Summer rolls recipe- ready in 25 minutes!
Vietnamese flavours have always been my absolute favourite. The combination of fresh herbs, crisp vegetables, savoury grilled meat, and bright, zesty sauces creates the perfect balance of flavours and textures. This recipe takes inspiration from both classic Vietnamese summer rolls and the iconic bún chả, combining everything I love about these dishes into one satisfying meal that's as beautiful to serve as it is delicious to eat.
Rolling individual summer rolls can be a little time-consuming, especially if you're cooking for family or friends, so I thought-why not make one large, generously filled roll per person? You still get all of the freshness, crunch, and vibrant flavours you'd expect, but with a fraction of the effort. The result is a hearty, flavour-packed meal that's incredibly easy to assemble and guaranteed to impress.
These giant summer rolls are the perfect recipe for warm weather. They're light yet filling, wonderfully refreshing, and ideal for enjoying outdoors on sunny days. Whether you're hosting a relaxed garden gathering, serving them at a summer dinner party, packing them up for a picnic, or simply looking for a quick weeknight meal, they're always a crowd-pleaser. Their colourful presentation makes them look wonderfully impressive, while the fresh ingredients keep every bite tasting bright and satisfying.
Best of all, they're incredibly quick to make. They take less than 20 minutes to prepare and just 10-20 minutes to cook, making them a fantastic option when you want something that feels special without spending hours in the kitchen. Despite their simplicity, they're packed with bold Vietnamese-inspired flavours that are sure to have everyone coming back for seconds.
For this recipe you will need 6 large rice paper wrappers.
Each serving provides approximately 917 kcal, 56.8g protein, 72.1g carbohydrate (of which 19.5g sugars), 34.1g fat (of which 8.9g saturates), 19.4g fibre and 5.16g salt.
Summer rolls recipe- ingredient list!
Ingredient list for the rolls-
One and a half tablespoons of lemongrass paste or two finely chopped lemongrass stalks, only the center
One and a half tablespoons of garlic paste or four grated garlic cloves
One thumb-sized piece of fresh root ginger, peeled and grated, or one and a half tablespoons of ginger paste
Two tablespoons of soy sauce
Two tablespoons of fish sauce, vegan fish sauce, or more soy sauce
400g/14oz of refrigerated, not frozen, plant-based or pork mince
Two servings of dry vermicelli noodles, totalling about 90g/3¼oz
Six huge wrappers made of rice paper
Four huge leaves of iceberg lettuce
One big carrot, either roughly grated or peeled and chopped into thin matchsticks
Cut one cucumber into tiny matchsticks.
One peeled, stone-free avocado, thinly sliced, and a huge handful of fresh mint leaves
A big handful of fresh coriander leaves
A big handful of Thai basil leaves
A little handful of crushed roasted peanuts
Ingredients for dipping sauce that pairs amazingly on the side-
Smooth peanut butter, 3 tablespoons
Two tablespoons of firm, crunchy chilli oil
One tablespoon soy sauce
Just one lime's juice
2 tsp runny honey or maple syrup
Dried red chilli flakes, 1 tablespoon
Summer rolls recipe- step by step instruction guide!
Step 1
Set the grill to medium-high heat before making the rolls. In a big bowl, combine the fish sauce, soy sauce, ginger, garlic, and lemongrass. Add the mince and stir until well blended.
Step 2
Transfer the mixture to a baking dish and pat down into a 13x20cm/5x8in rectangle that is approximately 2.5cm/1in thick. Score the mince mixture deeply with a sharp knife into four equal strips. Grill the mince mixture for 6-10 minutes, or until fully caramelised, golden brown on top and cooked through. Set aside. Cook the noodles in a pot of boiling water according to the packaging directions. Drain well, rinse with cold water and leave aside to cool.
Step 3
Meanwhile, prepare the dipping sauce by combining all of the sauce ingredients in a small bowl. Stir well until the sugar has completely dissolved and everything is thoroughly combined. Taste and adjust the balance if needed, adding a little more lime juice for extra freshness, fish sauce for savoury depth, or chilli if you prefer a little more heat. Set aside to allow the flavours to meld together while you assemble the rolls. Fill a large, shallow bowl, roasting tin, or wide dish with warm water. Working one at a time, submerge 3 large rice paper wrappers in the warm water for 20-30 seconds each, or until they are just beginning to soften and become pliable. Be careful not to leave them in the water for too long, as they will continue to soften once removed and can become difficult to handle if they are overly delicate.
Step 4
Transfer the softened wrappers onto a clean, damp work surface, arranging them so they overlap slightly to create one large wrapper in the shape of an upside-down triangle. The overlapping layers help strengthen the wrapper, making it much easier to roll and ensuring it can comfortably hold the generous filling without tearing. Smooth out any air bubbles or wrinkles with damp hands before adding the filling.
Step 5
Lay two iceberg lettuce leaves across the centre of the prepared rice paper wrappers, leaving a border around the edges. Top with half of the rice noodles, followed by the grated carrot, cucumber, avocado, two pieces of the cooked mince, and a generous handful of mint, coriander and Thai basil. Finish by scattering over half of the crushed peanuts. Fold the bottom of the rice paper up and over the filling, then fold in the sides and roll tightly away from you, just as you would a burrito, keeping the filling tucked in as you go. The overlapping wrappers help create a sturdy roll that's easy to handle and packed with filling.
Step 6
Repeat with the remaining ingredients to make the second roll. Using a sharp knife, slice each roll in half on the diagonal to reveal the colourful filling. Serve immediately with the dipping sauce on the side for dipping. These are best enjoyed fresh while the rice paper is soft and the vegetables are crisp.