with
Florette Salad
I’m really rather pleased with today’s recipe for Vietnamese Rainbow Vegetable Summer Rolls; ever since I saw these colourful rolls in Pinterest and other social media platforms, I’ve been wanting to make them and devise my own version. Today’s recipe is super easy, and also vegetarian, but you can add cooked meat such as chicken, beef or turkey if you want something meatier – crab and prawns are also wonderful when added to the filling and shredded cooked duck is “da bomb”!
These summer rolls are made with ready prepared salad, making them even easier to make; I used Florette Sweet and Crunchy salad as my base, as it has Frisée, Iceberg, Green Romaine, Carrot and Red Cabbage in it, which adds to the colour and the texture of the filling, and is the perfect base in which to build your summer rolls. Today’s recipe, as I mentioned before, IS vegetarian and also vegan as well as Gluten Free too, but all the meat eaters in my household were happy to munch their way through a whole plate of these the last time I made them.
Today’s recipe is the second in my current collaboration with Florette salad, and readers may be interested to see last month’s recipe for Moroccan Chicken & Apricot Salad with Tabbouleh, which was made using Florette’s “Peppery Crispy” salad leaves, for a more Maghreb style of recipe. I’ve shared today’s recipe below, along with some more recipes for summer rolls that I discovered on the web, and I hope you will enjoy my latest recipe as much as we all do…….don’t forget to make extra, as these really do fly off the table! Karen
Disclaimer: Collaborative paid recipe development with Florette; all views and opinions remain my own.
Vietnamese Rainbow Vegetable Summer Rolls
Print recipe
| Serves | 3 to 4 |
| Prep time | 10 minutes |
| Dietary | Gluten Free, Vegetarian |
| Meal type | Appetizer, Lunch, Salad, Side Dish, Snack, Starter |
| Misc | Pre-preparable, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party |
| Region | Vietnamese |
| By author | Karen Burns-Booth |
Ingredients
- 1/2 bag of Florette Sweet and Crunchy salad
- 1/2 yellow pepper, de-seeded and cut into matchsticks
- 2 carrots, peeled and cut into matchsticks
- 4 spring onions, trimmed and cut into 2" (5cms) lengths
- 1/4 cucumber, cut into matchsticks
- 4 tablespoons hoisin sauce (plus extra to serve)
- 12 spring roll wrappers
- soy sauce (to serve)
Note
These easy to assemble Vietnamese Rainbow Vegetable Summer Rolls are packed with sweet and crunchy salad, carrots, peppers, spring onions and hoisin sauce. Perfect for a light snack or for the school and office lunch box, they also make a tasty appetiser or starter too.
Directions
| Step 1 | Dip the spring roll wrappers into a large bowl of warm water for about 10 seconds, one at a time, and lay the wrapper onto a damp, clean tea towel. |
| Step 2 | Spread some of the hoisin sauce down the middle of the wrapper, then add some of the salad, peppers, carrots and cucumber matchsticks. |
| Step 3 | To roll up - fold both ends over the vegetables, then fold over the two sides before rolling the wrapper to form a parcel, until a neat roll is formed. |
| Step 4 | To serve: cut the summer rolls in half, arrange them on a plate with a bowl of extra hoisin sauce and soy sauce on the side. |
About Summer Rolls:
Image: Blue Dragon
Gỏi cuốn, Vietnamese spring roll, is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in Vietnamese bánh tráng (commonly known as rice paper). Some people believe that Vietnamese summer rolls originate from China since they are similar in form to Chinese spring rolls, Chinese biscuit rolls, and Chinese-American egg rolls. Others believe their origins are from Vietnam since the ingredients are different and they are served fresh while others are served fried, like the Vietnamese Chả giò. They are served at room temperature (or cooled) and are not deep-fried or cooked on the outside. It is listed at number 30 on World’s 50 most delicious foods complied by CNN Go in 2011. Fresh gỏi cuốn have gained popularity among Vietnam’s neighbouring countries and in the western hemisphere as well. These rolls are considered to be a very popular appetiser with customers in Vietnamese restaurants.
Image: Travel to Vietnam
Summer Rolls Recipes:
Vietnamese Fresh Prawn Summer Rolls
Image: Food Network
Gỏi cuốn – Vietnamese Summer Rolls
Image: Lover Of Creating Flavours
Vaguely Vietnamese Summer Rolls
Image: CHICA ANDALUZA
Image: Evening Standard
Image: From the Larder
Image: Chilli & Mint
Vietnamese Rainbow Vegetable Summer Rolls
Jacqueline Meldrum says
I was really excited to make these the first time. I enjoyed them, but the boys in my life didn’t like the wrappers are all, so they soon got discarded. So disappointing. I still think they are great.
Karen Burns-Booth says
Glad you like them Jac, the man in my life actually prefers these wrappers to the usual greasy, deep-fried ones! It’s horses for courses I think! K
Fiona Maclean says
I love this style of spring roll. And they are ultra healthy too. I actually learnt how to make them on a bootcamp cookery lesson!
Karen Burns-Booth says
Me too Fiona, so much nicer than the greasy and fatty deep-fried versions, and as you say, SUPER for fast days on the 5:2 diet too! Karen
Alisa says
it looks amazing, great ingredients and i was excited to make this recipe because i love prawn. I am sure about it, After long time I will make delicious recipe these ingredients 🙂 Thank you KAREN!!
Karen Burns-Booth says
You are very welcome Alisa! I hope you enjoy them as much as we did if you make them and DO add prawns, as that would be fabulous! Karen
Janice says
How lovely and light and delicious. Perfect for 5;2 days, great little tasty bites.
Karen Burns-Booth says
Thanks Janice, yes, good for fast days, I must add the exact calorie count next time I am doing my posts, as it may help all those on the diet! Karen
Becca @ Amuse Your Bouche says
I’ve never made summer rolls before – they look so fresh and summery. I absolutely love hoisin sauce!
Karen Burns-Booth says
I think you’d love these if you made them, and like you, I love hoisin sauce!
Jill says
I always love the look of spring rolls but I’ve never made them at home. I need to try your recipe!
Karen Burns-Booth says
Thanks Jill – it’s an easy recipe but with spectacular results!
Iryna Bychkiv says
What a simple yet delicious meal. I love spring rolls and definitely need to make them soon especially since spring roll wrappers are laying in my pantry.
Karen Burns-Booth says
You can add all sorts of things inside them, to suit your personal taste Iryna!
Dannii @ Hungry Healthy Happy says
We love making these for a light lunch. It’s a great way to add lots of extra colour in to our diet 🙂
Karen Burns-Booth says
They are a great way do save on calories but not on taste Danni!
April J Harris says
Your Vietnamese Rainbow Summer Vegetable Rolls look amazing, Karen. What a lovely, fresh and wholesome summer treat! Florette Salads are so handy to use and they have worked beautiful in these rolls. It’s so nice to have delicious shortcuts like Florette on hand!
Karen Burns-Booth says
Thanks April – I DO love the range of leaves on offer in the florette range and they add a nice crunch to these summer rolls!
Dom says
oooh, i’ve always loved these glass noodle rolls, so translucent and light. I adore what you’ve done with them here, The Viking would adore these!
Karen says
Me too Dom and they are so versatile to use too……thanks! Karen