Fresh Summer Rolls

I think a lot of people can agree that fresh summer (or spring) rolls is one of those dishes that you gladly order in a restaurant but rarely make at home. Some of the reasons We were blaming on were that it was hard to find the right ingredients, that it took a lot of time to make and was quite difficult. A couple of months ago we finally decided to give them a try and it turned out that none of our excuses were valid. The only thing that could be a bit hard to find is rice paper, although in Sweden you can probably find them in most large supermarkets and definitely in any Asian market. They don’t take a lot of time making either; just the time it takes to cut the vegetables and prepare the dip (maximum 15 minutes). And how difficult was it to roll them? Well, the first three looked all wrinkly, broken and sad. But after a couple of tries they drastically improved. And they tasted just as good as in a five-star Vietnamese restaurant.

After that dinner we talked about how easy it was and how we should do this at least once a month. Five months later we still hadn’t tried it again. Until yesterday when I invited one of my friends (who is also about to have her first baby) over. I am soon to be a certified instructor in infant massage, and since we have to hold a couple of trial courses before I receive my certificate she was one of my first students. But before we started the course we had fresh spring rolls for dinner. I had prepared the vegetables so that we could roll, talk and eat at the same time. The spring rolls turned out even better than the first time and the course went great. I think I will actually be a good instructor in infant massage.


Fresh Spring Rolls
Serves 4

We switched the common rice noodles for cabbage in our spring rolls. Be creative in the use of vegetables, you could add beans, tofu, spinach, Thai basil, apples etc …
We made a marinade that we dripped over the vegetables before we rolled them, you could also marinate some of the vegetables in advance.

1 mango
1/2 cucumber
2 carrots
1 avocado
1 small pack sprouts
1 small pack sugar snap peas
1/4 wild cabbage
1 handful cashew nuts or peanuts (chopped)
fresh coriander (cilantro)
fresh mint leaves

2 tbsp sesame oil
2 tbsp water
1 lime (juice)
1/2 fresh chili (finely chopped)
1 clove garlic (finely chopped)

rice paper (also called rice wrapper)

Preparations: Slice all the ingredients into thin sticks and put them in separate bowls. Mix the marinade and prepare the other dressings.
Making the spring rolls: Warm some water in a large pot. Dip the rice paper in the water so that it become soft, spread it out on a plate. Put the ingredients in the middle of the rice paper, drip the marinade over the vegetables (in the picture we just used lime), fold the rice paper as shown on the pictures below.

Serve with one dip sauce or several, here are some examples: Peanut butter (as it is, or whipped together with Soy yogurt), Soy sauce (with garlic and some finely chopped fresh chili and coriander), Sweet chili sauce (as it is).




  • Jess
    When I tried this they were very sticky when it came to eating them. Can anyone give me some advice on how to prevent this, or whether they are meant to be like this? Brilliant blog, thanks for all the yummy recipes.
  • Linda
    Really love your website... I am also Scandinavian living in another country with very different culture... so appreciate the Danish/Swedish touch... the photo, the mood, the youth.....Just wanted to add to your ingredients that you can marinate rice noodles - the thin type - and add some of these together with the vegetables. Thank you for the a great Blog.
  • Looking for this recipe exactly! Thanks so much for a wonderful site. Any clue how long these would keep in the fridge?
  • Thanks for all your comments! I agree with Ed and Damon, if you have a mandoline it makes it even easier. We also checked out the Ravenouscouple blog: You seem to now all about Vietnamese cooking. We've got a lot to learn!
  • yum. i always go for these pre made at the market when im in a hurry, bc they are so crisp and fresh. I love your step by step, youre encouraging me to do it myself!
  • Great work! I do agree with Ed...use your V-Slicer or mandolin if you have one to make the slicing a breeze. As for the wrapping I like to wet the wrappers until they are getting softer but still keep a little stiffness. They will soften by the time you finish filling and remain super strong! One of my favorite fillings is kelp noodle. Next time we will definitely try marinating the veggies first....thanks for the great ideas!
  • you're absolutely right...once you remove the mystique of Vietnamese cooking---easily done by just trying to make a few dishes--you'll realize how simple and fresh Vietnamese cuisine is!
  • Thank you so much for those delicious spring rolls & the massage course! I'm proud to be one of your first students :) Verkligen supergott och så himla vackert. jättefina bilder också, är det du, David eller Johanna som har fotat? så fin blogg detta. ska tipsa min lillasysyer (hon som är vegetarisk kock) om att kika in här för inspiration! ses snart igen! massa kramar, lina
  • These are really very easy to make. I use my mandoline to cut most of the vegetables making it easier still.
  • Mumsigt! Och fina bilder också! Hälsningar från mamma och Johanna i Australien
  • Thank you for sharing this. I would have never thought about trying spring rolls at home. You have terrific photography on your blog! I also wanted to let you know that i just awarded you with the 'honest scrap' award. No obligation whatsoever but it's actually fun!
  • Your blog is so beautiful and your recipes look amazing! I recently made fresh spring rolls and had the same difficulty in wrapping them at first, but it got a lot easier as I went along. I agree, it is quite nice to realize how simple they are to make.

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