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15 Jun, 2022

Summer Rolls

We love these summer rolls as you can get really creative with them and they look so pretty and colourful when cut in half and served on a large platter alongside that heavenly satay dip. They are also so versatile - you can have them as a starter for your summer dinner party, pop in a picnic basket to take al fresco or serve a couple with a side salad for a lovely, light lunch.


Serves 2-4


  • ½ an aubergine, sliced vertically and griddled
  • 3 large cabbage leaves, finely shredded
  • 1 portion of glass noodles, cooked
  • 1 chilli, sliced
  • ½ block of tofu, cut into small cubes
  • A handful of radishes, peeled and thinly sliced
  • A handful of mint
  • A handful of coriander
  • 8 rice paper rolls

For the sauce

  • 2 tbsp almond butter
  • 2tbsp sesame oil
  • 1 tbsp tamari
  • Juice of 1 lime


  1. First prepare all your ingredients according to ingredients list.
  2. Boil the kettle and fill a shallow dish. Leave to cool for about 5 minutes. Add a rice paper roll into the water and leave to soak for 10-15 seconds before lifting onto a board.
  3. Fill the middle of the roll with a selection of ingredients. Fold over the ends first before folding the bottom half over the ingredients and then rolling towards the top, making sure you are rolling as tightly as possible.
  4. To make the sauce place all the ingredients in a small mixing bowl or cup and whisk together until blended.
  5. Cut the rolls in half and serve with the sauce on the side to dip in.