Looking for a light, refreshing, and wholesome lunch idea to beat the summer heat? Vietnamese Cold Rolls are the perfect solution!
These versatile rolls are quick to prepare, endlessly customisable, and don’t require any time spent over a hot stove—ideal for easy summer lunches, picnics, or even a breezy dinner on warm evenings.
Plus, they’re a great match for our stainless steel lunchboxes, keeping the rice paper fresh and preventing it from drying out or becoming rubbery.
Ingredients:
• 1 carrot
• ½ cucumber
• Cos lettuce
• Purple cabbage
• ½ block marinated firm tofu
• 100g shredded chicken breast
• 1 cake of vermicelli rice noodles
• 1 packet Vietnamese style cold rolls wrappers
Method:
- Chop veggies into long thin strips.
- Cover rice noodles with boiling water and allow to cook for 5 minutes. Drain water.
- In a large round bowl filled with warm (not hot) water, carefully submerge cold roll sheets
- one at a time and place on clean surface.
- At one end, layer toppings and roll up wrapper over the fillings, folding in sides as you go to
- make a log shaped roll.
- Repeat with remaining fillings and wrappers
To serve:
Serve with your favourite sauce like sweet chilli, soy sauce, or (if not sending to school) combine 1 Tbsp of smooth peanut butter, 2 tsp of soy sauce and a dash of boiling water for a tasty satay.
Notes:
- Choose favourite protein for filling. Marinated tofu works great or chicken, beef or cooked prawns!
- Ensure wrappers don’t split by only submerging in water quickly and not overfilling.
- Keep refrigerated until ready to serve.
- You can stop rolls sticking to one another in the lunch box by placing a small piece of grease proof paper between them