Summer is just around the corner and that means picnics in the park, BBQs and rosé. Yes. Please.

Inspired by Vietnamese street food ; these delicious herb-filled Summer Rolls(Goi Cuon) are easily elevated with the addition of fresh home grown herbs. They go well with thai basil, cilantro and mint – but you can easily sub these out for micro greens and many other leafy green herbs. If you really want to impress your friends, add some grilled shrimp – straight off the grill.


Serves 4 as an Appetizer

For the Summer Rolls

  • 2-3 cups loosely packed fresh herbs. Thai basil, cilantro and mint are what’s traditionally used, but as not above feel free to mix this up to suit your taste. The important things is that they be FRESH.
  • 8 Rice Paper Wrappers. 8.5″ diameter is ideal. Available in the Asian section of your local supermarket.
  • 1/3 packet Rice Noodles. Any thickness will work, but the thinner ones are a bit easier to handle when you’re assembling them. Follow the instructions on the pack for cooking, and allow to cool, before use in this recipe.
  • 4 tablespoons of crushed peanuts (optional). These add a nice bit of crunch to your dish, but if you’re not into them (or allergic!) then you definitely want to try to get the fried shallots.
  • 1/2 cup fried shallots. Available from your local Asian supermarket.
  • 2-3 spring onion sprouts, for garnish
  • 1/4 red pepper, sliced thinly
  • You can also add thinly sliced BBQ meat or shrimp, although they’re fine without too

Dipping Sauce

  • 1/4 cup natural-style creamy peanut butter
  • 1/3 cup water
  • 1 tablespoons hoisin sauce
  • 1 tablespoons freshly squeezed lime juice (from about 1/2 medium lime)
  • 1 1/2 teaspoons soy sauce
  • 1/2 tablespoon granulated sugar
  • 1 medium garlic clove, mashed to a paste
  • 1/2 teaspoon toasted sesame oil


For the Summer Rolls

  1. Fill a large mixing bowl with luke warm water
  2. Quickly (for less than a second) dip the rice paper wrappers into the water, then place on a clean wooden chopping board or plate
  3. Place the rice noodles, fresh herbs, and red pepper on one side of the wrapper, the crushed peanuts, fried shallots and grilled meat (if you’re using it) on the other, and the spring onion in the middle – with one end hanging off the end (see picture below)
  4. Start rolling from the side with the herbs on it first. Once you’re half way across fold in the ends, then continue to the side with the peanuts/shallots/meat on it


For the Dipping Sauce

  1. Whisk all ingredients in a medium mixing bowl
  2. Transfer to a serving dish (a small decorative bowl is perfect)
  3. Set aside until ready to use

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