Vegetarian Summer Rolls


These light and crunchy rice paper rolls are filled with fresh vegetables and served with a soy dipping sauce. Full of flavour, and they look impressive too!

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Vegetarian summer rolls
Veronique van Ohmydish

Made by Véronique

Published at 2015-04-10, this recipe is for 5 people and takes 25 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 29-01-2024

25 minutes 5 people Snacks
Vegetarian summer rolls


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  • 25 circular rice paper sheets
  • 1 red pepper
  • Half a cucumber
  • 2 carrots
  • 1 little gem lettuce
  • 2 spring onions
  • 2 cloves of garlic
  • 3 cm fresh ginger
  • 1 red chilli
  • 3 tablespoons mirin (rice wine)
  • 5 tablespoons (gluten-free) soy sauce
Vegetarian summer rolls ingredients
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Kitchen equipment

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  • Chopping board
  • Chef's knife
  • Large bowl
  • Grater

Vegetarian Summer Rolls

25 minutes 5 people Snacks

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Preparation 10 minutes

Rinse the pepper, lettuce and cucumber. Peel the carrots and remove the seeds from the pepper and cucumber. Cut the carrots, cucumber and pepper into thin strips (julienne).

Cut the lettuce into small pieces and slice the spring onions into thin rings. Chop the clove of garlic and the red chilli (with or without seeds) as finely as possible.

Grate a piece of fresh ginger into a bowl, and mix with the soy sauce, mirin (rice wine), garlic and red chilli. You have now made a delicious dipping sauce. 

Vegetarian summer rolls
Vegetarian summer rolls

Finishing the vegetarian summer rolls 15 minutes

Fill a large bowl with lukewarm water. Then, 1 by 1, briefly place the rice sheets in the water. Between 5 - 10 seconds will be long enough, just until the rice sheets become transparent.

Place a rice sheet on a chopping board and lay the sliced vegetables in the centre. Don't add too much filling, as the summer roll needs to be rolled up and sealed.

Fold the rice paper to make a roll, first folding the sides inwards and then rolling the rice sheet closed towards the top. Repeat for the remaining rice sheets.

Serve the vegetarian summer rolls with the dipping sauce. Enjoy your meal!

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