  • 2 carrots cut into matchsticks or julienned using a mandolin (using the finest
  • setting)
  • 2 cucumbers cut into matchsticks or julienned using a mandolin (using the
  • medium setting)
  • 100g caster sugar
  • 2 tsp salt
  • 150ml rice wine vinegar
  • 1 birds eye chili

Peanut Dipping Sauce:

  • 25g peanut butter
  • 20g hoisin sauce
  • 30ml water


  1. Place carrots and cucumbers in two separate mixing bowls, sprinkle with salt, and let sit for 5-10 minutes.
  2. Squeeze the cucumbers and carrots to extract the water and drain.
  3. Mix the sugar and vinegar in a pot over low heat and adjust to your own personal taste.
  4. Once mixture is completely cold, pour over carrots and cucumbers.
  5. Add smashed chili.
    (This can be made in advance and stored in the refrigerator).
  6. For the dipping sauce, combine the peanut butter, hoisin sauce and water together in a pan on medium heat. Serve hot.
  7. Soak the rice paper sheet in luke warm water.
  8. Place a bit of the cucumber, carrot, vermicelli noodles and mixed herbs above the bottom of the rice paper.
  9. Roll over half way tightly fold in the sides to the centre and finish through.