Vietnamese-style summer rolls — our children’s favourite lunch!

After my recent post on school lunches, I received several requests to share our recipe for the vietnamese summer rolls my kids love so much. Michael makes these for the kids at least once a week and it’s always a huge hit — it’s the one day of the week where all three kids come home with completely empty lunch boxes.  I finally got Michael to write down his recipe and instructions, which I’ve shared below — along with a tip for keeping the summer rolls from sticking to the lunch box.

Vietnamese-Style Summer Rolls:

Ingredients: (makes 9 – 10)

-1 pack of rice paper rounds (available in Asian food aisle of most grocery stores)
-2 small carrots, grated
-1 medium cucumber cut into thin slices, 5cm long
-Organic tofu, cut into thin, 2 cm pieces and marinated in Tamari
-Sesame seeds
-Fresh coriander
-Fresh mint
-Bean (or other) sprouts
-Vietnamese Salad dressing for dipping
-Sesame oil to stop them sticking to the lunch box

Quickly soak rice paper rounds in water, removing excess (we use a shallow round pie dish filled with water). Lay wet rice paper rounds on damp tea towel. Add grated carrot, 2 cucumber sticks, sprouts and about 5 – 6 pieces of marinated tofu in the top half of each rice paper round. Sprinkle with sesame seeds. Add fresh mint & coriander. Fold sides of rice paper partially over mound of ingredients and then roll toward yourself, using thumbs to keep escaping ingredients in check (pack will also have instructions for this). Place in lunch box/container which has been rubbed with sesame oil to stop the rolls sticking. Include Vietnamese dressing in separate container for dipping.  Our PlanetBox lunch boxes are perfect for this meal.

Enjoy!

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