For the teriyaki and mirin dipping sauce:

for the summer rolls:

  • Rice noodles, dried 140.0 g
  • Sesame oil 10.0 ml
  • Mint 4.0 g
  • Cucumber 180.0 g
  • Carrots 160.0 g
  • Rice paper 20.0 pc

A Vietnamese rice paper roll filled with vermicelli noodles, carrots, cucumber and mint, with a teriyaki and mirin dipping sauce



  1. For the teriyaki and mirin dipping sauce:

    • Whisk together the mirin and KNORR Blue Dragon Teriyaki Marinade.
    • Store until ready to use.
  2. for the summer rolls:

    • Place the rice noodles into boiling water and allow to cook.
    • Drain once cooked and cool under running water. Allow to dry a little then mix through the sesame oil.
    • Pick the mint leaves.
    • Finely slice the cucumbers,
    • Julienne the carrots.
    • In a deep dish soak the rice papers a few at a time for 30 seconds or until soft.
    • To build the rolls place the mint into the middle of the paper with the tip facing north.
    • Add on 3 slices of cucumber to cover the mint leaf.
    • Then add the noodles neatly on top then the carrots making sure not to over fill.
    • Fold over the top section of the rice paper on top of the filling approximately half way down thetop cucumber slice.
    • Fold over the bottom of the rice paper on top of the filling approximately to half way up the bottom cucumber slice.
    • Start to roll, either from the left or right depending on preference, tucking in the rice paper as it rolls.
    • Store on a clingfilm lined tray and clingfilm the rolls as you work.
    • Repeat until you have 20 rolls.
  3. To serve:

    • Serve 2 summer rolls per person with the teriyaki mirin dipping sauce.