We had such a great time at the cookery class I ran at work today. Fifteen of us gathered to make fresh Vietnamese Summer Rolls and a zingy Mango Salad – it was a proper lunchtime treat! While we rolled, we chatted about the difference between summer rolls and spring rolls, as it’s something that often gets mixed up.
So here’s aquick explainer: summer rolls are the fresh ones – filled with crisp salad vegetables, herbs and your choice of protein. They’re usually served cold and required little to no cooking. Spring rolls, by contrast, are the crispy fried ones – traditionally deep-fried, though I often air-fry mine these days to keep them a bit lighter.
I’ve rounded up four of my favourite Vietnamese Summer Roll Recipe below. They’re all light, vibrant and perfect for this sunny weather. I’m also thinking of adding a tofu version or maybe something with grilled aubergine soon, so do check back for more ideas.
For now, I hope these recipes bring a little Vietnamese summer to your kitchen!
