Start the year off right with a light yet tasty Summer Roll recipe - perfect either as a starter or for a quick lunch on the go!


With the influences of different cuisines from round the world, vegetarian and vegan dishes have become far more diverse. These Vietnamese-style summer rolls make a delicious starter or summer main course. They are also gluten-free, nutritious and vegan.


  • 500g oriental vegetables - such as beanshoots, peppers, carrots or mouli
  • 1 red chilli - deseeded and finely chopped
  • 1 bunch coriander - shredded
  • 1 piece ginger - approx. 4cm, grated
  • 2 limes - juice and zest
  • 2 tbsp tamarind gluten-free soy sauce
  • 6 Vietnamese rice paper wrappers
  • 1 avocado - peeled and thinly sliced lengthways
  • 18 mint leaves
  • Coriander sprigs - as starter plate decor


  • Cut all the vegetables into even-sized matchsticks and place in a large bowl.
  • Add the chilli, coriander, grated ginger, lime juice and soy sauce. Mix well.
  • Leave the vegetables to marinate for up to an hour.
  • To make up the summer rolls, squeeze the excess moisture out of the vegetables with your fingers and divide into six even amounts.
  • Soak the rice paper wrappers individually in a bowl of warm water for 20 seconds.
  • Remove the wrappers from the water and lay out on a board.
  • Place the vegetables, mint leaves and avocado slices in a line across the centre of the wrappers. Fold the sides in to seal, then roll tightly from one end to the other so the filling is totally enclosed.
  • Cut each roll into three. Arrange on individual plates with the Vegan Satay Sauce (see below) and sprigs of coriander.


This is an incredibly useful recipe and is not just reserved for vegan guests. It is punchy, unusual and will enhance both meat and cooked vegetable-based dishes.


  • 4 tbsp rapeseed oil
  • 1 onion - finely chopped
  • 3 garlic cloves - finely chopped
  • 1 red chilli - cored, deseeded and diced
  • 2 tbsp tamarind gluten-free soy sauce
  • 4 tsp light brown sugar
  • 240ml peanut butter
  • 240ml coconut milk
  • salt and dried chilli powder


  • Heat the oil in a pan over a moderate heat and cook the onion, garlic and chilli until lightly caramelized.
  • Transfer the mixture to a food processor.
  • Add the soy sauce, sugar, peanut butter and coconut milk. Blend to form a thick paste.
  • Season to taste with salt and dried chilli powder.
  • Transfer to a covered container and store in the fridge until ready to use.