Thao’s Vietnamese Summer Roll for Two
Cook time: 
Total time: 
  • 8 Vietnamese Brown Rice Spring Roll Wrappers (find it in the ethnic food section)
  • 3 oz Edamame beans, firm Tofu or cooked Chicken
  • 1 julienne Cucumber
  • A handful coarsely chopped Cilantro or Green Onion
  • 1 sliced Apple
  • 1 bag Baby Spinach
  1. Step 1: Dip Vietnamese Brown Rice Spring Roll Wrapper completely in water. Take out. Spread on a dry clean plate.
  2. Step 2: Place fillings in the middle of Wrapper. Note: less filling is easier to roll.
  3. Step 3: Roll up the Wrapper tightly.
  4. Serve
  5. Serve the Rolls on their own, or with an Orange chilli dipping sauce by juicing Orange and mix juice with Chilli Sauce.
  6. Tips
  7. - Make them the night before and take to work for lunch: make the rolls, put them an airtight container, cover with a moist paper towel, close the lid – the towel keeps the rolls fresh and perfect for lunch the next day;
  8. - Any salad you like will make a nice filling;
Recipe by Star Anise Foods at