Vietnamese-style summer cups

This is my take on summer rolls (totally not because we couldn’t get our hands on rice paper…!) lots of chopping involved but they are delicious, surprisingly filling and super healthy! 


20 minutes


Peanut dipping sauce:

2 tbsp smooth peanut butter (warm) 

1/2 tsp chili powder (add more to taste)

3 tbsp gluten free soy sauce/tamari

1 tbsp fish sauce

3 tbsp lime juice

5 tbsp warm water

1 tsp sesame oil

1 tbsp sugar

Black pepper 

Sesame seeds to garnish

For the cups themselves all you need is rice noodles, lettuce leaves and then you can choose whatever fillings you like!

We went for avocado, carrots, radishes, baby corn, mangetout, cucumber, coriander, chilli and lime juice!


To make the peanut dipping sauce, mix all the ingredients together until you get a smooth, dippy consistency (add more warm water if sauce is too thick).

Prepare the rice noodles by popping them in boiled water, cover and leave to soak for 5 minutes then drain and rinse with cold water.

Once these are ready and you’ve chopped everything up, start filling! Then garnish with coriander, chili and a squeeze of lime juice!

This can be a bit messy but that’s half the fun of it!!



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