Vegetable Summer Rolls

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    252
based on 2 ratings

These Vietnamese-inspired summer rolls are surprisingly simple to make and deliver a fresh hit of crisp vegetables and fragrant herbs, perfect for summertime. This recipe is best eaten on the same day you make it to ensure the filling stays crunchy and fresh. To make this recipe, you will need 25cm rice paper rounds.

recipe updated 28 Aug 2025

Ingredients

  • Carrot icon
    Carrot
    150 g
  • Cucumber icon
    Cucumber
    150 g
  • Water icon
    Water
    as needed
  • Thai basil icon
    Thai basil
    10 g
  • Mint leaves icon
    Mint leaves
    10 g
  • Coriander icon
    Coriander
    10 g
  • Ginger icon
    Ginger
    2 teaspoons
  • Water icon
    Water
    60 g
  • Radish icon
    Radish
    120 g
  • Vermicelli icon
    Vermicelli
    360 g
  • Garlic chili paste icon
    Garlic chili paste
    2 teaspoons
  • Sugar icon
    Sugar
    1 tablespoon
  • Vegan fish sauce icon
    Vegan fish sauce
    120 ml
  • Lime icon
    Lime
    as needed
  • Rice paper rolls icon
    Rice paper rolls
    8

Tools

  • kCook icon Small bowl
  • kCook icon Serving plate
  • kCook icon Food processor attachment
  • kCook icon Bowl - large

Step preview

  1. Fit the grating disc, setting 1 / Fine (2mm) to the Food Processor attachment
  2. Grate carrots into the attachment – speed 1
  3. Transfer the grated carrots into a small bowl and set aside
  4. Fit the thin slicing disc, setting 1 / Thin (2mm)
  5. Slice the cucumber into the attachment – speed 1
  6. Transfer the sliced cucumber into a clean small bowl and set aside
  7. Slice radishes into the attachment – speed 1
  8. Transfer the sliced radishes into a clean small bowl and set aside
  9. Fill a large bowl with warm water until half full
  10. Submerge one piece of rice paper in the water – 3 seconds
  11. Place the rice paper on a clean, damp kitchen towel
  12. Add a small amount of noodles to the bottom third of the rice paper
  13. Then add some carrots, cucumber and radishes, arranging in a neat line
  14. Top with some herbs
  15. Fold the bottom edge upward to cover the filling
  16. Then fold the sides in and roll up tightly
  17. Place on a serving plate and repeat the same with the remaining rice paper and filling
  18. Now, make the dipping sauce
  19. Add the ingredients into a small bowl
  20. Stir until combined and the sugar has dissolved
  21. Decorate the serving plate with lime wedges
  22. Serve
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