One of my favourite dishes to have especially in the warmer seasons and hot days are Fresh Summer Rolls. They are light and fresh not to mention super easy to make along with being healthy.
They're also a great way to sneak in extra veggies as you can pack in a whole variety of goodies to make them nutritious and colourful.
I usually like to prepare enough of the fillings to last for a few days so that they can be treated as an easy meal prep option. This way, I can use the remaining fillings for lunch/dinner over the next couple of days.
I love filling Summer Rolls with pan-fried tofu, veggies, and vermicelli noodles but you can also use any protein you prefer including prawns, chicken, Crispy Tofu and many more.
These summer rolls pair perfectly with my Peanut Sauce Recipe.
Ingredients to Make Fresh Summer Rolls
- Rice Paper Sheets, are the main ingredient for Summer Rolls and is used to wrap the rolls. Available at most supermarkets in the Asian food section or can be found in Asian markets
- Vermicelli Noodles are thin noodles made out of rice. To cook them, pour hot water over them then drain when soft, which takes about 10 minutes
- Filling ingredients are endless and can be altered to your liking and preference. These are the ingredients I used in this recipe:
- Bean Sprouts
Below are some additional filling ideas:
Important tips for summer rolls
- It's best to prepare all your fillings first which includes cutting up the veggies, cooking the protein, and also making the peanut sauce. So that once the hard part is done, you can then roll them up easily.
- Make sure to cut the veggies in similar shapes and sizes, usually thin and long in length. This makes them easier to roll when they’re shaped the same along with being easier to eat.
- Ensure to roll the Summer Rolls on a damp kitchen towel as they will stick to a plate making them harder to roll and they can also rip this way
- Try and use a variety of veggies with different colours. This makes the rolls look beautiful and colourful
How to Wrap Summer Rolls
Time needed: 15 minutes.
Start by dipping the rice papers in warm water for a few seconds. they will soften quickly and can rip easily if they've been dampened too much
Place your filling ingredients on the bottom third. Don't overfill the rolls as they can rip easily if they have too much filling. I like to layer the fillings in even strips and layers. This way the ingredients will remain separate which will make them look nice and colourful
Gently lift the bottom sheet over the filling, ensuring to tuck it under and encase the filling so its nice and compact
Next, fold the two sides in to close the ends off, then continue rolling lengthways until the end
More Meal Prep Recipes
- Vegetable Frittata
- Zucchini Corn Fritters
- Mediterranean Frittata
- Chickpea Avocado Salad
- Healthy Banana Bread
- Mediterranean Pasta Salad
Fresh Summer Rolls
- 8 rice paper sheets
- 2 medium carrots
- 2 medium cucumbers
- 200 g firm tofu
- 2 handfuls of bean sprouts
- Handful of fresh coriander/cilantro leaves
- 1 avocado
- 50 g vermicelli noodles
- 1 tablespoon olive oil
- Slice tofu in rectangular pieces, 1 centimeters in thickness and pan fry in olive oil on a high heat until golden on both sides. Once cooked, slice into strips
- Cook vermicelli noodles as per packet instructions. They are usually cooked by letting them stand in a bowl with boiling water for 10 minutes, then drain when soft.
- Prepare all the remaining fillings by slicing the vegetables into similar sized pieces. The cucumbers should be cut into strips, carrots to be peeled and sliced into strips using a knife or mandolin, avocado also to be peeled and cut into thin slices.Wash and dry the bean sprouts along with the coriander/cliantro leaves
- Prepare a work station where you will be rolling your rolls like a kitchen benchtop or chopping board, having all your fillings close by
- Place down a clean damp kitchen tea towel which will be used to roll the rice paper rolls on
- Fill a tray with warm water which is large enough to dip the rice paper sheets into. Dip a rice paper sheet into the water for a few seconds until all sides have been dampened and place on the damp kitchen towel.
- Evenly lay down the fillings on the bottom third of the sheet, make sure to place in the middle and keep the sides clear.I like to add the avocado first with the protein laying next to it for the first layer. Then add strips of the remaining ingredients, keeping them all separate if possible.
- To roll them, its best to roll the first part over the filing lenngthways ensuring to tuck it under and encase the filling so its nice and compact. Next fold the two sides in to close the ends off, then continue rolling lengthways until the end. Similar to the way you would roll a burrito
- Repeat process to make the remaining rolls
- Enjoy by dipping into your favourite dipping sauce, I like to dip into my homemade Peanut Sauce
- You can refrigerate any leftovers rolls to enjoy the next day. They can keep for a few days in the fridge however its best to consume fresh as the longer its left, the rice paper sheets can become a little chewy after a few days.
- If you have leftover fillings, you can use them to make fresh rolls the next day which is what I like to do as rolling the summer rolls only takes a few mins to make which makes them great for meal prep