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Summer rolls

Summer rolls

Brought to you by: OcadoLife
    10 serving

Prep time:

Cook time:

Serves: 10

We’ve used the brightest veg to shine through the rice flour wrappers.
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  • ½ red cabbage, (shredded)
  • 2 Large carrots, (julienned)
  • 2 peppers, (deseeded and thinly sliced)
  • 1 cucumber, (deseeded and thinly sliced)
  • 1 Bunch Spring onions, (thinly sliced length ways)
  • 1 iceberg lettuce, (shredded)
  • 1 small bunch mint leaves
  • 1 small bunch coriander leaves
  • 12 spring roll wrappers
  • 2 tbsp Sriracha, (for the dipping sauce)
  • 1 tbsp tamari, (for the dipping sauce)
  • 1 tbsp fish sauce, (for the dipping sauce)
  • 1 tsp caster sugar, (for the dipping sauce)
  • 1 tsp sesame seeds, (for the dipping sauce)


Step 1

Prep all the ingredients for the rolls and have them easily to hand.

Step 2

Boil a kettle and pour into a shallow heatproof dish that’s big enough to hold a rice wrapper. Allow to cool slightly.

Step 3

Take a wrapper and carefully soak for a few secs until just soft.

Step 4

Lay it on a clean chopping board and start to fill with some of the filling, leaving a 1cm border on the edges.

Step 5

Start to roll up one side, fold the edges over to seal and finish rolling into a tight wrap.

Step 6

With a sharp knife, slice in half and transfer to your serving dish.

Step 7

Repeat for the remaining rolls.

Step 8

To make the dipping sauce, simply put all the ingredients in a small bowl, whisk them together and serve alongside the summer rolls.

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