Veggie Summer Rolls

What's better than a rainbow snack? 

With heated days rapidly  approaching, our palette wants refreshing snacks. I just jazzed up the traditional Vietnamese summer rolls by giving them color and crunch.

Beetroot - contains antioxidants, which protect cells from aging.
Carrots - are an excellent source of vitamin A that plays an important role in vision .
Cucumber - is refreshing and is also rich in antioxidants.
Mango - also filled with antioxidant also contain vitamin C and B that prevent cardiovascular disease
Mint- regulates digestion, and like all other ingredients rich in antioxidants .

Veggie Summer Rolls


  • Rice leaves
  • Rice vermicellis
  • 1 mango
  • 2 carrots
  • 1 beet
  • 1 cucumber
  • 1 bunch of fresh coriander
  • 1 bunch of fresh mint
  • 1 handfull of peanuts


Cook the noodles as directed on the package. Once drained run them immediatly under cold water to prevent from sticking . Slice all the ingredients, pound the peanuts.

Now lets start rolling! It's pretty simple, first thing, you need to soak the rice leaves in water (about 10 sec). Then, put the mint and coriander in the center, add a little bit of noodles (too much makes the rolling too difficult and will fill you after one bite!) and last thing fill with the vegetables and peanuts.

I suggest folding the two short sides on your filling first,  then fold one long side over it really tight until you complete rolling! 

You can eat them all by themselves or make a dipping  sauce. I made one with peanuts butter and little bit of hot water to dilute it. 

Bisous, Lucie